SUSHI STAR ASIAN CAFE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above washed and cut broccoli in walk in cooler. Observed raw salmon and raw tuna stored above ready to eat crab stick and crab salad in reach in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils being stored in water with a temperature of 117F. -0 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 to-go food containers stored open, upright, and without protection on ledge in kitchen. Store single use food containers in a protected manner. -0 points-

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 shelving in kitchen used to store single use and to-go containers lined with cardboard. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -REPEAT- -0.5 points-

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 shelving in kitchen used to store single use and to-go containers lined with cardboard. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -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 with a temperature of 92F at three compartment sink during manual warewashing. CDI - Sink was drained and a new washing solution with a temperature greater than 110F was used. -0.5 points-

6-501.16 Store mops for air drying after use. Observed mops in mop buckets and in bottom portion of can wash stored in a manner that did not allow for air drying. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets and watches. -0 points-

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 with a water temperature of 70F. -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 to-go food containers stored open and upright on shelving without packaging or covering. Store single service items in the original protective packaging until used. -REPEAT- -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items being stored at prep line (sheets of seaweed, tempura batter, etc) without coverings or wrappings. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen area. 6-202.13 Properly locate mechanical insect control devices. Observed fly control device stored with cooking equipment and canned foods. Relocate to area away from food, equipment, and utensils. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on cutting board at sushi station. -0 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 to-go food containers stored on shelving without packaging. -0 points-

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 under sushi display splintered and with splintered wood exposed. Repair wall under sushi station so that it is smooth and easily cleanable. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used to fill large metal pan with water. CDI- EHS discussed handsink usage with PIC.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed raw steak stored in 1D flip top/prep unit discolored. CDI- PIC voluntarily discarded item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed crab sticks temping above 41F in 2D flip top. PIC removed item to cool in WIC. PIC had ice baths set up in unit to assist in maintaining items cold. Ambient temperature of unit was 47F. PIC stated that some days the unit stays cold and other times it does not, so TCS items held in flip top would be held on time. VERIFICATION REQUIRED- EHS will verify status of unit within 3 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TCS items not included on TPHC procedures being held on time and not properly time stamped. CDI- EHS discussed procedures with PIC and had PIC update procedures to reflect current SOP. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing in walk in cooler without being removed from packaging. *REPEAT*

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying pests near 3-comp sink in back of facility.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils being stored in unclean water temping at 115 on grill. PIC stated that the water was still heating up and that the container is cleaned at the end of every day.

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 rusted shelving throughout facility. Observed some shelving beginning to rust with cardboard lining. 4-502.11(A) Maintain utensils in good repair. Observed two knife sharpening sticks rusting stored above 3-comp. CDI- PIC removed items to be discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at three compartment sink with a sanitizer concentration of 0ppm. Container of chlorine sanitizer was connected to three compartment sink mixing valve but was empty. Sanitizer was made but not in use at three compartment sink during inspection. CDI - PIC used new container of chlorine bleach to hand mix sanitizer at three compartment sink. PIC has been advised to conduct frequent checks of sanitizer concentration using chlorine sanitizer test strips. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 shelving above ready to eat mushrooms. CDI - Ibuprofen was moved to designated storage area away from equipment, food, and utensils. -0 points-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing in walk in cooler without being removed from packaging. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. Observed employee preparing food while wearing a bracelet. -0.5 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" Instant Pot being used in establishment to cook white rice for customer consumption. Remove "household use only" equipment and replace with ANSI certified or equivalent equipment. -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed avocado stored in flip top cooler with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0 points-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed flour and dry goods bins with cracks and broken pieces. Replace bins to avoid physical contamination of food. 4-501.11 Maintain equipment in good repair. Observed walk in cooler out of service. PIC stated that walk in cooler was not in use and is scheduled for repair. Repair technician has been on site. Establishment has small walk in cooler and has moved TCS foods to other refrigeration units. All TCS foods were found to be in compliance for cold holding. Establishment also has large reach in freezer to aid in cooling. 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 cardboard box used to hold small containers of sauces. Replace with container that is splash resistant and non-absorbent. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -REPEAT- -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling panel in dining room water damaged from leak. PIC stated that leak is scheduled for repair. -0 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed closed beverage container stored above ready to eat foods in prep area. -0 points-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee using personal phone then return to grill to finish cooking shrimp. CDI - Proper handwashing procedure (including when to wash) was reviewed with PIC. -2 points-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing under refrigeration while still in packaging in walk in cooler. CDI - PIC was educated on proper thawing procedures for ROP fish (including crab). Package of tuna was cut to remove from reduced oxygen packaging. -0.5 points

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy oil and debris build up under prep table near fryers in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in female restrooms. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal lids stored in basin of handsink next to cook line. EHS discussed maintaining access, not using for any other purposes than handwashing. CDI- objects cleared.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods holding above 41F in walk in cooler, see temperature chart. PIC stated that these products were just briefly out being cut/prepped. Facility process is to remove sushi from freezer in morning, thaw and then cut and put into walk in, just enough product for the lunch then continue to thaw out as needed. EHS found that walk in cooler was holding around 45-46F, not holding at proper temp. PIC stated she confirmed cooler was holding temp last night before she left facility. PIC removed ALL TCS foods from walk in cooler, put some sushi in prep units and iced down and then returned some products to freezer while cooler is malfunctioning. EHS observed small amount of TCS products in walk in cooler, mostly non-TCS cut veggies and sauces. PIC called for repair, tech will be at facility around 4pm. VR by 10-21 to ensure cooler is fixed and holding temperature. 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 .

3-304.12 (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 scoop handle contacting 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 a few boxes of to-go products on the floor near back door.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning, specifically underneath cooking equipment like holding units and the frier area. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed drinks stored on shelving directly above prep sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cartons of raw eggs stored above broccoli in the walk in cooler. CDI- eggs moved, storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with minor cleaning needed inside.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label during inspection. CDI- bottle labeled as sanitizer. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored upright under hood system, invert to prevent contamination.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning, specifically underneath cooking equipment like holding units and the frier 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 no parasite destruction letter from fish supplier. PIC was unable to obtain letter during inspection. A verification is scheduled for 4/14/2023 to determine if establishment is in compliance. -1 point-

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 beef. CDI - Storage order was corrected during inspection. -0 points- For more information on food storage order please visit: http://meck.co/FoodSafety

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 noodles cooling in walk in cooler. Cooked noodles only cooled three degrees during a timespan of 35 minutes. CDI - Cooked noodles were taken to reach in freezer to rapidly cool to 41F or less. 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 recently sliced raw beef cooling in walk in cooler. Raw beef only cooled two degrees during a timespan of 35 minutes. CDI - Raw beef was taken to reach in freezer to rapidly cool to 41F or less. -1.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, tuna, krab, raw shrimp, and krab salad holding in flip top cooler at temperatures between 42F and 55F. Observed salmon in sushi display holding at 52F. Items were placed in flip top and sushi display approximately one hour prior to inspection. CDI - Items were taken to reach in freezer to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of food and equipment. -1.5 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. PIC identified contents to be degreaser. CDI - PIC labeled spray bottle. -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 covered containers of raw beef and cooked noodles cooling in walk in cooler. Observed bagged portions of raw shrimp cooling in flip top cooler. CDI - Raw beef, cooked noodles, and raw shrimp were uncovered and taken to reach in freezer to rapidly cool to 41F or less. PIC has been advised to complete cooling procedures for cooling foods prior to placing in flip top coolers for cold holding. -0.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf

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 liquid margarine stored on floor. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wristwatch while working with prepared foods. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 47F. Observed flip top cooler holding at 44F. PIC has called a technician to repair refrigeration equipment. Establishment uses walk in cooler to hold non-TCS foods. Establishment is using reach in freezer to hold TCS foods. PIC has placed flip top cooler on TPHC and uses second flip top cooler to hold TCS foods. PIC has been advised to cool items in reach in freezer until repairs have been made. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gasket on hibachi make table. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards and mats in kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back hand sink blocked by large gray bus tubs. CDI: Bus tubs removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer in three compartment sink- 0ppm. CDI: PIC replaced sanitizer bucket and primed- 100ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout back of kitchen. Observed one live roach and two dead roaches. EHS recommended more frequent pest control. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on hibachi make table. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food employee use front hand sink to fill metal insert pan with water for cleaning grill. Observed single-service cups stored in back hand sink. CDI: Education provided and items removed from sinks. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pone knife and two insert pans stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout back of kitchen.

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 scoop in bulk rice bin stored with handle in contact with product.

4-501.11 Maintain equipment in good repair. Observed light burned out in men’s and women’s restroom. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink next to three compartment sink. CDI: PIC provided soap. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed hand sink next to stove blocked with metal insert pan. CDI: Food employee removed pan. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food employee use hand sink next to stove to fill metal insert pan with utensil water. CDI: Education provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with sticker residue. CDI: PIC sent to be W/R/S.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed two bulk containers of soy sauce being stored on floor in front of rice cookers.

4-501.11 Maintain equipment in good repair. Observed light burned out in men’s restroom. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rain water leaking into facility in several places on roof. EHS issuing Intent-to-Suspend- splash from rain water landing on food and food prep surfaces. PIC voluntarily discarded exposed/contaminated products and removed all foods and dry storage items from that area. EHS will return for follow-up visit within 10 days to check on progress being made with roof repairs.

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 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.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to stove. CDI: PIC provided paper towels. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low QAC sanitizer at three compartment sink- 0ppm. PIC unable to get sanitizer to properly dispense. PIC contacted service repair company during inspection. CDI: PIC made bleach solution for sanitizer(facility has test strips) until sanitizer dispenser repaired and dispenses QAC between 150-400ppm.

4-501.11 Maintain equipment in good repair. Observed plastic wrap being used as "stopper" for drain in three compartment sink.

5-205.15 Maintain a plumbing system in good repair. Observed leak under hand sink next to stove. Observed leak at faucet on vegetable prep sink. REPEAT VIOLATION.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed "chunky" concrete around drain under three compartment sink. PIC stated facility attempted to cover cracks in concrete but never smoothed out floor so that it properly drains. EHS recommended repairing and smoothing out.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink next to three compartment sink blocked by large plastic buckets. CDI: PIC made sink accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed steamed shrimp cooling at a rate too slow to meet cooling parameters. See temp chart for details. CDI: Education provided and PIC added more ice and water to shrimp in walk-in cooler for rapid cooling. Observed rice cooled on counter- PIC unable to recall when product began cooling process. CDI: PIC voluntarily discarded product.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp for sushi rice stored on prep table in kitchen. PIC stated product prepared @11am. CDI: PIC provided time stamp.

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 tuna being cooled in walk-in cooler covered in tight fitting plastic wrap. CDI: PIC vented product. Observed rice being cooled on counter. PIC unable to recall when product began cooling process. CDI: PIC voluntarily discarded product.

3-501.13 Use approved thawing methods. Observed two large boxes of frozen fish being thawed at room temperature on top of boxes of produce. CDI: Food employee placed boxes into walk-in cooler for thawing. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen near three compartment sink. EHS recommended using bleach or other approved drain cleaner.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed steamed shrimp cooling in plastic insert pan on drain board of raw meat/seafood prep sink soiled with food waste. CDI: PIC changed pan and placed product into walk-in cooler for rapid cooling. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hot water knob on vegetable prep sink.

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 rice and chicken from previous day in the WI without date marks on them. CDI. PIC voluntarily discarded.

3-501.13 Use approved thawing methods. Observed tuna thawing in the prep sink without running water on it. CDI. PIC ran water on it.

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 oil stored directly on the floor in the kitchen area. CDI. PIC removed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored in exactly same place with open containers of sanitizer. CDI. PIC removed the dishes.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered rice stored under the storage table. CDI. PIC covered the food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour stored directly under the prep sink also saw also containers of produce stored directly on the floor in the WI. Needs to be removed. REPEAT

4-501.11 Maintain equipment in good repair. Observed prep unit cover with a damaged handle. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up around prep unit area. Needs to be cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handwashing sink at the back. Needs to have one. Will be back in 10days to check on the soap. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked with multiple empty containers. CDI. PIC removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer concentration at 0ppm at the dish washing sink. CDI. PIC replaced the container. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 0ppm in the sanitizer bucket. CDI. PIC replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp, beef, in RI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. ***All other food was holding at right temperature.

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 milk in RI with no date mark. CDI. PIC date marked. 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 shrimps and salmon that were in the freezer and removed to the cooler with the same date mark as when in the freezer. CDI. PIC changed the date marking.

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 shrimp and salmon cooling in the RI in tightly sealed containers. CDI. PIC removed the covers.

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 drinks and sauces stored directly on the floor in the dry stoage area and WI. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping clothes in the front prep table. CDI. PIC removed. REPEAT.

2-301.14 When to Wash - P Observed food employees go between preparing sushi with raw tuna to cooked shrimp tempura with no handwash. Food employees changed gloves but did not complete a hand wash between tasks. CDI- Food employees re-washed hands. Informed PIC that a hand wash should be completed when going from raw to ready to eat foods.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a container of ready to eat rice stored underneath unwashed mushrooms in the walk in cooler. CDI- PIC rearranged items.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two containers of rice in the walk in cooler with no clear date mark labels. PIC stated that rice was prepared yesterday. CDI- PIC back dated items to reflect 12/10.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of unknown chemicals in the back kitchen area. PIC stated that items were degreaser and sanitizer. CDI- PIC labeled chemicals.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping clothes in the front prep area and one wet wiping cloth on the back prep table. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a build up of food debris on the sides of the oven in the front kitchen. Observed a build up of food debris on inside and outside of the reach in unit in the back kitchen. More frequent cleaning needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris in floor drains and trash under the hand sink in the front grill area. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice cooling in the walk in cooler from 124F to 107F within 60 minutes resulting in a cooling rate of .28F/min. CDI. To achieve proper cooling, a rate of .54F/min must be achieved. The PIC placed the rice into much smaller portions with lids off in the walk in cooler to cool quickly to 70F. Repeat; full points. Offered instruction to the PIC on cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, shrimp and noodles in grill flip top cooler above 41F but below 45F (see temperature chart). CDI. The foods were moved to the walk in cooler to cool. Repeat; half points as no points at last inspection.

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 in the front prep station and sushi rice in the back prep area not labeled with correct time. CDI. PIC labeled with appropriate time. Observed written procedures missing certain menu items on time i.e. spring rolls, shrimp tempura, etc. I will return within ten (10) days to verify compliance of this 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 rice cooling in deep hotel pans in the walk in cooler. CDI. PIC placed rice into smaller portions into more pans to cool more effectively. Repeat; full points.

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 salt, garlic, pepper, teriyaki sauce, oil, etc held at grill without proper labeling. Label these products.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. COMMENT: Observed several in-use wiping cloths stored on prep surfaces instead of in sanitizer buckets.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-use articles (clam shells, etc) on the floor in the back hallway. Store off of the floor to aid in cleaning.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed torn gasket on the small flip top cooler door. Observed torn shelving (noted mostly in areas that are covered particle board) near cashier area and back prep shelving. Observed missing handle on right side of sushi prep lid. Observed non-working low reach in cooler that needs to be repaired as soon as possible as walk in cooler is very full. Observed non-packaged sushi rolls stored in packaged products only reach in cooler. Observed small flip top cooler holding at 42F after being closed for half an hour. This cooler needs to be repaired to provide temperatures of 41F or below. Seems to be a circulation problem as temperatures in the top of the cooler. Repeat; half 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 debris on several ceiling tiles and on FRP walls throughout, significant debris noted below three compartment sink and prep sinks. Debris noted in floor drains. Repeat PIC is working on cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soap and cleaner buckets blocking the kitchen hand sink. CDI (corrected during inspection) buckets relocated.

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 bus tub of rice cooked more than 2 hours prior to the inspection at 71F. CDI by discarding rice since it did not cool to 70F in 2 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese 54F sitting on top of another pan in the top of the flip top prep cooler. CDI by placing in the bottom part of the cooler. Do not stack pans or overfill food in the top of the prep cooler. Food won't stay in temperature.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed rice and cooked shrimp not discarded after 3pm. CDI Items discarded at 3:15.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk in one section of the new sushi menu. PIC marked these items during inspection with an asterisk. Menus should be reviewed before printing by the Health Dept.

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 bus tub of rice not actively cooling in #18. Place shallow conatiners of rice in front of the fan in the walk-in cooler.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed empty low two door prep cooler not working. PIC said it will be repaired.

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 debris in the floor drain under the cook line and build up on the floor and wall under the cook line. More detailed cleaning needed. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Kitchen and storage areas in the hallway need to be better organized storage of items doesn't impede cleaning.

REPEAT 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 staff not following written procedures for TPHC products; (missing time stamps, carrying over rice from previous day). CDI procedure education given to staff, time stamps provided.

4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on flip top cooler unit; Observed broken lid on bulk dry food bin.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of cooking equipment throughout; Handles on dry food bins)

NO POINTS DEDUCTED 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed storage on floor in back hallway near restrooms in need of removal).

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees washing hands at correct times but not using paper towel to turn off faucet. CDI-through education and re-washing of hands properly.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw chicken stored in to-go bags in freezer. Explained to PIC that food shall be put into food grade bags. CDI-chicken 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 just a few items without a date label such as cream cheese and crab. CDI-dated.

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 items on TPHC not labeled with time. There is some confusion about TPHC with PIC and employees. CDI-TPHC procedures explained by EHS and A. Michelone. Facility will use TPHC on sushi rice that is to be used for rolls made to order, hibachi rice for immediate service, and fried items. Half of sushi rice will be cooled down and used for pre-made sushi rolls that will be held in cooler. EHS will return to ensure facility is labeling items properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled chemical bottles. 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 mayo buckets stored on floor. 3-305.14 Food Preparation - C Observed employee wiping knife with sanitizer cloth and not letting air dry before touching food.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed floating food debris in sanitizer compartment of 3 comp sink. Ensure utensils are washed in hot soapy water.

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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front handsink. CDI - EHS provided handwashing signs to for the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in the temperature danger zone. Refer to temperature chart. CDI - educated PIC and food employees about not overstacking product in flip top unit. Pulled excess product to walkin cooler. All food in compliance and at proper temperature.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT VIOLATION. Observed PIC and food employees understand time control; all food not sold after 4 hr time limit will be discarded. EHS observed that the facilities TPHC procedurse were not updated with proper food. CDI - printed off new TPHC procedures and added brown rice, sushi rice, and fried vegetables to list.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket below 100 ppm. CDI - refilled with new solution and educated to refill more often.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. REPEAT VIOLATION. Observed glass Pepsi unit used for TCS product such as sushi. Educated that TCS product shall be held in commercial grade equipment meant for TCS food. Educated that the Pepsi unit is meant for bottled items only.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink completely blocked with bus tub, large hanging pot and large chemical storage buckets. CDI all items relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed facility using same bamboo wrapper being used for raw and cooked products, no designation between wrappers. CDI wrappers changed and labeled to indicate sushi.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Employees stated sushi bamboo wrappers are changed once a day. CDI discussion with employees that all food contact surfaces must be changed or washed, rinsed and sanitized every 4 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two large containers of rice and metal pan of chicken holding out of temperature control. See temperature chart for temperature observations. CDI product voluntarily discarded. EHS recommends placing items in hot holding units. Facility must obtain hot holding units or TCS products will be required to be cooked or reheated to order. VERIFICATION REQUIRED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed employees saving sushi rice after it has been held for 4 hours on TPHC. ALL FOOD NOT SOLD OR USED BY THE END OF 4 HOURS MUST BE DISCARDED. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Obseved 3 spray bottles not labeled with contents of products. CDI bottles labeled.

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 sushi rolls, shrimp and rice cooling tightly covered and wrapped in reach-in glass front cooler labeled for packaged or bottled products only. CDI all items taken to walk-in cooler, uncovered and seperated to rapidly cool.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using two glass front coolers for TCS products, both coolers labeled for packaged or bottled products only.

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 shrimp tempura, sushi rice and cooked chicken on TPHC with a discard time of 3:00pm and items not discarded on time. CDI-items discarded. Facility has a history of using TPHC incorrectly and will be issued an ITS if not corrected by verification visit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-taken out of service. REPEAT.

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

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots on stove below 135F. CDI-reheated to 165F+.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottles. CDI-labeled. REPEAT

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed broken floor tiles which is causing pooling water in back of kitchen. REPEAT VIOLATION

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a large amount of employee drinks stored over food for customers in small glass cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up on soda nozzles.

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 a large amount of items (fried shrimp, crab, sushi rolls, chicken, rice) on TPHC without labels. CDI-labeled with time. Verification required to ensure facility is following TPHC procedures. REPEAT and ongoing issue for facility. Facility will receive an ITS if not corrected in ten days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottles. CDI-labeled. REPEAT

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together while wet.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed broken floor tiles which is causing pooling water in back of kitchen. REPEAT VIOLATION

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 two tubs of cooked rice on TPHC without labels. CDI-labeled with time. Verification required to ensure facility is following TPHC procedures. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottles. CDI-labeled. REPEAT 7-201.11 Store toxic materials to avoid contamination. -P Observed hand soap and air fresheners stored on shelf above avocados. CDI-avocados moved.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed broken floor tiles which is causing pooling water in back of kitchen. REPEAT VIOLATION

2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinsing hands in 3 comp sink. CDI-directed to wash hands in hand sink only. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several items sitting out such as cooked rice, cooked chicken, pre-made sushi rolls at room temperature and not labeled with time. CDI-all items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled chemical bottles. CDI-labeled. REPEAT VIOLATION.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths stored improperly throughout on counters.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker still attached to avocado skin after being cut. Remove stickers prior to washing.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed broken floor tiles which is causing pooling water in back of kitchen. REPEAT VIOLATION

2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinsing hands in 3 comp sink. CDI-directed to wash hands in hand sink only.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish stored over cooked items in sushi cooler. CDI-items rearranged to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on soda nozzles.

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 sushi cooler such as fried shrimp and trays of pre-made sushi rolls without any date labels. CDI-labeled.

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

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 tightly wrapped in plastic wrap in walk in cooler.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed broken floor tiles which is causing pooling water in back of kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks stored above food used for customers in walk in cooler.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in 3 compartment sink at 0ppm. CDI - advised to use test stips; created a new chlorine solution at 50 ppm.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken not cooked all the way through. CDI - advised to cook chicken all the way through to 165F for 15 sec.; use thermometer. If facility still wishes to partially cook chicken, then Non-continuous cooking application needs to be filled out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in the flip top cooler out of temperature. Refer to temperature chart. REPEAT VIOLATION. CDI - educated that product must be stored in the containers in the flip top cooler, not sit on the top of the containers. Food must be down inside the unit where there is air flow. Pulled product to cool down quickly.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed Sushi product that has been opened from its commercial package for more than 24 hrs and the products do not have a date on them. CDI - provide a date to the products.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rag sitting out of the sanitizer bucket; observed sanitizer bucket out of concentration 0ppp. CDI - placed rag into sanitizer bucket; advised to use test strips and to change solution throughout the day.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucet when turning faucet off. CDI - educated importance of not recontaminating hands and advised employee to wash hands with proper procedures.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee water down rice paper for a sushi roll from the handsink. CDI - educated that handwashing sinks are only for handwashing.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee contaminate glove by grabbing the handsink faucet with glove on and then handle rice paper for sushi roll trying to wet the rice paper in the handsink. CDI - educated that food employee can not contaminate gloves and then touch food; educated that food employees need to be aware of where contamination can occur and to switch gloves when contaminated; discarded rice paper and gloves, washed hands and donned new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed that product in the flip top cooler is out of temperature. Consistent problem with cold holding in flip top. Reach in cooler is in proper temperature; Product in flip top is always out of temperature. Observed that food employees always line bottom of container with paper towels in the flip top, food is not touching the bottom of container or getting proper air flow. Removed the paper towel to see if product cools down. After 30 min of having paper towels removed, product is coolig down in flip top properly.

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 that product on time control were not labeled with time stickers like the TPHC form states product would be. CDI - provided time stickers to product on time control and advised PIC to follow TPHC written procedures.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. REPEAT VIOLATION. Observed paper towels on most product stored in walkin cooler and flip top cooler. Observed that paper towels lining the bottom of containers in flip top is hindering product from being at proper cold holding temperature. CDI - removed paper towel from product.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer rag dirty with debris. Advised to get new rag. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rag not held in the chemical sanitizer solution. CDI - put rag in chemial sanitizer solution.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed that the coving underneath the 3 comp sink is broken and tile is missing. Advised to replace tile and seal up the floor to wall joint.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer concentration in 3 comp sink at 10 ppm. CDI - educated PIC how to use test strips; emptied compartment and refilled with new solution. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature (refer to temp chart). CDI - The rice and shrimp was put into walkin cooler to cool down properly; the product in the flip top cooler had paper towels surrounding the product. Advised employee to remove paper towel; the product cooled down to proper temperature after removing the paper towels. Educated employees to use thermometers more often to check when food has been cooling and to check the temperature of their product in the flip top to make sure that the proper temperature is being maintained. REPEAT VIOLATION

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 that the product on time had the proper labeling and time stickers, but no employee could show me the proper paper work for the TPHC forms (I have already provided this establishment with TPHC forms andf watched PIC fill them out). VR

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 PIC cooling product down in walkin cooler, with lids on top of each container. CDI - educated PIC about cooling foods and leaving the lids off of the product to facilitate heat transfer; removed lids off of product. REPEAT VIOLATION

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed paper towels on product in flip top cooler, which is why these products were out of temperature. CDI - removed the paper towels from the product. REPEAT VIOLATION

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in use utensil in the sugar container stored in the product with the handle in the food. CDI - moved the handle to proper position. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed a torn gasket for the walkin cooler.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed rusty rack in the walkin cooler. REPEAT VIOLATION.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no PIC in the establishment throughout the entire inspection.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PFn Observed a spray bottle of sanitizer and a cleaning brush pad in the handsink in the dishpit area. CDI - removed the articles from the handsink and educated employees and PIC that handsinks are only used for handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on top of mayo in the walkin cooler. CDI - moved the product to a proper location. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the sanitizer solution in the 3 compartment sink have a weak concentration of lower than 50 ppm. CDI - drained the compartment to make a new solution.

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 rice that was cooked at 11:00 am in the walkin cooler at 2:30 pm @ 120 F; the product did not meet the proper time and temperature criteria. Observed rice in the walkin cooler that was cooked yesterday evening @ 51F; this product did not meet the time and temperature criteria either. CDI - advised to discard the product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice sitting out in a plastic budket on a rack in the kitchen @ 62 F. PIC stated that this rice had no time or hot holding and wanted to put in the walkin cooler; PIC stated that the rice was out for high production for rush hour. CDI - educated about how to handle rush hour and that product should most likely be hot held in rice case or to use TPHC for easier business; advised to discard prodcuct for sitting out too long without temperature control.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder for the consumer adivisory; the consumer advisory just contains the disclosure. CDI - educated the PIC how the consumer advisory should look. VR.

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 container of shrimp cooling in reach in cooler with plastic wrap covering the container. CDI - uncovered the container and the product cooled quickly to proper temperature. Observed large plastic covered containers of rice that was cooked today and yesterday and non of the product cooled correctly with the correct time and temperature criteria. CDI -educated on how to properly cool foods quickly; advised to discard product.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed napkins stored with shrimp and cucumber products in the reach in cooler and the walkin cooler.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. In the container of sugar, observed the dispensing utensil handle stored in the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed no air drying going on in the kitchen after the dishes/containers had gone through a cleaning procedure through the 3 compartment sink.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed that the racks in the walkin cooler and the rack for air drying equipment were dirty with residue.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed improper storage order of raw meats. Observed raw beef stored over cooked rice, observed raw shrimp stored over avocados and raw chicken stored over mayo in walk in cooler. CDI-rearranged to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked carrots and cooked mushrooms stored below 135F. CDI-items discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items using TPHC without a time label such as sushi rice and cooked chicken. Only observed a sticker with day label of "Monday" on items. CDI-items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of chemical with no label. CDI-labeled.

3-501.13 Use approved thawing methods. Observed tuna thawing in prep sink at room temperature. CDI-tuna placed under cool running water.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed facility using the fish escolar and presenting it on the menu as "white tuna." PIC stated new menus with "Escolar" will be printed or removed from menu. 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 several items using TPHC without any times labeled on items. CDI-PIC stated some items just removed from fryer, those items were marked with time and the others not marked were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored in a bucket labeled as "Soap" and two bottles of chemicals with no label. CDI-all bottles labeled correctly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet.

6-301.14 Post a handwash sign at each handsink. Hand wash signs needed at hand sinks in kitchen.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a rotten lemon and molded cabbage in walk in cooler. CDI-discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over produce in walk in cooler. CDI-items moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eel and cream cheese above 45F in prep cooler due to not sitting down in cold well. CDI-items placed properly in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemicals. 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 containers of food stored on floor of walk in cooler.

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

Food employees shall clean their hands in a hand washing sink and may not clean in sink used for food preparation. (2-301.15) Observed employee rinse hands off in prep sink. CDI-through education.Food employees shall wash their hands and exposed portions of arms before engaing in food preparation and after engaging in activities that contaminate hands. (2-301.14) Observed employee handle a cell phone and return to cutting mushrooms with bare hands without washing hands. CDI-through education.

Food employees may not contact exposed, ready to eat food with their bare hands. (3-301.11) Observed employee cutting cucumbers used for sushi with bare hands. CDI-food discarded, instructed employee to wash hands before donning gloves.

Food shall be protected from contamination. (3-302.11) Observed raw shrimp stored over cooked rice and produce in walk in cooler. Also observed buckets of sauce stored on floor of walk in cooler. CDI-items moved.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine. CDI-cleaning started.

Store TCS food hot at 135F or above. (3-501.16) Observed cooked chicken and eggrolls stored below 135F. CDI-eggrolls discarded and chicken reheated to 165F.

Properly label items using TPHC (time as a public health control). (3-501.19) Observed pre-rolled sushi in cooler containing rice using TPHC. If using rice on TPHC, all items containing the rice must be marked with time and discarded after 4 hours. CDI-item labeled.

Use proper cooling methods. (3-501.15) Observed rice cooling on counter at room temperature. Active cooling must take place to ensure product is cooled quickly.

Properly store wet wiping cloths in sanitizer. (3-304.14) Observed wet rags stored out of sanitizer throughout kitchen.

Properly air dry utensils. (4-901.11) Observed employee using rag to dry off utensils.

Designate an area for employee belongings to prevent contamination. (6-403.11) Observed employee items like uncovered drink, bottle of Aleve etc. stored over prep sink. Also observed cell phone stored on prep surface.

Properly store raw animal foods to prevent contamination. (3-302.11) Observed raw shrimp and beef stored over produce in walk in cooler. CDI-moved to proper storage order.

Store TCS foods hot at 135F or above. (3-501.16) Observed items stored under heat lamp such as vegetable tempura below 135F. CDI-items voluntarily discarded.

Store TCS. foods cold at 45F or below. (3-501.16) Observed raw chicken (battered) and on counter above 45F. PIC stated items had not been out of refrigeration more than 30 minutes. CDI-items put into cooler.

Follow proper procedures for items using TPHC. (3-501.19) Observed rice stored at room temperature without time label. PIC stated that rice had been removed from walk in cooler 10 minutes prior. CDI-labeled.

Raw animal foods shall be arranged to prevent contamination of ready to eat foods. Observed raw shrimp stored over cooked noodles and observed employee cutting raw chicken on prep surface over a bag of carrots. CDI-items moved to prevent contamination.

Food contact surfaces shall be clean to sight and touch. Observed build up on soda nozzle. CDI-taken to be cleaned.Sanitizer shall be at proper concentration. Observed chlorine sanitizer registering 0ppm. CDI-remade to proper concentration.

Store TCS food hot at 135F or above. Observed items under heat lamp stored below 135F. Heat lamp appears to not be working properly. CDI-all items discarded. Do not use heat lamp until repairs are made.

Properly use TPHC (Time as a public health control) Observed sushi rice not labeled with time. PIC stated rice was just made 30 minutes prior. CDI-labeled.

Equipment shall be in good repair. Observed heat lamp unit not operating properly and a wire basket with broken wires. Repair heat lamp and discard wire basket.

A hand washing sink may not be used for purposes other than hand washing. Observed employee washing utensil in hand sink. Also observed lid stored in handsink. CDI-employee stopped and directed to wash at 3 compartment sink.

Store TCS food hot at 135F or above. Observed cooked rice being stored at room temperature. PIC stated it is used for fried rice. TPHC document given out for rice. CDI-rice reheated to 165F.

Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours. Date label missing on some items such as cooked noodles, sauces made in house and sushi fish. CDI-items labeled.

Variance needed for sushi rice. No variance submitted. Facility has decided to use TPHC. CDI-TPHC handout given.

Variance needed for sushi rice. No variance submitted at time of inspection. Facility has decided to use TPHC. CDI-TPHC handouts given.

Food shall be properly labeled if taken from bulk dispensing. Label sauces for food preparation and any set out for customer use.

Suitable facilites shall be available for employee belongings where contamination of food, equipment etc cannot be contaminated. Observed items such as vitamins and other miscellaneous employee belongings stored above prep sink.