BAHN THAI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw salmon stored with RTE shrimp and fish in 2-door sushi cooler. EHS observed the RTE items thawing in container with raw salmon. Both RTE items observed in original commercial packaging. CDI - PIC removed RTE items and placed in separate storage area. No contamination observed. (1.5) 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 EHS observed raw in shell eggs held at room temperature in front of wok line. Facility has switched from a liquid egg to raw shell eggs. PIC stated they assumed only the liquid eggs needed to be refrigerated. PIC stated eggs were just removed from WIC at 11am. PIC stated eggs will be placed on TPHC moving forward. EHS observed two glass jars of beef paste and chili paste held at room temperature. EHS observed container stating item shall be refrigerated after opening. PIC unaware of this requirement and stated item was shelf stable. EHS provided education on TCS foods. PIC stated both containers were opened at 11am. PIC stated paste will be stored in smaller amounts in separate container; this container will be placed on TPHC and the original jar will be held cold in WIC. CDI - PIC placed time stamp on container of eggs for 11am to reflect when eggs were removed from cold holding. PIC removed jars from service and placed them in WIC to quickly cool. Once cooled to 41F, facility will place item on TPHC. ** TPHC form was updated to reflect new items during inspection. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. EHS observed fish thawing in 2-door sushi cooler in original packaging. Packaging stated item shall be removed from packaging during the thawing process. CDI - PIC removed fish from packaging. (0)

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 dust build up on shelving above make unit. EHS observed dust accumulating dust. This fan is pointed at make line. Increase cleaning frequency to avoid contamination. (1) REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed single service to-go boxes and paper towels being stored in hallway adjacent to bathrooms and accessible to guests. EHS observed to-go boxes and paper towels out of original packaging. EHS advised that single service items shall remain in original protective package until needed. If opened, EHS advised to wrap boxes with plastic wrap or cover. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed a few cutting boards with heavy scoring. EHS observed one cutting board beginning to peel. PIC stated order was placed but has not arrived. CDI - PIC voluntarily discarded cutting boards. REPEAT. (0.5)

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 dust and residue accumulating on shelving throughout kitchen. REPEAT. (0.5)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed two AC vents accumulating dust and debris. EHS observed dust accumulating behind make unit in kitchen. EHS advised to increase cleaning frequency to avoid accumulation. (0)

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety EHS observed duck tightly wrapped in WIF. After discussion, PIC stated the duck is par cooked. The duck is steamed, cooled, then fried to crisp the skin of the duck. PIC stated no temperatures are taken after the initial cooking process to verify final cooking temperatures. EHS advised PIC that non-continuous cooking has have prior approval. CDI - Due to missing information on final cook temperatures, PIC voluntarily discarded duck and will discontinue process until approval can be gained. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed salad mix, green sauce, and tofu stored in three door reach in cooler above 41F (see temp chart). This cooler was in disrepair on the inspection but since has been fixed. EHS observed ambient temperature of unit at 38F. PIC stated no temperatures were taken in that unit this morning. CDI - PIC voluntarily discarded TCS foods above 41F. REPEAT. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (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. EHS observed white tuna being thawed under refrigeration in display cooler at sushi bar. EHS observed ROP packaging still intact during the thawing process. EHS advised to cut an opening in the packaging to allow the entry of oxygen for proper thawing. CDI - PIC instructed food employee to cut slit in packaging to continue thawing. (0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed salad mix two green cutting boards on prep table with deep gashes present on the cutting surface. EHS advised that once the cuts become deep the board should be discarded. CDI - PIC voluntarily discarded cutting boards. (0)

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 dust and food residue beginning to accumulate on shelving throughout the kitchen . Increase cleaning frequency to avoid accumulation. (0)

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. EHS observed three containers of rehydrated noodles in WIC above 41F. PIC stated these noodles were rehydrated the day prior and then placed in WIC to cool. EHS observed containers with tight fitting lids. PIC stated they were instructed not to use ice, however, EHS educated PIC on appropriate cooling methods and advised an ice bath can be used as an effective means to cool. CDI - PIC voluntarily discarded noodles due to missing cooling window. (0) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, lettuce mix, and noodles above 41F. EHS observed tofu and lettuce in three door reach in unit above 41F. EHS observed ambient temperature of cooler at 46F via internal thermometer. PIC voluntarily discarded tofu and salad mix and will place a work order in for the unit to be assessed. EHS instructed PIC to not utilize cooler for any TCS foods until ambient temperature is below 41F. EHS observed noodles at room temperature on make line above 41F. PIC unaware the temperature of the noodles. PIC stated no temperature checks had been conducted today. PIC stated facility will utilize TPHC for noodles moving forward. REPEAT. VR required in 3 days. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed three containers of cooked eggplant and one container of tofu with date marks beyond 7 days. CDI - PIC voluntarily discarded items. REPEAT. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 EHS observed three containers of rehydrated noodles in WIC which failed to meet cooling parameters. These noodles were in large plastic cambros with tight fitting lids. EHS advised to cool without lids and use additional cooling methods such as ice baths if cooling rate is inadequate. CDI - PIC voluntarily discarded noodles due to missing cooling parameters. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. EHS observed a few scoops stored in dry goods with handle in direct contact with product. CDI - PIC removed scoop. (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 a few AC vents in kitchen accumulation a large amount of dust. Increase cleaning frequency to avoid accumulation. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above ready to eat noodles in the walk in cooler. **REPEAT** 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 Observed one bag of cooked tofu and one pan of coked tofu were being held above 41F in the cook line prep unit. CDI- Items were voluntarily discarded. **REPEAT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tofu, cut lettuce, cooked egg plant, and cooked potatoes on the cookline without a date mark. Observed multiple items at the sushi bar with multiple date marks. PIC stated that employee was confused on date marking policy and was dating products each day. Observed glass noddles in lowboy unit that were past the 70day date mark period. CDI- Glass noddles were voluntarily discarded. Item on the cookline that were prepped the day prior were allowed to be date marked all other items were voluntarily discarded. Items on the sushi line that PIC could verify prep date were properly dated. EHS provided education on date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed the menu is missing the disclosure portion of the consumer advisory. 10-day VR Required. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that a red asterisks for multiple things on the menu. It is used for the consumer advisory, to indicate an items has fish sauce, and a reminder to customer about toppings. Facility shall designate a single symbol for the customer advisory that is only used for the advisory. 10-day VR.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored with equipment and dry storage items in the facility. CDI- PIC relocated the medication to a designated area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor of the dry storage area and food stored on the floor of the walk in cooler. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed facility using a rice cooker on a shelf outside the kitchen door in the hallway. EHS advised PIC that they should relocate the equipment into the kitchen. Observed facility storing food that has been removed from its original packing on shelves in the hallway. EHS advised that any food that has been removed from its original packaging or once it has been opened it should be taken into the kitchen. EHS observed an open bus tub of rice that should be moved to kitchen. CDI- PIC moved rice cooker into the kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer bucket with sanitizer at a concentration of 50 ppm. **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans and bowls in clean dish storage that were stacked wet. CDI- PIC stacked dishes to allow for air drying.

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 food stored throughout equipment and throughout the kitchen. EHS advised PIC that they should allocate an area for employee food where contamination cannot occur. Employee food should not be mixed with food for the facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above margarine in the WIC. Observed raw shrimp stored over RTE noodles in the WIC. CDI- PIC corrected storage order. 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 Observed tofu, cabbage, bean curry tomatoes and glass noodles in a prep unit/low boy that were holding above 41F. Tuna at the sushi case also temped above 41F. See temperature chart. CDI- Tofu, cabbage, tomatoes and salmon were placed into the WIC to cool since they had been placed in the prep table about 30-45 minutes prior to the inspection. Bean curry and glass noodles were voluntarily discarded as they were left in the prep unit over night. EHS advised PIC items might have a hard time keeping temp in prep units because the container were overfilled. PIC removed some of the product from the containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 the WIC that is in a deep container and has a tight fitting lid with several heavy containers of cooked chicken stored on top of the container. PIC stated that after chicken is cooked it is placed in an ice bath and rapidly cooled to below 70F then placed in the WIC to cool the rest of the way. PIC stated chicken was cooked at 10AM and placed into the WIC at 10:30AM to finish cooling. EHS temped chicken at 10: 44AM and the chicken was 49F. At 12:30 PM EHS temped chicken at 44F. Product still has 2 hours to cool, however EHS advised that the lid to the chicken be removed to help facilitate rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed containers of noodles in the WIC and on the grill line stored with undrained ice. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentration of 0ppm in sanitizer buckets. EHS and PIC determined this was due to the dispenser at the 3-compartment sink not working properly. CDI- PIC called ECOLAB who arrived during the inspection to fix the dispenser. EHS verified that the sanitizer is now reading at 200ppm. PIC replaced all sani buckets.

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 a container with no handle stored in dry rice. All scoops must have a handle and the handle should be kept above the product. CDI- PIC removed container.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked noodles dated for yesterday 82F in sealed container inside lowboy. CDI- Noodles which failed to cool voluntarily disposed of by PIC. (-1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 46F sliced raw salmon, stacked in layers and tightly wrapped inside sushi display case while cooling. EHS also observed noodles in sealed lidded container, which failed to cool overnight inside lowboy. Items should be cooled unsealed in a WIC, so that air may circulate around the product. CDI- noodles voluntarily disposed of, salmon moved to WIC for cooling, and proper cooling methods discussed with PIC. (-.05)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed multiple TCS foods in undrained ice at fliptop across from cook line, as well as noodles cooling in the WIC in undrained ice. REPEAT.

4-501.11 Maintain equipment in good repair. Observed leak at hot water dish machine. Repair at earliest opportunity. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep scoring no longer able to be properly sanitized. CDI- PIC removes board from service. (-0)

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 accumulation of rust and debris on top of hot water dish machine. Clean at earliest opportunity. (-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 wall behind cutting boards with visible food splatter and in need of cleaning. (-.05)

5-202.12 Provide at least 100F water at handsinks. Sushi station hand sink temperature observed to come no higher than 78F. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife on knife stripe with encrusted food debris. CDI- PIC relocates to warewashing for resanitizing. No points taken due to singular item out of compliance, and no pattern witnessed. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and other items prepped yesterday inside WIC at 42F-43F. CDI- EHS observed delivery received and WIC ambient temperature drop from 45F to 41F within 15 minutes of door sealing; all TCS items not still in the cooling process inside WIC were 41F by end of inspection. PIC is advised to limit the time WIC door is open during deliveries, and is observed calling in a service order to have the ambient temperate brought down from 41F to 36-39F by repair technician. Repeat. (-1.5)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 german cockroaches near warewashing station. PIC states pest control frequency will be increased from monthly to bi-weekly (or more, depending on pest control recommendation). EHS notes no contamination to food; no pests observed near cooking equipment, nor conditions to foster harborage. EHS advises the PIC to maintain pest control visit documentation for their records and to made available to EHS upon request. (-0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cooked chicken in fliptop mixed with undrained ice. CDI- PIC removes and places new chicken at fliptop with food grade ice packs to assist in cold holding. EHS provides education to staff on importance of using ice packs instead of undrained ice. (-0)

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed hot water dish plate thermometer onsite without batteries. PIC is advised to replace batteries at the earliest opportunity. VR required. (-.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw shell eggs in prep top at 47f above fill line. CDI PIC states that eggs were replenished a few minutes prior and eggs running over fill line were placed in WIC to reach 41f. -0 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 two containers of flour on shelf beside grill with no label. CDI employee labeled containers of flour. -1 point

REPEAT 5-202.12 Provide at least 100F water at handsinks. No hot water at handwashing sink in sushi bar area - hot water turned off. Sink still has adequate running water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some leftover sticker residue on stacked plastic food pans at clean dish storage. CDI-Items rewashed after sticker residue removed. 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 .

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Cleaning needed around cooking oil disposal area. - observed heavier grease buildup. Have cleaned to prevent pest harborage.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee take plate for food after handling and cooking raw beef at cook line. Observed food employee turn off faucets with bare hands after washing hands. CDI - EHS directed first food employee to wash hands and use a new, clean plate to serve food. EHS direct second employee to rewash hands and use paper towel to turn off faucet.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink with hot water connection turned off due to hot water leak at hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon and tuna stored over eel sauce and avocados in sushi reach in. CDI - food employee rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over noodles in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed rice held on TPHC without written procedures. CDI - EHS provided template to PIC during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed packaged butane canisters stored over sealed packages of seaweed at sushi station. CDI - canisters were removed.

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 thawed tuna in unopened vacuum packaging. Label requires fish to be removed from packaging before thawing.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed raw tuna wrapped in paper towel at sushi station reach in.

4-501.11 Maintain equipment in good repair. Observed hand sink at sushi station with hot water leak. Hot water connection was turned off at hand sink at the time of the inspection to stop leak.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drain hose from sushi display cooler draining into the hand sink at the Sushi prep/bar area. CDI - Hose was removed from draining into the hand sink.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice packages that come in direct contact with food stored on the floor inside the WIF. CDI - Ice packs were removed from the floor inside the WIF.

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 cleaver used for sushi preparation stored on rusted, soiled shelf in the sushi area. CDI - Cleaver was removed.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed all to-go plates in the sushi area not inverted or covered. CDI - Plates were inverted.

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 sticker residue on the exterior of multiple pans, stored as clean. CDI - Pans were removed to be cleaned properly. Observed shelving with food and debris accumulations in the WIC and on shelving in the bar and sushi area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medicine and Vaseline stored above microwaves used for reheat of food for sale. CDI - Employee medications and other possessions were rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cut tofu and cut lettuce registering at 44 F & 45 F in cold holding units. Products were confirmed to have been put into units prior to EHS arrival. CDI - Foods relocated to walk-in cooler for cooling towards < 41 F.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed damp, soiled cloth at sushi prep counter. CDI - Sushi attendant removed cloth.

REPEAT: 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 food stored on box containing dry storage goods (on dry storage shelving unit). CDI - Food removed to office.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cream cheese at 43 F and yellow tail at 44 F inside sushi case. All other products recorded at < 41 F. CDI - Items relocated to walk-in freezer and cooled down to < 41 F. No deduction in points due to today’s observations.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed containers of cooked chicken and bean sprouts with out date marking. PIC confirmed 8/20/22 as first use/prep date. CDI - Products date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed items held > 7 day requirement such as cut tofu (8/12), coconut cream (7/29 & 8/15) and x1 opened container of almond milk without date marking. CDI - PIC voluntarily discarded items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed x1 butane fuel canister stored on prep unit and x3 more stored on shelving unit above cutting board. No physical evidence of contamination observed. CDI - Canisters removed to designated area.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw shell eggs stored on floor inside walk-in cooler. CDI - Food removed from floor.***No points deducted due to significant improvement from previous inspection.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste/garbage bags piled up on floor next to dumpster pad.

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 on prep counter during active prepping of lettuce. CDI - Drinks removed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed x1 employee wash hands and re-contaminate on hands. EHS educated and hands properly re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed sticky adhesive residue on plastic container and metal pan that were stored as clean on wall mounted shelving unit above prep sink. CDI - Utensils taken to dish pit to be properly W/R/S.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed TCS foods inside flip top and lowboy units > 41 F. Refer to temperature chart. Products had been in use during time of inspection and put inside units. EHS noted back of kitchen temperatures exceeded > 80 F. CDI - All items relocated to walk-in cooler to rapidly cool to < 41 F. No escalation in points due to today’s observations.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed cut watermelon with out date marking. PIC confirmed first use date as 6/15/22. CDI - Product date marked.***No escalation on points due to significant improvement since previous 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 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 tuna and salmon cooling in tightly wrapped plastic inside sushi lowboy unit. Product had just been prepped for tonight’s services during inspection. CDI - EHS educated, products uncovered and relocated to walk-in freezer for rapid cooling to < 41 F.

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 unlabeled squeeze bottles inside sushi lowboy unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor inside walk-in freezer. CDI - Foods removed from floor.

4-501.11 Maintain equipment in good repair. Observed split gasket on right door of reach-in freezer. Repairs needed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F 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 1x container of cut tofu (3/8) at 52 F inside reach-in unit. Product had not been used since Saturday. CDI - Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed reach-in unit I unable to properly hold temperatures at < 41 F. Refer to temperature chart. CDI - Product held > 24 hrs voluntarily discarded and PIC contacted a/c technician. Technician arrived during inspection and discovered the unit was undercharged. Unit repaired during today’s inspection. Also observed cooked pork at 43 F inside make unit IV. Product had been taken out of walk-in cooler, used and then placed into unit moments before EHS arrival. CDI - PIC placed cooked pork in sheet pan and relocated to walk-in freezer. Product decreased to 39 F after 10 minutes.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed several ready-to-eat food in the flip top with no date labels. Employee explained that labels are placed onto the lids. EHS recommends to place the dated labels on the containers so the labels will not get lost. CDI: items dated. Observed several items such as bamboo shoot, sliced tomatoes, bean sprouts, fried tofu and cut mango with out date marking requirement. PIC stated that all products were from Saturday and that the facility is closed on Sunday. CDI - EHS educated and all products date marked.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present in sushi make unit. CDI - Product’s stickers removed and re-washed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper handle in contact with crunchy flakes in dry goods container. CDI - Handle positioned upwards.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated reporting agreement to email on file. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef stored behind cooked chicken in the flip top. CDI: storage was rearranged to where raw beef is now in front of the cooked chicken to avoid contamination. 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 thawing beef stored with thawing chicken in the walk in cooler. CDI: beef was stored away from chicken. -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 For more information on date marking please visit: http://meck.co/FoodSafety Observed several ready-to-eat food in the flip top with no date labels. Employee explained that labels are placed onto the lids. EHS recommends to place the dated labels on the containers so the labels will not get lost. CDI: items dated. -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 shredded lettuce cooling in the prep reach in with tightly closed lid. CDI: lettuce was brought into the walk in cooler and vented. REPEAT VIOLATION -0.5-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility does not have a temperature measuring device for the high temp dish machine. VR within 10 days to ensure facility has a temp measuring device. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed 2 containers stored as clean with sticker residue present. CDI - PIC took to dish pit to be re-washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in lowboy RIC from 9/7 holding at 48 F. Product had not been used for service today. CDI - Tomatoes were 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 tightly covered container of sliced tomatoes cooling in lowboy RIC. PIC states that the product was prepped and placed inside unit 30 minutes before EHS arrival. CDI - Product uncovered and placed in WIC to allow proper cooling.

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 cups used as scoops and submerged in foods in dry goods bins.

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 one container of cooked tofu stored in prep top without date marked. Items pulled from bulk batch in cooler dated 5/5/2021. CDI - EHS discussed date marking in need of being swapped over since it was kept in the walk in cooler. CDI - PIC marked date. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food stored on floor in walk in freezer. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee container of food stored on second shelf in walk in cooler above facility food items. CDI - PIC moved container to bottom shelf of walk in cooler. - REPEAT - 1 -

7-201.11 Store toxic materials to avoid contamination. -P Observed butane lighter stored on top of prep unit next to to-go containers. CDI - PIC moved lighter to bottom shelf of sushi cart. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spring roll filling cooling in large quantities in walk in cooler. CDI - Filling spread out onto thin sheet pans and placed in freezer for rapid cooling. - REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored in bins on top shelf in walk in cooler. CDI - PIC moved items to bottom shelf, away from facility food items. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in prep unit, lettuce, and shrimp in reach in and house made curry sauces in an ice bath that were above 41F. CDI-tomatoes were discarded, lettuce and shrimp were put into the walk in to cool. . Sauces were put into a larger ice bath. PIC states Sauces to be put on TPHC. Template emailed.

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 tomatoes, steak in prep unit that were not date marked. CDI-Tomatoes were voluntarily discarded. steaks were date marked with date that they were prepped.

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 house made curry sauces that were cooling in an ice bath but were above 41F. Ice bath inadequate due to the ice not meeting the top of the sauce container. CDI-more ice was added to the ice bath. Sauces will be put on time per PIC. Observed raw steaks that were cooling in prep cooler that were tightly wrapped in plastic bags. CDI- Steaks were unwrapped from plastic and placed into the freezer to quickly cool.

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 bin of white rice with scoop handle touching the rice. In use utensils must be stored in food with handles out. CDI-PIC positioned scoop correctly.

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

5-501.15 Outside Receptacles - C Observed doors open on outside receptacle. CDI-doors were closed by PIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overstacked cut cabbage, cooked shrimp, and cream cheese maintaining temperatures above 41F. See chart above. CDI - All items taken to WIC for cooling. No signature needed due to COVID-19 guidelines.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets during inspection. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed debris in gaskets during inspection. Needs to be cleaned.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in kitchen blocked by trash can. CDI: trash can relocated.

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 rice noodles cooling improperly inside walk-in cooler while stacked and covered. CDI: separated onto shallow pan and ice was placed on top; stored back into walk-in cooler to properly cool.

3-501.13 Use approved thawing methods. Observed several packs of tofu thawing on drain board of prep sink improperly.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter when not in use. Observed wuping cloths stored under cutting boards.

General Comment: 4-502.13 Single-use and single-service articles may not be reused. Observed distilled vinegar bottles for sushi being re-used for sauces inside walk-in cooler.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some small gouged cutting boards stored in kitchen.

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 cooked noodles stored on cart by grill being held on time. Discard sticker on noodles read 11:00 AM - 3:00 PM. Sticker was on noodles when inspection began before 11:00 AM. Employee who made noodles stated they had been placed on cart at 10:30 AM. Be sure the time noodles are taken out of temperature control in placed on discard sticker, not the time facility opens. CDI- Sticker changed to 10:30 AM - 2:30 PM.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer that was labeled but label was no longer legible. Be sure to relabel when label can no longer be read. CDI- Bottle properly labeled.

3-501.15 Cooling Methods - PF Observed one container of cut cabbage in a plastic bag in prep top cooler at 50F. Cabbage had just been cut then placed directly in prep top cooler. Be sure to properly cool TCS foods before placing in prep top cooler. This unit is designed to hold temperature and will not properly cool. CDI- Cabbage moved to walk in cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on counter in sushi prep area. Be sure wet wiping cloths are stored in sanitizer at the correct concentration between uses.

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 cans comingling with dented cans. CDI Truck was suppose to pick up and credit today; due to credit not being issue PIC will move to area where food employees know not to use them.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers/food employees dispensing rice, soups, garnishment etc. Make sure food employees wear proper hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ceiling fan with significant dust over food preparation on line. Observed build-up and debris on nonfood part of soda machine. Make sure to increase cleaning frequency. REPEAT By he him

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed waste receptacle and grease receptacle doors open. Make sure to keep close at all times. *Shared area, will contact other food establishments within next visit.*

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in bathoom. Make sure to replace with nonabsorbent tiles. REPEAT Low risk points not escalated.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed back room employee possession comingling where areas of food ingredients/food preparation occurs. Did observe food employee cell phone being stored above food preparation surfaces and line. Major improvement since last inspection; REPEAT points not escalated. However continue to make sure employee items such as bags, food, drinks, clothing etc are being stored in a manner where contamination will not occur; above food, equipment and single service.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching hair and then proceed to go to walk in cooler wearing same gloves and continue with food preparation. CDI Food employee stopped and directed to wash hands. Observed food employee enter through back door don gloves without washing hands. CDI Food employee stopped and directed to remove gloves and wash hands. Observed food employee touching hat and face while wearing gloves. CDI Food employee stopped and directed to wash hands.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice not marked with a begin and time. CDI food employee labeled with correct time.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting and portioning mushrooms up for use without washing first. CDI Directed PIC to have produce washed before processing for storage. y

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so equipment/utensil can air dry and sanitizer will work effectively.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan over food preparation areas with fan. Make sure to increase cleaning frequency.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in bathroom. Make sure to use nonabsorbent so they are smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed significant amount of employee possession thorough out food establishment. Containers marked with employee use being stored over food establishment items. Observed unnecessary items not needed for food establishment such as tv, employee food, beverages etc. Make sure to keep the minimum items not necessary for food establishment. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the listed items; (Crab, salmon, escolar, tuna, spicy crab, shrimp, and crab) at the sushi cold holding unit holding above 45 degrees. All items were discarded. PIC was able to adjust temperature and cold air flowing; seems temperature was turned up last night. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 bottles of toxic substance not labeled. CDI Directed PIC to label all toxic substances; completed during inspection.

Why h4-501.14 Warewashing Equipment, Cleaning Frequency - C Warewashing equipment including baseboards shall be cleaned every 24 hours, prior to use or as often as needed to avoid accumulation. Observed calcium build-up on ware washing basin and spray arms. Make sure to increase cleaning frequency, suggested a deliner.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone sitting on top of wax paper at sushi area. CDI Cell phone moved and wax paper on top discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Potentially hazardous foods, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours. P PIC informed sushi tools, cutting boards and kitchen cooking equipment was only changed out daily. CDI Informed PIC that equipment food-contact surfaces and utensils need to be cleaned at least every four hours.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice not clearly marked with a start and end time. CDI Sushi rice was marked with start and end time.

shy] 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 lettuce in reach in unit tightly covered with a lid that had just been prepped. Observed stir fry rice in walk in cooler tightly covered cooling. CDI Rice was spread out on sheet pan and sent to freeer to cool down. Lettuce was put in walk in cooler for rapid cool down.

3-302.12 Food Storage Containers Identified with Common Name of Food - C All working containers of food/food ingredients removed from original container that are not easliy recognizable shall be labeled with a common name. Observed containers of oil, curry sauce etc not labeled. Make sure to label with common name.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a brace on hand. All items such as these shall be removed before starting food preparation to facilitate and ensure proper handwashing.

5-501.111 Keep storage areas and bins for waste in good repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to both trash receptacle and recycling. Make sure to keep closed. Observed storage area with debris and greast spill. **Shared with several restaurants. Will contact other facilities to make sure clean-up is done and doors remain closed.**

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed facility with signed copies for health policy for all food employees. Suggest frequent education on major illnesses and symptoms. CDI spanish policy and EH poster given.

3-301.12 Food employees may not use a utensil more than once to taste food to be served and prevent contamination when tasting. Observed employee use cooling ladle to taste sauce and use same ladle to continue cooking. CDI ladle and food discarded. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drinks stored with food and utensils used for the facility, and containers of employee food stored in different areas throughout kitchen.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employee touch cabbage with bare hands. CDI glovdes donned.

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 blanched asparagus, tuna, escolar, smoked salmon, crab sticks, pork, and diced chicken not dated. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles in deep plastic containers and covered while cooling. CDI noodles split up into smaller portions and ice added. Repeat. Facility improved on cooling methods left a half points.

2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands at dump sink. CDI hands washing stopped.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed facility with albacore (white tuna) on sushi menu but uses escolar. Menu must be changed. Verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed facility with raw salmon for sushi stored above cooked eel. CDI items rearraged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black debris.

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 sliced pork at 49F from overnight. CDI item discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sushi salmon, cooked eel, sushi sweet tofu, spring roll sauce, half and half, and shrimp sauce that was not dated. CDI items dated. Repeat 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 cabbage and rehydrated noodles held over 7 days. CDI items discarded. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility with time logs for rice but unable to find written procedures. Repeat. 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 sliced pork that was tightly covered with ice packs inside and left in reach in, tofu covered while cooling, and cabbage and lettuce cooling in prep top. CDI pork discarded and items properly cooled.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed facility with no thermometer in sushi display case.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed no data plate for facility dish machine. 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 bean sprouts, peanut sauce, sushi tunas, imitation crab, shrimp, octopus, sushi salmon, crab salad, and eel not dated from items prepared. CDI items dated. Repeat. 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 milk and noodles held past 7 days. CDI items discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed sushi rice from last dinner service left inside rice holder in the morning. CDI items discarded.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed no data plate to know what levels machine should operate.

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 fried tofu, cream cheese , cooked fish in sushi prep not date marked. This includes fish used for preparation of sushi.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed sushi prep unit does not have an internal thermometer.

Protect food from contamination sources not specifically noted by code. Observed nigiri wrappers being stored in container that had previously contained frozen fish. CDI by instruction.

4-501.11 Maintain equipment in good repair. Observed gasket for larger sushi reach in damaged and in need of replacement. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed lettuce on prep top at 65 degrees CDI lettuce taken back to walk in to cool observed at 45 degrees by end of inspection. Observed beef on prep unit at 51 degrees out for more than four hours CDI PIC 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 rice being marked from 11:00 but removed from heat at 10:00 CDI by instruction and rice 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 noodles tightly covered in walk in cooling and other items covered while cooling. CDI all items vented to allow for proper air flow to facilitate cooling.

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 Mobile cutting boards in need of resurgfacing or replacing. -0 points-

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 spring rolls being rolled with one bare hand. Ready to eat foods that are foods that do not have to be further cooked for safety. These spring rolls, while to be cooked at a later time, are not cooked for safety like raw meat would be. CDI - PIC corrected staff member.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed the soap dispenser at the sushi handsink would not dispense soap and the hand pump soap had been watered down and was no longer effective. CDI - more soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed curry in an ice bath was 50F. The ice bath was not sufficient for the height of the curry container. CDI - more ice was added and the curry cooled down to 45F. Observed raw beef on the prep sink at 48F. It had been brought out to be worked with, but no one was working with it while it rose in temperature. CDI - put back in the walk-in.

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 a container of curry that had been cooked sitting on the counter at above 135F. According to the PIC this curry is left there until it is later put in the cooler. No approved method is ever used to attempt to cool the curry. Facility must cool using a proper method such as a proper ice bath with the necessary amount of stirring, cooling in thin layers in a refrigerator, or if the product is going to be left out of temperature and used, by being put on Time as a Public Health Control like the sushi rice. CDI - placed in the walk-in in a shallow pan to cool.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoops in water were taken by a staff member immediately upon my entry to the kitchen. CDI - a clean container was provided for the ice scoops.

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

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Sushi menu lists "Albacore (white tuna)"; albacore tuna and escolar are used interchangeably for this item. Albacore and escolar are different species of fish and must be distinguishable as menu item. VR - Will return within 10 days to verify correction of sushi menu.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans stored as clean with stickers and sticker residue present. CDI - Pans with stickers were sent to dish area for processing. VR - Will return within 10 days to verify correction.

General Comment3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut tomatoes stacked above the crisp line holding at 58F. CDI - Tomatoes above crisp line were removed; tomatoes below crisp line were at 43F.

General Comment3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of cooked chicken date marked "11/24/14"; all other items were date marked with the day prepared. CDI - This istem was correctly date marked.

General Comment3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces at cook line.

2-102.12 - A certified food protection manager shall be present at all times during food prep and service. PICs arrived approximately 20 minutes after the inspection began; staff already in kitchen preparing food at start of inspection. This became a 2 point deduction as of January 1, 2014.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Water bottle stored on prep surface and coffee cup stored above prep unit at cook line. CDI - Both drinks relocated.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Case of unwashed tomatoes stored on top shelf above sauces and washed produce items. CDI - Relocated tomatoes to shelf with other unwashed produce.

4-501.114 Maintain sanitizer at correct concentrations. -P Spray bottles of sanitizer at 0ppm. CDI - Sanitizer bottles dumped out, sanitizer remade, verified with test strips.

4-101.19 - Non-food contact surfaces that are exposed to splash, spillage, or other food soiling shall be smooth and nonabsorbant. Cardboard used to line shelves of wire rack in dry storage area. Replace with plastic or metal.

2-301.12 Cleaning Procedure - P. Hand washing shall occur for 10-15 seconds and barrier used to turn off faucet. Observed employees wash hands less then 10 seconds and turn off sinks with bare hands. CDI hands rewashed.

3-201.15 Molluscan Shellfish - P. Obtain mulluscan shellfish from approved sources. Observed clams in cooler from an unknown vendor. CDI clams denatured and discarded.

3-202.18 Shellstock Identification - PF. Shellstock shall have tags or labels identifying product. Observed bags of clams with no tags or labels available. CDI items discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep food contact surfaces cleaned to sight and touch. Observed soiled knives on wall and soiled tomato slicer. CDI items moved for washing.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Sanitizer concentrations should be 50-100ppm. Sanitizer bottle at sushi area at 10ppm. CDI sanitizer remade at proper concentration.

3-501.14 Cooling - P. PHF/RTE foods shall be shall be cooled from 135F to 70F in 2 hours and 69-45F or below in 4 hours. Observed rehydrated noodles from yesterday at 48F. CDI item discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated if prepared or opened for 25 hours. Foods at 41F and below have a 7 day shelf life, and foods 42-45F have a 4 day shelf life. Observed milk, cooked potatoes, and rehydrated mushrooms with no dates. CDI items dated.

3-501.19 Time as a Public Health Control - P,PF. written time procedures should specify how will time be logged and food shall have a time stamp or log. Observed sushi rice without documented time stamp when held at room temperature. CDI rice discarded and time restarted with new batch and label with time stamp.

7-201.11 Separation-Storage - P. Toxic chemicals shall be stored away from food and food contact surfaces. Observed sternos stored near prep sink, on the bottom with cutting boards. CDI items moved.

3-501.15 Cooling Methods - PF. Foods shall be cooled in smaller containers and separated in smaller portions. Observed large plastic containers completely filled with rehydrated noodles. CDI items discarded.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in chemical sanitizers between uses. Observed wet cloths stored on prep surfaces throughout kitchen.

5-203.14 Backflow Prevention Device, When Required - P. Backflow prevention device required on hose bibb if hose is attached. Observed can wash faucet turned on and spray nozzle still attached. CDI hose detached to alleviate pressure.

3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employees changing tasks multiple times, leaving kitchen area, passing through doors, touching face and head, rinsing gloves in handsink etc without changing gloves, CDI. 3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. Observed sushi fish stored over vegetables and other ready to eat items, CDI by moving.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed no date marking system in place, VR to check date marking.

When time as a public health control is being used, ensure written procedures are available on site and properly followed. Observed no written procedures for sushi rice being held using time as a public health control, VR.