YOSHI`S GRILL

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwash sink next to grill. CDI - A handwashing sign was given to PIC. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp, raw tuna, and raw salmon stored on shelving above ready to eat food and salad dressings in walk in cooler. Observed cooked crab salad and tobiko stored in front of raw salmon and raw tuna win flip top unit. CDI - Storage order was corrected. A storage order educational chart was given to PIC to use for training purposes. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at three compartment sink to be 84F during active manual warewashing. CDI - Hot water was added to washing sink increasing temperature to 116F. -0 points-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of ibuprofen stored on shelf above food prep table where active food preparation was occurring. CDI - Ibuprofen was moved to designated employee storage area. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use food containers stored open, upright, and without protective packaging on shelving in kitchen. PIC has been advised to protect single use containers using original packaging or other protective means. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent cover in male restroom with abundance of dust. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw shredded steak being cooled in flip top unit on cook line. CDI- PIC removed item to be rapidly cooled in 3D RIF due to the lunch rush beginning. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting shelf under prep table on cook line and rusted shelving in WIC.

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 plastic pans on dish rack above 3-comp sink with sticker and food residue still intact. Observed knife handle wrapped in tape, for grip per the PIC, not changed and still intact after being washed.

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 wall above can wash station in need of repair.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no shield on light bulb under hood system above flat grill.

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 salad mix in flip top cooler without begin and discard times. Salad mix (and shrimp sauce) in salad flip top unit is held using TPHC. CDI - Begin and discard times were added to salad mix. Establishment uses blue memo pad to track begin and end times for both salad flip top unit and for sushi rice. Sushi rice had begin and discard times posted on wall next to sushi rice container. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bus tubs on drying rack with pooled water (wet stacking). Position but tubs so that air drying may occur. -REPEAT- -1 point-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cooked shrimp tempura cooling too slowly in flip top. Tempura was cooked 3.5 hours ago and immediately placed in flip top for cooling. Tempura was initially recorded at 46F. Observed cooked carrots cooling too slowly at ambient temperature on prep table in large containers. At 2:35, carrots were at 135F. After 30 minutes, carrots were at 120F. Observed large, deep plastic container of pasta cooling in the WIC covered with metal tray. -CDI- PIC placed shrimp tempura in reach-in freezer for rapid cooling to 41F or below. After 30 minutes, tempura was at 39F. PIC placed cooked carrots in WIC for proper cooling. PIC separated pasta into smaller, thinner portions for cooling in WIC, uncovered. 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 .

3-304.12 (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 scoop stored directly in contact with flour. Observed bowl used as scoop stored directly in rice. -CDI- PIC removed handle from food. EHS advised using scoop with handle in rice instead of bowl.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple metal trays stored as clean. -CDI- PIC moved items to dish machine for proper washing, rinsing, sanitizing, and air drying.

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 fan, used to dry washed mushrooms, stored directly above food with visible accumulation of dust and debris. EHS advised PIC to thoroughly clean and sanitize fan.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cleaning bucket stored in handwashing sink near register. CDI - Cleaning bucket was removed. -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked broccoli at 115F and cooked mushrooms at 97F on steam table. CDI - Steam table had not been turned on before day's service. PIC voluntarily discarded items. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed outside of plastic containers with tape residue from date marking labels. Ensure tape is completely removed- including sticky residue, before wash/rinse/sanitize and air dry process at dish machine. EHS suggests dissolvable labels to prevent issues with labels sticking and not coming off. CDI- dirty dishes removed from shelving, brought to dish pit for cleaning. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of ginger stored on the floor in walk in cooler. CDI- empty bucket placed on floor, buckets with ginger placed on top- food is now 6 inches above floor. REPEAT. Note: points left at half demerit, last time referenced carrots on floor, PIC stated she was not sure if ginger was allowed on floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed low sanitizer (below 50ppm) at buckets on prep line. EHS discussed process for filling buckets, facility uses bleach and water, just needs to use slightly more bleach.

4-501.11 Maintain equipment in good repair. Observed areas of shelving in the walk in cooler with rust buildup, suggest recoating or replacing these areas of shelving that are rusted. REPEAT. Note: points left at 0, EHS discussed replacement of shelving with PIC, is looking at quotes for new shelving vs recoating current shelving.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed chemical bottles hanging on splash guards on handsink near dish pit. CDI- chemicals moved, EHS discussed only using handwashing sink for handwashing, no storage of chemicals.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with buildup on white baffle wall. EHS found that most discoloration is stained onto shield, very minor buildup on shield that needs cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of carrots stored on the floor in the walk in cooler. CDI- carrots moved to shelving.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados contacting whole avocados with stickers attached, have not been properly washed before use. EHS discussed process with PIC, ensure stickers are removed, avocados are properly washed then stored.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go boxes with lids open stored on rolling cart, directly adjacent to handsink with no splash guard. EHS discussed with PIC, suggested either moving cart with to-go boxes and dishes or installing splash guards at this handsink to prevent splash contamination.

4-501.11 Maintain equipment in good repair. Observed areas of shelving in the walk in cooler with rust buildup, suggest recoating or replacing these areas of shelving that are rusted.

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 minor dust buildup on shelving in walk in cooler, minor cleaning needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef over sauces in the reach in cooler. CDI - PIC relocated the beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitationOb

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

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tune received frozen and thawing in the walk in cooler, without slits or removed from packaging. CDI - Provided education and PIC removed from packaging.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses stored on the dry food shelving. CDI - PIC relocated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear liquid in a windex spray bottle. Dishwasher stated this was bleach. Explained to properly label to prevent misuse. CDI - Bottle was relabeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a jug of bleach and dish detergent stored on the drain board of the 3-compartment sink. CDI - PIC relocated the chemicals.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tune received frozen and thawing in the walk in cooler, without slits or removed from packaging. CDI - Provided education and PIC removed from packaging.

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 streamed broccoli cooling too slowly to meet cooling parameters in walk-in cooler and main make table. See violation #33 and temp chart for details. CDI: Education provided, PIC vented product, and placed product in ice bath. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed crab mix in sushi make table, steak in main make table, and lettuce in salad make table cooling too slowly to meet cooling parameters. See violation #33 and temp chart for details. CDI: Education provided, product moved to reach-in freezer or walk-in cooler, and product vented.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed steamed broccoli being cooled in walk-in cooler stacked 2-3 deep covered with lids. CDI: Education provided, product uncovered and placed into ice baths. Observed crab mix, steamed broccoli, and steak being cooled in sushi make table and main make table. CDI: Education provided and product covered in ice bags and moved to reach-in freezer for rapid cooling. Observed chopped lettuce being cooled in salad make table. Product ice bagged but still increase in temperature. CDI: Education provided and product placed into walk-in cooler for rapid cooling. PIC placing lettuce on TPHC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout facility. PIC stated pest control visits monthly and facility uses chlorine as drain cleaner regularly.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in dish area causing food waste to accumulate.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at three compartment sink- 10ppm. CDI: Education provided and food employee remade sanitizer solution- 100ppm.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P Observed raw chicken stored above raw fish. CDI: Education provided and food employee arranged storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans and bowls stored as clean soiled with stickers/sticker residue. CDI: Education provided and food employee sent items to be re-W/R/S.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked carrots cooling at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. After 52 minutes in walk-in cooler not enough change in temp of product- PIC moved product to freezer where product dropped 5 degrees in 10 minutes. CDI: Education provided, food employee vented and stirred for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak, raw chopped beef, and cooked noodles being held above 41F in main make table. Product placed into unit between 11am-12pm. Product overstacked. CDI: Education provided, product placed into smaller portions and covered with ice bags. Observed shrimp sauce(cooked garlic as ingredient) being held above 41F in front make table. PIC stated product portioned during inspection. CDI: Education provided and PIC opted for TPHC due to leaving to go containers on counter and sauce bottle going in and out of refrigeration regularly.

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 carrots cooling in walk-in cooler stacked 3 deep and covered with metal lids. See violation #20 for more details. After 52 minutes in walk-in cooler not enough change in temp of product- PIC moved product to freezer where product dropped 5 degrees in 10 minutes. CDI: Education provided, food employee vented and stirred for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed raw shrimp being thawed with no running water. CDI: Education provided and product moved to walk-in cooler until ready for further prep/portioning.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed rice scoop being stirred directly on top of lid of rice cooker. CDI: Education provided and PIC placed new rice scoop in clean, dry insert pan.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at three compartment sink- 10ppm. CDI: Education provided and food employee remade sanitizer solution- 50ppm.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy on file with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine. PIC contacted service company during inspection. CDI: PIC agreed to use three compartment sink to re-W/R/S any dishes cleaned in dish machine and until machine is repaired. Observed no chlorine sanitizer in three compartment sink during active dish cleaning. CDI: Education provided and food employee added chlorine to sanitizer compartment- 100ppm.

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 three large plastic tubs of rice cooled overnight in walk-in cooler that did not meet cooling parameters. EHS recommended using thinner layers of rice. CDI: PIC voluntarily discarded. Observed blanched asparagus cooling in ice bath at prep sink at too slow of a cooling rate. See temp chart for details. CDI: PIC placed product in fresh ice and water for more 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 rice cooled overnight in walk-in cooler in deep plastic tubs covered with black trays as lids. CDI: PIC voluntarily discarded. Observed blanched asparagus cooling covered in ice(but no water) at prep sink. CDI: PIC plasced product in fresh ice and water for submersion/more rapid cooling. REPEAT VIOLATION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed eggs rolls in the RI without a date mark on them. CDI. PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salmon cooling in the RI in sealed container. CDI. PIC removed to the cooler and open the cover.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be washed.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish machine unable to dispense sanitizer during active washing. CDI. PIC fixed the machine and rewashed the dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon in RI and beef in prep unit ccold holding at temperatures above 41F. CDI. PIC inducated that they were removed about an hour ago from the WI and took it back for cooling. REPEAT.

3-501.13 Use approved thawing methods. Observed shrimps thawing in the prep sink with no running water. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of soup stored directly on the floor in the prep area. CDI. PIC removed REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice dump in the handwashing sink at the grill area. CDI. PIC cleaned it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed beef, shrimp, noodles cold holding in prep unit 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. REPEAT. Observed salads, shrimps in RI with no date marks on them. CDI. PIC date marked. ***significant improvement from last time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of soy stored directly on the floor in the dry storage area. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with a watch on. CDI. Employee removed.

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

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open can of soda stored above food in walk-in and employee drinks stored on the same shelf as onions in mesh bags. CDI: Items removed and properly relocated.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee go from cutting par cooked chicken to blanched broccoli without washing hands/properly gloving - no points deducted because of immediate intervention and discussion by inspector; employee washed hands and donned gloves after intervention

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of raw shrimp sitting on sushi fish in walk-in. CDI: relocated properly

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Oserved stack of plastic containers, stored as clean, with broccoli on them. CDI: Items placed at pre-rinse for re-wash at dish machine 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P -Observed cook temp steak with probe without cleaning/sanitizing probe 1st. CDI: steak discarded 4-703.11(C) Completely immerse food contact surfaces into sanitizer for required time -P Observed cleaned equipment stacked above sanitizer solution in 3rd comp of 3-comp sink. CDI: Items re-washed, rinsed and submerged properly

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed final cook temp of chicken (which is initially par-cooked; see approved written process) <165F. CDI: chicken placed back on grill until temp>165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (see temp chart) above 41 (shrimp left thawing for too long) CDI: shrimp was battered & cooked (out of temp approx. 30 minutes); cabbage placed in walk-in for cooling; salads at prowait station were placed on time as a public health control - bag of mix was taken out of walk-in at approx. 11:30 a.m. and preportioned, therefore discard time labeled for 3:30 p.m. Note: progressive actions taken by PIC to address walk-in and reach-in temperatures which were holding at or below 41F therefore point deduction not escalated. Recommend all cooling (freshly cut cabbage and tuna) be cooled in walk-in after prep for quick cooling.

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 containers of blanched broccoli in walk-in without date labels. CDI: Items labeled properly.

3-302.12 Label all working containers of food (oils, spices, salts). Observed oils at grill not labeled. No points deducted because PIC is using a color-coded lid system to identify products; however, a chart must be displayed to identify these products further

2-402.11 Use head coverings to restrain hair from contacting exposed food, equipment, and utensils. Observed 1 employee w/ no hat, net or head covering.

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 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lo mien noodles cooling from last night at 48F. Observed chicken cooling at a rate of .03F/min; TCS food cooling from 70F to 41F shall be cooled at a rate of .12F/min. CDI. The lo mien was voluntarily discarded as it was made last night and did not meet cooling parameters. Chicken was placed on ice to cool effectively to 41F to meet parameter. Full points; repeat. Equipment issue and cooling method is having an affect on cooling effectiveness. Discussed cooling methods with PIC and utilizing ice and smaller portions until walk in cooler is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked carrots, cabbage, and garlic in oil in the walk in cooler holding at 44F. Walk in cooler temperature at 44F. I will return within ten (10) days to verify compliance of violation (see #45-equipment issue).

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 lo mien and chicken cooling in large portions in the walk in cooler. CDI. Lo mien was voluntarily discarded. Chicken was placed in smaller portions on ice to effectively cool. Full points; repeat.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. COMMENT: Suggestion to provide a hanging ambient air thermometer in the walk in cooler to ensure ambient temperatures are maintaining at 41F and below. Outside ambient thermometers are not always the most accurate.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed yaki soba sauce, water, margarine, teriyaki sauce, salt/sugar container unlabeled. Label products.

4-501.11 Maintain equipment in good repair. COMMENT: Repair the walk in cooler to provide 41F of ambient temperature. Observed slight dust buildup in the walk in cooler and fans not blowing moderately. PIC placing work order to repair cooler (see #20). Replace gasket on reach in freezer doors. Other gaskets have been replaced on prep coolers.

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. COMMENT: Observed lights out in the front cashier/waitress station; lights need to be replaced specifically above the soda and ice dispensing areas. PIC states he has ordered light bulbs and will be replacing soon.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. COMMENT: Observed light bulb in hood vent without light bulb cover. PIC states light bulb shield is being replaced.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF The PIC could not adequately describe the employee health policy. PIC described symptoms that are not neccessarily related to foodborne illness (coughing, airborne disease, etc). The PIC could not adeqautely describe the 5 foodborne illnesses, only stating Hepatitis A. The PIC did not understand when employee can report back to work per food code policy. CDI. Provided the PIC with an employee health visual sign. Provided the PIC with an employee health policy. Suggested to the PIC to review the employee health policy in depth with employees and have them sign the policy and keep on site.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed employee enter kitchen without first washing hands. When instructed to wash hands, employee rinsed hands for less than 5 seconds. Employee then instructed again to wash hands properly and did a short handwash again. PIC then informed employee he must wash hands as according to procedure and rule. Employee noted rinsing gloved hands in prep sink instead of properly washing hands. Employee noted scratching hat and not washing hands. CDI. EHS reviewed handwashing policy with both the PIC and the employee and employee began washing hands properly. PIC to review handwashing with all employees.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed scratching hat with gloved hand. Employee observed using gloved hands to press par-cooked, raw chicken on to grill flat top, wiping glove hand quickly with sanitizer cloth, and then procedding to handle tickets and to prepare to go orders. CDI. Employee infomred to discard gloves when soiled or task is complete and perform a handwash if neccessary. Employee discarded gloves and washed hands.

4-602.11 (A) Clean the equipment and utensils used with TCS foods at any time during the operation when contamination may have occurred. Observed employee drop clean fry basket on the floor then place back above the three compartment sink on clean hanging rack for future use. CDI. Had employee remove basket from clean hanging rack and place in the wash compartment of the three compartment sink to be washed.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed pans of partially cooked chicken with no labeling or indication that it is still raw or partially cooked as per the noncontinuous cooking procedure in the walk in cooler. CDI. Pans of partially cooked chicken labeled with the date it was made (7/14) and with the words "raw". Repeat; full points.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cooked carrots 'cooling' from 7/14 in deep metal pans tightly covered with plastic wrap with a temperature ranging from 43F-53F; observed noodles cooling from yesterday, 7/15, in large bus tub covered with a temperature ranging from 46F-48F and cut cabbage cooling in large bus tubs from yesterday, 7/15, with a temperature at 56F; observed white rice cooling from yesterday, 7/15, with a temperature of 50F. These foods did not meet the correct time/temperature parameters as described above due to improper cooling methods which is a repeat violation (see #31). CDI. Explained cooling parameters to the PIC and provided educational material. Foods cooled improperly were 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 carrots from 7/14, not properly date marked. Observed white rice cooked 7/15, with no date mark. Observed tempura shrimp made 7/14, not properly date marked. Observed TCS teriyaki sauce made 7/14, with no date mark. Observed crab in sushi prep cooler without date mark (no date mark could be tracked in the walk in cooler). Date marking needs improvement; it is hard to determine when TCS foods were made as many date labels are missing or inconsistent. CDI. PIC properly labeled all the TCS foods.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed steak listed on large menu board and small paper menu without a proper consumer advisory (no marking indicated "cooked to order" or a disclosure and reminder with asterisk or other symbol). Steak is cooked to order per customer and is either cooked rare, medium rare, or medium well. I will return within ten (10) days to verify compliance of violation. Repeat; full points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked carrots cooling from 7/14 in deep metal pans tightly covered with plastic wrap with temperatures ranging from 43F-53F; observed noodles cooling yesterday, 7/15, in large bus tub covered with temperatures ranging from 46F-48F and cut cabbage cooling in large bus tubs from yesterday, 7/15, with a temperature at 56F; observed white rice cooling from yesterday, 7/15 with a temperature of 50F. CDI. All foods were voluntarily discarded. Cooling methods were discussed with the PIC and cooling charts were given to the PIC for both cooked and ambient room temperature foods. Repeat; full points.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and containers stacked wet in the clean dish area improperly air-dried.

4-501.11 Maintain equipment in good repair. COMMENT: Observed split gaskets on doors of reach in 3 door freezer and split gasket on low reach in cooler door near grill prep. Observed broken lid on dry good rolling bin near prep area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. COMMENT: Observed lights out in the front cashier/waitress station; lights need to be replaced specifically above the soda and ice dispensing areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand towels had run out at dish area handsink. CDI- Towels provided.

3-401.14 Follow the written procedures that was approved by the regulatory authority for non-continuous cooking of raw animal foods; cool properly after intial heating; foods shall be identified as raw and separated properly from Ready to Eat foods; complete cooking to 165F. -P Observed log sheet for yesterday's batches of partially cooked chicken with no final cook temperature being recorded. CDI- Corrected by instruction. Points not doubled for maintaining log sheets as most previous days on log sheet were completed correctly. Observed pans of partially cooked chicken with no labeling or indication that it is still raw or partially cooked. CDI- Pans of partially cooked chicken labeled as "Raw".

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cut cabbage on prep cooler make table at 53 degrees. Workers said cabbage had been prepped 30 min. earlier. CDI- Cabbage moved to walk in cooler to chill and replaced with cut cabbage at 41 degrees. Be sure foods are cooled after prep to 41 or below before cold holding.

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 house made teriyaki sauce made of TCS cooked onions and vegetables made 3 days ago that have not been getting date marked. Facility PIC was un-aware item was a TCS food. CDI- Teriyaki sauce date marked.

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 batches of sushi rice on TPHC not time marked from approx. 1 hour and 30 min. prior to start of inspection. CDI- Rice time marked per TPHC procedure. (repeat)

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed posted menu and paper menus with no disclosure to indicate asterisked foods "May be served raw or undercooked". Will follow up that menus are corrected within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 deep and covered stacked tubs of steamed broccoli actively cooling in walk in cooler. CDI- Reviewed proper cooling methods with PIC. PIC said broccoli initailly cooled in ice bath. Be sure if foods do not fully cool in ice bath that cooling methods are used to continue proper cooling. Broccoli un-stacked and vented to speed cooling, observed cooling properly.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermomter in hibachi prep cooler.

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 dish washer not washing hands after handling dirty items before handling clean items. CDI - educated employee on when to wash. Employee washed hands. Cleaned items again.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above ready to eat sushi in the walkin cooler. All sushi was covered and protected. CDI - relocated raw shrimp to proper storage order of raw produt.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed food employees uneducated on how often the sushi mechanical roller shall be washed, rinsed, and sanitized. CDI - educated that the food contact surfaces of this equipment shall be cleaned properly every 4 hrs (the sushi rice in the equipment is on time control for 4 hrs; after 4 hr hold time for rice has exceeded, clean equipment).

3-401.14 Follow the written procedures that was approved by the regulatory authority for non-continuous cooking of raw animal foods; cool properly after intial heating; foods shall be identified as raw and separated properly from Ready to Eat foods; complete cooking to 165F. -P Observed food employees not following written procedures; food employees are not filling out the cooling logs. Employees are also not recording proper final cook temperatures. CDI - educated food employees on proper procedures. Emailed Non-Continuous cooking application again to PIC. VR

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 food employees are not following proper procedures for sushi rice on Time control. Rice is to be held for 4 hrs. For today, rice is held at 10:30AM - 2:30PM. Rice was not discarded at 2:30PM. CDI - educated food employee about time control and to follow their procedures. Discarded rice.

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

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed records not maintained on site. Owner emailed records. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli and cabbage in reach-in cooler above 45F. See temperature chart for temperature observations. CDI product voluntarily discarded. VERIFICATION REQUIRED.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of sanitizer greater than 200 ppm. CDI bucket refilled and tested at proper concentration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food containers in walk-in cooler and under prep sink stored directly on floor. Observed employee dispensing carrots from container while directly on floor.

•2-401.11 Cover and store employee drinks to prevent contamination. Observed two employee drinks stored on prep surface while food was being prepared.

-4-601.11 Equipment food contact surfaces shall be clean to sight and touch. Observed build up in ice machine. 4-602.11 Clean equipment and utensils as required to avoid contamination. Observed sushi rice roller with food previous night. Equipment needfs to be broken down every 4 hours and cleaned and sanitized. CDI-machine broken down and w/r/s.

3-501.19 All food on TPHC not used by end of 4 hoursshall be discarded. Observed sushi rice in roller made the night prior and not properly discarded. CDI-discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with dried food debris stored as clean. CDI-taken to be re-washed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer dish machine at 0ppm. Dispenser was completely empty. CDI-dispenser refilled with chlorine and sanitizing properly.

. 3-501.13 Use approved thawing methods. Observed tuna thawing at room temperature.

• 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates wet stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed raw fish thawing over cleaned and sanitized pans.

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

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handle cooked and cooled broccoli with bare hands. Broccoli is reheated on flat top grill. Advised employee and PIC to use tongs to handle these items as they may not always be reheated to 165F for immediate service. CDI-broccoli temped at 206F.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over dumplings and edamame. CDI-items rearranged to proper storage order.

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 made 45 minutes prior and not labeled with start time. Ensure start time is written for product as soon as possible. CDI-item labeled with start and end times.

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

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on portable fan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in flip top cooler out of temperature. Refer to temperature chart. CDI - removed product to walkin cooler to cool down. Advised to use thermometer more often to check product, equipment, etc.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product cooling in walkin cooler (carrots and broccoli) covered with lids. CDI - advised to leave product uncovered while cooling down to allow heat transfer and rapid cooling. removed lids and tightly wrapped plastic wrap.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products out of temperature. Refer to temperature chart. CDI - explained to the food employee and PIC that the cabbage needs to be left uncovered to cool down properly before putting into the flip top; flip top is not cooling equipment.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION Observed gasket on walkin cooler torn. Walkin cooler is holding proper temperature.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed outside of dish machine dirty with debris.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed salmon stored above noodles in refrigerator. Moved fish below ready to eat food. Note: House packed raw meats/fish in freezer should be stored in proper order as they would be in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls on steam table at 123-127F. Discarded voluntarily.

. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cream cheese, crab sticks, eel, noodles and cooked carrots in need of date marks. Staff began dating with date first prepared/cooked.

3-501.19 Provide written procedures for foods held using Time as a Public Health Control (TPHC). Rice is being held using TPHC but no procedures are on site. Staff is time marking though. Left copy of template so they can fill out to keep on site.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on sushi make unit.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stacked high without side protection. PIC agreed to leave them in the plastic sleeve they come in.

4-501.11 Maintain equipment in good repair. Observed rusted shelving over dish machine.

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

3-401.14 Follow the written procedures that was approved by the regulatory authority for non-continuous cooking of raw animal foods; cool properly after intial heating; foods shall be identified as raw and separated properly from Ready to Eat foods; complete cooking to 165F. -P REPEAT VIOLATION. Observed a continuous miscommunication with facility on non-continuous cooking with chicken breast. Observed no written procedures, no labeling/marking that product is raw, no understanding that this product is considered raw and that this product needs to be stored properly as raw. CDI - advised to fully cook product to 165F after initial heating, and then cool properly since no written procedures are available; provided PIC with non-continuous cooking application again and educated how the process will happen; VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed crab over stacked in flip top cooler. CDI - removed excess crab from flip top cooler and placed in walkin cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads at 51F in plastic shell containers. CDI - educated PIC and employees how to cool foods quickly; opened up the plastic shells to cool down properly.

4-501.11 Maintain equipment in good repair. Observed broken gasket in walkin cooler.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in dumpster.

2-301.12 Cleaning Procedure - P; Properly wash hands unsing approved methods; Observed employee rinse soiled gloves in hand sink and try to continue to perform food prep, when instructed to change gloves employee did not wash hands. CDI education given to staff on when and where and how to wash their hands.

3-501.19 Time as a Public Health Control - P,PF; Properly use TPHC procedures. Observed sushi rice held on TPHC with no written procedures or any time documentation for batch, CDI new batch of rice was made and TPHC guidance document given to managment.

6-501.111 Controlling Pests -; Keep facility free of pest; Observed flies in kitchen area.

(general comment) 4-101.19 Nonfood-Contact Surfaces - C; Keep equipment in good repair; Observed cold water faucet handle at hand washing sink broken with vice grip pliers used to turn on and off in need of repair.

(general comment) 6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean. Observed flooring behind cooking equipment in need of general cleaning.

6-202.11 Light Bulbs, Protective Shielding - C; Properly shield light bulbs; Observed 2x4 light fixture in kitchen area missing shields on bulbs.

\2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored directly next to brocc. prep today. Drink discarded to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed salmon stored above cooked rice. Moved to correct.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked chicken(3 containers) in the walk in cooler today- it was clearly undercooked. Chicken discarded today. Process of temp. taking and record keeping were gone over with owner today and the process was started during the inspection to give examples on record keeping and cooling. Par-cooking has been approved for future use during this inspection. The process will be verified within 10 days to ensure temps. are taken and recorded as required.

• 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 par-cooked chicken in the walk in cooler today that had been cooling overnight and still had not reached 45F or less. Discarded today to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling at room temp. today. Cool using approved methods such as shallow portions, metal pans, keep uncovered, stir product, put on ice etc.

3-501.13 Use approved thawing methods. Observed salmon thawing at room temp. today. Thaw using approved methods as discussed. Salmon moved to the walk in cooler today to correct.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the walk in cooler floor- salmon and carrots.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee drinks stored on the prep table today next to prep that was taking place. Drinks moved to the bottom shelf to correct today.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed escolar being sold as white tuna today. Discussed with PIC that white tuna rolls shall not be served any longer unless actual white tuna is recieved. Escolar can be sold but it must be sold as 'escolar', not white tuna. Corrected through instruction.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked chicken in the facility today. Discussed procedures with PIC and stated that they shall not continue this process until the application is recieved and approved. Must take temperatures at critical points of this process and record on chart provided. Email application to EHS once completed. Application given to PIC today to correct.

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 saved from the night before. Must be discarded after 4 hours of being out of temperature. Discarded today to correct.

Observed par-cooked chicken today in the facility. An appication must be submitted to the Environmental Health Specialist for approval. Form given to person-in-charge today. Have available for next inspection.3-401.11

Observed items stacked too high on the cold table today and they were >45F today. Top of products moved below to quickly chill down. Hold Temperature control foods at 45-41F or less.3-501.16

Observed sushi rice today that was out of temperature and not being timed. Sushi rice must be timed as soon as it falls below 135F(ususally when vinager is added). Sushi rice was back timed today to correct.3-501.19

Observed an inadaquate consumer advisory today- health statement was present but there was no declaration that the products were offered under cooked/raw. Sign added to menu board today to correct.3-603.11

Observed stainless steel cleaner stored next to ramen noodles and over clean linen today. Keep chemicals stored below and/or seperate from all food, food contact surfaces, clean utensils/linen, and to go materials.Stainless steel cleaner moved today to correct.7-201.11

Observed PIC with the ANSI approved certification not present today upon arrival and there was prep being conducted. PIC with the certification must be present at all times of operations(prep. service, and clean up).2-102.12

Observed multiple employees turn off water with their bare hands after washing hands. Employees stopped today and asked to rewash. Spoke to PIC today about working with all staff to correct handwashing procedures so they are not recontaminating their hands.2-301.12

Observed par-cooked chicken today stored over RTE sauces in the WIC. Sauces moved to protect them from cross contamination.Observed cooked crab meat stored in the same container as thawing raw fish- crab meat moved to upper shelf today.Store foods by FCT, with all RTE foods stored above all raw animal foods.3-302.11

Observed chicken being par-cooked today. Par-cooking application provided to PIC today. Have this filled out and available on the next inspection. Reheat on chicken checked today and it was >165F.

Observed.par-cooked chicken that had been cooling overnight at >45F today. TCS foods must be cooled from 135F to 70F or less in the first 2 hours of cooling, and then down to 45-41F or less in the next four hours. Chicken discarded today.3-501.14

Observed chicken stored over the cold line overnight in the flip top cooler and it was >45F- discarded today. Observed lettuce stored in a flip top upfront at >45F- put on ice bath to quickly chill down.Hold all TCS foods at 45-41F or less.3-501.16

Observed the health statement on the menu's today but there is not mention that these items are offered undercooked or raw. Items on the menu that are offered raw or undercooked(that are checked or asteriked)must t leads the consumer to this statement: "*Offered raw/undercooked. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Corrected through instruction.3-603.11

Observed chicken that had been cooling overnight inside of a make table, that was stored in a large portion, plastic container, and was tightly covered. Cool foods using approved methods such as shallow portions, metal pans, uncovering, stirring, ice bath, add ice, ice paddle, use freezer or WIC etc.3-501.15

. 2-301.12 Cleaning ProcedureHandwashing looked better today. Be sure to work with employees on using a papertowel to turn off water after washing hands- observed one employee use bare hands to turn off water which recontaminates those clean hands. Corrected through instruction.

3-501.14 CoolingCool TCS foods from 135 to 70F in the first two hours and down to 45-41F or less in the next 4 hours. Observed sweet carrots cooking in large portions, tightly wrapped, and stacked on top of one another in the WIC. Carrots discarded during inspection. Use approved cooling methods and thermometers to ensure cooling perameters are met.

3-501.19 Time as a Public Health ControlTILT/TPCH was being used for sushi rice today as a temporary measure until variance and HACCP can be submitted and approved. Discussed variance and HACCP with owner during inspection today. Observed rice with no time sticker today- back timed by the chef during inspection. Be sure to time rice as soon as it falls below 135F.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensObserved an insufficient consumer advisory today for raw fish being offered. Only the health statement is present today. Items on the menu that are offered raw or undercooked must be asteiked so that it leads the consumer to this statement: "*Offered raw/undercooked. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."Corrected through instruction- Owner discussed personally changing the menu board.

3-501.15 Cooling MethodsCool foods using approved methods such as: shallow portions, ice bath, stirring product regularly, use WIC or freezer, use ice paddles, add ice, and metal pans. Observed tempura batter cooling today on ice but only the bottom of the tempura container had contact with the ice and the product was filled a lot higher than this ice line. A larger container of ice slush was made to store tempura batter container so that the ice sluch had more contact. Also asked that employees stir this product regularly to ensure it cools quickly.

3-301.11 Preventing Contamination from HandsNo bare hand contact is allowed with RTE foods. Observed mushrooms being chopped with bare hands today- employee stopped and asked to donn gloves.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationKeep food stored by final cook temp., with all raw animal foods stored below RTE foods. Observed ginger, cooked shrimp, wasabi, and oil stored under raw fish today- moved to top shelf during inspection. Observed par-cooked chicken stored above multiple RTE foods today- parcooked chicken moved to a lower shelf today.

4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain chlorine sanitizer at 50-100ppm. Observed <50ppm being dispensed in the dish machine today. Use 3 comp. sink for washing, rinsing, and sanitizing dishes until dishwasher is repaired. Recommend testing dishwasher before use each day to ensure it is working correctly.

3-401.11 Raw Animal Foods-CookingChicken is being par-cooked currently. An application will be provided by EHS for this process. Reheat/second cook temp. must be 165F or more as observed today.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensHealth reminder statement is posted at the front counter today and is correct but it is still not clear which menu items contain raw fish. Discussed new menu with owner and the need for the raw animal food item to be asteriked so that the consumer knows that corresponds to the asteriked health statement at the bottom. Recommend to email EHS a preview of the new menu before going to print to ensure compliance. Corrected through instruction.

7-102.11 Common Name-Working ContainersKeep chemicals labeled correctly. Observed windex and degreasor not labeled today. PIC labeled during inspection.

. 3-502.11 Variance RequirementA variance is needed for acidification fo sushi rice. A HAACP plan will need to be attached to the variance application and sent in to the NC variance commitee for approval. Application given today.Time as a public health control can be used instead of a variance but that will require the rice to be discarded after 4 hours if not used- TPHC form given today.

8-103.11 Documentation of Proposed Variance and JustificationA variance is needed for sushi rice. See #27.