SUSHIYA JAPAN

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed steamed broccoli miss cooling parameters (above 41F), after cooling for more than 6 hours in the WIC. Broccoli was cooked yesterday, placed in a large pan and covered with a lid for cooling, and observed at 45F today. -CDI- PIC voluntarily discarded the broccoli. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed masago and tobiko above 41F, stored at room temperature at the sushi bar (see temperature chart). PIC stated masago and tobiko are kept at room temperature during lunch rush. -CDI- PIC placed masago and tobiko on 4-hour TPHC, and labeled both items with the proper time stamp for when they were removed from refrigeration. -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 cooked tempura shrimp held on 4-hour TPHC with no label identifying the time which the food was removed from temperature control. -CDI - PIC verified when shrimp tempera was originally removed from temperature control (11am) and properly added time stamp. -REPEAT- 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written TPHC procedures for fried rice held on 4-hour TPHC. EHS observed proper time stamp on fried rice. -CDI- PIC added fried rice to 4-hour TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 steamed broccoli miss cooling parameters after cooling too slowly overnight. Observed broccoli at 45F, stored in deep pan and covered with lid. -CDI- PIC voluntarily discarded the broccoli. -Observed spicy tuna cooling in low reach-in cooler, after being prepped this morning. Low reach-in coolers are not efficient at cooling. Use small portions, uncovered shallow containers, within the WIC or freezer for efficient cooling. -CDI- Spicy tuna was still within its 4-hour cooling window, so PIC moved tuna to freezer for rapid cooling. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the salad prep cooler. -CDI- PIC moved employee food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw repackaged fish being stored above RTE in RIF during inspection. CDI - PIC reordered storage. 0 pts. 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 fried rice in steamwell holding below 135F during inspection. See temperature chart. PIC stated fried rice is replaced every two hours. CDI - Fried rice voluntarily discarded. REHS suggested utilizing TPHC for this item moving forward. 0 pts. 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 package of dumplings being stored outside of temperature control on steamwell during inspection. See temperature chart. PIC stated dumplings had been out of temperature control for roughly 30 minutes. CDI - Dumplings voluntarily discarded. REHS advised PIC to utilize TPHC for this item if it is common practice to leave this item outside of temperature control during busy periods. Repeat. 1.5 pts. Points not escalated due to vast improvement from previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed rice cooked on 1/20/26 in WIC during inspection. Observed jug of milk not labeled with opening date during inspection. CDI - Both items voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 cooked tempura shrimp and cooked rice being held on time with no label identifying the time which the items were removed from temperature control. CDI - Shrimp voluntarily discarded. Rice labeled with start time. 0 pts.

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 various items on menu offering raw or undercooked food items with no asterisk leading to the consumer advisory. CDI - Employees added asterisks to all necessary items during inspection. 0.5 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with heavy damage on the food contact surface during inspection. Repair or replacement necessary. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee foods being stored above customer foods in dry storage and WIC during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. Repeat. 0.5 pts.

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 handle RTE dumplings with bare hands when questioned about their temperature control. CDI - Employee voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 cooked shrimp portioned out at 8:30am holding above 41F during inspection. See temperature chart. CDI - PIC voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed package of dumplings being held outside of temperature control holding above 41F during inspection. PIC stated they had been out of temperature control for about 20 minutes. Observed all TCS foods in WIC holding above 41F during inspection. See temperature chart. Ambient in unit maintaining 53F. Maintenance contacted during inspection. Facility agreed to cease operations until unit is repaired. All TCS foods holding above 41F voluntarily discarded. 72 Hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed portioned cooked shrimp being cooled form ambient while tightly wrapped in plastic wrap, and stored in a sushi display case. Observed portioned raw beef being held outside of temperature control for at least 40 minutes after being prepared, then placed into RIF to cool while in deep plastic containers while portioned into plastic bags. CDI - Shrimp voluntarily discarded. Beef voluntarily discarded due to PIC’s uncertainty on whether or not the beef had been under proper refrigeration leading up to prep due to WIC issues. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles being stored in main prep line with no label identifying its contents. Ensure all working containers don proper labels indicating their contents. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef being portioned into smaller containers while the main container was being stored directly on the floor in main kitchen area. CDI - Beef moved to appropriate location. 1 pt.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards with deep grooves and heavy damage to the cutting surfaces being held as clean during inspection. Repair or replacement necessary. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee yogurts being stored above customer foods in salad prep during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. 0 pts.

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 above raw beef in the WIC. -CDI- PIC rearranged the storage order of the raw chicken and raw beef. (0 pts) 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 fried rice that was said to be hot holding at 126F. -CDI- Food employee reheated the fried rice to 180F and then placed back in hot holding. (1.5 pts) 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed shrimp tempura said to be holding on TPHC without any time stamps indicating the 4 hours prep/discard time. -CDI- Food employee placed the time they stated that it was made on the tray it was holding in, followed by the 4 hour discard time. (1.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on 4 containers that were stacked together as clean contaminating the insides of other containers with the sticker residue. -CDI- PIC placed the necessary containers in the dish pit to be rewashed and sanitized. Due to severity, no points deducted. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items such as 2 large containers of cooked broccoli, cooked pork, canned corn, and braised eggs that were not date marked. -CDI- Food employee placed the correct dates on all of the necessary items. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fruit fly inn the kitchen during inspection. Due to there only being a single fly, no points deducted. (0 pts)

4-501.11 Maintain equipment in good repair. Observed rusted wire shelves in the WIC. Resurface or replace the necessary shelves. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy residue build up in the hood system filters. Increase cleaning frequency. REPEAT*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking from the fixtures at the 3 comp sink faucet. Repair faucet. REPEAT*** (1 pt)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked/damaged floor tiles in the kitchen by the 3 comp sink. Repair or replace the damaged tiles. (0 pts)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored directly above RTE, cleaned produce. CDI - PIC reversed storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed heavy buildup on food thermometer and some buildup on inside of large salad spinner. CDI - PIC cleaned. EHS reminded PIC when to clean thermometer and salad spinner. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked carrots and cooked rice that was cooling overnight above 41F at beginning of inspection. Per PIC, these foods did not leave coolers this morning. CDI - PIC voluntarily discarded. PIC also retrained staff about cooling times and temperatures and the use of metal containers to help quickly cool. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cabbage in prep unit and cut lettuce in WI. Date marking was also missing on RTE octopus in sushi station. CDI - Cut cabbage voluntarily discarded, lettuce date marked and octopus date marked. REPEAT -1.5- POINTS NOT ESCALATED TODAY AS THERE WAS AN IMPROVEMENT FROM LAST INSPECTION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed medicine stored directly above prep unit and then medicine moved to above to-go chopsticks. CDI - PIC removed from facility. -0-

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 covered cooked carrots cooling in tightly lidded plastic tub overnight at 46F. Observed cooked rice cooling overnight in tightly lidded metal pan stacked on the bottom in prep unit at cook line at 46F. PIC stated this is not the normal cooling method. CDI - PIC voluntarily discarded and educated staff on proper cooling methods. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing in intact packaging in Wi. CDI - PIC cut slit in fish to introduce air. -0-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of food at sushi station and at hibachi station in kitchen. Label foods with common names. -0-

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 cleaned tongs stored over soiled drain board of 3-comp sink subject to splash and soil and cleaned knives stored in direct contact with soiled cardboard. EHS advised PIC to monitor cleanliness of tongs and to re-clean knives before putting in a clean location. -.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on outside housing of food thermometer and heavy buildup on gasket of walk in cooler. Clean oftern enough to prevent buildup. -0-

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at first handsink to the right inside kitchen entrance from sushi station. Repair. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer well above 200ppm thus making it a disinfectant. CDI PIC remade sanitizer and tested between 100-200ppm. -0 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed n date mark on several containers of spicy salmon and tuna in lowboy of sushi case. Employee states that salmon and tuna were made two days ago. CDI employee placed correct date label on tuna and salmon. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 EHS observed pot of sushi rice being held on TPHC with no start and discard times. Employee states that rice was prepared at 10:45 and will be discarded at 2:45. CDI Employee placed time stamps on rice. -1.5 Points

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. EHS observed raw tuna tightly wrapped in paper towels stored in lowboy of sushi case. CDI employee removed paper from food. -0 Points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents in dry storage area with dust/grease build up. Repeat -.5 Points

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pot of noodles using the hand sink beside the grill. CDI: Noodles were voluntarily discarded and education was provided.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed re-packaged raw steak being stored over ready to eat egg rolls inside reach in freezer. Observed raw tuna being stored over house made shrimp sauce inside reach in cooler. CDI: Storage order was rearranged. EHS will conduct long term compliance visit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cabbage, garlic oil sauce, raw shrimp all above 41F. Cut cabbage and garlic oil sauce were sitting out at room temperature. CDI: garlic oil sauce was discarded, cabbage and shrimp were placed in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout facility with dust build up. Clean as needed.

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

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed re-packaged raw steak being stored over ready to eat egg rolls inside reach in freezer. Observed raw shell eggs being stored above tofu inside walk in cooler. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice and blanched broccoli still above 41F, items were prepared last night according to PIC. CDI: PIC voluntarily discarded items. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried rice hot holding below 135F. CDI: PIC voluntarily discarded item. All other items hot holding were at the correct temperatures. 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 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 blanched broccoli and rice cooling from yesterday in large pans/bus tubs and covered with lids. Observed blanched broccoli prepared today cooling at a rate of 0.06F/min, in large bus tub with a lid. CDI: PIC uncovered broccoli prepared today to facilitate quicker cooling. 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 .

REPEAT 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop being stored in water at 70F. Utensils stored in water must be Maintained at 135F or greater.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed approximately five (5) containers of raw animal product (salmon and tuna roe, ground salmon mix, etc) stored in reach in freezer above repackaged ready to eat food (French fries, egg rolls, spring rolls, chicken nuggets, etc.) in food safe ziplock bags. Observed one (1) pan of ready to eat imitation crab meat salad stored below sushi fish fillets in sushi RIC 2. CDI - PIC and EHS reorganized stored food items to prevent potential contamination. EHS provided two (2) storage order guides for reach in units. Note: Proper storage order is applicable to food items that have been repackaged within a freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 multiple TCS food items in WIC (raw beef, tofu, tempura, cooked rice, etc.) in WIC above 41F at time of inspection. Ambient temperature of WIC was observed as being below 41F at time of observation. PIC stated that head chef arrived at 10 a.m and may have left door open for an extended period of time during preparations, raising temperatures of stored food. CDI - PIC adjusted ambient temperature of WIC to improve cooling rate of stored food Food items were observed at or below 41F before end of inspection period. Store food and utilize equipment such that food stays at or below 41F when stored.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed four (4) small portions of food (RTE Chasu pork rolls, cooked tempura shrimp, and one half block of tofu in the WIC; one bin of boiled, marinated eggs in grill prep unit) without effective date marking. PIC verified date of preparation for eggs, Chasu pork, and tofu was the previous date, and that tempura was prepared on the date of inspection. Date marking in other locations (large WIC bins, sushi stations, etc.) was observed as in place and sufficient. CDI - Items were date marked with their dates of opening and preparation. Ready to eat items, once opened or prepared, shall be date marked IF they are to be held for greater than 24 hours.

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 approximately two (2) food items (recently cut cooked shrimp and cream cheese) in sushi display 2, cooling at ineffective rates. Sushi chef was consistently moving wrapped trays to prep table. All other cooling items were observed as cooling effective. CDI - Items were uncovered to allow for improved cooling. EHS rotated items to sushi area freezer to improve cooling rate. Items were observed at below 41F before being rotated to sushi display 2.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of unwashed onions stored directly on the floor of dry storage. CDI - Onions were elevated without comment or correction by EHS.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees engaged in food prep (cooking at grill station) and one (1) server employee engaged in prep work ( cutting, washing, and spinning salad lettuce) without effective hair restraints. REPEAT. Note: No escalation due to improvements in employee personal cleanliness; no jewelry on hands, arms, or wrists was observed at time of inspection. All employees who will be in contact with food or utensils during activities (food prep, cooking, warewashing, etc.) shall utilize effective hair restraints.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon in bin of spicy tuna mix with handle contacting food in sushi RIC 1. CDI - Spoon was removed and rotated to warewashing. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. During preparation, EHS observed rice serving spoon in metal bowl of room temperature water. PIC added additional water pulled from a coffee maker to bowl. CDI - EHS and PIC discussed holding of utensils in hot water; should hot water be used to store utensils, it must be MAINTAINED at 135. The adding of hot water from another source and holding utensils at ambient temperatures is insufficient. PIC dumped out water and placed unused spoon in dry metal bowl.

4-502.13 Single-use and single-service articles cannot be reused. Observed approximately two (2) bottles of water stored at grill cart in previously rinsed, relabeled sriracha bottles. Remove and replace with labeled, multi-use containers. REPEAT. 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 one (1) stack of single service to go trays removed from shelving and placed at prep table with exposed food contact surface. CDI - EHS reoriented single service stack to prevent potential contamination. Note: No escalation in point deduction due to noted improvement in single service storage conditions. All packages of single service were elevated, and EHS observed fewer items being reused, having now been labeled.

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 three (3) employee food items (one package of kiwis, one unopened canned energy drink, and one package of wrapped chocolates) stored on top shelves of WIC. CDI - PIC rotated these items to shelving outside of WIC to prevent contamination.

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 at sushi station blocked by rice cooker cart at start of inspection. CDI - Cart was moved without comment or correction by EHS by sushi station food employee.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (cooking at grill station) with watch on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees engaged in food prep (cooking at grill station) and handling of clean equipment (ware washing) without effective hair restraints. 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 one (1) box of single serve chopsticks stored directly on the floor of reach in meat freezer storage area. REPEAT 4-502.13 Single-use and single-service articles cannot be reused. Observed approximately four (4) bottles of water stored at grill cart in previously rinsed sriracha bottles. Remove and replace with labeled, multi-use containers.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed untreated wooden planks used as storage shelving at chemical storage underneath ware washing sink and within WIC. Replace exposed wood non food contact surfaces with material that is smooth and easily cleanable or seal such that they are smooth and easily cleanable in the event of spillage or soiling.

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC was unavailable at start of inspection. CDI - PIC arrived approximately 20 minutes into the inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dispose of water used to hold recently placed, unused rice scoop via hand sink drain. CDI - EHS discussed use of hand sinks, as well as restrictions on their usage, with PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork chops and thawing salmon cuts stored above washed cucumbers in WIC. Observed repackaged, wrapped raw beef and chicken cutlets stored above ready to eat foods (ice cream, spring rolls, egg rolls) in reach in freezers 1 and 2. CDI - EHS and PIC discussed proper storage order of WIC and repackaged items in reach in freezers. Storage areas were reorganized to prevent potential contamination. EHS provided establishment with WIC storage order guide and two (2) reach in cooler storage guides.

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 approximately six (6) food items (recently prepared red snapper, salmon, and tuna in sushi display 1, ready to eat shrimp in sushi display 2, salad in server area prep top, and raw shrimp in the grill area prep unit underside) cooling from prep with lids and covers on. CDI - Items were uncovered to allow for improved cooling. EHS provided establishment with prepared TCS food item cooling chart. REPEAT.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one (1) package of ROP escolar thawing under refrigeration in sushi area RIC 1 without being removed from reduced oxygen environment. CDI - EHS discussed thawing methods for ROP fish with PIC. Packaging of ROP escolar was cut to allow oxygenation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three (3) food employees engaged in food prep (preparation of salad bowls, sushi prep, cutting raw chicken) without effective hair restraints.

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 two (2) boxes of single serve chopsticks stored directly on the floor of reach in meat freezer storage area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during time of the inspection. CDI - door was closed prior to returning to indoor premises. REPEAT.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep table adjacent to rice in prep and above unwashed bags of rice. CDI - PIC moved employee drink to prevent potential contamination

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed kiwis stored above ready to eat food in the WIC. CDI - WIC storage was reoriented to prevent potential contamination.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut salmon and house made spicy mix placed on trays in the reach in cooler labeled 8/17. Correct, individual labels were affixed to the containers prior. CDI - Misleading, out of date label was removed from tray. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .Observed TCS housemade garlic sauce with label marking it as prepared 8/16. PIC stated that product had been incorrectly labeled. CDI - Sauce was disposed of voluntarily.

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 rice and cut raw meat placed in the WIC to cool from with lids on, as well as 2 trays of rice in the grill area prep unit underside stacked with lids on. CDI - Items were all relocated to cool in the WIC with lids off for more effective ventilation. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar shaker in service area and white rice bin in dry storage without effective labels. CDI - labels were affixed to the working containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three in use wiping cloths throughout the kitchen area stored on prep surfaces. CDI - Wiping cloths were moved to previously prepared and concentrated sanitizer bin or into the laundry bin.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons sitting in water at room temperature (67F) at the sushi bar area. CDI - Food employee moved in use utensils to warewashing and placed new utensils on cutting surface, ready for use. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 recently sanitized metal bowls stacked wet on the drying rack. CDI - Bowls were separated and allowed to air dry.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during time of the inspection. CDI - door was closed prior to returning to indoor premises.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs and raw shrimp stored over RTE items in walk in cooler. Observed raw beef stored above RTE items in reach in cooler. Observed raw shell quail eggs stored above RTE items in sushi reach in. CDI - Storage order rearranged. - 1.5 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 rice cooling overnight in walk in cooler reading 45F- 48F. Observed shrimp tempura sitting on counter from overnight at 76F. CDI - Items voluntarily discarded. - 1.5 -

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 pan of raw shrimp in reach in cooler holding at 60F. All other items in reach in cooler holding below 41F. Ambient temp of cooler 38F. CDI - shrimp voluntarily discarded. - 0 -

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 sushi rice cooling tightly covered from overnight. Observed crab stick cooling tightly covered in sushi reach in. CDI - Items uncovered. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one living roach on dish machine. EHS recommends increasing pest control. - 0 -

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop stored in container of 120F water. CDI - Hot water added. - REPEAT - 0.5 - * Points remain the same due to improvement. *

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 walls above dish machine. Clean as needed. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks, cookies, keys, and hot cocoa mix stored above facility food items and equipment throughout facility. CDI - Items moved to bottom shelf. - 0 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tuna thawing in the handsink near the sushi station. CDI-tuna was taken out. Handsinks may only be used for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 fried rice hot holding at 127F. CDI-rice was thrown away.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed rice and zucchini in the reach in cooler that was not date marked. CDI-foods were date marked.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available at facility. Facilities first inspection since new food code adaptation. CDI by education. EHS discussed new food code adaptation requirements with PIC. Email sent to PIC containing all required documentation. - 0 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed lettuce stored above ready to eat vegetables. CDI by education. Facility is in the process of making room on unwashed vegetable shelf for lettuce. Facility has greatly improved on storage order. EHS recommends taking items out of bulky boxes to make more room on unwashed vegetable shelf. - REPEAT - 3 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during inspection. Facility shares dumpster with restaurants in the same shopping center. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above facility food items in walk in cooler. Observed employee drink stored commingled with dishes at sushi station. CDI - All items moved to designated location. - REPEAT - 0.5 -

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce stored over washed and ready to eat vegetables in walk in cooler. CDI - PIC rearranged storage order. - REPEAT - 1.5 - * Points remain the same due to significant improvement in storage order. *

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp tempura (112F) and fried rice (122F) hot holding below required temperature parameter. CDI - PIC reheated items to at least 165F before placing back into hot holding. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut and washed lettuce cooling tightly covered in walk in cooler. CDI - PIC uncovered items to allow proper air flow. - REPEAT - 1 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints being worn by food prep employees. - 0 -

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of single use trays stored on floor near restrooms. - REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone s, keys, and water bottles stored on prep surfaces throughout facility. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish removed from commercial packaging and stored over pre-cooked RTE items in reach in freezer. CDI, foods relocated for proper storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed cooked rice cooling in deep and covered containres in walk in cooler at 47 degrees F and in flip top prep cooler at 49 degrees F. CDI, rice voluntarily discarded by PIC.

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 left over sushi rice from previous day in pot not discarded per written TPHC procedures. CDI, rice voluntarily discarded by PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed cooked rice cooling in deep and covered containres in walk in cooler at 47 degrees F and in flip top prep cooler at 49 degrees F. CDI, rice voluntarily discarded by PIC. Observed vegetable cooked cooling in display sushi case at 43 degrees F. CDI, food relocated to WIC to rapidly cool.

3-307.11 Miscellaneous Sources of Contamination - C - Observed employee pulling fish for preparation from box on floor. Ensure proper food prep areas / surfaces are used.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below 50ppm chlorine behind front counter.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed boxes of single-service trays on ground near restrooms. Maintain 6 inches from the ground.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed some dust collecting on ceilign ventilation. Ensure regular cleaning to prevent nusiance / discharge.

2-301.14 When to Wash - P - Observed employee touch garbage can then proceed to food preparation without washing their hands in between. CDI by instruction. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee not vigorously rub hands for 10 to 15 seconds and turn faucet off with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cut cabbage uncovered / unprotected stored in low reach in refrigerator. CDI, cabbage voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler maintaining TCS foods between 44-45 degrees F. CDI, maintenance company arrived while on-site and calibrated equipment. Temperatures degreased within minutes. See temperature observations above. Observed cream cheese and fish stored in display cooler between 43-49 degrees F. CDI, foods relocated to rapidly cool.

3-501.13 Use approved thawing methods. Observed raw chicken thawing in prep sink.

2-402.11 Effectiveness-Hair Restraints - C -Observed 1 food employee preparing food without hair restraint.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed rice cooled from yesterday in deep container and covered container in walk in cooler and prep cooler between 43-44 degrees F. CDI, rice voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed rice cooling in deep containers and covered containers in prep cooler and walk in unit. CDI, rice voluntarily discarded by PIC.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use rice utensil stored in water at 68 degrees F.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cutting boards stored at soiled area behind faucet handle and wall. Repeat.

4-402.12 Fixed Equipment, Elevation or Sealing - C - Observed re-sealing needed at prep sink splash guards.

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

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed some dust on ceiling tiles. Observed strong odor in facility including especially in restrooms and kitchen. PIC stated from roof repairs currently taking place with shopping center. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over food for consumer and cell phone stored over prep area behind counter.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after hand washing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over RTE squid salad and sauces behind front counter. Observed unwashed produce stored over RTE food in walk in cooler. Observed raw chicken removed from commercial packaging and stored over ready to eat food in freezer. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler with ambient air temperature of 57 as registered on thermocouple and TCS foods found within 45-51 degrees F. CDI, TCS foods held in unit over 4 hours voluntarily discarded by PIC, see temperature observations above and product disposition form. Maintenance company arrived on-site for calibration of WIC. Observed sushi display cases not holding items at new requirement of 41 degrees F and below. Operator stated units are turned on in morning and items relocated to cool. Ensure equipment turned on early and cold before transferring food to unit. CDI, foods relocated to rapidly cool. See temperature observations above. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Visit to ensure units maintaining TCS food at new cold hold requirement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed degreaser bottle with label but not legible. CDI, spray bottle given to PIC to be relabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observe wet wiping cloths stored on prep surfaces.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean cutting boards stored in soiled area of faucet near splash zone of sinks.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed walk in cooler not calibrated to hold TCS foods at new cold hold requirement of 41 degrees F and below. Maintenance company arrived and said coil dirty. Unit calibrated while on-site and maintenance company, Air and H, stated that walk in cooler coil was dirty and needed to be cleaned.

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

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed some dust accumulating on ceiling tiles in kitchen and need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a salad spinner stored clean with small amounts of lettuce inside the basin. CDI- item recleaned. No point escalation as facility is improving in cleaning of FCS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots hot holding in a steam table at 100F. The water in the steam well was at 128F. CDI- product reheated to above 165F in a pot on the stove.

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 garlic sauce from 3/11 and crawfish cakes from 3/12 in facility. CDI- products discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility storing sushi rice from previous day in plastic wrap on counter next to rice container. CDI- product discarded; EHS informed employees that the rice must be discarded after 4 hours of use and should not be saved from the previous day.

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 one single-use plastic ramekin (no handle) being stored in a container of tempura flakes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on top of partition wall between flip top cooler and 3 compartment sink and on a small shelving unit where sauces are stored near the grill.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored in the reach in portion of a flip top cooler above food items for the restaurant.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee return soiled dishes to the kitchen then proceed with other tasks without first washing her hands. CDI- discussion with PIC and employee about when to wash hands; employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stacked clean with product labels on them. CDI- labels were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in the walk in cooler with temperatures above 45F (see chart). Around 3:00PM the ambient air temperature of the walk in cooler was 48F. The PIC indicated this was likely due to people going in and out of the cooler all day. By 4:00PM, the ambient temperature of the walk in cooler dropped to 41F. The broccoli had ice scooped into the container to cool it down and the rice containers were divided into additional pans and were placed into the reach in freezers for rapid cooling.

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 the facility using TPHC for sushi rice. The rice was had a disposal time of 3:00PM but was still in use at 3:15PM. CDI- product was discarded.

3-501.13 Use approved thawing methods. Observed facility thawing salmon filets at room temperature above the flip top line cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on walk in cooler shelving and on the top of the divider wall between the dish machine and the prep. line of the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in the food contact surfaces of bento boxes stored over the prep line in the kitchen. CDI - PIC moved bento boxes to 3-comp sink for cleaning. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots hot holding in steam well at 121F. CDI - PIC voluntarily discarded and refilled steam well. Extra pan of water removed so carrots are deeper into the steam well. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sushi fish frozen, thawed and placed in service without date marking. Observed no date markings on ginger dressing, shrimp sauce and spicy mayo, which are all house made. CDI - PIC implemented date marking sushi fish when they are cut before freezing and date marking all house made dressings. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked prawns cooling in prep cooling from 11AM at 61F with tight wrapping. CDI - PIC vented the tight wrapping and placed prawns in walk in to cool. REPEAT -.5-

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 no handle on sushi flake scoop, handles down in tempura flour buckets and scoop inside rice touching rice. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed rusting shelves over the 3-comp sink. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the gasket of the walk in cooler. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster outside. -0-

2-301.15 Only wash hands in handwashing sink. -PF Observed dish washer rinsing hands off in the pre-rinse sprayer of the 3-comp sink. CDI - PIC educated employee and hands re-washed in the handsink. 2-301.14 Wash hands after activities that contaminate them. -P Observed dish washer handling cell phone in the dish pit without handwashing. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dumping and filling cook line pots ion the handsink. CDI - PIC educated food employee on where to dump and fill pots. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed dinner menu containing a consumer advisory on chicken. Chicken is never undercooked in this facility. CDI - PIC amended menus during the inspection and will place the asterisk only on the undercooked items in all future re-prints. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried prawns coolin gat room temperature at the beginning of the inspection at 83F. CDI - PIC moved prawns into the walk in to cool. -0-

3-501.13 Use approved thawing methods. Observed scallops thawing at room temperature and then moved under running water at 76F. CDI - PIC educated on appropriate methods and temperatures for thawing. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef in bucket stored directly on the floor in the walk in cooler. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in water at 76F on table beside the rice cooker. REPEAT -.5-

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Water using equipment shall be sealed to the adjacent wall if the area is subject to moisture. Observed no caulking at the sushi station handsink to the wall behind the sink or the wall to the right of the sink. -1- REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one food employee drying hands on soiled wiping cloth located at his waist. CDI - Hands re-washed and employee educated on proper drying of hands. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed rice placed in service at around 11:30 still in use after 4:00 PM. CDI - PIC voluntarily discarded rice and will now bring half a pot to the front and keep the other half hot until needed. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled shakers at the sushi prep, salad prep and cook line. -1- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in and around the press board cabinets at the front of the line. -1- REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop in bowl of water at room temperature at the beginning of the inspection. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unwrapped eating utensils stored under front counter in bin with debris inside. -0-

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Water using equipment shall be sealed to the adjacent wall if the area is subject to moisture. Observed no caulking at the sushi station handsink to the wall behind the sink or the wall to the right of the sink. -0- 4-501.11 Maintain equipment in good repair. Observed peeling walk in shelving.

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

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 food employee touch cooked carrots with bare hand in the walk in cooler. CDI - PIC voluntarily discarded carrots. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding spicy mayo in beverage cooler at 49F. CDI - PIC voluntarily discarded and notified EHS that management is looking for replacement cooler already. -3- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed reused schirachi bottles at the cook line without labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three live roaches at the storage cabinets at the front of the restaurant. PIC produced pest control maintenance records and advised to maintain and increase as necessary to rid facility of roaches. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored on rolling cart to the left of the cook line. CDI - PIC moves cart out of splash zone. -.5- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two broken lids on one trash dumpster and open doors on all dumpsters. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms.-0- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tofu, cooked broccoli and cooked rice cold holding in the walk in cooler at 48-50F. CDI - PIC voluntarily discarded these. Observed freshly made eel sauce on the counter. CDI - PIC put in prep cooler. -1.5-

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 tuna cut over 24 hours ago without date marking. Raw tuna is RTE since it is used in sushi. CDI - PIC labeled. -1.5- REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of bleach. CDI - PIC labeled. -0-

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 foods cooling in cooler set at 30 on dial, producing ambient air at 47F. Foods were 48-50F. CDI - PIC adjusted thermostat on walk in. Observed lids in place while cooling cut lettuce in the reach in. CDI - Lids vented to allow cold air flow. -.5-

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 cutting boards stored at the rear of the prep sink faucet, exposed to leaking hot water handle. Move to a clean, dry location. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in and prep coolers. Repair. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in the women's restroom. Provide covered trash bin. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent ceiling tiles. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shrimp and crab on top of steam table at 101F and 91F, respectively. CDI - Items voluntarily discarded. -1.5-

3-501.17 Date mark/label all TCS foods that are RTE once opened or prepared and held more than 24hrs. -Pf Observed no date marking in sushi case although items are prepared and RTE for albacore tuna at least 24 hours in advance. CDI - Staff trained to date mark sushi when RTE. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach to the left of cooking equipment on the wall. Maintain and increase pest control as necessary. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. Observed bracelet on cook at beginning of inspection. Remove. -0-

6-501.11 Floors, walls, and ceilings shall be in good repair. Observed cracked floor tiles neat the handsink and dish machine and missing coulking to the wall moulding. Repair all these. -1- REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and quail eggs stored above cooked eel and sauces in the sushi prep cooler. CDI- Raw foods are now properly separated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tempura shrimp out at room temperature. Cook to order, keep above 135 F at all times, or cool in the cooler to below 45 F and reheat to order. CDI- Placed in the cooler to cool.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice marked 11am-3pm observed held after 3pm. CDI- Discarded during inspection.

3-603.11 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 luch special yellow small menu which contains raw fish. VR required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored next to the hand sink in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on ceiling vents. Clean regularly. 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 3-compartment sink detached from the wall.

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 marked on several containers of cooked cooled rice used for fried rice in the walk-in can reach-in coolers. Observed no date mark on cooked cooled shrimp tempura. CDI-0 Date marked during the inspection.

-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Salads were prepared wrapped and placed in the glass door cooler at the wait area. This cooler is maintaining other foods at 45 F. Salads observed at 49 F-50 F. Salads shall be left uncovered placed in the walk-in cooler after prepared. Once the internal temperatures are at 45 F or below salads can be placed back in the glass door cooler. This shall not be used for cooling products. CDI- Salads were placed in the walk-in cooler for proper cooling.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the floors under cook line area. Clean regularly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food kimchi and drinks stored in the coolers with food for sell to the customers. PIC stated the kimchi is for personal food. Keep all personal food in a pan labeled and away from food offered for sale.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef above vegetables in the walk-in cooler. Observed raw fish stored above vegetables/sauces prep coolers. CDI -Items were rearranged. Reviewed proper storage order. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on open container of cream cheese in the walk-in cooler. CDI- Date placed on the cream cheese.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live German cockroach in the kitchen. Last pest control visit was 2/22/16. Continue regular pest control visits to ensure facility is free of all pest.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on counters when not in use.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential cooking equipment in kitchen. Remove this equipment from kitchen. Repeat.

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 the shelf below the grill at the cook line. Clean regularly.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device of the can wash. Install a backflow device. VR required.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed toilets with gunky caulking. Remove this and install smooth caulking

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked rice stored under raw chicken and beef in prep cooler. CDI - Rice voluntarily discarded and storage order discussed at time of inspection. REPEAT -3-

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 salads cooling at 52F in beverage cooler. CDI - Salads moved to walk in to cool. -1.5-

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 all sushi fish in sushi bar without date marking. CDI - Discussed with sushi chef that sushi is ready-to-eat in raw form and should be date marked. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice being held on time date marked for five hours instead of for four hours as approved. CDI - PIC had sushi chef correct time on sushi rice and review the approval information for future reference. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in prep cooler overnight and salads cooling in beverage cooler from this morning. Use walk in to help quickly cool foods. -1- REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed meat thermometer in use. CDI - Provide thin-probed thermometer for taking salad temperatures. -0- VR required no later than 12/17/2015.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential cooking equipment in kitchen. Remove this equipment from kitchen. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed toilets with gunky caulking. Remove this and install smooth caulking. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw fish in containers stored on top of cooked rice and cut veggies. Observed raw shell eggs stored on top of cut veggies. CDI-rearranged storage order.

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 salads prepped today at 49F cooling tightly wrapped in small cooler. CDI-vented all salads to achieve proper temperature. 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Prep cooler at cook line not working. CDI-mechanic in route to repair cooler. All foods were placed in walk in cooler prior to inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean top of dish machine, under grill and between fryers.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair/replace broken floor tiles under drainboard at diah machine and repair hole in wall behind drink machine. Repair throughout and where needed in facility. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under cooking equipment.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one in facility has food protection manager certification. This became a 2 point deduction January 1st 2014.

General Comment 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Sushi chef recontaminated hands after wahing by grabbing faucet handles with bare hands to turn water off. CDI - Reminded staff to use a barrier such as a paper towel to turn water off after washing hands. Hands were rewashed.

General Comment 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw scallops stored on shelf above ready to eat sauces. CDI - Scallops relocated to low shelf next to raw shrimp.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Faciltiy is not currently date marking items used for sushi and held in the sushi display. CDI - Items were backdated today. Will return with in 10 days to verify that date marking system is in place. date marking in rest of kitchen was correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw shrimp cooling in tighlty sealed container in low prep cooler. CDI - Container opened to allow air circulation and promote cooling.

3-501.13 Use approved thawing methods. Frozen sushi fish like salmon and escolar thawing on cutting board. CDI - Discussed proper cooling methods with staff; fish moved to cooler to thaw.

3-601.12 Food offered for sale in a way that does not mislead or misinform the consumer. Facility has "white tuna" listed on menu and menu does not list "escolar". Invoices indicate that this is "escolar" and not "whit tuna". VR - Will return with in 10 days to verify that menus are corrected.

General Comment 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors on dumpster open. CDI - Closed doors.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC is not certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink sitting on one of the tables in the food prep area. CDI -moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed the prep cooler by the stove holding rice, butter, and other TCS foods at 49-56F. Return visit required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed facility does not have a date marking system in place for ready to eat foods such as sauces or rice cooked on previous days. Return visit required.

7-201.11 Store toxic materials to avoid contamination. -P. Obse3rved a bottle of bleach stored on the same shelving used for food. Also observed a air plunger stored with single service. Both were removed to another area where contamination will not occur.

3-601.12 Honestly Presented - C. Food shall be offered for human consumption in a way that does not mislead or misinform the Consumer. Observed facility has "White Tuna" on their menu but is selling Escolar and not white tuna. Facility must discontinue this.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed facility only has 97F water to wash dishes with. 110F or per label is required. 4-501.15 Operate a warewashing machine in accordance with data plate. Observed the dish machine requires 125F water per the data plate and facility only has 97F hot water.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed the hot water was only 97F which is not sufficient for proper washing. Return visit required.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the PIC today was not a certified food protection manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed the fliptop refrigerator by the stove was holding foods such as raw chicken at 50F. CDI - turned down and the food dropped under 45F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed some items on the main menu were not marked such as sashimi and tuna tartar. Return visit required.

2-102.11 Demonstration - C2-102.12 Certified Food Protection Manager - CThe facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications.

2-103.11 (M) Person in Charge-Duties - PF. The people at the facility (PIC and food workers) did not have any knowledge of employee heath policy, nor did they posess any policy they could show me. I left a copy of the sample policy. PIC explained to employees. CDI.

3-501.14 Cooling - P. Cooked and cooled food has 2 hours to go from 135F to 70F and an additional 4 hours to reach 45F. Observed a large bin of rice in the walk-in and two smaller containers in the prep cooler across from the cook line. Observed all had temperatures as high as 53F. According to the employees these were cooked the day before and put into the coolers with the lids on. The rice was also in too thick of a layer to cool. CDI - rice discarded by the PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or lower. Observed the facility had a small prep cooler with salads (cut lettuce) at 54F. Two pans of ice were in the bottom of the cooler to keep it cold. CDI - these were moved to other refrigeration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Facility does not have a date marking system in place. Observed no dates on items in the facility. Items requiring dating are any ready to eat foods that require temperature control. Items seen were rice, cooked shrimp, etc. Return visit required.

3-501.19 Time as a Public Health Control - P,PF. If time as a public health control is used for foods requiring temperature control, the facility must have a procedure that complies with the rules and have a way of keeping track of the tie. Observed the facility had no procedure and also the PIC said they did not have a way of keeping track but they knew it could only stay out for four hours. The procedure sheet for time was given to the facility with suggestions on how to comply. Return visit required.

7-102.11 Common Name-Working Containers - PF. Label working containers of chemicals including sanitizer buckets. Observed an unlabeled sanitizer bucket. CDI.

3-501.15 Cooling Methods - PF. Use approved methods to cool foods such as thin layers in thin pans under refrigeration or using ice. Observed 3 containers of rice that had been cooled in thick layers with the lids on. CDI - discarded.

4-302.12 Food Temperature Measuring Devices - PF. The facility did not have a thermometer. PIC said that it broke and was discarded. CDI- an employee went and bought a digital thermometer.

3-304.14 Wiping Cloths, Use Limitation - C. Store wet wiping cloths in sanitizer between uses. Observed wet cloths not stored in sanitizer in the sushi area, cook line, and prep areas. CDI - placed in sanitizer.

5-103.11 Capacity-Quantity and Availability - PF. Facility must have adequate hot water to meet the peak demands of the system. Observed hot water at the hand sinks and 3 compartment sinks at 93F. Facility must be able to provide 110F hot water for washing dishes and 100F hot water for washing hands. Return visit required.

2-102.12 A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified. Deductions will begin January 1, 2014

4-501.114 Food contact surfaces shall be sanitized in mechanical dish machine. Observed no chlorine concentration present in dish machine. CDI- Manager replaced chlorine container feeding machine during inspection. Chlorine levels were verified.

3-501.17 Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

6-403.11(A) Employee drinks, phones, food, etc shall be kept in a designated area that will not contaminate food, equipment, utensils, and linens. Employee drinks and jacket not in designated area.

2-102.12 A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified. Deductions will begin January 1, 2014.2

.2-201.11 Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI

.3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Cut leafy greens (salad) in reach-in at 56F. Thermometer on reach-in showing temperature above 55F. Items were placed in walk-in. CDI

3-501.18 TCS RTE foods shall be discarded no later than the 4th day after preparation when storage temperatures are between 41 and 45F. Observed TCS RTE foods being kept more than 24 hours in the walk-in cooler consistently maintaining food between 41 and 45F with no date marking. CDI- Foods marked by manager.

3-603.11 Ensure complete consumer advisory is provided for foods served undercooked. Consumer advisory must include disclosure and reminder. Verification in 10 days to ensure compliance. Handout and instructions given.

3-502.11 Facility is using a specialized food process that has not been approved by the regulatory authority. Facility serveing sushi rice without a variance. Discussed options with PIC regarding applying for a variance and using Time as a public health control for the sushi rice. PIC stated time log will be kept and sushi rice discarded every four hours.

8-103.11 Obtain a variance for the state committee for any specialized processes. See item #27

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

3-304.12 Ensure scoops with handles are used for dry goods and are stored with handle out of product. Bowl used to dispense rice. CDI- bowl was removed.