ICHIBAN SUSHI & HIBACHI BUFFET

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) metal pot, used as a dispensing utensil, stored within crab meat at cook line prep top. Observed three (3) bins of cut and washed onions and three (3) bins of cooked chicken in WIC and prep line standing reach in cooler (RIC) stacked on top of each other without lids. CDI - PIC delegated task of properly covering and separating food portions to prevent potential contamination.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one (1) of three ice machines in kitchen prep area (ice machine closest to ovens) with minor buildup on interior surfaces. Drain ice machine and clean as needed to prevent contamination and preclude buildup of soils.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed placard at sushi bar that distinguished items as raw; however, placard did not include reminder statement. A verification will occur no later than 08/22/2026.

6-202.13 Properly locate mechanical insect control devices. Observed fly paper strip stored above unused storage table at seafood freezer. Observed no live pests at time of inspection. Relocate to area separate from storage or preparation areas for food, equipment, or clean utensils.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two (2) knives stored between storage shelving poles at top of prep units at cook line. CDI - Knives were removed and placed at clean cutting board surface.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed blower fan with debris stored on top of cardboard sheets stored at clean dish rack above bowls and clean dishes (cups, soup bowls) at clean dish rack. CDI - PIC delegated task of moving blower fan to prevent potential contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) employee backpack stored above covered bins and canned goods at dry storage area. CDI - PIC rotated employee backpack to designated area.

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 one (1) portion of employee food not on the menu (plastic wrapped corn cob) stored inside hot holding rice within rice cooker. CDI - PIC used gloved hand to remove wrapped employee food from food held for resale.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT. 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 one (1) raw animal food employee food item (raw shell egg tray) stored above ready to eat foods in 3 door cooler across from seafood walk in freezer. Observed three (3) bins of raw marinated chicken stored above raw beef in meat WIC. CDI - PIC reorganized storage of 3 door RIC and WIC. EHS and PIC reviewed storage order charts held from previous inspections. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed ten (10) bins of cooked lo mein noodles and four (4) bins of cut washed lettuce in produce WIC with no date marks. Per conversation with PIC, all food bins were prepared on day of inspection and were expected to be used within remainder of hours of operation. CDI - PIC delegated task of date marking items to employee. Date mark portions of non date mark exempt TCS foods that are to be held for greater than 24 hours. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed prep sink of several (greater than eight) frozen whole fish with no running water. CDI - Food employee filled sink with water to hold thawing fish, then engaged faucet such that water was running and flushing particulate from draining fish portions.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bin used to hold properly concentrated sanitizer and wiping cloths at hibachi employee station stored directly on the floor. CDI - PIC and EHS reorganized storage of chemical bottles at nearby crates to allow space for wiping cloth bucket to sit off of the ground.

4-501.11 Maintain equipment in good repair. Observed considerable ice build up within seafood walk in freezer. No exposed food was subjected to contamination by ice or refrigerant. Adjust cooler to prevent ice accumulation on food and non food contact surfaces.

5-501.17 Provide a covered waste bin in female restrooms. - Observed gender neutral employee restroom without a covered trash can. Provide as needed.

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 several (greater than ten (10) portions of employee food and beverages (raw shell eggs, energy drinks, ginger, cooked steak, etc.) stored above food held in 3 door cooler across from seafood WIC. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bowl stored in direct with cooling tilapia. Observed one (1) bin of raw shrimp stored over sauces in WIC. CDI - PIC separated non food contact portion of utensils from cooling tilapia and reorganized storage of WIC. Note: No escalation in point deduction due to improvement from previous inspection; fewer portions of food were at risk of contamination due to improper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of raid labeled as for residential use only. CDI - PIC voluntarily disposed of unapproved pesticide.

3-303.11 After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. -P Observed one (1) employee canned beverage stored in ice machine at hibachi station. CDI - EHS removed beverage from ice machine and ice that was in direct contact with unopened beverage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed one (1) in use wiping cloth on counter top. CDI - PIC rotated wiping cloth to available bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several (greater than ten (10)) wet nested metal pans and plastic cups stored as clean. Separate and allow to air dry before stacking.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (to go bowls) at grill line with exposed food contact surfaces. CDI - EHS recovered single service bowls with plastic packaging.

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 approximately five (5) flattened cardboard boxes at floor of server station used as non slip flooring. Utilize non slip mats or duck mats as opposed to absorbent materials. 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 minor splash and food debris at walls of three compartment sink. .

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 beverages stored above food held in 3 door cooler across from seafood WIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink in grill area. Paper towels added.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish over cut onions in Walk in. Observed raw eggs stored over macaroni and cheese. Raw items moved to correct storage location. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes and melons prepared 90 minutes prior above 41F. Reach in unit in dish machine area registering 50F. PIC stated unit had been left open this morning. TCS foods moved to walk in until unit reaches 41F or below. Imitation crab sitiing out 1 hour above 41F. Product moved to cook line to be reheated for service. 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. Squeeze bottle of butter and sauce labels fading. PIC to relabel butter and sauce. No points deducted.

4-501.11 Maintain equipment in good repair. Check reach in cooler to determine if reaching cold holding temperature. No TCS foods to be placed in unit until temperature at least below 41F. PIC stated reach in was reading 38F this morning. No points deducted. PIC to contact EHS when unit reaches 41F or below.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee putting away raw chicken delivery resume working with cole slaw without washing hands. CDI - PIC instructed handwashing and educated food employee on the risk of going from raw to RTE foods. Cole slaw voluntarily discarded. -2-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no wrapping or covering on RTE foods in RI freezer and WI coolers and freezers, such as cooked seafood. -0-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dish machine with empty wash, rinse and sanitizing solutions containers attached during use. Backup solutions were in-house. CDI - PIC refilled all containers and educated staff about refilling containers to ensure proper wash, rinse and sanitizing. -1.5- 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer in dish machine at 0 ppm chlorine concentration. CDI - PIC refilled and primed machine. Solution at 100 ppm after repair. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fish cooked to 131F for buffet. Sauce poured over fish after final cook. CDI - PIC instructed additional cooking to meet required temperatures. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored as clean. Separate and allow to air dry before stacking. -1- REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Briefly observed handwashing areas at hibachi area entrance and kitchen entrance with jammed paper towel dispensers. CDI - PIC and food employees adjusted dispensers to allow for quick access to paper towels. EHS advises potentially leaving small amount of paper towels/backup rolls available in case of paper jam.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) sliced raw beef over soy sauces in meat WIC 2. Observed three (3) trays of bacon wrapped food stored over ready to eat foods at cook line prep cooler 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 one (1) tray of Rewrapped chicken stored over Rewrapped raw beef in walk in freezer. CDI - PIC and food employees reorganized storage order of units. EHS provided storage order charts in English, Spanish, and Chinese. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one (1) cleaner spray bottle in use at warewashing area without a label. Bottle contents were determined to be degreaser CDI- PIC labeled the item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) bins of cooked food stored directly on floors of WIC 1. CDI - PIC directed employees to elevate items to appropriate storage shelving. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed one dented can mixed in with wholesome cans. CDI- PIC voluntarily discarded the can.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed approximately seven (7) recently washed metal containers stacked while still wet. CDI - PIC and EHS reorganized storage of clean pans to allow for effective air drying. REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) knife jammed into the wall joint at dry storage area. CDI - PIC voluntarily disposed of damaged, improperly stored knife.

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 one (1) pan of cooling fried chicken pieces placed in cardboard. Observed one (1) box of broccoli at cook line in cardboard box. CDI - PIC directed employee to place cooling chicken on multi use tray before rotating it to cool in WIC. Stored washed vegetables and cooked food in and on multi use food surfaces.

5-501.17 Provide a covered waste bin in female restrooms. - Observed gender neutral employee restroom without a covered trash can.

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 tile and baseboards damaged throughout the facilities kitchen. Repair as needed. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed unwashed produce over RTE sauce in a low boy cooler. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed in house pre cooked meatballs and chicken reheated to less than 165F. See temp chart. CDI- PIC reheated foods to well above 165F. 3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- EHS observed pizza and spinach dip cheese being reheated to less than 135F see temp chart. CDI- PIC reheated items to above 135F.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed sushi rice and shrimp soup said to be on tphc with written procedures provided however time was marked to indicate 4 hrs start and/or end. CDI- PIC was able to properly label items for 11AM.

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf- Observed broccoli and corn being cooked to less than 135F. CDI- PIC reheated items to well above 135F.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed scoops for rice, crab salad, and noodles with handles in food. CDI- PIC removed scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal containers stored while still wet.

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. -REPEAT- Observed several shelves with debris build up. Observed cooking equipment and cold equipment in need of cleaning due to food debris build up.

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 tile and baseboards damaged throughout the facilities kitchen.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- PIC was unable to discuss but only two symptoms of the health policy and when sick employees may return to work. PIC did show documentation of staff signed health policy. CDI- PIC and EHS discussed all aspects of the health policy.

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 employee drinks stored above clean food contact surfaces. CDI- PIC moved item away from food contact surfaces.

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 employee wash hands twice at 10 secs. CDI- PIC re educated employee on how to wash. EHS observed proper hand washing. 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 .

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- EHS observed raw salmon for sushi without proper documentation of parasite destruction. A vr will occur within 10 days to ensure proper documentation is provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- REPEAT- EHS observed raw chicken and raw baby clams stored above RTE sauce. CDI- PIC corrected the storage order since items were covered and no food was observed to be cross contamination. NOTE: Point deduction remains the same since violation has improved from last inspection however if the violation is noted again during an inspection point deduction will increase. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-clams 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed two employees with gloved hands handle trash and not discard gloves. CDI- Education provided pic voluntarily discarded the gloves and had employees wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - EHS observed several metal containers, spoons and plates clean according to PIC with food debris left on them. CDI- PIC had an employee clean items during the visit and properly sanitize them. EHS observed sanitizer concentration to be in acceptable compliance level. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 two large containers of chicken wings without a date. CDI- PIC was able to back date items since they were made day prior to inspeciton according to PIC> For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed cleaner spray bottle in use without a label. CDI- PIC labeled the item.

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. - EHS observed a couple in use squeeze bottles and dry shakers without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed several small flies throughout the facility. Majority in the dry storage area.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed one dented can mixed in with wholesome cans. CDI- PIC voluntarily discarded the items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several in use wiping cloths on counter tops and still wet.

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

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 several shelves with debris build up. Observed cooking equipment and cold equipment in need of cleaning due to food debris build up.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can wash with defective bell type curve in the can wash. A VR will occur within 3 days to ensure proper back flow is provided.

5-501.17 Provide a covered waste bin in female restrooms. - Observed female restroom without a covered trash can.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items mixed in with retail items.

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 soiled dishes in the hand sink. Observed hand sink being used to dump tea. Observed hand sink being used to fill water buckets. Observed trash can in front of hand sink. CDI- PIC corrected all violations observed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed raw shrimp stored above RTE bread in reach in. Observed unwashed produce stored above washed and RTE noodles in the wic. Observed paper towel stored around RTE spicy tuna. CDI- PIC corrected storage order and voluntarily discarded the spicy tuna in contact with paper towel. 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. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine functioning at less than 50 ppm cl. Observed several food contact surfaces with minor food debris build up. Observed inside of ice machines in need of cleaning due to dark build up. A VR will occur within 3 days to ensure proper concentration of dish machine occurs. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed tofu, eggs, spicy tuna, cream cheese, shrimp, chicken, cut honey dew and cut cantaloupe above 41F. See temp chart. CDI- PIC voluntarily discarded all items but cut melons since they had been in prep less than 1 hr ago and PIC stated they should have been cold. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- According to PIC several new employees had been in food handling tasks, ehs observed during inspection as well, since last inspection that have not been trained on the employee health policy. CDI- EHS and PIC educated all new hires on the health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - EHS observed no paper towels at hand sink near food prep and grill area in kitchen. CDI- PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed meat balls, shrimp, cut tomatoes, mac n cheese, chicken and beef all above 41F. EHS observed walk in cooler at 43F. PIC voluntarily discarded items. Facility has 2 other large walk in coolers functioning properly and maintaining TCS foods at 41F and below. PIC contacted a maintenance/repair company to come and services the one malfunctioning unit. EHS will follow up with the facility within 3 days to ensure all TCS foods are maintained at 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- EHS observed cooked potatoes, ribs, house rolls, and Rte crab meat without dates. PIC stated some items had been prepared 2-3 days prior to inspection. Some items were frozen. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- EHS observed several employees prepare foods while wearing bracelets and watches.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - EHS observed several stacks of wet metal pans and trays and still wet.

4-501.11 Maintain equipment in good repair. - EHS observed walk in cooler functioning at 43F. EHS observed some gaskets torn to walk in coolers and shelving starting to rust in cold holding equipment. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - 4-502.11(A) Maintain utensils in good repair. EHS observed several utensil damaged. CDI- PIC voluntarily discarded the items.

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. - EHS observed hard to reach areas of equipment in need of cleaning due to grease and food residue build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. 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. -REPEAT- Observed tile floor and grout damage throughout the kitchen floor and base boards. NOTE: Point deduction reduced to half since ehs observed an improvement since last inspection. However if the violations are noted on the next inspection point deduction will be increased.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed rice dumped into hand sink near sushi bar. CDI- PIC educated staff and had an employee clean sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed two employees handle raw chicken with gloved hand and did not discarded them prior to cooked food. CDI- PIC educated employees and EHS observed proper glove change and hand washing. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - REPEAT- Observed sushi fish and fish eggs stored on paper towels. CDI-PIC voluntarily discarded items. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - EHS observed white meat chicken, dark meat chicken, and chicken wings uncovered and below 41F in a reach in cooler.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - REPEAT- EHS observed shrimp balls and meat balls cooked and cooled in facility reheated to 120F. Employee stated item was done. CDI- PIC had employee reheat items to 190F. 3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - EHS observed pre cooked commercial crab, commercial shrimp, and commercial beef all reheated to 80-90F, pic stated items were done. PIC provided education to employee and ehs observed items reheated to 155F.

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 several in use secondary containers of sauces and salts without a label. CDI- PIC had employee label all items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed several employees prepare foods while wearing bracelets.

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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. 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. -REPEAT- Observed tile floor and grout damage throughout the kitchen floor and base boards. 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 back storage area with absorbent wood and brick. Observed absorbent ceiling in dry storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the handsink near cook line. CDI- PIC provided paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- Observed sanitizer bucket with in use wiping cloths stored in a hand sink. CDI- PIC had employee move item.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT- Observed raw shrimp stored over RTE vegetable and pasta dishes. Observed raw beef stored over RTE sauces. Observed food in contact with paper towel in sushi display case. CDI- PIC corrected storage order and voluntarily discarded the item in contact with paper towel.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed noodles reheated to 146F. CDI- PIC had employee reheat item to at least 165F, see temp chart.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed an employee marking TCS foods being placed on TPHC 10 mins after the time in which it was placed on TPHC. CDI- PIC corrected and educated the employee. EHS observed correct time written for when foods were placed on TPHC and PIC was able to discuss when the food would be discarded within 4 hrs.

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 several in use secondary containers of sauces and salts without a label. CDI- PIC had employee label all items.

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

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. - REPEAT- Observed cooking equipment and shelving equipment throughout the facility with food debris build up. Observed ice and soda dispenser non food contact surfaces with dark build up. Clean items as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - REPEAT- Observed items and litter all around waste area. Observed dumpster doors and lids open during the inspection.

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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. 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. -REPEAT- Observed tile floor and grout damage throughout the kitchen floor and base boards.

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. For more information on food storage order please visit: http://meck.co/FoodSafety REPEAT- Observed raw bacon rolled shrimp and raw chicken stored in a reach in above Rte potatoes. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: Per inspection history the last inspection repeat dealt with foods at 41F and below and uncovered. This repeat is only the second of its kind however point deduction will increase if the violation occurs during the inspection again.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machines with pink and dark build up on ceiling and walls. Clean as often as needed to prevent and reduce the build up.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . - Observed pasta salad, seafood salad, mac n cheese, crab salad and shell mac salad all above 41F and cooked and cooled yesterday according to PIC or prep from ambient yesterday. CDI- PIC voluntarily discarded the 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - REPEAT- Observed potatoes, crab salad, chicken wings, white meat chicken, rice, dark meat chicken, noodles, and mac n cheese all prepared last night according to PIC without a date mark. CDI- PIC was able to correctly date mark items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. REPEAT- Observed several items cooked and cooled from last night above 41F. Observed items prepared last night according to PIC above 41F according to PIC. Seer temp chart and cooling parameter violation for more details. Items were in deep covered containers in reach in and walk in coolers over night and not meet proper cooling rates. CDI- PIC voluntarily discarded all items that had not cooled properly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several in use wiping cloths stored on prep tops and wet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stack of metal pans and bowls stored clean according to PIC and still wet.

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

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. - REPEAT- Observed cooking equipment and shelving equipment throughout the facility with food debris build up. Observed ice and soda dispenser non food contact surfaces with dark build up. Clean items as often as needed to prevent and reduce the build up.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed items and litter all around waste area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. 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. -REPEAT- Observed tile floor and grout damage throughout the kitchen floor and base boards.

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 handler at Hibachi grill wash hands without towel drying. PIC instructed food handler to dry hands. Food handler than touched unclean paper towel dispenser lever. EHS had food handler to wash hands again. Food handler than turned sink off without a barrier with faucet. CDI: EHS than demonstrated proper hand washing. 2-301.15 Only wash hands in handwashing sink. -PF Observed two hands sinks with noodles in drain and food debris on side. When asked PIC stated sometimes when waiters are bussing tables they dump into sink. - CDI- Education provided. PIC instructed employees to clean and use hand sink for only Handwashing. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food handler on grill switch from raw shrimp, to raw shelled egg, to ready to eat food at the grill. CDI: EHS stopped food handler and had him remove gloves and wash hands.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored on shelf in walk-in with ready to eat foods. CDI: PIC removed bowl of shrimp and placed on shelving with other like items. Observed raw beef over ready to eat sauces. CDI: PIC allowed to rearrange storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered house rolls in reach-in cooler. Observed uncovered sweet and sour chicken uncovered in reach-in. Keep food covered when not cooling. -REPEAT- NOTE: Half point deduction occurred since improvement has been noted since last inspection. However, if violation occurs again point deduction will increase.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. - Observed one large containers of house rolls and one large container of sweet and sour chicken without dates and from days before. Observed two containers of cut lettuce in the walk in freezer with two dates. PIC stated items in reach-in were from the same container of house rolls in walk-in cooler. CDI: PIC allowed to date tubs. PIC stated items in reach-in were prepped this morning. CDI: PIC allowed to date container. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed ambient cooling of baked potatoes, dressed baked potatoes, white and dark meat chicken covered and placed into reach ins prior to cooling to 41F. CDI- PIC moved all items to walk in freezer to quickly cool.

4-502.11(A) Maintain utensils in good repair. - Observed handles to several tongs and spoons damaged and pealing. -REPEAT- 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 in use as shelf liner above clean dishes and on shelving for spices. Remove all cardboard from shelving. -REPEAT 4-501.11 Maintain equipment in good repair. - Observed rusting and food debris on shelving in walk-in units.

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. - REPEAT- Observed cooking equipment and shelving equipment food debris build up. Observed debris buildup on non food contact surface throughout the facility.

5-205.15 Maintain a plumbing system in good repair. -REPEAT- Observed hand sink near 3 comp sink pipes leaking when water is ran. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed hoses in sink without a air gap. CDI: PIC cut hoses to provide air gap. NOTE: Point deduction left at half since improvement with code violation. FDA food code violations during inspection are different.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed no drain plug on dumpster.

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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. 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 tile floor and grout damage throughout the kitchen floor and base boards.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed one employee enter the kitchen With gloved hands after washing hands from initial enters to kitchen. However employee exited the kitchen through the back door and without washing hands attempted to handle clean equipment. CDI- Prior to cross contamination PIC instructed the employee to properly wash hands. EHS observed proper hand washing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee handle raw chicken with a gloved hand and without discarding the glove attempted to retrieve RTE foods in the walk in cooler. CDI- Prior to any cross contamination PIC instructed the employee to discard gloves and wash hands. EHS observed proper glove use and hand washing after the correction and education was made. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed covered raw shrimps stored on a shelf above covered RTE mac n cheese. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed several buffet shields damaged with RTE foods not effectively covered. A VR will occur within 3 days to ensure repairs or replacements have taken place.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal containers stored wet. CDI - PIC moved items to dish machine to be washed and dried correctly.

4-502.11(A) Maintain utensils in good repair. - Observed handles to several tongs and spoons damaged and pealing. 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 towels being used in place of mats. Towels as a non food contact surface is not easy to clean and is absorbent.

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. - REPEAT- Observed cooking equipment and shelving equipment food debris build up. Observed debris buildup on non food contact surface throughout the facility.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed two hose bibs in kitchen with hoses attached with no back flow prevention devices. A VR will occur within 3 days to ensure proper back flow devices are provided. 5-205.15 Maintain a plumbing system in good repair. - Observed hand sink near 3 comp sink pipes leaking when water is ran.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -REPEAT- Observed debris and damaged shelving around the dumpster area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. 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 tile floor and grout damage throughout the kitchen floor and base boards.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several stacks of metal pans with food debris left on them. PIC moved items to 3-comp sink area to be properly washed prior to next use. Facility is already on a RCP to correct this chronic long term violation. Permit action item. EHS will follow up with facility within 10 days to ensure item is corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies throughout the dry storage.

3-304.12 In-use utensils shall be stored in clean dry places, in water 135F or higher, in food product. - REPEAT - Observed in use utensils stored between soiled equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal containers stored wet.

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. - Repeat- Observed cooking equipment and shelving equipment food debris build up. Observed debris buildup on non food contact surface of metal pans and plastic bus tubes throughout the kitchen.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed two hose bibs not in use with nozzles attached. The current back flow prevention device is not rated for constant pressure. CDI- PIC removed the nozzles.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -REPEAT- Observed debris and damaged shelving around the dumpster area. NOTE: Point deduction has stay the same since item is low risk and stagnant. Damaged non functioning equipment has been removed. Also current non operational equipment is from PIC replacing equipment. Like for like equipment.

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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. NOTE: Point deduction has remained the same since last inspection improvement has been made and repairs have been noted.

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 several employee items mixed in with retail food. CDI- PIC moved all items.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. - Per inspection history PIC has not corrected several chronic risk factor items. PIC has not implemented the use of safe food handling practices including the use of a thin probe thermometer to ensure proper food temp are being maintained. PIC has not corrected risk factor violations over several inspection. EHS informed PIC a RCP may be encouraged for the facility to implement if violation are not corrected during a VR. A VR will occur no later than 10 days.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -REPEAT- Handwash sink in sushi area observed with lettuce debris and soiled utensils in it. PIC indicated the sink is used to rinse in use utensils used on the hibachi grill. Only use this sink for hand washing. CDI - Utensils removed from sink and EHS educated PIC on uses of different sinks.

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 - REPEAT - Observed unwashed mushrooms stored above cooked shrimp. CDI- PIC corrected the storage order since no physical cross contamination was observed. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.- REPEAT- Observed several items in walk in coolers and reach in coolers at or below 41F and uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several meat slicers stored with food debris left on them. PIC stated items were clean. PIC had an employee attempt to clean items however after employee stated item was clean EHS observed items to still be soiled. A VR will occur no later than 10 days to ensure all food contact surfaces are clean. PIC informed if violation is not corrected permit action may occur and a RCP may be implemented. NOTE: An improvement noted from last inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - REPEAT - Observed sweet and sour chicken, white chicken, dark chicken, and chicken wings cooked and cooled from yesterday according to PIC at temps between 44-48F in reach in cooler. Observed large container of broccoli at 56F initially and still at 56F over an hour later. CDI- PIC voluntarily discarded items from reach in cooler. PIC separated broccoli into smaller portions in multiple pans and placed in freezer to quickly cool. RCP encouraged for facility to implement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Shrimp, baby corn, and rehydrated noodles in prep cooler at sushi station at temped above 41F (see temperature chart). Bamboo shoots in low boy temped at 58F. All items out of temp were voluntarily discarded by PIC. PIC asked for prep cooler in sushi station to be put on time. Will be added to written procedures form and will be on time for future inspections. EHS will conduct a VR within 3 days to ensure all TCS foods are kept at 41F or below. EHS observed two coolers functioning above 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. - REPEAT - Observed several items not cool properly from the day before. Observed ambient cooling of chicken wings, sweet and sour chicken, white and dark meat chicken, and broccoli not meet proper cooling parameter during the inspection. Broccoli was in large container and covered. Chicken was placed directly in reach in coolers after cooking and not allowed to properly cool. CDI- PIC voluntarily discarded the items from yesterday and moved the one container of broccoli to the walk in freezer to cool quickly.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - No thermometer provided in prep cooler unit in sushi station.

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. - REPEAT - Observed several in use oil containers without labels. NOTE: Improvement from previous inspection observed.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf- Observed three turtles in an indoor pond like area. CDI- PIC moved turtles into a large bucket and out of facility.

3-304.12 In-use utensils shall be stored in clean dry places, in water 135F or higher, in food product. - REPEAT - Observed in use utensils stored in water at 113F and between soiled equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal containers stored wet.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed wic doors damaged. Observed damaged gasket on reach in cooler near fryers. Reach in cooler and one prep unit functioning above 41F. EHS will follow up to ensure equipment maintains food at 41F or below. 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. - REPEAT - Observed house made fryer tools made of wood and nails. CDI - PIC discarded voluntarily.

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. - Repeat- Observed cooking equipment and shelving equipment food debris build up. Observed debris buildup on non food contact surface of metal pans near fryers.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -REPEAT- Observed debris and damaged shelving around the dumpster area. NOTE: Point deduction has stay the same since item is low risk and stagnant. Damaged non functioning equipment has been removed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. - REPEAT- Observed cracks and broken tile throughout the facility and in the kitchen. Observed ceiling damage throughout the kitchen. 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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.

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. - PIC was unable to provide a written vomiting and diarrheal event procedure form. CDI- Note per state guidance no point deduction occurred. Education provided and EHS provided written procedures.

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 dry hands before turning off faucet without recontaminating hands.-P- REPEAT- Observed an employee wash hands with gloves on. CDI- Education provided. EHS observed proper hand washing by end of the inspection. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- 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 all employees enter kitchen and done gloves from outside in attempt to prep food and handle clean utensil. CDI- Education provided to PIC. PIC had all employees wash hands properly.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed sushi bar hand sink blocked with a rack and clean plates. CDI- PIC moved items.

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 peppers and onions stored above RTE salads and sauces. CDI- PIC corrected the storage order since no physical cross contamination was observed. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.- REPEAT- Observed several items in all walk in coolers at or below 41F and uncovered. NOTE: Point deduction has remained the same since violation is low risk and stagnant. However, if the violation occurs again during an inspection point deduction will occur. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed shrimp, salmon, tuna, white fish, and fish egg in contact paper towels. CDI- PIC voluntarily discarded the items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several plates, veggie slicers, meat slicers, and rice scoops stored clean according to PIC with food residue and debris left on them. PIC moved all items to dish pit area to be properly cleaned. A VR will occur within 10 days to ensure all food contact surfaces are clean to sight and touch.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed meat balls cooked and cooled from yesterday according to PIC at 44F. Item was in a large covered container. CDI- PIC voluntarily discarded the items. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed two large containers of cut cabbage 43-50F. One container was from yesterday according to PIC and the other had not cooled from 43F to 43F in an hour of cooling from today. Also observed diced tomato sauce at 63F and hour later was 63F. No cooling occurred. Item was in a covered container attempting to cool in a reach in. CDI- PIC voluntarily discarded the item from yesterday and placed the one from today into two containers and in the walk in freezer to quickly 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 For more information on date marking please visit: http://meck.co/FoodSafety 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. - Observed three large containers of house rolls and one large container of meatballs without dates and from days before. Observed two containers of noodles in the walk in with two dates. CDI- PIC voluntarily discarded the items.

3-501.19 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. TPHC procedure template may be found at: http://meck.co/FoodSafety. - Observed flip top units on TPHC according to PIC with a start time. However items were not on written procedures. CDI- PIC provided items on written procedures form during the inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed several items not cool properly from the day for. Observed ambient cooling of cabbage not meet proper cooling parameter during the inspection. Items were in large containers and covered. CDI- PIC voluntarily discarded the items from yesterday and moved the one container of cabbage to the walk in freezer to cool quickly.

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 tuna thawing in ROP without being opened first. CDI- PIC opened item to thaw properly.

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 several in use salts and oil containers without labels.

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

3-304.12 In-use utensils shall be stored in clean dry places, in water 135F or higher, in food product. Observed in use utensils stored in between soiled equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal containers stored wet.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed wic doors damaged. Observed freezer doors damaged. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. 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 house made knife sharpening device made from in home items and 2 by 4.

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. - Repeat- Observed cooking equipment, shelving equipment and deep freezers with food debris build up.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed no drain plug on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -REPEAT- Observed broken cooler and other debris around the dumpster area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. - REPEAT- Observed cracks and broken tile throughout the facility and in the kitchen. Observed ceiling damage throughout the kitchen. 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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.

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 an employee on hibachi cook line was hands after cleaning soiled equipment and use bare hands to turn the faucet off. This action recontaminates the hands. CDI- Prior to any cross contamination the PIC re educated the employee on how to properly was hands. EHS observed proper hand washing after the instruction was provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed shrimp, chicken, Mac n cheese, seafood salad, white meat chicken, dark meat chicken, and chicken wings all below 41F in cold storage and uncovered. Observed pre washed and non TCS cut veggies throughout the walk ins uncovered. CDI- PIC covered items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives, metal pans, and plastic pans stored clean according to PIC with food debris left on them. CDI- All items were moved to dish pit area to be proper cleaned prior to next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut cabbage, chicken, noodles, and muscles all above 41F in a low boy cooler on the cook line. Observed cream cheese and crab meat above 41F is sushi display case. PIC moved all items to the freezer to quickly cool. Cooler functioning at 58F. A VR will occur no later than 8/4/21 to ensure all cold TCS foods are kept at 41F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed 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 prep foods with bracelets on the wrist.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed wet wiping cloths in use with bucket on the floor. CDI- PIC placed plastic rack under bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored wet.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed several deep freezers doors in need of repair or replacement due to damage. Observed low boy cooler functioning at 58F and with a torn gasket. 4-502.11(A) Maintain utensils in good repair. - Observed meat grinder plastic stick with heavy damage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed cooking equipment, cold holding equipment gaskets and handles, and hot holding handles with food debris and grease residue build up.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed broken cooler and other debris around the dumpster area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. -REPEAT- Observed cracks and broken tile throughout the facility and in the kitchen. Observed ceiling damage throughout the kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.

2-103.11 (M) Person in Charge-Duties - PF- PIC had several new employees working that had not been informed on the employee health policy. CDI- PIC educated employees on the health policy during the inspection. A written employee health policy was observed.

2-301.14 When to Wash - P- Observed several employees enter the kitchen to prep food and don gloves without a hand wash. CDI- Education was provided on when to wash hands. After instruction was provided EHS observed proper hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw fish stored above RTE sauce. Observed raw shrimp stored above RTE sauce. Observed raw chicken stored above RTE ranch. Observed raw shrimp stored above RTE garlic in oil. PIC was able to correct all storage order issues since there was no physical cross contamination observed. A VR will occur to ensure this chronic 3pt repeat violation is corrected. PIC was informed if the violation occurs again during an inspection or visit permit action will occur and a RCP will be encouraged to be implemented for the facility.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed shrimp, pasta salad, cut lettuce, noodles, dark meat chicken, ribs, white meat chicken, crab cake, and seafood salad all prepared yesterday according to the PIC, tightly covered, some in reach in units and not meet the proper cooling parameter over night. PIC voluntarily discarded all the items. A VR will occur no later than 7/31/21 to ensure proper cooling occurs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed slaw, cut watermelon, crab salad, crab meat, noodles, dark meat chicken, white meat chicken, corn, and shrimp all without dates. PIC voluntarily discarded the items. A VR will occur no later than 7/31/21 to ensure proper date marking is occurring.

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 TCS foods with written procedures for TPHC without a start time. CDI- PIC was able to document the start time.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed shrimp, pasta salad, cut lettuce, noodles, dark meat chicken, ribs, white meat chicken, crab cake, and seafood salad all prepared yesterday according to the PIC, tightly covered, some in reach in units and not meet the proper cooling parameter over night. CDI- PIC voluntarily discarded all the items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several in use containers of salts, spices and oils not labeled on the cook line.

4-501.11 Maintain equipment in good repair. - Observed several deep freezers doors in need of repair or replacement due to damage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cooking equipment, and some cold holding equipment with food debris and grease residue build up.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash with broken back flow device. A VR will occur no later than 7/31/21 to ensure a properly functioning back flow device is installed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 cracks and broken tile throughout the facility and in kitchen. Observed ceiling damage throughout the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over sauces. CDI - Storage order was rearranged. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans and plates stored as clean. CDI- Pans and plates were moved to be recleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in reach in unit holding between 48 and 50 F, and ribs at 47F, ham salad at 46 F, pork at 46 F in another reach in unit. PIC stated he had checked units 3 hours previously and food was in temperature. PIC said units had been going through a defrost. CDI - Food was moved to WIC and WIF to be rapidly cooled and PIC called to have refrigeration units defrost cycles adjusted.

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 in large plastic containers stacked in WIC. CDI - Noodles were uncovered and moved to cool in WIF. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. CDI - Bucket was moved onto a shelf.

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 utensils stored in water at 74 F.

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

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish over ready-to-eat mac and cheese in WIC. CDI - PIC corrected storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on knives by prep sink and on utensils stored as clean on dish rack. CDI - Utensils were recleaned. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the inside of the large ice machine. Observed build up in the ice chutes of the soda dispensers. Needs cleaning.

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 a large bowl of slaw in the WIC at 44 F. Slaw had been prepared the previous day and was cooling overnight. CDI - Slaw was voluntarily discarded. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed baked potatoes with no date label. CDI - Potatoes were cooked yesterday. The correct date was added.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food such as creamed spinach and chicken from last nights buffet that had been held on TPHC, kept overnight in a reach in cooler and not discarded. CDI - Food was 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 slaw cooled in a very large over filled bowl and covered with plastic. CDI- Slaw was voluntarily discarded. REPEAT.

3-501.13 Use approved thawing methods. Observed raw shrimp thawing in standing water. CDI - Sink drain was pulled and faucet was turned on to thaw in running water. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crab ragoons stored in the floor in freezer. CDI - Crab ragoon was moved onto a shelf. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth sitting on prep table. CDI - Wiping cloth was moved to laundry.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving and on dishmachine racks. Needs cleaning. REPEAT.

5-202.12 (C) Handwashing Sinks, Installation Slow closing or metering faucets shall operated for a minimum of 15 seconds without re-activation. Observed metering faucet in men’s restroom staying on for less than 10 seconds before turning off. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed two containers of raw pork stored over one container of raw shrimp in sushi prep cooler. CDI - PIC reversed storage order. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on serving utensils for buffet service, cutting boards and other equipment either freshly washed or stored as clean on shelf. CDI - PIC cleaned these. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed mac and cheese cooled overnight at 43F. CDI - PIC voluntarily discarded. -3-

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 TPHC foods in sushi station out of temperature without time stamp present per TPHC procedures at 9:40A. CDI - PIC placed time stamps on foods. -1- REPEAT Points not escalated today as this was the only instance of TPHC out of control.

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 Mac and cheese covered in deep bus tub cooling in walk in cooler overnight still above 41F during inspection. CDI - PIC voluntarily discarded. REPEAT

3-501.13 Use approved thawing methods. Observed raw salmon cooling in standing water at 65F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oils stored directly on floor under wok stove. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving over prep sinks. Points not escalated today as the conditions was better than last inspection.

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

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 heavy buildup on walls in dry storage areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not in active managerial control of cooling, storage of raw over RTE foods, handwashing and other critical violations. -2-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee and coffee condiments stored directly on in-use prep table. Coffee cup was leaking. -1-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees handling raw foods and then serve RTE foods without washing hands that were not gloved. CDI - PIC instructed handwashing. PIC reminded staff when to wash hands. -2-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods stored in walk in freezer not in the cooling process without wrapping. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE soft shell crab stored in container of raw soft shell crab. Observed raw scallops stored in container of krab sticks. CDI - Items voluntarily discarded. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed house special egg rolls in large bus tubs from Tuesday still not below 41F today. CDI - PIC voluntarily discarded. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed RTE lo mein, house special egg rolls and other TCS foods immediately back dated for Monday at beginning of inspection. CDI - PIC verified dates. -1.5-

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 buffet, sushi and hibachi stations in-use at beginning of inspection without time stamps. Staff immediately wrote times on bar at beginning of inspection for 10A-3 and 2:04P. New food placed in buffet without time stamps. CDI - PIC educated staff on TPHC requirement and time placed on new food batches. Continued non-compliance may result in discontinuance of TPHC. -1-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in use near wait station at >200 ppm chlorine concentration. CDI - PIC diluted to 100 ppm chlorine concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemical at hostess station and at dish pit. -1- CDI - PIC instructed labeling.

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 large quantities of chicken cooling at room temp at beginning of inspection at 76-84F after one hour per food employees. CDI - PIC instructed food moved to walk in to cool and to freezer after 2 hours to rapidly cool.

3-501.13 Use approved thawing methods. Observed frozen peas and carrots thawing above cooling grid of flip top at cook line.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored on rack above intact cans. CDI - PIC removed, photographed for credit and discarded. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed brown sauce store beneath leak at condenser line in walk in cooler. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in disinfectant chorine solution above 200ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested drinking cups in wait station, bus tubs over ice machine, metal and plastic pans at cook line. REPEAT -1-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard lining dry storage shelves and reused for condiment storage in sushi station. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board in-use at cook line. REPEAT 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed holes drilled in tops of food containers for dispensing and overflowing.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean interior of dish machine at least once per day. Observed heavy buildup on inside of dish machine. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving, exterior front and rear of cooking equipment, shelving inside cold holding and handles of equipment. REPEAT -.5-

5-205.15 Maintain a plumbing system in good repair. Observed steady leak under dish pit handsink. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks in floor tiles near equipment doorways and in dish pit. 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 heavy buildup behind cooking equipment on floor and standing water behind ice machines near dry storage by back door. REPEAT -.5-

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink at 50ppm. CDI: dumped and refilled to proper concentration. 4-703.11 Hot Water and Chemical-Methods - P. Observed employee at dish area wash, rinse, and skip sanitize method. Observed same employee wash, rinse, and only submerge dish for a second then place on drainboard. CDI: had employee stop; alerted manager; educated manager and employee on correct method and contact time of sanitizing solutions. Dishes were washed again using correct methods. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable knives stored with food debris. Observed meat grinder stored as clean with dried meat debris remaining. Observed rubber gloves used for marinating stored on shelf with food debris remaining. CDI: all items removed and taken back to dish area to be cleaned.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside meat walk-in cooler and produce walk-in cooler fried sushi 42F, boiled eggs 54F, cut cabbage 43F, stuffed crab 43F, crab meat 55F, and house special roll at 45F. CDI: by voluntary disposal; some items were able to be cooled down and transferred to walk-in freezer to rapid chill. Manager informed me that both coolers were on defrost cycles. Work order will be placed to adjust defrost time and lower thermostats on both coolers.

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 several items inside walk-in including fried chicken, ribs, and meatballs cooling in large batches and covered with plastic. CDI: separated into 2 shallow pans and stored inside walk-in freezer to rapid chill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked on shelf at dish area.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gasket to walk-in meat cooler. Observed worn damaged dish racks. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed one fryer basket damaged with wires loose and coming apart. Observed cracked plastic food containers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep cuts.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and food debris on non food contact surfaces of cooking equipment and shelving racks at cook station and shelving above prep sink at walk-in cooler.

General Comment: 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 walls at dry storage area and various other areas of kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwashing sink with no paper towel. CDI. PIC replaced the paper towel.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cooked fish stored directly on unwash oranges. CDI. PIC removed the fish to a designated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer both at the dishwashing sink and the sanitizer buckets are concentrtions lower than the manufacturer requirement. CDI. PIC diluted to right concentration.

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 beef at 45F that has been cooling from yesterday. CDI. PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad, cooked octopus, shrimps, crabmeet, pasta, beef, holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed salad, fish, pasta prepared yesterday with no date mark on them. CDI. PIC voluntarily 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 food held on TPHC at the buffet line with no date make on them. CDI. PIC date marked the food.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thermometer with no battery in the facility. CDI. PIC replaced the battery.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices with no labels on them. CDI. PIC Labelled the containers.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed a unisex toilet trash container with no cover. Needs to be covered.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumspters outside with no cover. Needs to be covered.

3-302.11(A) Separate the different types of raw animal foods. -P Observed food employees prepping raw chicken and beef on the same prep surface. Chicken and beef were touching on the prep surface. CDI- PIC voluntarily discarded chicken and beef that were co mingled. PIC placed a barrier between the two meats. REPEAT VIOLATION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a tray of fried zuchini on the speed rack in the walk in cooler with no date mark label. PIC stated that item had been prepped yesterday. CDI- PIC back dated items to reflect 9/5.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed two containers of cut melon and two containers of cut tomatoes in the walk in cooler with a tight fitted lid. CDI- PIC removed tight wrappings to allow for more rapid cooling. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the back kitchen area.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans in the dry storage area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping clothes on prep surfaces.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in the walk in coolers rusting. Observed food debris in the bottom of reach in units. REPEAT.

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 wall damage to the wall near the dish machine area. Observed minor food debris under three compartment sinks and prep sinks in the ktichen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above potatoes in walk in freezer. Observed raw eggs stored above noodles in prep unit. Observed raw bacon stored above breaded vegetables in walk in cooler. CDI - All items were reorganized to correct storage order. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed metal pans soaking in sanitizer water at 3 comp. sink. Sanitizer water tested at 0 ppm quat sanitizer. EHS checked quat sanitizer dispensing at 3 comp. sink; dispenser read 200 ppm. CDI - Sanitizer water drained.

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 raw shrimp cooling in sushi prep unit without a temperature change within one hour and fifteen minutes. CDI - Raw shrimp pulled to walk in cooler to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep unit at cook line holding at and above 45F; see temp. chart. Manager stated all items were placed in prep cooler at 11 am. CDI - All items placed on temporary TPHC and will be discarded at 3 pm. EHS recommended getting equipment serviced and only holding items in top section on temporary TPHC. 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 raw chicken prepped and cooled in large, densely packed container with plastic covering. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked near cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on miscellaneous racks and shelving throughout. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed an understanding of exclusion principles, but not diseases or symptoms. Also EHP poster was prominantly displayed in kitchen; however recommend ensuring a better understanding of diseases and symptoms to train employees. No points deducted; distributed EHP posters in Chinese and English and discussed these requirements.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touch shredded cabbage with bare hands. CDI: discarded contaminated cabbage.

3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed many recent tags without the date of the last shellstock was used from the container. Progress made from previous inspection (all tags were kept on the boxes of shellstock today and all tags were available from used product); therefore point deduction not escalated.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pans/containers of raw chicken stored above raw seafood and beef - in walk-ins, refrigerators, flip tops, and freezer; Observed many containers of raw proteins (eggs, chicken, beef) above ready-to-eat products and vegetables in the refrigerators/walk-ins and at the hibachi bar (stored directly beside onion and imitation crab). Observed unwashed vegetables stored above washed vegetables. Verification visit required for walk-in & freezer storage order (CDI achieved for items where possible). REPEAT violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Cleaning/sanitizing needed for ice machines and a few dry storage scoops.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top cooler at cooking area >41F (CDI achieved by transfering TCS foods to raw protein walk-in). Observed all items in vegetable walk-in at or above 45F - too many items in this walk-in to move to other walk-in; therefore, require all TCS product to be used or discarded within 4 days verification visit required to check this walk-in. REPEAT violation

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory at sushi buffet that was missing the reminder. CDI: provided/posted reminder statement at the sushi buffet.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of unlabeled chemicals stored under dish machine. CDI by labeling chemicals. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in 3-comp sink at toxic concentration actively being used. CDI: all equipment and utensils taken to dish machine until chemical is calibrated by Autochlor technician.

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 items (chicken products) stored in deep container/deeply stacked product within the reach-in to cool. CDI: items re-stocked in shallow layers & placed in walk-in - REPEAT violation.

3-501.13 Use approved thawing methods such as placing in container in sink with cool, running water over or in refrigerators. Observed packages of imitation crab thawing in room temp on speed rack and shrimp thawing in standing water. CDI: crab take out of packages for use (still in temp) and shrimp strained and placed in walk-in.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed items on speed cart not labeled and several large containers of dried goods w/out labels. REPEAT violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back and screen doors proped open upon arrival. CDI: Doors closed upon request.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous containers of food and watermelons stored on the floor. REPEAT violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no one w/ hats/restraints until our arrival into the kitchen.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. Observed knives stored in between pieces of equipment, hanging on an unclean wall and an unclean rack. CDI: items taken to dish wash area for processing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all equiment and cups tightly stacked while wet. REPEAT violation.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Dewalt drill w/ mixer attachment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations - replace wet test strips. Observed chlorine test strips which were wet. CDI: I provided several for PIC to use until provided by Autochlor rep.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on miscellaneous racks and shelving throughout; cleaning needed under and around friers and floor drains, etc.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Install backflow device at host in room at meat walk-in cooler. Verification needed in 10 days.

6-502.12 Floors, walls shall be clean. Caution should be used to minimize food exposure. 6-501.11 Floors, walls shall be maintained in good repair. Cleaning needed for floors/walls under and around equipment such as friers and dry storage racks and in the pre-wash area of the dish machine area where the wall intersections and flooring repairs are necessary to make surfaces smooth/easily cleanable. Call (980)314-1620 for re-inspection

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used to clean wiping cloths between table cleanings. CDI - PIC instructed employees to use sanitizer buckets for wiping cloths. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not kept with shucked oysters today. Observed 90 day supply of oyster tags without last use date recorded on them. VR no later than 04/04/2019 to ensure tags stay with the shellstock until last use and last use date is being recorded. -1-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered spices on rolling cart at cook line between uses and uncovered sugar stored under edge of soiled shelf. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed large wash pans used for raw proteins not washed, rinsed and sanitized. Today, these large containers were only rinsed. CDI - PIC instructed dish employee to follow 3-step process of washing, rinsing and sanitizing to ensure proper cleaning of these oversized containers. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler farthest from back door cold holding TCS foods at 43-45F. VR no later than 04/04/2019 to ensure cold holding maintains TCS foods at or below 41F. -0- POINTS NOT DEDUCTED TODAY PER STATE MEMO.

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 date marking procedure not being followed today. EHS observed sushi rolls that expired at 12:30P per procedure not voluntarily discarded by end times. Observed foods originally placed on time in walk in cooler. CDI - PIC and EHS filled out a more current TPHC form and PIC instructed food employees to change times when food refilled. Sushi rolls voluntarily discarded and newer procedure reflects current system in use. Have procedure available for all future inspections. Train staff on procedure. Foods previously placed on time voluntarily discarded. -2- 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 reach in cooler in kitchen used to cool cooked chicken and flip top being used to cool cooked fish balls. CDI - PIC educated to cool in cooling equipment. Fish balls moved to reach in freezer and chicken moved to walk in to cool. -1- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on spices at cook line and one sauce in hibachi station. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with intact cans on tall rack near 3-comp sink. CDI - PIC designated low space near 3-comp for dented can storage. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested drinking cups in beverage station and wet nested bowls for soup in kitchen. -1- REPEAT

4-502.11(A) Maintain utensils in good repair. Observed dents in storage containers and cold/hot holding metal pans. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the back of cooking equipment and on inside of dish machine. -.5-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spring loaded hose in use in dish pit connected to bib without backflow preventer installed. VR no later than 04/04/2019 to ensure backflow preventer installed. Observed mussels thawing under running water with faucet below the flood plane-. CDI - PIC implemented using a container that restored the air gap between the nozzle and the water level. 1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster and lid open on grease rendering tank outside. 5-502.11 Frequency-Removal - C Clean waste areas often enough to prevent insect harborage. Observed grease buildup on ground near rendering tank outside. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles throughout facility and in rear dining room. -1- REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizing solution in the three compartment sink in use soaking various pots and pans, reading at 0ppm of sanitizer concentration. Vat was refilled and proper concentrations were observed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker debris present on various small plastic containers utilized in the sushi area. PIC had items discarded. All sticker debris must be removed during the wash/rinse portions of the wash/rinse/sanitize procedures, as such stickers are not able to be 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 fried chicken items left in large plastic containers to cool at 110F in the prep area. Items had been left out on a prep table for approximately 45min to an hour. EHS had PIC instruct employees to spread the items thinly on a sheet pan, and place the pan into the walk in freezer to rapidly cool. EHS observed these items at 54F at the 2 hour mark, and 42F at the 3.5 hour mark.

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 raw shrimp and pre-prepped and cooled chicken in large bus tubs at the frying station. Facility was observed to be keeping these items out of refrigeration due to the high demand during service, and has a TPHC form filled out for the items, yet no time sticker for the discard time was observed. Items were observed to be 46-47F. EHS allowed items to be marked for discard within 3 hours to ensure that the 4 hour limit is observed.

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 facility cooling fried chicken items in a large plastic bus tub kept out of any temperature controls. EHS demonstrated proper cooling techniques to PIC by having items spread thinly on a sheet pan and placed into the walk in cooler, where proper cooling time/temperature restrictions were met due to EHS intervention.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food items and belongings stored on top of various boxed restaurant items in the dry storage area and a reach in cooler. Employee items were rearranged and placed into an orderly area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous plastic and metal containers wet nested in the clean dish storage areas. Facilty lacks adequate drying space for these dishes due to layout and availability of surfaces on which to do so.

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 very slight damage to base boards, walls, and floor tiles in the kitchen and prep areas. Facility has made efforts to repair these items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on top of a full ice container. Item was removed by PIC. Lower shelving separate from food prep or storage areas can be utilized for such storage.

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 facility lacking the parasite letter for wild caught salmon used at the sushi bar. Facility has not changed supplier/product since last inspection interval when letter was available to the EHS for review. EHS will make a return visit within 10 days to verify acquisition of another such letter.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon wrapped shrimp stored above several ready to eat foods, observed raw shrimp stored above ready to eat sauces in the walk in cooler. Items were moved by PIC to proper storage locations.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a scooping device used for sugar with heavy caked on food residue present. Item was taken for processing by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of precooked molloscs left out in a prep area for an undetermined about of time. Items had reached 71F and were discarded. Employees had taken the items out of the cooler to prepare and had forgotten the items. Employees should take only what is going to be immediately used/prepared out of the coolers in the facility to ensure no temperature abuse occurs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles with general purpose cleaner not labelled at time of inspection. Items labelled by PIC. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medications stored on shelving above food prep areas. Items removed by PIC

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scooping devices stored with handle portions in contact with the food products, observed multiple scooping devices without handles. Items were removed by PIC.

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 areas of the prep kitchen/floors with baseboard/tile damage present.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC must demonstrate better control of processes in the food production of the facility. Multiple critical violations were observed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw oysters served as ready to eat food. Beef item was removed 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed stored above ready to eat cut melons. Cooler was re-ordered with unwashed produce moved to the lower shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oysters stored above cooked oysters in a reach in cooler. Storage order was reversed such that RTE food was stored above the raw, observed raw fish product stored above ready to eat chicken in a reach in cooler, chicken was moved to the top of the cooler shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two tongs stored as clean while soiled with food debris. Items were removed for recleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken product prepared the day before and cooled down not dated in the reach in cooler. If the intent is not to use the product the day it is prepared, a date sticker must be applied. EHS allowed backdate the item. 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 sweet and sour chicken dated the prior friday. Item had exceeded maximum storage time of 7 days, including the day of preparation allowed at 41F or below. Chicken was observed to be 43F, which allows 4 days of storage including day of preparation. Items were discarded voluntarily. Ob

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 cabbage used in grill line items kept on TPHC control marked with correct time but incorrect date, items were marked for the prior day. EHS allowed facility to re-mark the item with todays date, as facility had used the incorrect day dot. Facility also has rice on TPHC used for sushi. Facility had not marked the 4 hour time limit on the rice after it had reached less than 135F. Rice must be marked for TPHC once it cools to less than 135F, and mark must indicate a 4 hour disposal time. PIC stated that the rice is put out at the same time as the buffet items which are timed from 10:30am to 2:30PM. EHS allowed PIC to keep the rice and indicate a 2:30pm discard time on the rice container

3-501.13 Use approved thawing methods. Observed frozen, pre-cooked seafood items such as boiled clams, mussels and imitation crab meat thawing in a prep sink under no refrigeration or active cooling method. Facility must utilize active cooling methods such as running cold (less than 70F) water over the product and allowing water to drain, cooking the product, or thawing the items overnight in the walk in cooler.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of ready to eat foods such as cut onions and zucchini.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer containers in the facility stored directly on the floor. Items were placed on nearby storage racks.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one scooping in a container of peanuts stored with the handle inside the product. Observed a cutting board stored on the back of a handsink faucet while clean.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked glassware. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting board stored behind a handsink faucet. Item removed and re-cleaned.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility using cardboard planks with aluminum foil folded/attached to the exterior of the cardboard. Planks were being used as a food contact surface. Items were discarded 4-502.11(A) Maintain utensils in good repair. Observed multiple food tongs with damaged plastic handles. Handles such were damaged such that they were non-smooth, durable or easily cleanable. Items were removed from service. Facility may remove the plastic to provide an easily cleanable surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and food residue accumulated on storage racks throughout facility and on gaskets of coolers throughout facility.

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 onion and cabbage debris present on the floor of the dry storage area. Observed slight black residue accumulation on walls in the dish machine area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in the utensil storage hallway damaged and repaired with plastic wrap

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces at sushi station.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut cabbage prepared yesterday in walk-in cooler in large bus tub container above 45F. See temperature chart for temperature observations. CDI cabbage voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic/oil mixture in reach-in cooler above 45F. See temperature chart for temperature observation. CDI garlic/oil mixture voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed kimchi and homemade sauces in walk-in cooler not date marked. CDI items voluntarily discarded. REPEAT VIOLATION. 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 items on buffet being held using TPHC. Facility not changing the TPHC time with each new batch of product placed on buffet. VERIFICATION REQUIRED.

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 entire bus tub container of cabbage cooling in walk-in tightly covered. Cabbage prepared yesterday (2/6) above 45F. REPEAT VIOLATION. VERIFICATION REQUIRED.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door not closing.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in two walk-in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting debris; shelves in equipment, shelves in walk-in coolers, walk-in cooler floors, gaskets, handles of equipment, etc.

6-501.12 Floors, walls, ceilings shall be clean. Observed heavy food debris collecting in drains under prep sinks. Observed walls in dish room collecting black debris.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket of towels stored in handsink in server station. CDI bucket relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at two handsinks. CDI papertowels provided.

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 bus tub container of seafood items placed in walk-in cooler yesterday, items at 50-54F. CDI products voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles, garlic/oil mixture, seafood mixture and steamed clams above 45F. CDI noodles, garlic/oil mixture and seafood mixture voluntarily discarded. Steamed clams placed on TPHC for buffet. A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.

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 homemade kimchi, tartar sauce, salsa and shrimp sauce not date marked. CDI all items prepared on Saturday (10/7/17), back dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large amount of seafood mixture cooling in plastic bus tubs in walk-in cooler. CDI product voluntarily discarded. PIC stated going forward product will be seperated in to shallow metal pans.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored above ready-to-eat crab salad and seaweed salad in reach-in unit. CDI items rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken holding out of temperature control. CDI chicken placed in walk-in freezer to rapidly cool.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC stated and provided documentation for hibachi buffet to be held on TPHC. Hibachi items not labeled with time removed from temperature control. CDI items 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 chicken cooling out of temperature control on speed racks. CDI chicken placed in walk-in freezer to rapidly cool.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths stored on prep surfaces and under cutting surfaces in several areas of facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several reach-in cooler. Observed rusted shelves in equipment and under prep surfaces throughout facility.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility not recording date last shellstock is used recorded of shellstock tag. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed items in dry storage not covered/protected. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items prepared, holding hot above cook line holding below 135F. See temperature chart for temperature observations. CDI items reheated above 165F. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items holding out of temperature control above 45F. Only remove items from temperature control when employees are ready to actively prepare products. See temperature chart for temeprature observations. CDI some items were reheated, others were voluntarily discarded. REPEAT VIOLATION. 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 facility holding several buffet tables, sushi rolls, sushi rice, cabbage, salad bar, etc on TPHC. PIC unable to provide written documentation. Cabbage not labeled time removed from temperature control. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several buckets of sanitizers not labeled. CDI buckets labeled. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed several packages of beef and several packages of crab thawing out of temperature control. CDI items placed in walk-in cooler until ready to prepare. REPEAT VIOLATION.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry good containers not labeled with contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water used for cooking on wok line stored directly on floor. CDI water discarded. Employees instructed to use prep sink.

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 wearing wrist watches, bracelets, jeweled rings, etc. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair restraint during food preparation.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils in hibachi area stored in soiled standing water. Observed plastic cup being used as scoop in dry goods.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed facility using cut plastic containers as scoops. Do not used homemade utensils. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed two chest freezers heavily damaged foam core exposed directly to food products. Observed split gaskets on several reach-in units throughout facility. 4-101.19 Nonfood-Contact Surfaces - C Observed shelves lined with cardboard.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed facility using QAC based sanitizer. Facility unable to provide QAC based test strips. VERIFICATION REQUIRED.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen allowing for food debris and water to collect between tiles. REPEAT VIOLATION.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed date last shellstocked is used from container not recorded on tag. CDI dicussion with PIC. VERIFICATION REQUIRED.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed crispy noodles and peanuts in dry storage room not covered/protected. Observed several food items in walk-in cooler below 45F not covered/protected. CDI lid added to products. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed broccoli stored in delivery box. CDI broccoli placed in washable container.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer. CDI 3 compartment sink prepared. Technician contacted. VERIFICATION REQUIRED.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed facility not discarding serveral buffet items held on TPHC yesterday. Facility is saving items with the intentions of reserving. CDI products voluntarily discarded.

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 noodles prepared yesterday above 45F. See temperature chart for temperature observations. CDI noodles voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed four containers of chicken and four containers of egg rolls in reach-in unit above 45F. PIC stated employee had pulled all items from temperature control earily in the morning. CDI cooler was turned down. Discussion with PIC that entire product should not be removed from temperature control when working with a product. Only remove amount of product necessary for preparation. Observed shrimp holding out of temperature control. CDI shrimp was rapidly cooked above 184F. Observed housemade garlic/soy sauces holding out of temperature control. See temperature chart for temperature observations. CDI sauces placed in smaller container and placed in walk-in freezer to rapidly cool. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready-to-eat items in walk-in cooler and sushi area not date marked. CDI items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several buckets of sanitizers not labeled. CDI buckets 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 noodles cooling in plastic bus tubs tightly covered. CDI noodles prepared yesterday were voluntarily discarded. Noodles prepared this morning were divided in to seperate containers placed in walk-in freezer to rapidly cool. Observed chicken cooling out of temperature control. CDI chicken placed in walk-in freezer on sheet pans to rapidly cool.

3-501.13 Use approved thawing methods. Observed fish, clams and crab meat thawing out of temperature control. CDI crab placed under cold running water. Fish and clams placed in walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. Observed sanitizer at less than 50 ppm. CDI sanitizer refilled at proper concentration.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed facility using cut plastic containers as scoops throughout facility. CDI scoops voluntarily discarded. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed split gaskets on several reach-in units throughout facility.

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 floor behind and under equipment collecting heavy food and grease debris. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen allowing food and standing water between tiles.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bag of rice stored directly in container of rice. CDI: Item removed from product. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp wrapped in bacon, and raw fish stored over RTE spinach and potatoes. CDI: Items relocated.

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 spicy crab that was mixed and packed in a deep container and covered in RIC above 45F. CDI: Item vented and mixed. Observed stuffed shrimp cooling on rack in back kitchen. CDI: Items moved to cooler.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on WIC and RIC. Observed inside of two freezers to be in severe disrepair. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface. Observed employee drink stored above food and prep surface. CDI: Items relocated. REPEAT VIOLATION

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed sushi employee come into sushi area and don gloves with no handwash. CDI: Employee corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at kitchen handsink. CDI: Paper towels placed in dispenser.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one utensil being used to handle raw beef, raw shrimp, and raw chicken. CDI: Employees directed to use a different utensil for each raw protein.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken pieces and chicken wings stored on cart near fryer area. CDI: Employees directed to not hold items out of temperature control once cooked. Observed beef at hibachi station held below 135F. CDI: Heat turned up and beef reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep table to be holding above 45F. All items were above 45F. CDI: Some items rapidly cooled in WIC. Other items cooked immediately as they had been placed in the cooler 3 hours before. Items placed on time for rest of the day. Maintenance called during inspection. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several foods not date marked including spicy crab. CDI: Items dated appropriately.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unknown chemical in unlabeled bottle. CDI: After discussion, it was determined to be bleach. CDI: Bottle 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 noodles,fish, and marinated fish cooling while tightly covered. CDI: Items uncovered to allow for proper cooling. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed shrimp thawing in bowl in kitchen. CDI: Shrimp placed under cold running water for thawing. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of liquid margarine stored on floor at grill. CDI: Item placed on shelf. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on shelf. Provide adequate shelving for air drying all equipment.

4-501.11 Maintain equipment in good repair. Observed prep cooler holding below above 45F. CDI: Maintenance called. VERIFICATION REQUIRED Observed damaged gaskets throughout facility and damaged chest freezer door. REPEAT VIOLATION

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed employee washing dishes in 3-comp sink. 3-comp sink wash compartment was very soiled. CDI: Sink drained, cleaned, and refilled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan blowing on prep surface to have large accumulation of dust.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lid and open doors. CDI: Lid and doors closed. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site during inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control over kitchen during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed frozen duck for employees only stored above and adjacent to customer food. Observed employee drink stored on drain board for dish machine. CDI: Items relocated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed hibachi chef crack raw eggs and then handle clean plate for cooked food to go to a customer with no glove change. CDI: conversation with PIC and glove change by employee. •

. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer at 3-comp sink where employee was sanitizing dishes. Observed no sanitizer in dish machine. CDI: 3-comp basin drained and refilled, and sanitizer changed and primed at dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, crab, clams, noodles, cabbage, fish, and pork shoulder holding above 45F in kitchen under no temperature control. CDI: Items taken to WIC to cool. 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 fish and clams cooling in WIC tightly wrapped. CDI: Items vented.

3-501.13 Use approved thawing methods. Observed shrimp, crawfish, and chicken thawing in standing water at 78F. Observed shrimp and crawfish thawing in box on crate. CDI: Items moved to WIC. REPEAT VIOLATION

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed squirt bottles at hibachi station with no label.

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

. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on prep surgaces throughout facility.

4-501.11 Maintain equipment in good repair. Observed several damaged gaskets throughout facility. Observed damaged chest freezer with insulation sticking out.

4-501.14 Clean the compartments of sinks, warewashing machines, and other receptacles used for washing and rinsing equipment throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Observed "clean" side of drainboard in dish machine area with food and debris. CDI: Drainboard cleaned and dishes rewashed. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI: Employee closed door.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees on cook line fail to wash hands prior to donning gloves. CDI: Discussion with PIC that employees need to wash hands and then don gloves. Employees washed hands and donned new gloves.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags being saved and in order, however some were missing completion dates. CDI: Discussion with PIC about writing completion dates on tags.

Car 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cardboard from a box covering and in direct contact with stuffed crabs. CDI: Cardboard discarded. Observed peppers and onions in double stacked containers in prep unit with no barrier between the bottom of the first container and the second layer of food. CDI: First container taken to WIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice noodles being held at room temperature in kitchen. CDI: Noodles moved to WIC. Observed shredded cheese used for pizzas being held on a shelf in the kitchen. CDI: cheese moved to reach in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked shrimp cooling in produce cooler in deep container with plastic cover. CDI: Container vented. Observed cut cabbage in container with plastic cover over 45F. CDI: Produce vented. REPEAT VIOLATION

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor in sushi area. CDI: Bucket placed on top of a soda crate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups wet stacked after washing. REPEAT VIOLATION

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed large wok with glue on seam as a repair. PIC stated that she did not know what type of glue it was, just that it was multi purpose. CDI: Wok discarded as glue may not have been food grade. 4-501.11 Maintain equipment in good repair. Observed 3-comp sink in need of recaulking. Observed chest freezer with damaged gasket and lid. Observed damaged gasket on reach in cooler at sushi area.

4-501.14 Clean the compartments of sinks, warewashing machines, and other receptacles used for washing and rinsing equipment throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Observed "clean" side of drainboard in dish machine area with food and debris while clean dishes were being placed on it. CDI: All clean items removed, drainboard cleaned and dishes rewashed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on top of prep area and on dish cart adjacent to clean dishes. Neither drink was covered. CDI: Drinks relocated.

2-301.15 Only wash hands in handwashing sink.-PF Observed employees washing hands in dish and dump sink. CDI: Employees corrected and rewashed hands.

,3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handle and prepare mussels to be eaten with bare hands. CDI: food discarded, employee directed to wash hands and don gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 comp sink at 100ppm quat. CDI: sanitizer drained and refilled at proper concentration.

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 general tsos chicken cooked 12/29 holding above 45F. All other items in cooler 45F and below. CDI: Product discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on the buffet bar not held on time holding below 135F. CDI: Items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in 3 door prep unit holding at above 45F. All food had been put in the cooler within 1.5 hours. CDI: Food was moved to WIC to cool down. Observed garlic in oil and crab holding in prep table unit at frying station above 45F. CDI: Crab discarded, garlic moved to cooler to cool down.

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 Some foods being held on time with no written procedures. VERIFICATION REQUIRED. Observed sushi rice held on time that exceeded the 4 hour window. Observed sushi with no time marked. CDI: PIC allowed to mark as she was sure of the time it was put out.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed ibuprofren stored on prep area shelf at sushi bar. CDI: medication relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods cooling in kitchen at room temperature. Observed foods tightly packed in deep plastic containers with cover cooling. Observed containers of food cooling that were tightly wrapped. CDI: Foods moved to cooler and spread out into shallow amounts and uncovered for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and unidentifiable dry goods not labelled throughout facility. CDI: Products labelled.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed bottoms of containers touching RTE food. Container bottoms were not clean. CDI: All food touching container bottoms discarded and remaining items given lids before stacking. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of margarine stored on the floor in dry storage. CDI: Items moved to shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and cups wet nested. CDI: Items separated and pyramid stacked.

4-501.11 Maintain equipment in good repair. Observed split gasket on 3 door prep cooler. Observed 3 door prep cooler holding temperature at 55F. CDI: all items moved to WIC and "Do Not Use" sign placed on refrigerator. Maintenance called during inspection. After one hour, cooler fixed on site and holding at 42F. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed numrous cracked and damaged containers used to store food. CDI: damaged items discarded.

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 damage to floors, walls and ceilings in bathroom. PIC stated that it is due for remodeling.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine was observed to not be producing required chlorine concentration at time of inspection. Chemical line from the bulk sanitizer container was twisted and unable to provide sanitizer to the unit. CDI by PIC calling Auto-chlor for service, machine was fixed during 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 food item under time controls put on the buffet at 10:35, while the item was marked for 11:00 cook time. CDI by PIC correcting label and correcting employee procedure.

3-501.13 Use approved thawing methods. Observed fish thawing in prep sink without running water. CDI by PIC running less than 70F water over the food product.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers not correctly positioned in multiple reach in units. CDI by EHS moving thermometers.

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 and spice containers unlabelled in the kitchen and grill area. CDI by PIC labelling during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths outside of sanitizer buckts throughout facility.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed multiple tongs with cracked plastic gaurds that allow food debris to build up. Tongs were discarded by PIC. 4-501.11 Maintain equipment in good repair. Observed split gasket on the walk in freezer and small prep unit.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Bathroom floors/walls/ceilings in disrepair, PIC stated that bathrooms are due for remodeling soon.

.2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee can drink stored on top of the prep surfaced for the grill/fryer area. Insure that employees use covered drinks with a lid and straw, and store said items in an area where it will not contaminate food/utensils/equipment. CDI by PIC discarding the drink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food build up in handsinks throughout the facility, insure that employees clean/sanitize handsinks when they begin to accumulate food residue. CDI by employee cleaning handsinks.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut melons in the reach in unit near the dish machine that were made last night at temperatures above 45F. Insure that proper cooling methods are used to quickly cool food. CDI by PIC discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked items such as beef and shrimp at the hibachi station where the top layer of food was above 45F. Insure that items are not overstacked or overfilled in containers such that the cooling equipment is no longer effective in keeping them cold. CDI by PIC removing top layers of food and placing into the reach in. Verification required before 9/18/15. Facility has made good progress in cold holding items since last inspection. Only the items overstacked at the hibachi area were found to be out of temperature.

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 several instances of items cooling while covered or tightly wrapped by plastic. Insure that items are allowed to have air move freely around them before wrapping or covering them, so that heat may escape more easily. CDI by PIC venting lids on items that were currently cooling down.

3-501.13 Use approved thawing methods. Observed thawing items in the prep sinks with water temperature above 70F, and without sufficient flow to cause the water to drain efficiently. Insure that when using running water to thaw items that the water is 70F or less, and that the water has the ability/force to drain through the product. Do not let items sit in stagnant water. If water is not available at temperatures 70F or less, then use other thawing methods such as utilizing the walk in cooler. CDI by PIC removing the items to be placed in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on a prep surface in the sushi area. Insure that all wet wiping cloths are kept inside sanitizer containers between uses. CDI by PIC placing rag into the sanitizer.

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 stored completely inside the ice at the sushi station. Observed another ice scoop stored in a bucket that had collected water/reside. CDI by PIC removing both scoops to be cleaned and removing the storage bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of pans near the dish area. Insure that pans are pyramid stacked to properly dry. CDI by employee pyramid stacking the pans.

4-501.11 Maintain equipment in good repair. Observed split gaskets on prep coolers and reach ins throughout the facility. Insure that gaskets are replaced when broken. Observed several broken lexan pans, observed rusted shelving in the sushi reach in.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed soiled sanitizer solution in the three comp sink where overflow from the rinse vat had soiled the adjacent compartment. Insure dish washing staff do not try to rinse too many dishes at once.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy residue and sticker debris on several large bus tubs, observed dishwashing racks being stored on the floor then ran through the dish machine while dirty. Insure sticker and food debris is removed from the outsides of large containers, insure that dish machine racks are not dirty when washing dishes in them.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restrooms.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid of dumpster open during inspection. Keep lid closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Dumpster area is heavily cluttered with non-essential items such as a wheelbarrow.

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 damaged floors in the dry goods area, and damaged walls near the dish machine.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC and kitchen manager are unable to comply with food code regulations and food safety handling measures. Knowledge of food safety code and food safety in general is needed. It was demonstrated during inspection that such knowledge was lacking.

2-301.15 Only wash hands in handwashing sink.-PF Observed kitchen employees washing their hands in an active prep sink. Instructed employee to wash hands at handsink only, employees washed/rinsed/sanitized the prep sink. 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 without using soap at a prep sink. Insure that proper handwashing procedure is followed. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee wash hands after handling raw chicken with multi use rubber gloves.. Employee did not remove gloves to wash hands. Instructed employee to remove gloves before washing hands, and to get new gloves after washing hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food that had been dumped in the rear handsink near the dish area. Use handsinks only for handwashing. CDI by PIC instructing employee to clean the sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee washing single use gloves after handling raw chicken. CDI by PIC instructing employee to remove gloves and rewash hands. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat imitation crab stored under unwashed produce in the secondary walk in cooler. CDI by PIC rearranging the items. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw seafood stored over ready to eat items in the walk in cooler. CDI by PIC moving items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed items such as tongs and spoons stored as clean while still soiled with greasy food residue. Insure that employees thoroughly clean utensils.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a container of chicken in the prep area that was removed from frying. Chicken was cooked to a temperature of 135F. PIC stated that it will be later cooked to 165F for more crispiness. Instructed PIC that he was unable to do so, and that it should be cooked to 165F initially, and then properly cooled and then reheated. CDI by PIC fully cooking chicken to 165. PIC states that chicken will be fully cooked and cooled from now on.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items hot holding that were below 135F, refer to temperature chart. Items on the buffet table were discarded, items in the prep area were reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items out of temperature at the hibachi bar such as cold held rice, shrimp, chicken and steak. Observed shrimp and raw chicken that was waiting to be prepped in the kitchen area that were >45F. Insturcted PIC to not bring the entire containers of raw chicken and shrimp to the prep area and to use small batches of raw foods and then refill them when empty, so that the main batches are kept cold and the small batches are used quickly. Items at the hibachi bar and items in the prep area were all moved to the walk in units adjacent to them to cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items such as cheese and dairy products, as well as cooked food that were not datemarked. Items had been held since yesterday morning. CDI by PIC datemarking most items, and discarding items such as cooked shellfish.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottle of tylenol in the dish was area stored over clean utensils, observed a bottle of prescription liquid medicine in the sushi area stored over food. Insure that all medications are kept together in a place that will not subject customer items to contamination.

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 and cooked chicken products being cooled while stored tightly compacted and wrapped in large bus tubs. Instructed and showed PIC that cooling items on the large, flat baking pans will cool items faster and more efficiently. CDI by PIC moving noodles and chicken to the baking pans to cool.

3-501.13 Use approved thawing methods. Observed frog legs that were thawing in wrapper while floating in non-draining, 80 degree water in a prep sink. Instructed PIC to thaw the items unwrapped in the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all squeeze bottles and small spice containers with their contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff employees prepping food at beginning of inspection wtihout hair restraints. Insure that when employees are preparing food that hair restraints are worn.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in the kitchen and sushi/hibachi area stored out of sanitizer. CDI by PIC moving wipes to the buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans that were stored wet stacked. Walked PIC and dishwash employees through the procedure of pyramid stacking their dishes to properly dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board in the kitchen. Replace or resurface. 4-501.11 Maintain equipment in good repair. Observed split gasket on the reach in near the 3 comp sink. Observed multiple broken pans/pan lids in the facility. Repair or replace items when they are damaged.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizing vat of the three comp sink murky and soiled with lettuce and other food debris. Clean the compartment before filling with sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry storage racks, walk in racks, reach in racks, and gaskets in the facility soiled with residue. Observed air vent in the dry storage area soiled with heavy dust. A deep cleaning of all such surfaces is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in the walk in freezer/cooler intermixed with customer items.

2-103.11 (M) Person in Charge-Duties - PF Observed a child in the kitchen today. Person-in-charge is responsible for not allowing anyone in the kitchen that is not necessary to the operation. Child removed to correct.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two open employee drinks(a canned drink and a cup drink with no lid) stored on the line today- employees discarded them to correct.

2-301.15 Only wash hands in handwashing sink.-PF Observed hibachi chef wash hands in the prep sink today. He moved to the designated handsink to correct. Washed and sanitized prep sink to correct as well,

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp in the make table stored over cocktail sauce and orange peels. Shrimp cooked to correct. 3-302.11(A) Separate the different types of raw animal foods. -P Observed scoop with raw chicken stored in the raw shrimp container- shrimp cooked to 165F or more. Use separate tongs for each type of raw meat. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed washed onions uncovered in the cooler today- covered to correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple foods on the buffet holding at <135F today. Taken to the kitchen to reheat- see chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed clams on the buffet stored at >45F today- discussed timing these. Sent to cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date seafood pasta sauce as it has milk in the ingredients. Back dated today to correct.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time on lettuce or melons today. Back timed to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed baked chicken, potato shells, and mashed potatoes cooling at room temp. today. These may not cool at room temp. as this is a slow process. All of these items were moved to the walk in freezer today to correct. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf A new reach in cooler is in today but another freezer for cooling foods is really needed.

3-501.13 Use approved thawing methods. Observed imitation crab thawing at room temp. today- moved to cooler to correct. Discussed proper thawing methods during inspection again.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed most santiizer buckets on the floor today.

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 multiple scoops with no handles stored in food, sauces, and seasonings today. All discarded to correct. Recommend provided ladles with the handle stored out of the product for employees to use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Airdry pans before stacking them. Observed pans stacked wet today.

4-502.13 Single-use and single-service articles may not be reused. Do not reuse chicken herb seasoning bags as these are not cleanable. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic wrap being carried by an employee's mouth today- plastic wrap discarded to correct.

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 the hibachi grill today. Clean between fryers- grease build up observed today.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under equipment, especially on the make line. Clean the drink room floor. 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. Seal floor in drink room and seal concrete on floor at the dishmachine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink ontop of the ice machine today.

2-301.15 Only wash hands in handwashing sink.-PF Observed employees using prep sink to wash hands. Use designated handwash sink only- employees rewashed in sushi line handsink to correct, 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed an employees not using soap to wash hands, observed employees who only washed for 5 seconds(must be 20 seconds) before drying hands, and have employees turn off the water after washing hands with a papertowel.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub pad and reusable glove stored in the back handsink today- items removed. Observed the sushi rice table and container stored in front of the sushi buffet handsink today- table moved .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf observed saved oyster tags today with no last day of sale recorded on them- VR in 10 days to see correcttion.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over cooked noodles today- shrimp moved. Raw chicken over noodles and mushrooms in low boy. Raw beef beside noodles- raw beef moved. Frog legs and raw beef stored in the same prep sink- beef moved and frog legs discarded. Raw salmon and fish roe was stored above cooked shrimp today- raw products moved to bottom shelf. Label knife and sushi roller used for raw fish rolls vs. Ready-to-eat(all cooked ingredients) so that we stop cross contamination. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed pans stacked ontop of food today- provide separation with lids or ceran wrap to protect food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with food debris dried on them- sent to be rewashed. Recommend putting dishes through the 3 comp. sink process and then running them through the dishwasher. Observed a soiled pot being used to make soup today- PIC stated that the pot was cleaned every two days- sent back to be washed, rinsed and sanitized during inspection- Be sure this is cleaned at least nightly. 4-702.11 Before Use After Cleaning - P Observed the sushi ice machine with a chemical smell today- PIC asked waitstaff how this is cleaned- they use bleach and soap mixed together to clean with out washing with plain soap, without rinsing, and without using proper sanitizer. Sign put on ice machine so that this ice will not be used until it can be dumped out- sign put on ice machine to warn employees.

! 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 multiple foods,such as stuffed shrimp, stuffing mix, and egg rolls, that had not fallen below 47F after cooling overnight. These products were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods holding at <135F today on the hot bar. Reheated today to correct before being placed back on bar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mutiple TCS foods stored out of refrigeration today- stacked below prep table, on counter on the line, etc. Clams discarded. Cabbaged, chicken, raw eggs chillled down to correct today. Foods from the night before on the make table line were discarded and new foods just stocked were taken to a working refrigerator- repairman called. Spoke with PIC that this unit is to not be used until repaired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items held more than 24 hours not date marked today- cooked eggrolls, chicken burritos, left overs in bus tub, and stuffed mushrooms. VR visit in 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Chicken cooling in a deep portion, inside of a plastic bus tub. Observed pasta that had cooling in deep portions, tightly covered with condensation on the lid.

3-501.13 Use approved thawing methods. Observed frog legs, raw fish, and raw shrimp thawing in standing water. Only thaw TCS foods in refrigerator, in the cooking process, in microwave, or under continuously running and draining cold water(inside of a container, not submerged in water). These products were discarded. Observed krab thawing at room temperature along with multiple other seafood items that were stacked below the prep sink- these products were moved back to the freezer to correct.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stuffed dumplings stored on the freezer floor today-picked up to correct. Observed clams stored on the floor- discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed the chef with serve safe, with a wrist watch on while prepping food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Hold wiping clothes in sanitizer when they are not in-use. Observed clothe wiping towels stored on counter tops and around employee waists.

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 a cutting knife stored between soiled equipment today- sent to be properly washed. Observed multiple scoops in food with no handles- provide ladels for these products.

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

4-501.11 Maintain equipment in good repair. Repair leak at handwash sink at the wait station. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a badly broken and hard to clean sushi rice bowl today- thrown away to correct. 3-304.16 Using Clean Tableware for Second Portions and Refills - C Provide a sign at the habachi buffet that instructs customers to grab a clean plate with each trip.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat. sanitizer test strips onsite today- VR in 10 days to see correction. 4-501.14 Warewashing Equipment, Cleaning Frequency - C Warewashing drain boards must be clean often enough to prevent recontamination of clean dishes- Observed a soiled clean drain board on the 3 comp. sink and on the dishmachine clean drainboard today. Clean dishmachine racks- food debris on them today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on multiple pieces of equipment today such as the drink machine, sides of equipment,spray arms, mixer,

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors under and behine equipment- especially at the sushi station and in the dry good room where old soda racks are preventing good cleaning- get items at least 6" off of floor or provide wheels on these so it can easily be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an umbrella on the make line today- moved to designated employee clothing area today to correct.

2-101.11 PIC shall be present during all hours of operation.-PF Observed a certified food manager that was not instructing employees how to cool foods properly, how to sanitize or have sanitizer made, and the certified manager did not know employee health policy. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food manager onsite upon arrival. Must be present during all hours of operation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees unsure of what symptoms to be excluded with. PIC stated that they would allow an employee back after 2 days if they had a soar throat with fever. Discussed proper health policy with PIC today. Chinese and Spanish health policies given today. Go over these requirements with staff and have all of them sign. VR in 10 days.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drinks on the dish machine today and on the prep line. Discarded today to correct.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee touch the inside of a raw shrimp container and did not wash hands before plating the cooked product up- stopped to wash hands today.

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 an employee touch cooked fried chicken with their bare hands- chicken refried today to correct. Observed employees touching melons with bare hands today. VR in 10 days. Observed employees putting bottom of exposed arms and exposed hands in noodles today- discarded to correct.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mulitple items stored in the back handsink today- removed to correct. Observed dishes stored in the handsink at the sushi bar today- moved.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mold spores on seasame seeds that were used on sushi rolls today. Seasame seeds and sushi rolls containing them were discarded today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef being prepped above uncovered cooked chicken today. Oberved raw fish stored over cooked beef for lasagna- fish moved to correct. Observed noodles cooling in a soiled prep sink today that still had raw chicken on it- noodles discarded. VR in 10 days.

l4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed a table that had raw beef prepped on it and then was just wiped off with a wet cloth. This needs to be washed, rinsed, and sanitized after use. Observed plates that were stored in the sushi bar handsink put on the sushi line to be used- taken back to be washed and sanitized to correct. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm quat. sanitizer being used in the 3 compartment sink- drained and bleach sanitizer made. Autochlor repairman was called and corrected Quat. dispenser during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled pans stored as clean today- metal pans sent back to be rewashed. Observed soiled prep sinks being used to cool and thaw foods- both foods discarded today(noodles and talapia) VR in 10 days.

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 2 containers of stuffed shrimp today that had been cooling over night and still had not reached 45F or less- discarded today. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut melons that had been cooling 3 hours today and were still above 50F in a regularly used reach in cooler- product moved to walk in to quickly chill down.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods stored at <135F today. Clams, cooked beef and cooked chicken were out of temp. today. VR in 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P| Observed cut cabbage, cooked chicken, clams, noodles, etc. stored out of refrigeration today(see temp. chart). Cabbage, clams and noodles were discarded today. Cooked chicken cooled down to correct.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no foods date marked today. Date all foods that are held >24 hours. This will be needed on most foods, especially if the leftovers are being used in the mushroom stuffing. Observed mushroom stuffing ingredients(mulitple different leftovers mixed together) with no date.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a disclosure and reminder on the sushi bar today but there was ready-to-eat sushi where the raw was supposed to be according to the sign and raw sushi where cooked was supposed to be. VR in 10 days.

7-201.11 Store toxic materials to avoid contamination. -P Observed windex stored over glasses today- windex moved during inspection. Keep chemicals labeled- PIC labeled the unlabeled degreasor bottle today .

3-502.11 Obtain a Variance for specialized processes.-Pf Observed fermenting rice today. Discarded during inspection. This process must have a HACCP plan and approved variance from the state to continue. Do not make this in this facility until approval from the state is obtained.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf If wishing to ferment rice onsite, submit a variance to the state for approval- see#27.

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 multiple foods cooling at room temperature today(fried chicken, noodles, rice etc.) VR in 10 days.

3-501.13 Use approved thawing methods. Observed raw fish thawing in standing water today. Observed clams and crawfish thawing at room temperature. Thaw foods under conitinously running and draining cold water, in refrigeration, in the microwave, or during the cooking process. Fish discarded today. Other foods moved back into refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of ground chicken stored on the floor today- move grinder so that chicken does not have to be stored on the floor. Observed box of broccoli stored on the floor today and the box was wet- broccoli discarded today. Observed a pan of raw beef was stored on the trash can today- moved to correct. Protect food from contamination sources not specifically noted by code. Observed noodles being cooled in water today- put noodles into a container and put on ice instead of soaking in standing water inside of the prep. sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hairnets or hats in use today for food service workers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping clothes stored on counter tops today- store these in sanitizer.

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 cooking spatulas at the sushi bar stored in room temperature, soiled water today. Spatulas sent back to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet today above the 3 comp. sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils for the buffet stored in a soiled container. Observed clean pans stored on a soiled surface. Observed cleaver stored on a soiled rack today. Observed clean dishes stored on a soiled dishmachine drainboard today- keep clean.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed a soiled, hard to clean twisted metal on the ice scoop stored in ice today. metal taken off of scoop and scoop sent to be washed. Observed a broken sushi rice wooden bowl-discarded today.

Delime dishwasher. clean dishwasher on exterior.

Clean all surfaces- racks, sinks, equipment. Observed build up and grease today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Remove boxes from the dumpster area. Clean grease from concrete around the dumpster area.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the floor and walls throuhgout. Observed build up, especially around the dish area today. Clean floor drains throughout- observed build up and smell, especially in grinder and sushi areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an umbrella stored on the cook line today- moved to correct.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Employee setting up area to cut uncooked cabbage. Operators Ye Qi and Qian Ju Li advised cabbage was going to be used to make slaw and for cooked cabbage CDI- verbal correction, operators advised that utensils and/ or gloved hands are required. Employee put on gloves.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Mold on interior ice chute large ice bin in the back prep area and at sushi bar area. Pans at cook line being used to put food in to be placed on the buffet with food debris in them. CDI- all cleaned.

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. Cooked chicken prepared previous night around 10pm per operator statement not at 45F. Large amounts of visible condenstation on the interiors of the lids of containers (2 containers). Time was 10:55am today when chicken was checked. CDI- operator voluntarily discarded chicken. Operator was advised of time frame for rapid cooling of TCS foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cut cabbage and re-hyrdrated noodles in containers at the prep line, two large pans of salad and pan of cut melons at buffet not under temperature control. CDI- Operator had all removed and replaced. Discussed options to maintain temperature control at the prep area and use of time as a method of control at the buffet area.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Discussed labeling of sushi rolls at buffet today. Operator, Ye Qi advised that rolls during lunch do not contain any raw fish, that raw fish is only used for dinner hours. Mr. Qi advised that they only have the sign posted indicating warning for consumption of raw/ undercooked foods, but usually don't label the rolls. CDI- verbal correction as to requirement and options for labeling of sushi rolls that contain raw fish.

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. Pan of fried sushi being cooled at room temperature, pans of fried chicken in walk in cooler tightly covered and stacked overnight (see item 18), containers of melons in reach in cooler tightly covered, pan of cooked shrimp and containers of lettuce being cooled in prep cooler. CDI- all methods corrected.

3-601.11 Standards of Identity - C. Two of approximately fifteen canned items with labeling missing from can. Handwritten label provided on can. CDI- verbal correction; discussed options with operator. Operator was advised that canned items may not be stored with handwritten label. Both cans removed.

3-305.14 Food Preparation - C; Protect food from contamination sources not specifically noted by code. Large tray of stuffed mushrooms on top of trash next to table where mushrooms being prepared. Raw chicken being marinated/ seasoned in warewashing room on the soiled side drain board of the dish machine. CDI- verbal correction, all items removed. Operator was advised that food may not be prepared in the warewashing room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of metals pans at cook line and prep lines stacked together tightly while wet. CDI- verbal correction.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Some mold on corner area of wall in dish machine room. CDI- cleaning is needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at handsink rear handsink and third walk in cooler. CDI- Operator Sarah Chen had corrected.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Operator provided shell stock tags that were stored in two containers. Tags were not in chronological order per rule requirement. CDI- verbal correction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw eggs stored over kimchi and sauce in walk in cooler, raw sushi fish stored over containers of strawberries in sushi prep cooler, raw batter fish stored over cooked chicken in reach in cooler. CDI- operator had storage corrected.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Frozen beef and chicken stored in walk in freezer uncovered, egg rolls and cooked chicken stored in walk in cooler uncovered. CDI- verbal correction to cover; operator had all covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up on all tea urn nozzles at the beverage station. Return visit by September 7, 2014 to check for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items at buffet not under temperature control. See chart for items, locations, and temperatures. CDI- Food items removed by operator Wei! Q! Chen and Qan Ju Li, and replaced.

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. Operator advised that would use time as a method of control for sushi at previous inspection, templates were provided. Operator advised that they are currently using time today for sushi. Sushi rolls on display were labeled with time, but large containers of rice were not marked, and documentation for using time could not be provided. Operator advised that they do not have the procedure written out. CDI- verbal correction, explained process of using time for safety, provided and explained written procedure template again.

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 . Two items being cooled in the prep cooler at the Hibachi prep side of facility. CDI- verbal correction; method corrected.

3-501.13 Use approved thawing methods. Commercially bagged squid placed in prep sink drain board and lined across bottom of prep sink, commercially bagged crab meat and spinach on speed racks in the prep room, shrimp in bowl of water during thawing per operator statement. CDI-all items moved to walk in cooler immediately. Operators were advised that thawing at room temperature is not an approved method for thawing; discussed approved methods for thawing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Operator Qan Ju Lin provided stem/ dial thermometer. Operator was advised that thin tip probe thermometer is needed for the thin massed foods that they offer. Return visit by September 7, 2014 to check for replacement of thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple containers of in use oils, spices, dry mixes not labeled per the rule. CDI- verbal correction to label all.

6-501.111 Keep the premises free of insects, rodents, and other pests. More than three flies observed in main prep area. CDI- verbal correction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Watermelon, containers of potatoes, sauces, containers of noodles stored on the floor in walk in coolers. CDI- storage corrected.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Wet wiping cloths used under cutting boards, buckets of sanitizer with cloths stored in them, stored on the floor. CDI- all corrected.

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. In use utensils stored on gas lines next to cookers and in container of room temperature water. CDI- verbal correction; storage corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than fifteen metal pans stacked together tightly while wet. CDI- verbal correction.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Damaged/ rusted top on chest freezer used to store ice cream, heavily scarred cutting boards, damaged utensils. Replace all.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on shelving in walk in cooler and dry storage areas. Cleaning is needed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Upon arrival, entire bottom of wash basin of 3 comp sink filled with food debris. CDI- Employee cleaned. Operator was advised that sink should not be left over night with food debris in it.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dried food residue on walls at prep areas and under and behind cook line equipment throughout facility. Dust build up on mounted fan above prep table. Cleaning is needed.Also addressed SR 50950 complaint. Flooring in party room was observed to be cleaned, and no odor present in room.

2-102.11 Demonstration - C. At least one person with managerial responsibilities shall have an ANSI certification and be on site during all hours of food preparation. Observed no one on site with ANSI certificate until 30 minutes after inspection started.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be separated based on final cook temperatures. Observed cooked noodles being stored below raw chicken on a prep. counter, beef stored above crab meat in walk in cooler, and raw ground chicken over cooked macaroni in walk in cooler. CDI by rearranging storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed grease buildup on inner surface of meat grinder. CDI by recleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizer shall have a concentration between 200-400ppm. Observed quat sanitizer in 3 compartment sink at 0ppm with dishes soaking in it. CDI by refilling at proper concentration.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held hot shall be maintained at 135F or above. Observed one tray of chicken with ginger and onions on the buffet at 108F. CDI by reheating to 135F for hot holding.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be held at or below 45F. Observed wontons, rice, eggrolls, and sweet and sour chicken in the walk in cooler and out of temperature (see chart). CDI by discarding all foods.

3-502.11 Variance Requirement - PF. A food establishment shall receive a variance from the regulatory authority before using food additives or adding components such as vinegar or to render a food so that it is no longer potentially hazardous. Observed facility attempting to acidify their sushi rice using vinegar without proper documentation. Facility will use time as a public health control for their sushi rice until proper documentation can be completed and approved. Time template has been provided today.

3-501.13 Thawing - C. Potentially hazardous foods shall be thawed under refrigeration or completely submerged under running water. Observed several boxes of meat stored at room temperature that PIC stated were thawing.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed several containers of food stored on the floor throughout the facility.

3-304.14 Wiping Cloths, Use Limitation - C. Wiping cloths shall be used for no other purpose and stored in sanitizer buckets when not in use. Observed wiping cloths stored on countertops throughout facility and wet cloths being used to hold cutting boards in place.

2-301.12 Cleaning ProcedureUse proper procedures to wash hands. Observed 1 employee turn off faucet with bare hands after washing hands. CDI by instruction/

6-301.14 Handwashing SignageGeneral Comment: Eash handwash sink shall have a handwash sign. Observed no handwash sign in men's restrom. CDI, operator provided with a handwash sign.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food so that cross contamination is prevented. Observed shell eggs stored over ready-to-eat sauce in reach in cooler. Observed raw chicken stored above raw beef in flip top cooler. Observed raw chicken stored above imitation crab meat at sushi bar. Observed raw shrimp stored above sauce buckets in walk-in cooler. Observed raw beef stored above sauce buckets in reach-in cooler. CDI by instruciton, employee relocated items for proper storage. RepeatProtect food with Sneeze guards at buffet line. Observed no side sneeze guard at sushi bar. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyClean ice machines according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed ice machine accumulating pink residue on shield and black residue on side of ice machine in need of cleaning. CDI by instruction.Food contact surfaces of equipment food contact surfaces of potentially hazardous food shall be cleaned at least every 4 hours. Observed meat slicer soiled with dried animal debris. CDI, operator relocated meat slicer for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed fried zuchini and white rice, below 135 degrees F at buffet. CDI, operator discarded rice and reheated zuchini to proper temperature.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food being cold held shall be at 45 degrees F or below. Observed cut lettuce overstacked at buffet and above 45 degrees F. Corrected During Inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed no date marking procedures being followed and operator stated that the most items were used within 24 hours. Observed operator state that egg roll were cooked on Tuesday and not date marked in walk-in cooler. CDI, operator discarded 2 containers of egg rolls.

3-501.19 Time as a Public Health ControlWritten procedures must be prepared in advanced and followed when Time as a Public Health Control is used. Observed written procedures prepared but incomplete for Sushi Rice. CDI by instruction, handout given.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensProvide a consumer advisory for raw or undercooked animal food offered to customers. Observed a REMINDER statement but no DISCLOSURE statement on current consumer advisory placard at sushi bar. CDI by instruction.

7.202.11 Restriction-Presence and UseGeneral Comment: Only chemicals used in food establishment shall be stored in facility. Observed 2 containers of round up weed killer stored on ground in chemical storage area. CDI, operator removed Round-Up containers from facility.

3-501.15 Cooling MethodsUse proper methods to rapidly cool food. Observed 2 sheet pans of chicken cooling on racks at room temperature. CDI, operator relocated chicken to walk-in to rapidly cool.

3-501.13 ThawingUse proper methods to thaw food. Observed boxes of spinach thawing on shelf in kitchen. CDI, operator relocated food to walk-in cooler.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Food ingrediats that are not easily identifyable shall be labeled by common name of food. Observed 1 small working container of sugar along prep line not labeled by common name. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore food 6 inches off of the ground. Observed open sauce buckets stored on ground along prep line. Observed an open container of onions and potetoes stored on ground in walk-in cooler.

3-304.14 Wiping Cloths, Use LimitationWet wping clothes shall be stored in sanitizer in-between uses. Observed several wiping clothes used to stabalize cutting boards and several wet wiping clothes stored on prep tables.3-304.14 Wiping Cloths, Use LimitationStore containers of sanitizer 6 inches off of the ground. Observed a container of sanitizer stored on ground at wait station.

3-304.12 In-Use Utensils, Between-Use StorageStore handles of utensils out of product. Observed large bowl being used to scoop ice out of ice machine. Observed a plastic container used to scoop sauce in dry storage container.Store ice scoop in a clean-dry area between uses or inside ice with handle up. Observed ice scoop stored on soiled container. CDI, operator relocated items for cleaning.

4-501.12 Cutting SurfacesCutting boards shall be resurfaced or replaced if it has heavy scoring. Observed 3 of 5 cutting boards with heavy damage. CDI, operator removed cutting boards from use. \Observed light out under hood, cracks on outside of white freezer unit along prep line.4-205.10 Food Equipment, Certification and Classification. All equipment shall meet NSF / ANSI standards. Observed some bulk white containers storing flour and salt that were NSF and some were not. Replace non-NSF containers or use food grade liner.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces shall be free from accumulation of soil. Observed soil accumulating on shelf above 3 compartment sink and in food debris on shelving inside dry storage room. Observed fan in kitchen accumulating dust.

5-501.17 Toilet Room Receptacle, CoveredGeneral Comment: Restrooms used by female employees shall be supplied with a covered receptacle. Observed no cover in employee restroom or in female restroom used by customers.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Ventilation system shall be clean so that nuisance is prevented. Observed vent in women's restroom in need of cleaning.