GINBU 401

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P -Observed food employee not wash hands between handling raw chicken and working with ready-to-eat sesame chicken. -CDI- PIC and EHS intervened and food employee immediately washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P -Observed food employee re-contaminate hands by turning off faucet with bare hands after washing hands. -CDI- Food employee re-washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed orange in WIC with visible white growth on its surface. -CDI- PIC voluntarily discarded the orange.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed shrimp tempura and soft shell crab holding below 135F, at room temperature. PIC stated shrimp tempura and soft shell crab is typically fried to-order, for immediate service, yet the chef must have mis-read the ticket. -CDI- PIC voluntarily discarded the shrimp tempura and soft shell crab. 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 fried tofu, five-spice tofu, bean sprouts, water chestnuts, and baby corn with incorrect date marks. PIC uses whiteboard to track date marks in prep tops. All foods listed above stated a date mark of 8/31, while PIC stated they were prepped today. -CDI- PIC corrected date marks. -Observed cut cabbage (8/31) and seafood hot and sour soup (8/29) held past their 7-day timeframe. -CDI- PIC voluntarily discarded both foods. -Observed miso paste without a date marks in WIC. -CDI- PIC verified when miso paste bag was opened and added date mark. EHS recommends purchasing smaller containers of miso paste or freezing portions of it to ensure it is used up within 7 days of opening. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 procedures for masago held on 4-hour TPHC. -CDI- PIC added masago to existing TPHC procedures for sushi rice and tempura shrimp. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed smoked salmon thawing at room temperature. -CDI- PIC placed smoked salmon under cold running water for thawing. -Observed soup base thawing at room temperature. -CDI- PIC placed soup in reach-in cooler for thawing under refrigeration.

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 five-spiced tofu held past its 7-day timeframe in prep top (prep date of 4/12). -CDI- PIC voluntarily discarded the tofu. -Observed bean sprouts, lo mein, fried chicken, grilled sliced chicken, and egg rolls in prep top with incorrect date marks. Date label showed 4/10 for bean sprouts; PIC stated it was prepped yesterday 4/19. Date label for lo mein, fried chicken, grilled sliced chicken, and egg rolls showed 4/15; PIC stated they were cooked/prepped yesterday, 4/19. -CDI- PIC corrected the date marks. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed multiple in-use wiping cloths stored directly on prep surfaces. Store in-use wiping cloth in sanitizer, when not in active use.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed 0ppm chlorine sanitizer during active sanitizing in 3-compartment sink. -CDI- PIC added bleach to sanitizer basin to reach 100ppm chlorine sanitizer. 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 all TCS foods in sushi lowboy cooler above 41F (see temperature chart). Observed ambient temperature of sushi lowboy cooler at 45F. -PIC stated no food temperatures in cooler were checked today. PIC voluntarily discarded all TCS foods above 41F that were stored in the cooler for over 4 hours (spicy tuna, spicy salmon, seaweed salad, eel, raw salmon, raw tuna). TCS foods that have been in the cooler for less than 4 hours (crabmeat, masago, raw tuna) were moved to WIC for rapid cooling, within the 4 hour cooling window. -CDI- PIC adjusted dial on cooler to lower the temperature. By end of inspection, EHS observed ambient temperature of lowboy reach 40F. Facility may now cold hold in cooler, as long as TCS foods are maintained at or below 41F. EHS advises conducting frequent (daily) temperature checks of TCS foods in each cooler. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of ginger stored directly on the ground in the WIC. Raise at least 6 inches above the ground.

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 handle for batter scoops submerged within the food. -CDI- PIC removed handle from food.

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 of food residue/debris along gaskets of reach-in coolers. Increase frequency of cleaning. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS items in WIC above 41F (view temperature chart). Observed ambient temperature of WIC at 48F. PIC stated the temperature of foods in the WIC has not been checked since Monday. -CDI- PIC voluntarily discarded all TCS foods in WIC above 41F that have been stored in the WIC for over 4 hours (lo mein, tempura shrimp, crispy tofu, cream cheese, fried snow crab, crab rangoon mixture, egg rolls, sweet and sour chicken, chicken wings, sesame chicken). -During inspection, food employee adjusted the thermostat in the WIC and, by the end of inspection, EHS observed the ambient temperature of the WIC drop to 40F. -Facility may continue to operate and utilize WIC as long as the WIC holds TCS foods at or below 41F. EHS and PIC discussed conducting daily temperature checks of food in each cold holding unit throughout the facility. -Observed masago stored out of temperature control at sushi prep area. Observed masago at 60F. TCS foods must be held at 41F or less in cold holding, or use TPHC. -CDI - Masago was moved to lowboy for cooling. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen. Observed back door held open for extended periods of time. Keep outer doors closed or utilize fly screens.

3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed bowls of peppers, peas/carrots, and shrimp stored directlt on top of each item in prep unit, with the bottom of the bowl directly in contact with the food beneath it. Store excess containers of food in lowboy to prevent contamination of food, or utilize lids/covering on food to prevent direct contact with bottom of bowls. -CDI- PIC moved bowls to lowboy.

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 of food residue/debris in interior of reach-in coolers, along gaskets of coolers, and areas between equipment in kitchen. Increase frequency of cleaning. -REPEAT-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed missing ceiling tiles above the walk-in freezer and above the hot water heater. Replace missing tiles. -REPEAT-

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 Employee observed handling raw chicken with gloved hands. Employee went to handling raw beef without discarding gloves or washing hands. CDI - Employee educated on when to wash and he washed hands. 0 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 Employee observed handling ready-to-eat imitation crab with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Employee educated and he discarded contaminated crab sticks. 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

3-302.11 (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 speed rack above raw beef. CDI - PIC moved raw chicken to bottom shelf. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken on shelf above box of egg rolls in walk-in cooler. Raw tuna stored on shelf above ready-to-eat eel in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. REPEAT // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw chicken with gloved hands. Employees then handled raw beef without discarding gloves and washing hands. Employees must discard gloves when switching between handling raw animal foods with different final cook temperatures. CDI - Employee educated and he discarded gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 6 pans stored as being clean found with food debris on them. Utensils and food-contact equipment must be cleaned to sight and touch. CDI - PIC moved pans to 3-compartment sink to be re-washed. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Masago was being stored out of temperature control at sushi prep area. Masago measured 52F. TCS foods must be held at 41F or less in cold holding, or use TPHC. CDI - Masago moved to walk-in cooler. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 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 Thin noodles, crab salad and boiled eggs in walk-in cooler were missing date labels in walk-in cooler. Seafood soup in upright cooler was missing prep date label. Several pieces of raw fish and spicy salmon salad were missing prep date labels in sushi coolers. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items with missing prep date labels. Establishment is placed on risk control plan for date marking. EHS will visit establishment weekly to verify that establishment is properly labeling all TCS ready-to-eat foods with prep date. If establishment fails to follow risk control plan permit action will be taken. 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 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 Advil bottle observed on shelf with dry ingredients. Store medications separately from food. CDI - PIC removed medication. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of pickled ginger and mayo observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. Items on floor were still in sealed boxes so 0 points taken. 0 pts. REPEAT

4-501.11 Maintain equipment in good repair. Dish machine is not dispensing sanitizer properly. PIC let EHS know at beginning of inspection they were waiting for Auto-Chlor to come repair machine. Establishment is washing all utensils and food-contact equipment in 3-compartment sink. // 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. Bottom shelf of prep table is lined with cardboard. Remove cardboard as it can harbor pests. 0 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. Clean inside front cooler used to store salads. Clean food debris in areas between equipment throughout kitchen. 0 pts.

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. Replace missing ceiling tiles above walk-in freezer and above hot water heater. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored directly on top of container of sauce in upright cooler. Do not store raw animal foods above ready-to-eat foods. Also, 2 containers of cooked chicken observed on cutting board while employee was cutting raw chicken. CDI - Raw chicken moved to bottom of cooler. Containers of cooked chicken on cutting board moved to walk-in cooler. 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 Container of raw liquid eggs measured 58F at chef cart in front of wok station. TCS foods must be held at 41F or less in cold holding. CDI - PIC added raw eggs to TPHC form and will use TPHC in future. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pork belly, noodles, chicken, tofu and crab in walk-in cooler were missing date labels. Boiled eggs in sushi cooler were missing date label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Soaking sushi rice observed on floor near back door. Food must be stored at least 6 inches off the floor. 0 pts.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Dumpster has rusted holes through it. Contact company to replace dumpster. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling tiles and walls in prep areas have some old food splatter and grease on them and need to be cleaned. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer at 3-compartment sink measured less than 50 ppm. Chlorine measured less than 50 ppm for dish machine as well. Chlorine sanitizers shall be 50-200 ppm. Bleach added to 3-comp sink solution. VR - Verification visit required within 3 days that check dish machine. 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 Seaweed salad missing date label in sushi reach-in cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date label on container. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P 1 bottle of medication stored on dry storage shelf. Store personal medications separately from food. CDI - PIC moved pill bottle. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw tuna stored on shelf above vegetables in walk-in cooler. Raw fish stored above boiled eggs in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 0 pts. 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 sanitizer at 3-compartment sink measured less than 50 ppm. Chlorine sanitizers shall be 50-200 ppm. CDI - PIC added bleach until solution measured 100 ppm. 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 All TCS foods in walk-in cooler measured 49-51F. TCS foods in cold holding shall measure 41F or less. PIC had checked food this morning and the foods she checked were below 41F. All TCS foods were moved to freezer as corrective action. Establishment has elected to voluntarily close until the refrigeration technician repairs walk-in cooler. EHS will do a follow-up visit tomorrow to ensure walk-in cooler is working, or that the establishment is closed. Risk control plan implemented for cold holding. Establishment must maintain a temperature log of all the coolers to ensure they are functioning. EHS will follow-up every week to ensure risk control plan is being followed. Failure to follow risk control plan may result in permit action. 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 .

5-205.15 Maintain a plumbing system in good repair. Leaks present at faucet handles of 3-compartment sink. Repair leaks. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink on cutting board. Do not store employee drinks on prep surfaces. Store in a separate area, such as a low shelf. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items in RIC with no cover not in cooling phase.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, chicken, and egg rolls holding above 41F. PIC stated it is because of prep top opening frequently during busy time. CDI PIC voluntarily discarded items. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items throughout facility made day prior or Monday with no date mark. CDI PIC date marked all items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of peeled onions sitting directly on floor of WIC. All items need to be 6 inches off ground.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser was not working. CDI PIC placed another bottle of soap at hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed fried chicken stored under raw beef in WIC. CDI. PIC moved order and placed fried chicken above raw meat. 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 Observe tall RIC in prep area holding items and ambient above 41F. Items do not stay in RIC overnight according to PIC. We’re placed there approximately 1 1/2 hour previously. All items placed into WIC and temperature taken to ensure cooling rapidly. RIC needs to be repaired. VR required. Observed eel holding above 41F in RIC, unknown time it went out of temperature. CDI Item voluntarily discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Water chestnuts, canned corn, cooked noodles with no date mark. CDI. PIC date marked item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and residue on front and handles of equipment. Need more frequent cleaning.

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. 2 pans of lo mein noodles measured 74F after cooling for over 2 hours. TCS foods must be cooled within the cooling parameters. CDI - Lo mein 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Water chestnuts (62F) and egg rolls (52F) in sandwich cooler top measured above 41F. CDI - Both items moved to walk-in cooler to cool. Improvement from last inspection so half credit taken. 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 .

3-501.15 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 Lo mein noodles were cooling in thick portion in deep pans. Spread out cooling TCS foods so it can cool within the cooling parameters. CDI - Lo mein noodles discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Replace torn gasket present on upright cooler door. Some shelves rusted in walk-in cooler. 0 pts.

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. Drink also observed on shelf above sauces in upright cooler. Employee drink observed on on shelf above dry ingredients and another drink observed on small table beside fryer. Store employee beverages in a separate location, such as a low shelf.

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in hand washing sink. Employees must only wash hands in hand washing sinks. CDI - Employee instructed to wash hands in hand sink. // 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Employee observed touching face with gloved hands and then began handling roll of sushi without discarded gloves and washing hands. CDI - Employee instructed to wash hands. // Another employee observed handling raw tuna roll with gloved hands and then went to handling pickled ginger with same pair of gloves on and without washing hands. Employees must wash hands when going from handling raw animal food to ready-to-eat foods. CDI - Employee instructed to wash hands and recommend establishment use a utensil to retrieve ginger so employees don’t contaminate it.

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 Raw fish observed on shelves above ready-to-eat vegetables and sauces in sushi reach-in cooler. Raw tuna observed touching imitation crab in sushi display cooler. Masago observed on shelf above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods that are not raw. // At beginning of inspection, EHS observed raw chicken being cut on prep table. Egg roll wraps still in commercial package were observed sitting on the same prep table. Egg rolls are prepared with all ready-to-eat ingredients. Separate raw animal foods and ready-to-eat foods during preparation. REPEAT CDI - Egg roll wraps moved back to cooler to be prepared later. // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed touching face with gloved hands and then went to handling roll of sushi with same pair of gloves. Another employee observed handling raw tuna roll and then handled bulk container of ginger. CDI - Employees instructed to discard gloves and wash hands. // 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Washed orange observed directly on upright cooler shelf. Food shall only be placed in cleaned and sanitized equipment and utensils. CDI - Orange placed in container.

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 . Wontons, cooked chicken, and cut cabbage measured 44-48F in upright cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved TCS foods to walk-in cooler to cool down. Some TCS foods did not reach 41F within 4 hours so those were discarded (spring rolls, cabbage, chicken). Follow-up visit will be conducted Monday to ensure cooler has been repaired. Do not store TCS foods in cooler until it is repaired.

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 . Rice noodles, Masago, seaweed salad, cooked pork, and wontons were missing date labels in walk-in cooler and upright cooler. CDI - PIC instructed to date label items.

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 Tempura shrimp missing date label. Mark all TCS foods that use TPHC when they are removed from temperature control. CDI - PIC placed time on tempura shrimp. 0 pts.

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 . Lo mein cooling in walk-in cooler in pans that were stacked on top of each other and tightly covered. Fried tofu was cooling in upright cooler at 68F. TCS foods shall be cooled while loosely covered or uncovered, and in equipment designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Lo mein vented and unstacked. Fried tofu moved to walk-in cooler.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Tempura shrimp observed directly beside hand washing sink. Store it away from hand sink so it doesn’t get contaminated by splashing water. Also, raw chicken was observed on floor beside wok while it was in the process of being put in fryer. Store food at least 6 inches off the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Containers observed in various different foods during inspection. Utensils must have a handle. Do not use containers as scoops. 0 pts.

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. Plastic wrap observed directly beside hand washing sink. Store in a different location where it can’t be contaminated by splashing water. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves observed in walk-in cooler. Gasket torn on sushi reach-in cooler doors. Replace listed equipment. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Do not store unpackaged food in bar reach-in cooler as the data plate says “only for the storage of non-potentially hazardous foods and packaged foods.” 0 pts.

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. Replace broken ceiling tiles above walk-in freezer. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 2 pans observed in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed pans from hand sink. REPEAT

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 Raw fish stored on shelves above imitation crab and sauces in sushi reach-in cooler. Raw eggs stored above sauces in upright cooler. Raw fish stored on top of container of sauce in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected 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 . Roe sitting out of temperature control and measured 46F. TCS foods shall be at 41F or less in cold holding. CDI - Roe moved to walk-in cooler to cool. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead roaches observed around hot water heater. Remove dead pests. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sushi reach-in cooler and upright cooler. Rusted shelves present in walk-in cooler. Repair/replace listed equipment. 0 pts.

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 Spray arm hangs below flood rim of 3-compartment sink. Repair spray arm or replace spray arm with a shorter one so it doesn’t create a potential cross-connection. VR - Verification required within 10 days that spray arm has been fixed or replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored on shelf above food for restaurant in upright cooler. Do not store employee personal items above food. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by container of noodles. CDI - Noodles removed. Maintain access to hand sinks. - 1 -

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 shrimp stored over butter in RIC. Observed raw eggs stored above RTE items in WIC. CDI - Storage order rearranged. - REPEAT - 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 produce stored above RTE items in WIC. Rearrange as needed. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of beans stored with bottom of container contacting RTE food items below. CDI - Items separated. - 1.5 -

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 salads cooling from @1100 am at 50F in reach in cooler. CDI - Salads voluntarily discarded. - 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 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 marinated hard boiled eggs prepped yesterday without date marked. CDI - Date was marked. All other date marking within parameters. - 0 -

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 marked on sushi rice at sushi station. PIC stated rice left temperature control at 1200pm. CDI - Time was marked until 4. PIC has begun preparing their 4 o’clock switch container of rice. Rice changed while EHS present. - 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 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 salads cooling tightly covered in reach in cooler. Item began oolong @11 am and remains at 50F at 345 pm. CDI - Volutnarily discarded. - 0.5 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present in facility during inspection. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on floor in walk in freezer. Observed beer stored on floor in walk in cooler. Maintain items at least 6 inches off of floor to protect against contamination. - 1 - 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can comingled in with canned food items for use. CDI - Dented can was separated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on prep top during inspection. - REPEAT - 0.5 -

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 bowl used as scoop stored inside of TCS food items in prep top. CDI - Bowls removed. - REPEAT - 1 -

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 one container of cooked chicken stored underneath raw shrimp and raw beef. CDI - Storage order rearranged. All other storage order good. - 0 -

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 edamame, rice noodles, water chestnuts, and baby corn reading 64F in prep top. Ambient temperature reading 47F. CDI - All food items had been placed in unit at 12 o’clock. All items moved to walk in cooler to be rapidly cooled. Ambient temperature of unit reading 47F an unable to be repaired during inspection. Facility currently uses TPHC for sushi rice and shrimp tempura. Prep top items added to TPHC form to us until cooler is repaired. Facility has plenty of cold holding storage to continue operation with prep top out of order. - REPEAT - 3 - A VR will occur no later than 5/5/2022 to ensure cooler has been repaired.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on prep top in sushi area. CDI - Wiping cloths moved to sanitizer container. - 0 -

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 bowl used as scoop stored in several containers of TCS food items. CDI - Scoops removed. - 0.5 -

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 procedures. CDI, EHS educated PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink near dish machine. CDI, paper towels provided.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items at prep unit cold holding above 41F. Observed internal temperature of unit at 36F. PIC states items were placed in unit at 10:30AM. CDI, items discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed foods stored on floor at walk in freezer. Foods shall be stored 6 inches off the floor.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying utensils. EHS explained to employee that utensil shall be air dried.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease build up at vent hood. Need cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed refuse behind dumpster. Need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above walk in freezer. Need replaced. 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 soiled floors at walk in freezer. Need cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed phones, cups, wiping cloths stored directly in hand washing sink. CDI. PIC removed

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple containers of open food stuffs in the WI cooler. CDI. PIC covered all of them.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active dish washing and sanitizing in solution at 0ppm. CDI. PIC added sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef in prep unit, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

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 chicken, shrimps in RI unit without date marks. CDI. PIC date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a container of sanitizer without a label. CDI. PIC labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed chicken stored directly on top of the trash container and cooking oil stored directly on the floor. CDI. PIC removed.

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 ceiling missing tiles at the back. Needs to be replaced.

7-201.11 Store toxic materials to avoid contamination. -P-Observed sanitizer bottle stored next to clean dishes under the rolling cart holding rice.CDI-Bottle removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed cooking oil, sesame oil, and soy sauce all without a label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed a box of vinegar stored on the floor in the dry 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 bowls being used to scoop chicken and vegetables. Observed the handle of scoop in contact with dry rice.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi products stored above ready to eat sushi products in the prep cooler located in front area. CDI - PIC reorganized cooler to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken, lo Mein noodles, raw beef, spring rolls, and other TCS foods holding above 41F in flip top unit. PIC stated it was placed in cooler at 12 pm. CDI - All items taken to walk in and left uncovered to cool rapidly. Observed multiple TCS items holding above 41F in walk in cooler. PIC stated the items were pulled in and out of walk in cooler for lunch service. CDI - PIC allowed to cool products. Containers unwrapped and allowed to cool down in walk in providing ambient temperature of 40F. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles without labels. CDI - PIC correctly labeled both bottles.

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 wings and raw chicken breasts cooling in densely packed containers with plastic wrap tightly closed.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of flip top unit.

4-603.16 Rinsing Procedures - C Observed employee washing food equipment in 1 comp prep sink. The 1 comp prep sink does not provide 3 compartments for wash-rinse-sanitize procedure. PIC immediately corrected employee.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed toaster oven in need of cleaning.

Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed mushrooms stored over ready to eat items in walk in. CDI: Items rearranged. REPEAT -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad bowls cold holding at 47-48F inside of reach in 2 door located in the sushi prep station. Also observed eggrolls and cooked noodles cold holding in flip top unit at >>41F(see temp chart). CDI- PIC placed salads in walk in cooler for proper corrective action. Time label was placed on out of temp items in flip top unit. 0 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pre-cooked chicken contain a prep date of 11-10. Today is 11/8. Observed cheese wontons with no date after PIC stated that they were preped yesterday. CDI- Food items were accurately dated as needed. REPEAT -1.5 points. No point escalation due to overall good date marking.

4-502.11 (B) Good Repair and Calibration - PF 2 out of 4 thermometers were not calibrated. CDI- PIC is to only use calibrated thermometers onsite. -.5 points.

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 utensil stored with handle in direct contact with flour. Keep utensils elevated so that they avoid possible contamination. 0 points.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed build along the single service articles stored near the make line. Also observed single service articles stored in areas that are prone to contamination. Ensure that single service articles are stored so that contamination is prevented. -.5 points.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle raw beef with gloved hand, and change gloves with no handwash. CDI: Employee washed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves with no handwash. CDI: Employee washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins stored on prep top part of cooler behind ready to eat foods. CDI: Raw foods moved forward so that raw food drippings do not contaminate ready to eat food. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed mushrooms stored over ready to eat items in walk in. CDI: Items rearranged.

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 brown rice and lo mein cooling from last night above 41F. CDI: Rice was voluntarily discarded and lo mein was vented to continue cooling. REPEAT VIOLATION

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 date on chicken from 7/15. CDI: Product voluntarily discarded. Observed no date mark on items in reach in cooler that were originally prepared more than a day ago. CDI: Items dated. Observed no pull from frozen (PFF) date on chicken pulled yesterday. CDI: Product dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed brown rice and lomein from last night cooling in tightly covered containers. CDI: Rice voluntarily discarded and lomein uncovered to continue cooling. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler left door to be severely damaged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm chlorine residual during inspection. PIC called for maintanence during inspection. Until machine functions properly, all utensils shall be handwashed at the three compartment sink. VERIFICATION REQUIRED within 10 days to determine compliance.

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 white rice at 96F in walk in unit at 3:25 PM, more than two hours after PIC stated that it began cooling at 1 PM. CDI: White rice voluntarily discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding between 42F and 45F during inspection (see temp chart foe details). CDI: All out of temperature items were removed from holding and sent to walk in unit for rapid cooling to 41F. REPEAT. Note: As this was the facility's first inspection under the new 41F cold holding parameter, points were not deducted for the above violation, despite it technically being a repat violation. If cold holding violations are observed in the future, points will be deducted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled spray bottle of hood cleaner on shelf to the left of door to kitchen. CDI: Bottle labelled.

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 white rice cooling in a deep, covered metal container in walk in unit, fried shrimp cooling in a reach in unit rated for holding, and raw chicken marinated earlier today cooling in the same reach in unit rated for holding. CDI: Rice and shrimp were discarded, and chicken was sent to walk in unit and vented to facilitate rapid cooling. REPEAT.

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 pre-made salads at 49F more than 4 hours after cooling began. CDI: Salads voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of pooled eggs at 64F in walk in unit. PIC stated that eggs are kept on chef cart at times during lunch and placed into walk in after. EHS stated that this is not acceptable and that either cold holding or TPHC may be used, but not both. Observed egg rolls at 48F in left flip top unit. CDI: Eggs voluntarily discarded and egg rolls sent back to walk in unit for rapid cooling.

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 cooling while covered in a low boy unit rated for holding. CDI: Salads voluntarily discarded. 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 bulk dry product bins with scoop handle stored down into product and another bulk bin with a plastic container with no handle stored down within product.

4-101.19 Nonfood-Contact Surfaces - C Observed a wooden support for handsink in female restroom exposed to moisture. Ensure that wood is sealed or painted to render it moisture resistant.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed lettuce stored directly on shelving in reach in unit with no protection. CDI: Lettuce discarded.

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 chcken in walk in cooked yesterday with no date label. CDI: Chicken dated for 08/16. 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 seafood soup cooling under counter at hot holding area and shrimp cooling on counter at fryer area. CDI: Both products sent to walk in unit for rapid cooling. 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 several unlabelled spices on chef's cart. CDI: Spice pans labelled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving above prep sink used to store clean utensils with greasy residue in need of cleaning. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Access to handsink blocked by rice bin by dish machine. CDI - Trash can relocated. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue along sides and back of ice chute. CDI: PIC cleaned chute during inspection.

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 shrimp, cabbage and lettuce in walk in unit with no dates. PIC stated that all items were prepared yesterday (06/12). CDI: All three products dated for 06/12. I

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 from the night before still in rice cooker before opening. Per written procedure, rice is to be discarded at end of 4 hour period, not the next day. CDI: Rice voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pooled eggs cooling in a flip top unit rated for holding temperature, rather than cooling. CDI: Pooled eggs relcoated to walk in to cool properly.

3-501.13 Use approved thawing methods. Observed sushi tuna thawing in standing water in prep sink at sushi area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service take out cups at bar area displayed with lip contact surface exposed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy residue on shelving around dish area and in walk in unit. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed caulking with dark residue along backsplash of three compartment sink. Ensure that caulking along junctures is smooth and easily cleanible to prevent mildew formation from water.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Access to hand washing sink blocked by trash can by dish machine. CDI - Trash can relocated.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed snow peas stored over RTE noodles in walk in cooler. CDI - Snow peas relocated to low shelf with other unwashed produce items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic food containers stored as clean with intact stickers and sticker residue. CDI - All sent to dish area for processing.

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 Cooked beef cooling in flip top cooler. CDI - Relocated to walk in cooler for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food containers wet stacked on drying racks. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler door gaskets and rusty shelves 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. Clean dust build up from walk in cool fan guards, walk in cooler shelves, and crumbs from low prep cooler door gaskets.

2-101.11 PIC shall be present during all hours of operation. -PF- Observed no PIC present during the start of the inspection. CDI- The PIC arrived at the end of the inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed cut lettuce at 38F in the walk in cooler and uncovered. Facility had all other TCS foods below 45F covered.

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 tofu at 88F and prepared at 12:00PM according to an employee. EHS observed the tofu at 71F at 2:00. The first cooling parameter was not met. CDI- An employee voluntarily discarded the item.

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- REPEAT- Observed sushi rice on time without it being clearly marked with a begin and end time. CDI- An employee voluntarily discarded the item.

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 tofu not meeting the first cooling parameter. The item was tightly covered and in a deep container. Also observed salads in a reach in cooler tightly covered in a reach in service cooler at 49F. The employee stated the items were prepared three hours ago from pre-chilled ingredients. CDI- The tofu was voluntarily discarded and the salads were uncovered and placed in the walk in to quickly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed the back door open during the start of the inspection. Door closed by EHS.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed all portable cutting boards in need of replacing do to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed food debris and grease build up on equipment. Grease build up was noted on fryer and cookline equipment. Also observed handles of equipment in need of cleaning do to food residue build up. Also observed the inside of the low boy with food debris build up and in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed hard to reach areas in need of cleaning do to food debris build up. Hard to reach areas are located behind and underneath equipment. 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 minor wall damage near kitchen door entrance and back door entrance. Also observed floor damage near the back door.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw salmon stored above fresh produce on a shelf in the walk in cooler. EHS did not observe any cross contamination. CDI- PIC had an employee re-arrange the storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed chicken (45F), shrimp (45F), lettuce (42F) and RTE items near the sushi bar all in storage and uncovered. PIC had an employee cover the items. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed a chopped head of lettuce on a reach in cooler shelf. CDI- PIC voluntarily discarded the lettuce.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed two sanitizer buckets at 0 PPM Cl. CDI- PIC changed both buckets to 50 PPM Cl. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a couple of items stored clean with minor food residue on them. CDI- Items were moved to 3-comp to be properly washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed noodles (48F) and shrimp (51F) both above 45F. CDI- PIC voluntarily discarded the items.

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 not being marked for which time it was placed on TPHC and when it would be discarded. CDI- PIC had an employee voluntarily discarded the item.

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 shrimp (69F), rice (130F), chicken (100F), soup (122F), and noodles (82F) all tightly covered in deep pans. CDI- PIC uncovered all items and reduced each container to half so it would quickly cool. PIC was informed if the corrections were not made it is possible the food would not meet the cooling parameters. EHS re-informed PIC of those parameters.

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 working containers of salts not labeled. CDI- PIC labeled the items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed employee drink being stored on the handsink. CDI- PIC voluntarily discarded the item. EHS informed PIC to educate employees that handsinks are for only handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed stickers and sticker residue on several pans stored clean.

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 shrimp and noodles tightly covered, in deep pans and cooling. CDI- PIC Portioned items out and left them uncovered to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several dead roaches in the back prep area. PIC stated pest management had recently been at the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several pans stacked together and still wet. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C- Observed pre-set tableware not protected. EHS discussed that these items be wrapped on the table or utensils shall be given to patrons at the time of service.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in need of replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT- Observed gaskets, handles and inside of reach in coolers with food debris build up. Also observed grease build up on ventilation hood and parts of the cookline. EHS observed dry storage rack in need of cleaning due to grease and dust build up. Clean items as often as needed to reduce and prevent build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors and walls in need of cleaning due to dirt and food debris build up. Clean behind and underneath hard to reach areas such as behind shelving or cooking equipment as often as needed to prevent build up.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 0pts- Observed an employee grab raw beef with gloved hand and then attempt to work with RTE food. CDI- Employee was instructed to wash hands by EHS and PIC. RTE food was voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 3pts- Observed cooked steak (60), cooked chicken (60), RTE shrimp (70), lettuce (50), sprouts (53), tofu soup (49) and raw eggs at (67)all above 45F. CDI- All items above 45F were voulintarily discarded by PIC.

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 1.5pts- Observed pre-cooked chicken, crab salad, chicken wings and shrimp in the walk in cooler not date marked and prepared yesterday according to PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -0pts- Observed two sanitizer buckets not labeled. CDI- PIC labeled buckets.

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 0.5pts- Observed lettuce (48F) tightly covered and pre-cooked chicken (55F) in a deep pan and tightly covered. CDI- PIC removed covered lettuce and split up chicken to quickly cool.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. 0pts- Observed unprotected cups near waiter station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- Observed gaskets and inside of reach in coolers with food debris build up. Also observed grease build up on ventalation hood. Clean items as often as needed to reduce and prevent build up.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 1.5pts- Observed no documentation of Spanish speaking employee signed employee health policy. CDI- PIC was informed all employees must be educated on all symptoms, illnesses and exposure before working in the kitchen. PIC was given a Spanish employee health policy.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P 0pts- Observed dish washing employee handle soiled dishes and then handled clean dishes and equipment. CDI- PIC instructed employee to wash hands and re-wash clean rice cooker and dishes.

3-201.11 Use food from approved sources only. -P 0pts- Observed tea without any identification if it had been regulated by FDA. CDI- PIC informed EHS it was for personal use and removed it from the establishment.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 0pts- Observed sanitizing bucket at 10ppm Cl. CDI- PIC changed out bucket in the kitchen with sanitizer from the sink, which was at 100 ppm Cl.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5 pts- Observed fried tofu in the flip top at 50F and sweet and sour chicken at 48F in the walk in. CDI- PIC moved fried tofu to the walk in to quickly cool and split the sour chicken into two containers. Both items were made earlier this morning.

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 1.5pts- Observed crab filling date marked for 12/18. CDI- PIC voluntarily discarded. 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 a container of chicken wings and cooked chicken without date marks in the walk in cooler. CDI- PIC was able to back date items since there were other containers from the same batch with dates.

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. 0pts- Observed several scoops in the flour and sugar that were embedded in the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts Repeat- Observed rust build up on racks and dust build up on fan covers in the walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee tea and food stored with retail items.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed sushi prep touching krab sticks with bare hands. PIC stated the krab sticks adhere to gloves. CDI - Bare handed krab sticks voluntarily discarded and alternate method using one glove and a fork implemented. -1.5-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped raw and cooked chicken in the reach in and walk in, respectively. Wrap items that are not in the cooling process. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed snow peas stored over cut lettuce and butter. CDI - PIC moved these to the shelf with unwashed green peppers. -1.5-

4-602.11(C) Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knife for cream cheese filling for crab rangoon in mixture overnight. Clean at least every four hours. CDI - PIC removed the utensils left in place overnight and cleaned them all. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces and bottled water stored directly on the floor. Elevate at least six inches. -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 rungs of the speed rack and in the hood. Clean. -0-

6-101.11(A)(3) Surface Characteristics-Indoor Areas - C Ceilings in toilet rooms shall be installed so that they are nonabsorbent, smooth and easily cleanable. Observed absorbent ceiling tiles installed in the restrooms. Replace these with nonabsorbent ceiling tiles. -0-

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager present on arrival.

2-301.12 Cleaning Procedure - P Observed several employees using hands to turn off water after hand wash. Use paper towel to turn off water or other approved method. CDI-verbal instruction

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed employee wash hands in prep sink. CDI-redirected to wash hands in hand sink only.

7-206.13 Tracking Powders, Pest Control and Monitoring - P Observed containers of roach tracking powder labeled NOT for use in food facilities. Discard pesticide 7-202.12 Conditions of Use - P,PF Observed many spray cans of Raid Ant and Roach. Discard pesticides. ** Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Verification Required

3-501.15 Cooling Methods - PF Observed chicken cooling in WIC in a deep pan. Cool foods in WIC to 45F or below before putting them in make unit. CDI-transfered to shallow pans to cool. **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

3-601.12 Honestly Presented - C Observed Tilapia being substituted for Red Snapper on the sushi menu. Either purchase Red Snapper or change menu to say Tilapia.

6-501.111 Controlling Pests - PF Observed roaches in dish area. ** Keep the premises free of insects, rodents, and other pests. Verification Required 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead roaches in cabinets near sushi prep. Clean up dead roaches.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C Observed single use containers being washed and reused. CDI-items disposed of.

4-101.11 Characteristics-Materials for Construction and Repair - P Observed repurposed bottle with bottom cut of for use as a scoop. Cannot use this because of the areas that cannot be readily cleaned. CDI-scoop disposed of.

4-602.13 Nonfood Contact Surfaces - C Observed equipment greasy with heavy build-up. Clean equipment, shelving, cabinets, etc.

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee handle raw fish, wrap raw fish and then go touch invoices for fish. Employee attempted to then return to food prep. CDI - PIC instructed handwashing. -2- 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 sushi employee quickly rinse hands and then turn off faucet. CDI - PIC instructed handwashing for employee.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting board in sushi station not cleaned every four hours as deduced by explanation of cleaning procedure and frequency. CDI - PIC instructed to clean food contact surfaces at least once every four hours at room temperatures. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed newly printed to-go menus without consumer advisory containing sushi items. Make sure all menus reflect advisory. -.5- VR required no later than 03/11/2016.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked wooden sushi rice bowl hanging over prep sink. PIC stated this item will be discarded. PIC reminded that hard maple or other suitable wood needs to be in use. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak under rear handsink. Repair. -0-

5-402.13 Maintain sanitary sewage system.-P Observed slow draining handsink and strong grease trap odor in the vicinity. Have grease trap cleaned and make sure lines not blocked in kitchen. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in restroom. Replace with cleanable tiles. -.5- 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 buildup on floor under handsink in women's restroom and on wall behind soda dispenser. Clean. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed sushi prep employee using wet wiping cloth to clean hands between sushi rolls while wearing gloves. CDI - PIC had employee wash hands and change gloves. Change gloves when they are soiled. -2-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed unapproved tracking powder in use behind soda lines. CDI - PIC discontinued use of product. Read label and make sure products are approved for use in restaurant and are commercial grade. -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 cooling salads in beverage cooler at front counter. CDI - Salads vented to cool and placed in walk in. Use walk in for cooling products. -1- REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sushi prep storing wet wiping cloth on cutting board. CDI - Wiping cloth placed in sanitizer solution between uses. -.5- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on plastic panel behind ice dispenser of Coke machine. Clean. -0-

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. Replace grout and seal wall to floor junction in restrooms. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken thawing over raw scallops. CDI - PIC moved scallops to another shelf. -1.5-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach sanitizer used for cleaning prep table at 0 ppm. CDI - PIC remade sanitizer to correct strength. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked vegetables on table beside grill at 64F. CDI - PIC voluntarily discarded vegetables. -3- 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 prep cooler and reach in being used for colling products. CDI - Use walk in cooler to cool items. -1- 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 small and medium-sized plastic containers used for spices in the kitchen and in the sushi bar. Label these with the common name of the item. -2- REPEAT 3-601.12 (A) Honestly Presented - C Properly lead and inform the customer of food contents. Observed Chef Special table tent with escolar presented as white tuna. Label these with the name escolar, simliar to the changes already made to the other menus.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Do not store opened package of food indirect contact with undrained ice or water, Observed two open and cut lettuce heads submerged in water in the walk in cooler. Drain water. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer that was 0 ppm. CDI - PIC replaced solution to one of proper strength. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups near soda dispenser. Air dry before stacking. REPEAT. -1- 4-803.11 Storage of Soiled Linens - C Observed soiled linen stored in water bucket under 3-comp sink. Store in soiled linen container until cleaned. 4-803.12 Mechanical Washing - C Either wash items in washing machine or if wiping cloths are the only thing being washed, use mechanical waasher, sink designated for washing cloths or in prep sink cleaned between uses. Observed PIC state soiled wiping cloths are manually washed overnight in bucket. Use one of the specified methods for cleaning cloths.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink beside handsink in kitchen at the nozzle. Repair. -1-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. -2-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed steamer basket cleaned only once pre day, per PIC. CDI - PIC instructed that food contact surfaces need to be cleaned at least every 4 hours or when visibly soiled. -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 45F. -P Observed chicken with date marking of 11/18 at 64F in walk in cooler. CDI - PIC voluntarily discarded the chicken. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw meat and other items in prep cooler cold holding at 55-64F. CDI - All items were placed in walk in to cool. -3- 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 sushi in the walk in cooler without date marking that was in the facility for days. CDI - Instructed PIC that sushi fish is ready-to-eat and to start date marking this item. -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 without written procedure or record keeping of prep/discard times for rice. CDI - Paperwork was emailed with last inspection report. Start using written procedures or discontinue using TPHC. -1-

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 tightly covered deep bins of food cooling in the walk. Vent these for proper cooling. Observed employees using reach in to cool hot foods. CDI - Demonstrated proper cooling methods for PIC. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers and cans present on rolling rack at the stove without labels. Label these with the common name of the food. REPEAT -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in the paper towel dispenser at the rear of restaurant. PIC states there is monthly pest control, but was advised to concentrate efforts around hot water heater and other water supply areas. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on table in sushi bar. Keep these in sanitizer solution between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked drink cups on table beside soda dispenser for wait staff to give to seated customers. PIC advised to allow cups to air dry prior to using. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit not working and reach in cooler struggling to meet 45F maximum temperature. Have the prep cooler serviced before using again or replace the unit. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on handles of equipment throughout the facility. Clean these regularly to prevent buildup. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak around the hot water faucet handle in the front handsink. Repair. REPEAT -1-

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floor under cooking equipment and water using fixtures. Clean. REPEAT -1-

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed PIC without knowledge of five major illnesses or symoptoms. CDI - Left written documentation with PIC and educated on the illnesses and symptoms. -1.5-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employees entering food prep area through a door with a handle, recontaminating them. CDI - PIC isntructed to have employees use rear handsink when entering through a closed door or suggesting propping door open. -2-

\3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in the flip top, cooked or raw, at or above 50F. PIC stated these items were prepped this morning. CDI - PIC instructed to cool items before placing them in cold holding and all items were moved to speed rack in walk in cooler. -1.5

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lunch menu missing the disclosure statement. Provide disclosure and reminder on all menus and specials. Observed pan seared tuna on lunch menu without consumer advisory. CDI - Instructed PIC to correct lunch menu and sushi menu. -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 items cooling in walk in while inside tightly covered containers. CDI - Instructed PIC to have staff vent containers while cooling. -0-

3-601.12 Honestly Presented - C Observed sushi menu with white tuna present. Item is in two different sections of the menu, but only in the first section is white tuna properly identified as escolar. Identify item with proper name in all sections of the menu, as well as on any specials ot table tent menus. -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 cleaned rice cooker stored as clean with food debris present inside. CDI - PIC had employee reclean rice cooker. -0-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed all prep coolers with split gaskets. Replace all split gaskets. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking sink nozzle at rear prep sink and leaking hot water handle at front handsink. Repair. -.5-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed rear handsink without waste basket. Provide trash bin at rear handsink. -0-

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris present under shelving in walk in and freezer. Clean. Observed dust buildup on bathroom vent covers. Clean. -1- REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the front sushi handsink or in the Men's restroom. CDI Signs provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed some debris in the front sushi handsink. Use handsink just for hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried shrimp tempura <135F next to the fryer. CDI by using Time as a Public Health Control(TPHC) Facility does this during lunch and will write a procedure and mark the container once the shrimp is cooked. Any shrimp placed on time must be used or discarded, it cannot be cooled for later use.

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 dates on fried tofu, cream cheese mix and cooked chicken used for sweet and sour chicken which is frozen after cooking. The day of cooking or preparation is counted as day one. CDI by dating items and handout provided with inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the kitchen area and a roach and with a few flies in the dining area. Ensure proper pest control is maintained.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of ginger on the floor next to the sushi prep sink. Bucket put on soda crate along with container holding the knife sharpening stone.

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 walk-in cooler racks, grease on the back of cook line equipment, undersides of tables sinks and drainpipes.

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 and on the ceiling around vents throughout. Observed debris and build up on the floors in the walk-in cooler, freezer and under dry storage shelving. 6-501.16 Store mops for air drying after use. Observed mops stored in water after use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed some employee food mix with customer food in the walk-in cooler. Store on bottom shelf away from customer food.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed labels on seaweed containers that are re-used for storage of fried items. CDI- labels on seaweed containers removed while on site, and containers re-washed.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several items in prep cooler above 45 F. CDI- moved items to walk-in cooler for cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found two bus tubs of chicken not dated. Found containers of fried tofu not dated. CDI- discussion on date marking requirements.

.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 chicken, cooked shrimp in containers tightly covered. CDI- vented.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in freezer. Designate a section of a freezer or cooler for employee food, or designate a separate bus tub or similar for storage of employee food. Fish heads portioned and bagged in freezer, on top of retail food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed cutting boards and trays on clean side of set up 3-comp sink system with food debris and residue attached. CDI- returned to cleaning process. Observed ice chute at drink station with pink buildup. Verification needed.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed items in flip top portion of prep cooler above 45 F. Moved to walk-in cooler.

7-207.11 Store labeled, employee medications to prevent contamination. -P: Observed prescription medication for employee on shelves with and over retail food packages. CDI- moved to separate designated area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer in facility. Verification needed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed severely worn cutting boards.4-205.10 Food Equipment, Certification and Classification - C: Use equipment as intended by manufacturer or according to classification. Observed prepared salads in small cooler behind sushi bar classified "for bottled or packaged products only".

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

.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls and attachments with significant soil build-up.

.6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee food on speed racks with retail food.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program, and shall be present at all times when facility is in operation. Observed no one with managerial authority present upon entry. CDI- PIC arrived during inspection.

2-103.11 (M) Person in Charge-Duties - PF: The PIC shall ensure that all employees are informed of their responsibilities of reporting certain aspects of their health. Observed employee unfamilar with Employee Health Policy. CDI- employee given handout and read while on site.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with date of preparation. Observed fried chicken cooked previous day with no date mark label

3-501.19 Time as a Public Health Control - P,PF: Follow approved procedures for holding sushi rice on time as a public health control. Observed sushi rice unlabeled as to time removed from temperature control. CDI- rice discarded into trash can. This is a repeat violation. Failure to comply with time holding requirements could result in requirement to obtain variance for holding rice off temperature.

3-501.15 Cooling Methods - PF: Do not rely on small holding units to cool TCS foods to required temperatures in required time. Observed multiple items in flip top holding unit above 45 F. CDI- all foods moved to walk-in cooler.

3-601.12 Honestly Presented - C: Food shall be presented in such a way as to not mislead the customer. Observed white tuna on sushi menu, no white tuna on invoices. Escolar on invoices, no white tuna. Identify escolar on menus on appropriate menu items.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on the floor. Found avocados on floor of walk-in cooler. Other packaged foods in same location under shelves of walk-in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Promptly date mark all containers of prepared TCS foods. Found chicken cooked previous day not date marked. CDI

3-501.19 Time as a Public Health Control - P,PF: Promptly label sushi rice that is held on time with time rice is removed from temperature control. Found rice in cooker at sushi station 90 F with no time labeled. CDI- labeled.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF: Provide approved Consumer Advisory on Lunch Menu for items containing raw TCS food. Observed Reminder but no Disclosure on new lunch menus. Consumer Advisory on Sushi Menu.

3-501.15 Cooling Methods - PF: Do not cool hot foods in small refrigerators. Use walk-in cooler for cooling. Found soup tightly covered in two-door refrigerator 180 F. CDI- moved to walk-in cooler.

4-302.12 Food Temperature Measuring Devices - PF: Obtain a thermometer capable of taking internal temperatures of thin foods such as lettuce, chopped greens, thin sliced tomatoes, tofu. Verification needed.

3-304.14 Wiping Cloths, Use Limitation - C: Store wiping cloths in a sanitizer of approved concentration. Found cloths in sanitizer less than 25 ppm Cl.

3-304.12 In-Use Utensils, Between-Use Storage - C: If storing utensils in water in between uses, store utensils in water at 135 F or above, or in a running water well. found whisker in water at room temperature.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF: Dish washing machines shall be equipped with a temperature measutring device to indicate temperature of water in the tank. Observed no thermometer with low-temp dish machine. Verification needed.

4-602.13 Nonfood Contact Surfaces - C: Clean equipment at a frequency to prevent accumulation of soil residues. Observed non food contact surfaces of dish machine, other equipment in need of cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found cooked chicken in flip top cooler 51 F. CDI- product moved to walk-in cooler for cooling.

3-501.15 Cooling Methods - PF: Do not cool foods in small reach in coolers. Use walk-in cooler for cooling then transfer to small coolers after reaching 45 F. Found spicy mayonnaise sauce 62 F in cooler.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths used for wiping spills or wiping counters shall be maintained dry or held in an approved sanitizer between uses. Observed damp cloths on surfaces in kitchen.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency: Keep iced tea nozzles and ice dispenser chute clean. Observed build-up on dispenser interiors. CDI- cleaned while on site.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Observed many items at cook line prep cooler top above 50 F. CDI- moved to walk-in cooler.

8-103.11 Documentation of Proposed Variance and Justification: Documentation of approval for acidification of sushi rice not obtained. CDI- facility will begin today holding sushi rice on time and continue permanently or until variance approval is obtained. Rice in use at time of inspection discarded as unapproved process.

3-501.15 Cooling Methods: Do not rely on holding units such as tops of prep coolers to cool foods. Observed fried tofu in flip top 54 F that was not cooled before placing in cooler. CDI- discussion and move tofu to walk-in coolers.

3-304.14 Wiping Cloths, Use Limitation: Wiping cloths shall be stored between uses in an approved sanitizer. Observed cloths in sanitizer container less than 50 ppm Chlorine.