COWFISH, THE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with visible food debris in basin. CDI Food was removed and cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed avocados and carrots stored over clean bagged Brussels. CDI Storage order was changed. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several Bowls stored as clean with visible food debris. CDI Dishes were sent to dish machine for w/r/s 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 .

3-401.11(A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as EGGS, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies. Observed grilled chicken breast not cooked to 165F , EHS had chef try twice . CDI had employee cook chicken to 165F and above. See temp chart

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak and house made sauce above 41. See temp chart. CDI.. Food was voluntarily discarded. REPEAT. EHS didn’t escalate points due to it being only 2 items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without Lables to identify content of bottle. Labels were placed on the side of prep area. Also observed a bottle with a spout without a label.

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed utensils stored in water 140F however, the water was in need of changing out, heavy with food debris. CDI.. Water was changed out.

5-501.17 Provide a covered waste bin in female restrooms.Observed no covered waste bin in female or family bathroom.

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 Observed employee place raw burgers on the grill then change gloves and continue to handle RTE foods. CDI hands washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamachi on top of pan of crab meat in bottom sushi case and raw tuna stored above cooked shrimp in reach in sushi case. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees use gloves to touch beard gaurd and clothes and continue food prep. CDI hands washed and gloves changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cut cabbage for Cole slaw in walk in cooler at 42F. PIC cooled product to 41F before end of inspection. PIC unsure of temperaure variation. Suggest facility monitor items to ensure they are maintained at 41F. Observed kani in prep sushi top and lobster rolls in reach in on cook line above 42F. CDI items discarded. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spring-loaded hose in use without a continuous pressure backflow device. CDI water turned off and pressure released from hose. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped cabbage in cole slaw mix cold holding above 41F and backstock at 42F in walk in cooler. CDI - PIC cooled to 41 within 4-hour time window. Monitor temperatures throughout day as required under PIC duties and determine if facility would like to use TPHC instead. -0- 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish employee towel drying bento boxes before pyramid stacking. Allow these items to air dry. -.5-

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 clean ice wands stored directly on floor in walk in cooler. CDI - PIC washed, rinsed and sanitized, then wrapped before re-freezing. Keep protected once clean. -.5-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spring-loaded hose in use without a continuous pressure backflow device. VR no later than 03/03/2026 to ensure facility has installed a continuous pressure backflow preventer. -1- 5-205.12 Avoid creating a cross-connection between potable and non-potable water sources. Observed hose for pre-soak solution submerged in side solution with soiled dishes inside. CDI - Hose removed and EHS explained the risk.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: HACCP plan calls for calibrating pH meter after 3 uses. Sushi chef stated the rice pH is checked three times a day but records show pH meter calibration occurs every 2-3 days. CDI- notified management of discrepancy, going forward meter will be calibrated as per Plan.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Squirt bottles of oil not labeled. CDI- container was labeled.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Dicer cutting surface damaged with loose pieces potentially getting into food. Discard / replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on containers stacked and stored in clean shelving in dish room area. CDI- containers were removed and placed at dish machine to be properly cleaned. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp tempura at warming rack that were held below 135 F. CDI- PIC voluntarily discarded items into trash. Suggestion was given to PIC to place items on TPHC if unable to hold hot. -zero- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab sticks and sour cream in prep cooler #6 that were held above 41 F. CDI- PIC voluntarily discarded items into trash and replaced them with items were below 41 F. REPEAT (half points due to improvements). 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet in clean shelving in dish room. CDI- items were separated and allowed to air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, spinach, and sliced tomatoes temping above 41F in flip unit across from grill. Observed pre rolled cheeseburger rolls and imitation crab meat temping above 41F in prep unit adjacent to sushi prep station. CDI- PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 a deep pan of macaroni in WIC with no date mark. CDI- PIC had the date item was prepared put on container. 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 .

3-304.12 (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 of scoop being stored in container of rice.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use trays stored by fryers with grease residue.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep units by grill and by sushi prep area in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee’s personal speaker stored above food prep area.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Facility served undercooked burgers and salmon. Menu needs a reminder but has the disclosure. VR required within 10 days to verify compliance.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Butane torch stored next to food on prep table. CDI- PIC moved butane underneath table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans in dish area being wet nested.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored in reach in underneath make table. Observed employee phone stored above make table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of crab dip in walk-in cooler that was stored above 41 F. The crab dip was prep con 6-7-24. CDI- container of crab dip was denatured and discarded into trash can. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of black pepper and salt that was not labeled. Container is stored at the grill area. CDI- container was labeled. -zero-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards at prep stations in kitchen area. REPEAT (half points due to improvements).

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employees washing hands and cutting off the faucet with bare hands. CDI- education was performed with employees. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee touch trash can and did not wash hands and change gloves after going to food prep area to prepare food.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors on prep cooler #6. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace/resurface cutting board located at prep cooler across from grill in kitchen area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand sink near prep station #5 in kitchen area. CDI- education was performed -zero-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee put on gloves and not wash hands after changing tasks. CDI- employee was educated. Employee washed hands.

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 on on top interior of ice bin near drink station. PIC asked employee to clean area soon.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items not covered while stored in walk-in freezer and in kitchen area. CDI- items were covered. -zero-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet in dish room area. CDI- containers were separated, and allowed to air dry. REPEAT (half 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 stacks of single-service containers not inverted stored above serving line. CDI- items were inverted. REPEAT (half points due to no points taken at last inspection).

4-501.11 Maintain equipment in good repair. Adjust door so that it closes properly on prep cooler near fryer in kitchen area. -zero- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards near at sushi stations are in need of replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk-in cooler (cooked chicken legs, coleslaw, cooked noodles) were stored above 41 F. Also, observed spring mix lettuce stored in prep unit above 41 F. CDI- all items were denatured and discarded into trash. REPEAT (FULL 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed employee peeling potatoes before washing them. CDI- education was performed with employee. Potatoes were properly washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Replace torn gasket on refrigerator door near rice washing station. -zero-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed that there was not any sanitizer registering in dish machine. CDI- PIC primed dish machine properly to allow for proper sanitizing. Dishes were ran back through dish machine for proper cleaning. For more information please visit: http://meck.co/FoodSafety 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp tempura that were held below 135 F. Employee stated that shrimp were not on time, but should only be out for ten minutes. CDI- shrimp were denatured and discarded into trash. -zero- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, peppers, and crab sticks were stored above 41 F. CDI- items were placed in walk-in cooler and allowed to chill. 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 .

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 two stacks of single-service trays that were not inverted. CDI- trays were inverted. -zero-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dishes stores as clean with food debris present on the interior food contact surface. CDI - PIC moved dishes with debris to Dishwashing area to be rewashed. Points were not escalated due to improvement from previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet dishes and equipment stacked before adequately air-drying or draining.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed stacks of plates with food debris on them stored in clean area. CDI- plates were removed and taken to dish area.

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 lump crab meat, and sliced lettuce that were stored above 41 F. Employees stated that items were made yesterday and stored in cooler overnight. CDI- items were denatured and discarded into trash cans. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation dripping from unit in walk-in cooler. Spillage was found on items in walk-in cooler underneath condenser. CDI- items under spillage were discarded. Containers were placed under condenser to catch spillage.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed four broom and mop handles stored in front of hand sink in sushi area. CDI- brooms and mops were removed. -zero-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies in bar area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried shrimp that were below 135 F. CDI- PIC voluntarily denatured and discarded into trash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry. Repeat (half points due to improvements)

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 straws and stirrers not protected and bar area. CDI- items were placed behind the bar. REPEAT (half points due to improvements).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards at prep stations (replace or resurface). REPEAT (half points due to improvements)

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 lemons and limes stored above ready to eat pickles in refrigeration unit. CDI- items were reversed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single-service trays that were not inverted while stored at the serving line. CDI- trays were inverted.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves and stains on cutting boards at prep station (need replacing or resurfacing).

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: through conversation with PIC, determined cutting boards at sushi station are not being cleaned (washed, rinsed, sanitized) Every four hours. Boards are wiped down throughout the day with sanitizer but only go to the dish pit once a day. Food contact surfaces used with TCS foods must be cleaned every 4 hours. CDI- discussion with PIC on cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found several TCS foods in prep tops above 41F. Refer to temperature chart. CDI- all were voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Chicken sandwich “The Swiss Chick” has Consumer Advisory for chicken. PIC states chicken is fully cooked. Remove asterisk denoting chicken as undercooked from menu. Smoked salmon on menu requires Consumer Advisory. Verification within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket with cloth was in sanitizer solution at less than 200 ppm quat

2-301.14 When to Wash - P Observed line cook donning multiple pairs of gloves to avoid glove change and hand wash between changing tasks. CDI-PIC had immediate conversation with cooks explaining proper hand washing procedure.

3-304.15 (A) Gloves, Use Limitation - P Observed line cook double-gloving. Food employee practice was to strip top layer of gloves to continue work without stoppage for glove change or hand wash. CDI-Discussion had with PIC about proper glove use and handwashing expectations. Practice is eliminated.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi cook recording ph of acidified rice 3 hours after process. Later, 2nd batch of rice not recorded timely and well. CDI- Sushi cook updated HACCP records in presence of EHS.

3-501.15 Cooling Methods - PF Observed large batch of crab dip base in the walk in cooler covered at 44F while in the cooling process. Batch from two days prior was 41F and covered, other items in walk-in cooler were consistently temping at 37-39F. CDI-PIC moved products to walk in freezer. Temperatures of batch prepped today had dropped to 37F by end of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Dicer used for tomatoes soiled. staff stated dicer is cleaned after every use. CDI- sent dicer to dish machine for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build-up on interior of ice machine. REPEAT.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found batch of acidified rice from today 4.24 pH. CDI- voluntarily discarded. Check other batches from previous day and found pH of 4.1. Other containers with rice from same batch from today measured 4.2 pH.

4-501.11 Maintain equipment in good repair. significantly torn door gasket in reach-in cooler.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Found two spray ports with food residue attached on interiors. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Employee unsure of reportable symptoms. Employee Health Policy not posted in usual location. Could not locate Employee Health Policy. CDI- discussion with emplyee, and with PIC. Employee. Employee Health policy posted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed empty spray container stored in hand sink upon entry. Ice later observed dumped in same hand sink. Employee observed preparing to dump ice into same hand sink but stopped was stopped before dumping. CDI- discussion , and handsink cleared.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine with dark slime beginning to accumulate on shield.

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: Found goat and boorsin cheese dated for 8 days. Found boiled eggs in prep top from commercial bucket dated for 21 days. All products within 7 day maximum during inspection. CDI- allowed to date mark with 7 days from bucket open date of 11/30.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed spray ports of high temp dish machine upper spray assembly clogged. After 3 cycles, surface temperature of temperature disc reached only 155F. Spray ports cleared and surface temperature reached 170F. Machine had not been in use yet today.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Two employees unsure of reportable illnesses. CDI- went over reportable illnesses with employees with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Sticker parts and sticker glue left on containers after cleaning. CDI- Items scraped and moved back to cleaning process.

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: Brown rice cooling in small prep cooler reach-in portion at 81F. CDI- brown rice spread on sheet pan and placed in freezer. Dropped to 70F in 30 minutes. Seared tuna 53F in bottom portion of prep cooler, seared today. CDI- moved to freezer for rapid chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in solution measuring 0 ppm quat.

. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Cups behind bar stored stacked outside of sleeves.

2-301.14 Wash hands before donning gloves and between gloves uses. -P: Bar employee donned gloves to cut fruit without hand washing. CDI- PIC asked employee to remove gloves, wash hands, then put on new.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Thawing raw ground beef, lamb over thawing RTE food in thawing cabinet. CDI- re-arranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Uncovered garlic and uncovered crab dip in walk-in. CDI- covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found dairy products and some other TCS foods above 41F. No escalation of points due to different equipment and some improvement. CDI- all voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Fish roe dated 2/1 found in rear of sushi cooler. CDI- 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: Brie, whitefish for sushi, roe not date marked. CDI- allowed to date.

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: House-made ranch dressing 52 F in dense volume and tightly covered. Prepped today. CDI-volume divided for continued cooling. Reached 41F by end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some drain flies noted.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Buckets holding wiping cloths less than 150 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Clogged water dispensing ports observed in high temp dish machine.

5-501.115 Maintaining Refuse Areas and Enclosures - C: Dumpster enclosure with seepage around dumpster.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Observed signed Employee Health policies but some staff unsure of what they were when questioned. If possible language barriers exist with English, make sure employees are informed in a way they understand. CDI- sent EHP Spanish form.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observe dfood residue and sticker residue on cleaned equipment stored on clean shelves. CDI- sent back to cleaning process.

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: Portioned macaroni bags from previous day 44F. CDI- voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found various TCS foods in prep cooler on line holding above 41F. CDI- all voluntarily discarded. Refer to temperature chart.

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: Macaroni in small portioned bags did not cool within time parameters. Asian slaw in deep lexan and covered at 54F. CDI- Slaw spread out on sheet trays and placed in freezer. Macaroni discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef cooling in the freezer above RTE (ready to eat) strawberries, tomatoes and gelato. CDI-PIC changed storage order and put beef below RTE items.

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 opened milk and goat cheese not date-marked, Unagi date-marked for 15day shelf life (was still in 7day time allotment) CDI-PIC date marked for correct date and time-frame.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Unlabeled bottles of oils at cook line.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed chopsticks in a box, sitting on floor. CDI-PIC moved to shelf

5-205.15 Maintain a plumbing system in good repair. Observed 2 handsinks, one by prep line, one by sushi area and a prep sink in sushi line all leaking from faucet. Keep plumbing in good repair.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed refuse area inside a garage building with walls having extensive water damage.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed PIC out of compliance of improper cooling methods on the past five inspections. Also observed facility using date marking system incorrectly throughout the facility. Verification Required within 10 days of inspection (2/1/19). EHS will verify PIC has corrected chronic violation concerning cooling methods and addressed date marking issues.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods and washed produce in the walk in cooler. CDI - PIC reorganized for proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes throughout facility stored as clean with sticker residue. Ensure sticker residue is removed in cleaning process. Observed multiple dishes stored as clean in dish washing area with food debris. CDI - Dishes with sticker residue and food debris removed for rewash. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on metal shield inside of ice machine and on tea nozzles. Employee began to sanitize ice machine during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed crab rangoon dip holding below 135F in steam well on grill line. CDI - Crab dip was reheated to at least 165F. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brown rice holding at 63F in prep unit (located in sushi area). PIC stated brown rice was made yesterday. CDI - PIC voluntarily discarded brown rice. REPEAT. NOTE: Point deduction stayed the same since EHS observed improvements concerning this violation. Observed veggie burger mix in reach in unit and mackerel in sushi bar holding at 44F. CDI - No corrective action on veggie burger mix due to state's memo stating. Mackerel was vented to rapidly cool.

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 container of BBQ in reach in cooler without date mark. PIC stated goat cheese was opened previous day. Observed no date mark on opened container of goat cheese. PIC stated goat cheese was opened previous day. CDI - PIC allowed to date mark item. Observed goat cheese in metal container in flip top dated for Thursday (1/31). Employee stated goat cheese was not from 1/31 and could not identify the correct date. CDI - Item voluntarily discarded. Observed egg rolls with two date labels; one label stating it was prepped Thursday (1/31) and one label stating it was prepped Friday (2/1). PIC stated the egg rolls were actually pulled from larger batch Thursday (1/31). CDI - Allowed to remove incorrect label. Observed two gallons of milk in reach in unit (located in prep area) without date mark. PIC stated both gallons were opened last night. CDI - Allowed to date mark.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed employee test pH of sushi rice using variance procedures. pH was recorded to be 4.3 during inspection. Corrective action (discard) stated in procedures was not followed by employee during inspection. CDI - Original container discarded. Replacement batch recorded at pH 4.0

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 roasted peppers, tomatoes, sauteed onions, brown rice, and burger sushi roll cooling in closed containers under prep units. PIC relocated items to walk in for rapid cooling. REPEAT. A VR will occur no later than 2/10/19 to ensure corrective action is taken concerning this chronic violation. A RCP has been suggested to PIC to implement. If violation is noted again during a visit or inspection permit action will occur.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottle, spice containers, and sauce bottle at the sushi bar without identifying labels. Employee began labeling items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mother sauce stored on floor in freezer. PIC relocated item to be stored at least 6 inches above the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths in sanitizer at 0 ppm QUAT. PIC had employees change out buckets. Sanitizer was brought to 200 ppm QUAT. REPEAT.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed grease build up on outside of equipment near server station. Increase cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed two bar sinks being used to store sanitizer and a wiping cloth. CDI- PIC removed items and informed staff the hand sink must be maintained for hand washing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed large meat slicer, several plates, and bowls with food debris left on them and stored clean. CDI- PIC instructed employees to take all items to the dish pit area and to be cleaned properly prior to use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cream cheese (50F), feta (51F), diced tomatoes (49F), head of lettuce (54F) and cut cabbage (50F) all above 45F. Items were stacked to high in the flip top units. CDI- PIC had employees voluntarily discard the TCS foods above 45F.

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 onions (134F) and cooked mushrooms (100F) cooling on the counter. Also observed four containers of cold slaw (51F) bagged and tightly wrapped in the reach in cooler. CDI- All items were moved to the walk in cooler and uncovered to quickly cool. NOTE: Cooling methods has been a chronic violation. During the next visit or inspection a RCP may be requested for the PIC to implement or permit action may occur.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies throughout the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing RTE foods with bracelets and watches on the wrist. PIC instructed all employees to remove items from hands and arms while preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wiping cloths in sanitizer at 50 ppm QUAT. PIC had employees change out buckets. Sanitizer was brought to 200 ppm QUAT.

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 several handles stored in RTE food. PIC removed handles out of RTE products.

4-501.11 Maintain equipment in good repair.- Observed one low boy reach in cooler with water build up on the bottom. PIC stated the water is over flowing from the drip pan. Other low boy reach in coolers throughout the facility are in need of repair do to minor damage to the doors. PIC stated all coolers on scheduled for maintenance. Several units have already been repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster doors open during the inspection. PIC closed the dumpster doors.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink being used as a dump sink in kitchen. Ice observed in sink. CDI- sink cleared. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at dish pit handsink. CDI-paper towels provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed bok choy and asparagus uncovered in walk-in.

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: Found deep volume and covered container of elbow macaroni 74 F after 2.5 hours. CDI- food was voluntarily discarded. Observed mushrooms cooling in walk-in on cooling cart, cooling at rate of .42 F / minute. Mushrooms had time to have method corrected. Mushrooms spread in thinner layer and uncovered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Feta cheese not being date marked when packages are opened. One opened container date marked with date of opening, two days prior.

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: Elbow macaroni being cooled in tightly sealed container in dense volume. Mushrooms cooling mounded up on sheet tray and loosely covered. See #18 above.

5-205.15 Maintain a plumbing system in good repair. Observed slow drip at bar handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed one of the two bar dish machines was not dispensing sanitizer at 50-200 ppm free chlorine. PIC stated they had called for service already regarding a cracked line. CDI - service person arriving during inspection. Meanwhile, other bar machine will be used.

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 crab dip cooling in large cambro with ice wand in the center and stored during cooling in the walk in freezer. Documented that cooling rate was only 0.47 degrees F per minute. Rate must equal or exceed 0.54 degrees F per minute. Checking logs, it was evident that after two hours, dip sometimes had not yet reached 70F or below. CDI - today the cooling dip was voluntarily discarded since it measured 74F at 2 hours and 25 minutes. VR - chef plans to change procedure (see comment #31) and inspector will revisit next week to document correction.

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 method used to cool hot crab dip has been documented as being ineffective. PIC changed procedure today from large cambro with ice wand cooled in walk in freezer to making the dip without the crab meat, cooling while monitoring, and then adding the cooked crabmeat during the reheating step.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp and raw calamari stored above ready to eat lobster and crab in walk in cooler. CDI - items relocated to proper shelves.

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 large container of crab dip (thick product) stored covered in reach in cooler and measuring 52.6F. Had PIC remove and return to ice bath. Checked cooling log and saw that product had started cooling at 8:00 am when it measured about 139F. At 9:00 it was logged at 93Fand at 11:00 it was logged at 68F. Calculated cooling rate from 8:00 until 11:00 was 0.39F drop per minute. Continued to check cooling rate. At 2:05 it measured 51.0 and actually didn't cool further by 3:00 PM. CDI - Since product didn't reach 45F or lower by six hours and also didn't meet cooling rate of 0.54F per minute for first two hours, it was voluntarily discarded. Continuing to check rate through 7th hour demonstrated further that cooling method was ineffective. PIC planned to change cooling method to trying two shallow hotel pans, uncovered, in freezer and checking cooling rate with new batch. PIC also plans to retrain staff.

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 small pan of hard boiled eggs not date marked. 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 cooling method used for cooling hot crab dip was not effective. See comments under item #18.

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 two circular metal molds at front sushi counter being stored in room temperature water. PIC removed to be washed, rinsed, sanitized and will educate staff.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor of hot kitchen in very poor repair - gravel showing throughout. Sushi kitchen is beginning to show wear as well. PIC shared the 8 day plan in place for replacing floor this summer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cut lettuce and cut iceberg heads and portioned crab mix all measuring above 45F in cold holding. See temperature chart. CDI - all items removed to walk in cooler or freezer for rapid cooling. Crab mix dropped from 47F to 39F. Lettuces dropped similarly.

4-501.11 Maintain equipment in good repair. Observed several flip top coolers with missing handles. Observed one prep cooler with loose hinged door. 4-502.11(A) Maintain utensils in good repair. Observed one sushi rice mixing tub with badly cracked upper corner.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor of hot kitchen in very poor repair - gravel is showing throughout. Observed floor of sushi kitchen beginning to show gravel in several places as well. New floor is to be installed soon.\

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed several items in service and not date marked - sushi fish, brie, cooked mushrooms, sushi garnish, BBQ. CDI - voluntary disposal.

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 prep coolers; some items were also covered - sliced tomatoes 50F, cut lettuce 52F, gravy 57F, macaroni noodles 53F, sushi rolls 49F. CDI - all checked for amount of time in cooling process (all within approved parameters) and then moved into walk in, uncovered and in shallow containers to finish cooling. REPEAT violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly made sushi rolls stacked five deep in a pan and placed in a prep cooler. Rolls measured 60F. Observed reheated BBQ in a covered pan and placed in a prep cooler. BBQ measured 83F. CDI - both items moved to shallow sheet pans and placed into the walk in cooler/freezer to cool. Both cooled rapidly - see temp chart for BBQ. PIC will address cooling methods with employees. PIC advises he would have caught both of these violations during the 11:00 am line check.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed silver metal cups wet nested and resting on a towel above the ice cream cooler. Repeat violation. Air dry and use a non-absorbant bar mat instead of a towel underneath.

4-501.11 Maintain equipment in good repair. Observed several prep coolers still missing handles. PIC advises that replacements have been ordered.

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. Floors showing wear in the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs and raw tuna stored above ready to eat dressings. Observed raw shrimp stored above ready to eat pickles. CDI - PIC relocated all items with raw products below ready to eat ones.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop near ice machines was stored in a scoop holder which had some standing water and debris in the bottom. PIC removed immediately for cleaning. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal shaker cups stored above ice cream cooler. Observed several wet nested pans on drying racks in kitchen near dish machine. PIC moved all back to be re-washed, rinsed, sanitized.

4-501.11 Maintain equipment in good repair. Observed three split gaskets, a few racks showing coating worn off on front edges, and several prep cooler lids with missing handles.

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 one broken light shield located above clean drainboard in dish machine area.

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 sushi display case holding live prawns. PIC said prawns are sliced while live and then served raw. PIC called supplier who confirmed prawns are harvested from the open ocean near San Diego and cannot be confirmed to be parasite free. CDI - item removed from case, no longer will be offered raw.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth stored on surface on salad prep side of cook line.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sushi knives stored on damp terry cloth towel on sushi cutting board. CDI - cloth removed, knives rewashed.

4-501.11 Maintain equipment in good repair. Observed two split cooler gaskets and several cooler shelves which are showing rust on ends. Also observed several broken prep cooler lids.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two bottles of Quat sanitizer that were recorded at 0ppm. CDI- Bottles were re-made.

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 cooked onions in reach-in drawer that was missing a date-mark. CDI- Product voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at bar slicing strawberries without a hair net or beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers. CDI-- Rearranged to properly air dry.

6-301.14 Post a handwash sign at each handsink. Observed no signage at bar handsinks. CDI - gave signs.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one ice bin at bar with black buildup. CDI - immediately cleaned and sanitized.

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 crab dip cooling for 3 hours with ice paddle and in ice bath. Dip measured 76F-80F. CDI - item voluntarily discarded. Staff educated.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date marking on a tub of goat cheese, bucket of hard boiled eggs. Both voluntarily discarded. Observed sushi fish in sushi case without date marking. CDI - Items were from closing last night and inspector allowed PIC to add date mark.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few working containers unlabeled - salt, oil, Ranch seasoning, panko. CDI - labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet nested utensils at bar.

4-501.11 Maintain equipment in good repair. Observed a few split gaskets. Observed rusty shelving in one undercounter freezer and in 3 door upright cooler in back hall.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed employee beverage stored on clean plate at expo line. CDI - removed

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 server scrapre food off soiled plate then return to dining room work without washing hands. CDI- PIC provided instruction

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 desert cook bare hand contact a tall, tipping, desert. CDI- PIC had discarded

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear sushi prep hand sink to have ice dumped in sink and be partially blocked with cleaning equipment. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple slicers to have been put away after inadequate cleaning. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed food contact parts of sushi rice rolling machine are not cleaned often as necessary. CDI- procedure changed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries at 110 F in hot holding. CDI- placed on TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens and sprouts cold held at 50 F or higher in poor ice baths. CDI- placed on TPHC or ice bath improved

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 foods in top of prep units requiring date marking like but not limited to pimento cheese and lobster rolls. CDI- date marked

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility using different brand pH meter than listed in HAACP. CDI- HACCP ammended by EHS for different but fully compliant pH meter.

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 While not directly observed, conversation with PIC revealed facility still cooling highly viscous TCS foods in high volume plastic containers. CDI- PIC to run trial tomorrow and call in results

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one contianer of food powder unlabeled. CDI- PIC labeled

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch.. Observed a few utensils hung as clean with residue. CDI- removed to reclean

3-401.11 Cook foods to required cook temperature. Observed partially cooked filet/steak that may be reheated per customer request. VR non-continuous cooking application

8-103.12 Comply with the HACCP plans submitted and maintain records. Observed one pH meter giving mixed readings. VR for repair/calibration

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed good examples of cooling but also some cooling in high volume plastic containers. CDI- procedure changed to open metal shallow containers

2-103.11 Person-In-Charge shall ensure that food is not containated. Observed one sushi chef bare hand sushi and one bartender bare hand garnishes for drinks. CDI- PIC instructed on responsibilities/duties

2-301.14 Wash hands betweeen handling raw proteins and ready to eat foods. Observed gloved food employee pick up raw tuna and season then place on grill, remove gloved and donn new glove without washing hands. CDI- employee stopped to wash ahnds before handling ready to eat buns for burgers; instruction provided; hands washed. new gloves donned, recomend utnensil or barrier instead of glove

3-301.11 Prevent Contamination from Hands. Observed bartender bare hand cut lemons in drinks and sushi chef cutting cucumer with bare hands. REPEAT VIOLATION CDI- instruction provided See violation #1

5-205.11 Ensure hand sinks are not blocked and used for hand washing only. Observed one hadn sink with spoon in bottom, bartender wash caps in hand sinks and sushi hand sink blocked. CDI- all itesm corrected

3-302.11 Packaged and Unpackaged Food shall be protected from cross contamination through Segregation. Observed raw calamari stored atop ready to eat sealed cooked lobster in walk in cooler. CDI- reorganized3-304.15 (A) Ensure Gloves are changed between raw protein and ready to eat food preparation. CDI- instruction provided; see #6

4-501.114 Ensure dish machines are santizing at proper concentrations. Observed one of two bar glass machines not sanitizing, 0 ppm. CDI- primed

3-501.16 Ensure any cold held TCS foods are maintained at 45 F or colder. Observed bag of guacamole and cut leafy greens held off cold hold. CDI- placed on TPHC TPHC recomended VR

3-301.11 Preventing Contamination from Hands Food employees shall not contact ready ot eat foods with bare hands. Observed raw vegetable prep with bare hands, sashimi prep with bare hands and bartender cutting fruits with bare hands. CDI- instruction provided

3-501.15 TCS foods cold held shall be maintained at 45 F or colder at all times. Observed cut leafy greens and tomatos cold held above 54 F. CDI- Placed on TPHC.

3-304.15 Observed food employee at salad station handle cut seared tuna and salad without changing gloves. CDI- instruction provided If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Observed raw lamb above RTE foods. Observed raw fish above grilled eel. Observed raw shell eggs above RTE foods. CDI - all relocated to proper space.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain equipment clean to sight and touch. Observed soiled interior of ice machine and ice scoop holder. CDI - both cleaned and sanitized.

3-502.11 Variance Requirement. Facility has applied for a variance for their sushi rice, was told via email it looked good, but has received no letter to that effect and is in contact with the State to discover the reason. Will return for followup within 10 days to ask about progress of getting approval letter.

8-103.11 Documentation of Proposed Variance and Justification. Facility has applied for variance for sushi rice, was told via email that it was fine, has been waiting for approval letter ever since. Facility is following up with state. Return visit will be made within 10 days to check on progress.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed a few chipped cooler racks.