TSUKI JAPANESE STEAK HOUSE & SUSHI BAR

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine accumulating black residue. PIC stated unit is cleaned every two weeks. (0)

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 containers of cut tofu and brown rice in WIC without proper date marks. EHS observed cut tofu and rice noodles in make unit reach in missing date marks. EHS observed bean sprouts in make unit without date marking. PIC stated food employees have been instructed to date marks these items and will discuss issue with food employees. PIC prepared bean sprouts and tofu today. All other items were prepared yesterday. CDI - PIC dated all required items. *** This is the third full point deduction for date marking. During next inspection, if date marking is out, a risk control plan will be issued. REPEAT. (3) 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 raw shell eggs actively cooling in make unit. After thirty minutes EHS observed eggs cooling at inadequate rate (see temp chart). EHS observed cut lettuce cooling in single door fridge. EHS observed this item covered with tight fitting plastic wrap. After thirty minutes, EHS observed cut lettuce cooling at inadequate rate (see temp chart). EHS discussed cooling methods with PIC. CDI - PIC removed cut lettuce and eggs and placed into WIC to quickly cool. (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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed containers of sugar, flour, and vinegar in dry storage unlabeled. EHS observed squeeze bottles of various sauce on hibachi carts and on make line unlabeled. PIC stated labels will be created for these items. REPEAT. (1)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils stored in sitting water at room temperature. CDI - PIC removed utensils. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed metal strainers and bowls stacked on top of each other still wet on interior surface of bowls. CDI - PIC staggered equipment to allow for air drying. REPEAT. (0.5) ** EHS will no escalate points due to improvement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw tuna stored over RTE sauces in sushi reach in unit. EHS provided education. CDI - PIC rearranged storage order. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense sanitizer during inspection. Facility has used dish machine since opening. PIC assessed unit and stated tubing installed on unit to deliver sanitizer has holes present and prevents the liquid from reaching unit. CDI - PIC was able to repair unit during inspection. EHS observed unit dispensing chemical at correct concentration prior to end of inspection. (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 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 EHS observed numerous TCS items in WIC and 2-door sushi LB above 41F(see temp chart). After thirty minutes EHS observed no change in temperature. PIC stated on Wednesday ice build up was observed on back of unit in WIC. PIC stated units thermostat was adjusted to help with the freezing and must have been turned up too much. PIC stated yesterday WIC was observed at 42-43F, in response PIC turned unit back down. PIC was unaware the 2-door LB was in disrepair. PIC voluntarily discarded all TCS foods in WIC and 2-door LB and contacted repair technician. Due to additional refrigeration space and limited number of TCS items needed for service, facility will be allowed to temporarily operate while unit is being repaired. Facility will not be allowed to cook/cool any items until unit is repaired and must only store non-TCS foods inside WIC during this time, all other TCS foods shall be stored in extra units in kitchen area. All TCS items in sushi 2-door LB and WIC were voluntarily discarded. Sushi station has additional 2-door LB that is mainly used and all items can be sufficiently stored inside. EHS will return on Monday to ensure repairs have been done. If WIC has not been repaired, and IS will be issued. (1.5) *** Prior to EHS leaving facility EHS observed WIC at 40F, EHS advised facility to continue with what was previously discussed. Facility was advised to monitor internal temperature throughout the evening to ensure unit can consistently maintain temperature below 41F prior to beginning to utilize unit again. PIC stated repair tech will arrive at 6:30 to assess 2-door LB sushi unit and WIC. 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 call items in sushi display case without proper dates. PIC stated that items were thawed/cut this morning and verified with items in reach in unit. EHS stated during last inspection, all items in sushi display shall be dated marked. PIC discussed issue with sushi chef who verified dates with prep list from this morning. CDI - PIC was allowed to date all sushi items. PIC stated moving forward all items will be dated. This is the same date marking issue discussed during last inspection. REPEAT. (3) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed container of dry rice and sweet tea without labels. These items are stored in dry storage. EHS provided education. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous metal bowls and containers stored as clean above three compartment sink with water present in interior of pans and equipment. EHS advised to stagger all dishes to allow for adequate air drying prior to stacking for storage. 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 inside surface of reach in compartment door and outside surface of toaster over soiled with food residue and debris. REPEAT. (1)

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 wall and floor around dish machine area soiled with food residue and debris. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink at sushi bar obstructed by boxes of wine and other cleaning items. EHS advised to keep hand sink clear of obstruction to allow access for handwashing. CDI - PIC removed obstruction. (0)

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 dates missing for items stored in sushi display. PIC stated all TCS items in display were prepared/cut today and usually is gone by end of day. PIC stated if items are left over they are retained for the next day. EHS advised that date marks should be applied to these items due to the intent that they will be held longer than 24 hours. EHS observed missing date marks for tofu in WIC. PIC stated this item was cut today. EHS observed dates applied to the top of the reach in cooler (make unit), PIC stated the dates represent when all items in reach in unit were prepared. EHS advised to apply dates to specific items due the difficulty that came with trying to figure out which item was represented by which date; and to account for numerous containers of the same item all open. CDI - PIC instructed food employees to date tofu and items in display cooler. PIC will stated facility will tweak the date marking procedures by applying dates to each item. (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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloths throughout the kitchen being stored on prep surfaces and not in properly concentrated sanitizer. CDI - PIC removed all linens from surface to be placed in sanitizer. (0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed utensils for grill being stored in water at room temperature. EHS advised that only hot water (above 135F) can be used for in use utensil storage. CDI - PIC instructed food employee to remove utensils for surface to be wash, rinsed, and sanitized. REPEAT. (1)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans being wet nested above three compartment sink. EHS advised to stagger dishes to allow for adequate air drying prior to stacking for storage. (0)

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. EHS observed prep surfaces of prep tables under grill, hot holding units, and prep tables beginning to corrode. EHS advised PIC on last inspection about issue. **EHS will not escalate points to allow facility more time to begin replacing shelving prior to points being taken**. (0) REPEAT.

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 shelving storing clean dishes soiled with white residue, EHS observed outside of microwave soiled with food debris. EHS instructed PIC to removed clean utensils and equipment from shelve until surface can be propolety cleaned and sanitized. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

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 RTE sesame chicken in WIC. CDI - PIC rearranged storage order. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large container of noodles, broccoli, and sesame chicken in WIC above 41F. PIC stated these items were prepared yesterday. PIC stated he has called in a work order for the WIC because it has been at 41F most of the day. EHS observed ambient of WIC at 38F. EHS determined that due to cooling methods the cooling window was missed. Most items in WIC were actively cooling from preparation prior to inspection, these items were immediately moved to WIF to quickly cool. CDI - PIC voluntarily discarded all items. (1.5) 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lo mein, steamed broccoli, and sesame chicken stored in large containers in WIC tightly wrapped with plastic. EHS observed internal temperatures of these items above 41F (see temp chart). PIC stated these items were prepared the day prior and left in WIC to cool. Observed tossed Salad mix in large plastic containers with tight fitting lids cooling in WIC. EHS observed this item cooling at an inadequate rate during inspection. CDI - All items were voluntarily discarded for missing cooling window. Salad mix was removed from large container and placed into smaller containers open to quickly cool. EHS provided education on approved cooling methods. (0) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three containers of rice and a few in use bottles of oil and seasonings without labels. (0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils for grill station stored in standing water at 85F. CDI - PIC removed utensils from water. (0.5)

4-501.11 Maintain equipment in good repair. Observed sushi station in disrepair. Facility operates out of two make units for sushi. Work order has been placed for repairs. Observed stand up fridge unit rusting around the outside of unit (0) 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 facility utilizing cardboard to cover shelving used for raw meats. EHS advised PIC to discontinue use of cardboard due to it being absorbent. EHS observed rusting on prep table in kitchen and under prep tables throughout kitchen. PIC stated cardboard would be removed and table will be replaced/resurfaced. (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 shelving for clean dishes soiled with a large amount of food debris and residue. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

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 flooring in WIC beginning to break. Observed floor trim around WIC corroding and breaking apart. 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 black residue accumulating on the ceiling of WIC. Observed black residue accumulating around three compartment sink. Increase cleaning frequency to avoid accumulation. (0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knives on magnetic strip with encrusted food debris. PIC re-washes and sanitizes knives. (-1.5)

REPEAT. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon container intact inside WIC with instructions on label to remove from packaging while thawing. CDI- EHS reviews proper thawing method for ROP fish with PIC. PIC makes cut in packaging. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with stains and deep scoring. CDI- PIC removes board from service. 4-501.11 Maintain equipment in good repair. Observed fryer basket with deteriorated attachment between lattice and frame. Basket should be replaced at earliest opportunity. Discontinue use immediately if wire begins to further chip or further from the frame. 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 wet cardboard used on dry storage racks to close gaps in rack. PIC states they will remove cardboard and use food grade plastic wrap going forward. (-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. Observed food debris on top of chemical dish machine and black residue on non food contact portion of ice machine. PIC states apparatus in ice machine is likely stained due to age, and EHS advises replacing if it can no longer be maintained clean to sight and touch. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 10ppm chlorine after running multiple cycles. Container of sanitizer was running low. CDI: PIC changed container, line primed, new concentration is 50ppm. 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. Observed shrimp, eel, and cream cheese in sushi top without dates. PIC confirmed items were prepared last night. CDI: Items were dated. Overall date marking was correct. 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 .

REPEAT 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 housemade teriyaki sauce being held on TPHC without a time label. CDI: Time label was placed on item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of detergent without a label. CDI: Item was labeled.

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 lowboy with ROP packaging still intact.

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 white rice inside WIC at 52F, which was prepared the evening prior and failed to cool at a proper rate. CDI- PIC voluntarily disposes of rice. REPEAT. See comment. (-3)

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 margarine and TCS dressings near the cook line, and spicy mayo at the sushi station stated to be on TPHC for lunch service only, without labels to indicate discard time. CDI- PIC labels items with discard time. REPEAT. (-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 large pot of rice inside WIC which failed to cool properly- EHS advises the PIC to utilize shallower containers placed nearer to the WIC fan, in order to facilitate proper cooling of rice. REPEAT. (-1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 stickiness and debris at sushi station handsink, and dried resin from pest control services visible on the appliance. EHS advises the PIC to clean and sanitize the hand sink at earliest opportunity. EHS also advises the PIC that Orkin’s resin is safe to remove and no longer effective to thwart pests once the color has turned from pale amber to dark brown, and should be removed at such point. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed white rice prepped last night in WIC at 52F. CDI- PIC voluntarily disposes of rice. -REPEAT- (-3) 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 .

3-501.19(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 margarine at cook line held without refrigeration or TPHC. CDI- EHS shows PIC that margarine is a TCS food and adds item to TPHC list. Margarine is given time label and added to written procedures. (-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 rice in large pot prepared last evening in WIC at 52F, and tightly wrapped seafood at sushi display case (not yet reaching an ambient temperature of 41F) unable to cool properly. CDI- PIC disposes of rice and moves sushi prepped this morning to WIC for proper cooling. All items rapidly reach 41F. See comment. (-.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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls at clean dish rack. EHS recommends the PIC obtain additional equipment for drying clean dishes. -REPEAT- (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed crab meat I sushi case temping at 49f. CDI PIC placed crab meat in WIC to reach 41f. EHS observed shrimp tempura at 47f in lowboy. CDI PIC placed shrimp tempura in WIC to reach 41f. Repeat -3 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 .

3-304.12 (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. EHS observed tongs stored in container sitting on top of soiled paper towel. CDI PIC placed tongs in dish pit to be rewashed. - 0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed several wet stacked pans and containers In dish pit area. -.5 points

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored on raw beef in walk-in freezer. These items has been removed form original packaging and rewrapped before freezing. CDI-PIC rearranged food to approved storage order. Observed small metal bowls used for portioning raw meats from prep top stored with possibility of cross contamination. Bowl used for raw beef stored on top of raw shrimp. CDI-PIC removed bowl. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some plastic soup containers with leftover food residue on clean dish storage. CDI-PIC began to discard these containers that have residue that is no longer easily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P TCS foods in walk-in cooler observed at 42F. EHS discussed temperature adjustment in walk-in cooler. Technician was already by yesterday to refill Freon. Temperature began to drop but PIC noticed ambient temperature still around 41F. During inspection PIC made another call to technician to come out and adjust unit. VERIFICATION REQUIRED Observed squeeze bottle to ranch dressing out at room temperature. Food measured 56F. Ranch was placed on ice bath. Recommended keeping TCS sauces in prep reach-in. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen - mainly around wiping cloth disposal bin. Bin was being emptied during inspection. Keep working to prevent and eliminate pests.

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 facility using small plastic bin lined with paper towels to rid of excess fryer oil after frying foods like egg rolls etc. When initially observed, paper towel was heavy with grease. Discussed other options with PIC and changing paper towel between orders.

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 debris and buildup in the bottom of plastic bins holding cleaned utensils. Observed cleaned customer drink glassware stored on drying mat with residue underneath. Increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw spicy tuna stored over imitation crab in low reach in. Observed raw crab stored over opened container of ice cream in reach in. Observed raw shell eggs stored over open containers of sauce in low reach in. Observed cooked shrimp and imitation crab stored on tray with raw tilapia and salmon in WIC. REPEAT. CDI - PIC separated raw and cooked items and rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three clean knives stored on wall holder with food debris and residue. REPEAT. CDI - PIC removed knives to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice in rice warmer and soups in steam well below 135 F. See temp chart. CDI - PIC voluntarily discarded. 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 .

3-501.19(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 held on TPHC without time stamp. CDI - food employee knew when rice was cooked and added time stamp. Facility operates during lunch for 4 hours before closing to prepare for dinner.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of soy sauce and cooking oil stored on the floor in dry storage area.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatulas at grill line stored in water at 77 F. CDI - PIC emptied water and removed spatulas to be re-washed.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in by sushi bar.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V/D procedures in facility. CDI - EHS provided to PIC. For more information please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of loosely wrapped raw lobster stored over ice cream in reach in freezer. Observed raw salmon stored over cream cheese, imitation crab (RTE), and cooked egg in low reach in. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife stored in metal sheath with food residue on blade. PIC stated that knife had not been used today. Knife sheath also had food debris inside. CDI - PIC moved knife and sheath to dish machine to be washed. 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 .

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 steak in prep top and WIC wrapped with paper towel. CDI - PIC removed and discarded paper towels. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed zucchini stored in original cardboard boxes in WIC. Observed fly zapper stored on top of fountain drink mix boxes. CDI - PIC removed zucchini to be rewashed and transferred to plastic food tub and fly zapper was removed from the kitchen.

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 reused commercial bottle of sauce with label still attached.

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 box of unwashed green onions stored over ready-to-eat crab rangoon mix. CDI - Storage order corrected by PIC.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during when contamination may have occurred. - P. 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 employee wash, rinse and skip sanitizing of large metal pot used for sushi rice. Utensil was then hung to dry at wall drying station. CDI - EHS intervened, pot relocated back to 3-compartment sink and properly W/R/S.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed raw shrimp, raw beef and sliced tomato registering > 41 F inside cold holding units. Refer to temperature chart. PIC advised that the foods were prepared for today’s services an hour prior to EHS arrival and then immediately placed into units. CDI - Foods taken to walk-in freezer for rapid cooling towards < 41 F.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets at x3 reach-in units. Repairs needed.

REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use hand sink to fill up container of water to prepare rice. CDI - EHS educated and water discarded.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed x1 live mouse sitting on rice inside rice bin. CDI - Container covered and removed from premises; food discarded. Dodson Pest Control contacted and technician arrived during inspection for thorough assessment and treatment of premises.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of rice and flour at dry storage. CDI - Products covered with lids.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pooled eggs at 44 F inside flip top unit and tuna & salmon at 44-45 F inside sushi display case. Items placed into units prior inspection. CDI - Foods taken to walk-in cooler to cool to < 41 F.

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 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 rice, chicken, steamed broccoli, bean sprouts, beef & chicken broth mix, lettuce, lo mein and opened packages of tofu and pork dumplings with out date marking requirement. PIC and employees present confirmed first use/prep dates as 8/24 and 8/25. CDI - All products date marked.

REPEAT: 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 no time stamps on shrimp tempura. PIC confirmed start time of 11:25 am CDI - Product time stamped with start and end time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed alcohol spray bottle and opened first aid kid with medications stored with and above soy sauce and beverages on shelving unit right of kitchen hand sink. No physical contamination observed. CDI - Items removed to office.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x1 live cockroach at canwash. Observed x1 live mouse inside container of rice at dry goods storage area. CDI - PIC exterminated cockroach and removed mouse from premises. Dodson Pest Control contacted and a technician arrived during today’s inspection to assess facility and provide treatment services.

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 hole on ceiling tile at dish pit station. Also observed walk-in cooler floor at threshold lifting/separating. Repairs needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s cell phone, keys and airpod case stored next to microwave on shelving unit above prep station. CDI - PIC removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use hand sink to fill up container for grill. CDI - EHS educated and water discarded.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed cotton towel covering cooked noodles inside flip top. PIC states it helps retain moisture for the noodles. CDI - EHS educated on using an alternate cover such as a single-use plastic wrap. Product voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed steaks at 44-53 F inside flip top unit; EHS noted that the food was over the brim. Product had been placed into unit prior to today’s inspection. CDI - Items taken to walk-in cooler to cool to < 41 F. ***Points scaled back due to significant improvement since previous inspection.

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 no time stamps on salads. PIC confirmed start time. CDI - Product time stamped.

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. 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 crab meat cooling tightly wrapped inside sushi lowboy unit and deep container full of steamed broccoli cooling tightly covered inside walk-in cooler. CDI - EHS educated; items from lowboy uncovered and relocated to walk-in freezer, walk-in cooler product separated in to smaller containers/flat sheet pan and left uncovered to allow proper cooling to < 41 F.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed stainless steel metal spatula stored in stagnant water on cart at cook line. CDI - EHS educated and utensil removed.

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. Observed small container of brown rice from 3/17 at 43 F inside lowboy reach-in unit. PIC stated that it was left inside since previous day. CDI - Product voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed multiple foods in cold holding > 41 F. See temperature chart. PIC and employee present stated that the products at sushi cold holding units were taken out of walk-in cooler (WIC), prepped and placed in refrigeration prior to EHS arrival. Products from prep unit also originated from WIC; these items were taken out of cold holding to prepare orders for lunch. Raw chicken product in prep unit found inside separate metal bowl above fill line inside unit. Product inside lowboy reach-in had not been used since 3/17. CDI - EHS educated PIC on maintaining foods at 41 F; product from 3/17 voluntarily discarded and remaining foods were taken to walk-in freezer for rapid cooling to < 41 F.

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. Observed opened container of half & half. Product last use date confirmed as 3/17. CDI - Product date marked.

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 multiple TCS foods cooling tightly covered and in large portions inside sushi display case and walk-in cooler. Refer to temperature chart. Sushi display products had been prepped, wrapped and placed directly in refrigeration for today’s services. Large portions of product in walk-in cooler (broccoli) had been steamed at 11 am, placed into metal container, partially covered and left inside walk-in cooler. CDI - EHS educated on proper cooling methods. All products separated into smaller portions, uncovered and taken to walk-in freezer for rapid cooling to < 41 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present in premises.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x container of oil on floor below cook line. CDI - PIC relocated item to shelving.

4-501.11 Maintain equipment in good repair. Observed 2x split gaskets at lowboy reach-in unit. Repairs needed.

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 thorough cleaning needed on exterior surfaces of microwave, underneath grill and vents at hood system.

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 foods stored with retail foods inside upright reach-in unit II. CDI - PIC relocated to assigned employee storage area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information please visit: http://meck.co/FoodSafety. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands and touch handles without barrier. CDI - EHS educated on proper hand wash procedure. Employee re-washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed foods inside sushi bar display case holding > 41 F. See temperature chart. PIC stated that the products had been placed into the unit just prior to EHS arrival. PIC discovered that the power to the unit was left off. CDI - All products were taken to walk-in freezer for rapid cooling and unit began to drop towards 41 F by the end of inspection.

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 knife stored in between crevice of prep unit and hot holding station across from cook line.. CDI - Knife removed and taken to dish pit to be re-washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 2x buckets reading 0 ppm chlorine sanitizer. CDI - PIC remade chlorine sanitizer solution; sanitizer solution now reads at 100 ppm concentration. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed black build-up inside walls of ice machine. PIC stated that the unit is cleaned every 2 weeks. EHS recommends thorough and higher cleaning frequency. CDI - PIC thoroughly cleaned interior of ice machine during today’s 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. Observed containers of salmon and tuna stored for service cooling in low boy unit and sushi display case. Items were tightly covered. CDI - PIC uncovered all items and moved to walk in cooler for rapid cooling.

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados with stickers present. CDI - PIC took product to wash/remove stickers.

5-501.17 Toilet Room Receptacle, Covered - C. Observed women’s restroom with uncovered receptacles.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster and recycle bins with sliding doors left open.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one strip of raw, wrapped fish stored in container with ready to eat vegetables. CDI - PIC moved fish to raw fish cooler. Vegetables voluntarily discarded. - REPEAT - 1.5 - * Facility storage order has greatly improved since last inspection. Points not escalated due to improvement. *

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and utensils stored as clean with food debris present. CDI - PIC moved items to dish machine to be W/R/S. - 1.5 -

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 bowl used to scoop broccoli stored inside container in contact with food items, spatulas stored in room temperature water at cooking cart, and ice scoop stored inside of ice bin. CDI - Bowl removed, water discarded, ice scoop removed. Discussed storing bowl outside of container, using scoop with handle to keep inside of container, and W/R/S bowl every 4 hours. - REPEAT - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet stacked at dish drying area. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris present on several shelves throughout facility. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at sushi station blocked by cases of drinks and keg. CDI - PIC rearranged items, handsink now accessible. - REPEAT - 1 -

3-302.11(A)(1)(a) Separate the different types of raw animal foods. -P Observed several pans of raw chicken stored above several flats of raw shell eggs. CDI - PIC rearranged storage order. - 1.5 -

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 bowl used to scoop broccoli stored inside container in contact with food items. PIC noted they use the bowl to portion the food items. CDI - Bowl removed. Discussed storing bowl outside of container, using scoop with handle to keep inside of container, and W/R/S bowl every 4 hours. - REPEAT - 0.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored in prep unit with food used for facility. Observed pan of employee items stored above food for facility in walk in cooler. CDI - All items moved to bottom shelf of walk in cooler, away from potential contamination. - REPEAT - 0.5 -

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no control over holding temperatures and date marking throughout facility. Must have control over repeat priority items (cleaning of utensils, holding temperatures, and date marking).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed milk dumped in front handsink. CDI milk washed out and instructed about handsink use.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee touch head and continue to use gloves to handle foods. CDI gloves discarded and hands washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed container of lemons in container of raw eggs and cooked crawfish in a pan with raw sushi, and raw sushi stored above RTE food in reach in sushi unit. CDI items re-organized. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.Observed flour, backing soda, and other dry and RTE foods uncovered in the kitchen. CDI items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic pan, plastic and metal containers, plastic single service covers, utensils, and plates soiled with food debris. CDI items moved to dish area for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in sushi unit, prep unit on cook line, and reach in on cook line holding TCS foods at 42-50F. CDI items discarded and repair person called. (Temps recorded in temp chart). Repeat. Verification required. Observed facility with teriyaki sauce (that contains heat treated plant food) holding on cart at 58F. CDI time stamp placed on item as temporary time procedure. Suggest keeping sauce at temperature or using TPHC. Observed eel and crab sticks that were wrapped and stacked in reach in unit after being prepped earlier this morning. CDI items separated to cool.

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 Bloody Mary mix not dated and held for a week and half and half not dated. CDI items discarded. Observed tuna tar tar, spicy tuna, and sushi items that were dated for today but prepped the day before. CDI items 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 escolar, masago, tuna, spicy tuna, crab sticks, salmon, teriyaki sauce, Napa cabbage, salad, and shrimp tempera that was not dated at sushi area. CDI items dated. Observed curry sauces in the freezer not dated. CDI items

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 salads held on TPHC without any written procedures. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed paper to go menu missing asterisk on NY Steak, salmon, scallops, and filet mignon for habachi lunch and dinner. Verification required. 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 containers of vinegar, spices, and seasonings in need of labeling.

3-304.13 Linens and Napkins, Use Limitations - C. Linens should only come in contact with food as for lining baskets for service. Observed paper towels soiled with greasy debris stored on sesame chicken from the day before.

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 wet cloths sitting on the counter. CDI placed in sanitizer bucket.

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 utensil handles stored in seasonings, ice bin, and food containers.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed handsink located next to storage of clean bowls and plates used for service that are potentially exposed to splash back. Suggest to facility to move location of items or Get a partition.

4-501.11 Maintain equipment in good repair. Observed reach in units in sushi area and on cook line not in working order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of utensil holders, racks in reach ins and walk in unit, interior of dish machine in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drink and personal food items stored with food and equipment for the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several clean utensils stored on soiled surface. CDI - Items taken back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in sushi case (tamago, cooked shrimp, raw salmon, crabfish salad, raw tuna) and in sushi reach-in unit (spicy tuna) maintaining temperatures above 41F. Items had just been prepared. CDI - Items taken to freezer for quicker cooling. Also observed garlic oil mixture sitting out at room temperature at 64F since last night. CDI - Item voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large bucket of shrimp sauce (uses tomato paste), garlic sauce (garlic oil mix), garlic oil mixture, and crab salad without date marking. CDI - Items labeled. Garlic oil mixture voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf REPEAT. Observed smoked salmon sushi/sashimi on takeout, lunch and dinner menu not asterisked indicating that these items are raw. VR to be done by 1/12/20 to verify items have been corrected.

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 several plastic containers and plastic soup containers with cracks, burn damage, etc. stored as clean. CDI - Items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and shrimp tempura held at greater than 41 degrees. CDI shrimp tempura placed on tphc and beef taken back to walk in to cool. Beef reached 41 degrees by end of inspection. Paperwork provided to place shrimp tempura on tphc.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw roll combo on lunch menu missing reminder linking product to consumer advisory. 10 day verification required.

3-304.13 Linens and Napkins, Use Limitations - C Observed food wrapped in linens in walk in cooler . CDI advised PIC on linen use and linens were removed.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on both low boys in sushi area and kitchen lowboy.

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 canwash cracked. 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 black build up at interface of three compartment sink and wall.

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 cutting fish for ready to eat sushi with bare hands. Ready to eat food cannot be contacted with bare hands. CDI- Fish discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons, oranges, mangos, and jalapenos stored above ready eat foods in the walk in cooler. Store unwashed produce below all ready to eat foods. CDI- Storage order rearranged. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried shrimp stored in the fryer basket at 118F. Shrimp was being held there until an order for shrimp is placed. TCS foods must be maintained at 135F or above while in hot holding. CDI- Shrimp was placed on TPHC today. Blank TPHC form sent to PIC today. Facility currently holds rice on TPHC and will fill TPHC form out for shrimp if decided to hold that way.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut lettuce and cut cabbage with no date mark. Lettuce and cabbage was cut yesterday. When lettuce and cabbage is cut it must be date marked and can be held for 7 days at 41F or below. CDI- Cabbage and lettuce dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauces with no labels that are not easily identifiable. CDI- PIC labeled sauces. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on the sushi cutting boards. Store clothes in sanitizer at correct concentration in between uses. CDI- Clothes put back in sanitizer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw eggs stored above ready to eat sauces in the bottom of the prep cooler. Never store raw proteins over ready to eat foods. CDI- Eggs moved to bottom shelf of cooler. Repeat violation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black build up inside the ice machine. The inside of the tea urn nozzle had significant black build up. The glasses stored beside the drink station were stored with the lip contact surface face down touching a sticky surface that was in need of cleaning. CDI- The tea urn nozzle was cleaned. The glasses were put in the ware washing machine and the sticky surface was cleaned and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed two small containers of rice in the bottom of the prep cooler at 46F. The rice had been placed in the containers last night with lids. Ensure TCS items are properly cooled. CDI- Rice voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep top cooler holding TCS items at 42F - 43F. As of January 1, 2019 all TCS items in cold holding must be maintained at 41F or below. Today is facility's first inspection in 2019. CDI- PIC will be calling a repair person to look at unit today. A visit will be made to ensure cooler is repaired and holding TCS items at 41F or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser with no label. CDI- Bottle properly 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 two containers of rice from last night at 46F in the bottom of the prep cooler. Rice had been placed in containers last night with lids. Use proper cooling methods in order for TCS foods to cool within the proper parameters. CDI- Rice voluntarily discarded. 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 bottles of sauces that are not easily identifiable with no labels. Be sure to label bottles.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp in direct contact with raw chicken. CDI - PIC moved containers of chicken together in order of final cook temperature. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE sauces in walk in cooler. REPEAT -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp sauce not designated on TPHC held at room temperature all day in sushi station and at cook line. CDI - PIC voluntarily discarded and placed cold product in service under refrigeration. -0-

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 time not captured per TILT procedure on file for sushi rice. CDI - PIC sent new TPHC template via email. Fill out completely and have available for all future inspections. PIC trained sushi staff about TPHC and mandated writing time on rice when placed on time. -1-

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 cut 2 hour prior to inspection at 59F in standing water in WI cooler. CDI - PIC iced down lettuce and split deep portion intop 2 containers. REPEAT -1-

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 wrapped rice bowl stored on shelf with food debris. Observed clean cutting board stored behind sink faucet of prep sink. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic bowls stored over clean dish machine drain board. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets on cold holding equipment. Observed one light out under hood system. -1- REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods such as noodles, and pem cheese. CDI, ready to eat foods moved above unwashed produce.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at sushi station with concentration less than 50ppm chlorine. CDI, sanitizer solution replaced.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooling on counter at 98F. Shrimp had been on counter for more than 1 hour. CDI, PIC placed fried shrimp in freezer to rapidly cool. Observed salad, and noodles cooling in covered containers. CDI, items uncovered.

3-501.13 Use approved thawing methods. Observed food establishment thawing fish on counter, not under running water, or in refrigeration. Ensure that tap water is 70F or less if thawing under running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers with spices and aqueous solutions not labeled in chef carts. Ensure all working containers are labeled once removed from original packaging.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at under counter coolers.

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

6-303.11 Intensity-Lighting - C Lighting shall be at least 50 foot candles in areas where food employees are working with utensils and equipment. Observed lights at sushi bar and lights at hibachi station less than 50 foot candles. Observed missing light bulbs at both stations. Ensure to light bulbs are replaced and working.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee beverage being stored above food preparation counters. CDI Drink was moved to designated area.

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 food employee not using a protective barrier when turning off the faucet. CDI Spoke to PIC and food employee rewashed hands. No points deducted due to not a P/Pf item.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods (tomatoes, avocados, lettuce, oranges etc being stored over cooked chicken, noodles etc). CDI Provided PIC storage chart and PIC rearranged order before end of inspection. Observed food employee wiping face while wearing gloves. Observed food employee enter kitchen while wearing gloves then handle trash can and coughing. CDI Both food employees directed to remove gloves and wash hands. **Discussion with PIC regarding glove usage; not required to wear gloves at all times. Have food employees limit glove usage when not needed to ensure hand washing is occurring. REPEAT '

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed metal bowls used yesterday still left in flip top unit. CDI Bowls taken to ware washing. *Much better from last inspection, make sure to wash every 4 hours as required. REPEAT Points not escalated due to overall improvement.

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 containers of rice, pan of broccoli, tofu without date marking. CDI Product was discarded. Observed container of prepared chicken broth and onion sauce with no date marking. CDI PIC allowed to back date due to not understanding it was required to be date marked. Observed half and half at bar without a date marking. CDI Product was discarded. REPEAT.

3-501.13 Use approved thawing methods. Approved thawing methods are under refrigeration, under submerged running water (as long as water is not above 70 degrees and product doesnt rise above 45 degrees), as part of the cooking process, or per manufacturer instruction. Observed food establishment leaving vacuum packaged fish inside of packaging while thawing. Make sure to remove from vacuum packaging prior to thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers with spices and aqueous solutions not labeled. Make sure to label all working containers once removed from original packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor. Make sure to store food off the floor.

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 bracelet while performing food preparation. Make sure to remove all jewelry prior to performing food preparation/dispensing.

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 being stored in a container of water. Make sure to store in use utensils as listed above.

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 boards on the floor at time of inspection. Make sure to store in a clean dry location. CDI PIC had cutting board moved to ware washing. 4-802.11 Specifications-Laundering Frequency - C Wet wiping cloths shall be laundered daily. Observed food establishment reusing towels from prior day and running through dish machine. Make sure to have wiping cloths properly laundered each day.

4-502.13 Single-use and single-service articles may not be reused. Observed food establishment using single service to for dispensing of foods. Make sure to use mult-use utensils that can be washed and sanitized.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food establishment using toaster to reheat foods at sushi station and holding product. Toaster is not a approved method for holding/reheating product. Make sure to obtain proper commerical equipment and use for intended purpose.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as baseboards, spray arms, basins etc shall be cleaned every 24 hours, prior to use or before use. Observed spray arms clogged and significant build-up in basin. Make sure to increase cleaning frequency.

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. Observed dumpster doors open and items not necessary to operation and maintenance. *Shared facility, will contact other food establishment.**

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tile in kitchen by ware washing. Make sure to replace nonabsorbent tiles.

6-303.11 Intensity-Lighting - C Lighting shall be at least 50 foot candles in areas where food employees are working with utensils and equipment. Observed lights at sushi bar and lights at hibachi station less than 50 foot candles and missing light bulbs. Make sure to replace and keep in good repair.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed issues with hand washing, bare hand contact, employees not properly sanitizing and cleaning equipement/utensils. Food establishment lacks control. Need to have a PIC in place that will control risk factors and food safety. Food establishment has a food employee that isn't able to comprehend hand washing procedure. This food employee is responsible for handling clean/dirty equipment and some food preparation. Due to food establishment not willing to correct issue or train food employee regarding hand washing; points are deducted.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without washing hands after completing task. CDI Food employee directed to wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching face while wearing gloves and move to ware washing. CDI Food employee directed to remove gloves and wash hands. Observed food employee preparing sushi rolls then go to walk in cooler to grab additional food ingredients while wearing gloves then go back to sushi station to continue making rolls. CDI Food employee stopped and directed to remove gloves and wash hands. Observed food employee placing hat on while wearing glove doing food preparation. CDI Food employee stopped and directed to wash hands. Observed dish washer going from dirty to clean without washing hands. Observed dish washer going from ware washing to handling cooked rice (to rinse). No corrective action, PIC stated that food employee wouldn't comprehend what needs to occur please see 1.

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 Upon entrance observed food employee cutting mushrooms with bare hand. Mushrooms were to be cut for service; lunch and dinner to be stored. CDI PIC discarded mushrooms.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI PIC provided paper towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs which had become cracked being stored directly on top of ready to eat vegetables (zucchini, carrots and onion mixture). CDI Product was cooked to 165 degrees immediately. Observed food employee at grill using same spatulas to handle cooked ready to eat foods and raw proteins. CDI PIC grabbed spatulas for ready to eat foods. Observed food employee using same cutting board to cut first raw beef then cut zucchini and vegetables. CDI Product was cooked immediately. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee preparing sushi rolls then go to walk in cooler to grab additional food ingredients while wearing gloves then go back to sushi station to continue making rolls. CDI Food employee stopped and directed to remove gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee using knife to cut TCS foods; just rinse knife off and place on clean knife storage. CDI Knife removed and taken to ware washing. Observed mandolions in the oven with significant food debris on it. CDI PIC sent items to ware washing. REPEAT Observed build-up in ice machine up top where is ice is being dispensed and made. CDI Gave verbal instruction to PIC and showed where cleaning was needed. REPEAT Observed dish machine in use not dispensing any chlorine concentration. CDI PIC changed out empty container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135 degrees. CDI Product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product holding flip top unit above 45 degrees. CDI PIC discarded all product. *PIC stated that unit was not working and had it repaired yesterday. Food establishment should check temperatures to ensure product is holding below 45 degrees.**

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 chicken, noodles and broccoli that were cooked prior today. CDI PIC stated it was prepared yesterday evening. Explained to PIC if product is held overnight to go ahead and date mark to ensure product reflect date product was made.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor flying insect in kitchen. Make sure to have pest control address.

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 a dented can comingling with nondented cans. CDI PIC removed to have credited from wholesaler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee drying rice container out. CDI PIC stopped food employee.

4-501.11 Maintain equipment in good repair. Observed flip top unit with a split gasket and unit not holding product below 45 degrees. CDI Items discarded. REPEAT Points not deducted due to separate issue from last inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water container being stored at ware washing above clean baseboard. CDI Drink was discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over a container of ready to eat cooked broccoli. CDI PIC moved broccoli to top shelf. REPEAT. Points not escalated; last inspection had 3 violations; this time only 1 and PIC has made major improvement.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two mandolin cutters being stored with food debris on it. CDI PIC removed from facility. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant debris inside of ice machine; where ice is being made and dispensed. Make sure to increase cleaning frequency. CDI Showed PIC how to dissemble ice machine slate and clean. *After discussion with PIC; food contact surfaces are not being cleaned every 4 hours. PIC will ensure cutting boards, knifes, equipment etc that are used for TCS foods will be cleaned every 4 hours.*

3-501.13 Use approved thawing methods. Observed tuna thawing in fridge; package clearly states to remove from vacuum packaging when thawing. CDI PIC will ensure food employees open packaging in future to prevent potential bacteria growth; product was open.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in walk in cooler. REPEAT. PIC did clean and try to repair shelving. Make sure to continue trying to keep in good repair. Points not escalated due to effort.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing including drainboards, basins, spray arms etc shall be cleaned as often as accumulation occurs, every 24 hours or prior to use. Observed debris hanging from spray nozzles on spray arm. MAke sure to keep clean and unclogged. REPEAT.

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. Observed dumpster doors open. Make sure to keep closed at all times. Observed cutting boards, boxes etc being stored in waste area. Make sure to keep area free of litter/debris. Shared facility, will contact other establishments within next visit.

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 missing tile/damaged tile over ware washing. Make sure to keep in good repair.

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 donning gloves without washing hands. CDI Food employee stopped and directed to wash hands. Observed food employee taking off jewelry and placing hair restraint on then don gloves. CDI Food employee stopped and directed to wash hands. Observed food employee going from dirty to clean at ware washing without washing hands. CDI PIC corrected food employee and directed to wash hands.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken submerged/thawing on meat prep sink while shrimp was inside of basin being thawed under running water. CDI Raw chicken was moved and shrimp was cooked above 165 degrees. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat product (tomatoes, zucchini unwashed over cut produce and ready to eat lettuce). CDI PIC relocated unwashed during inspection below ready to eat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves going into walk in cooler come back out with container of noodle (used glove hands to scoop noodles) and food employee was cooking raw product on line. CDI Food employee stopped and directed to wash hands and noodles discarded. Observed food employees touching raw product and then using same gloves to touch ready to eat cherries for garnishment. CDI Food employee stopped and directed to remove gloves and wash hands.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave soiled from previous night. CDI PIC will have it cleaned today. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils stored as clean with food debris on it. CDI Items returned to ware washing. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed container of sushi rice dirty from previous day. CDI Rice container taken to ware washing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken and broccoli coming off at 148-150 degrees. CDI Product was refried; food employee unable to reach cook temperature due to sauce consistency without it burning; product was discarded and recooked to above 165 degrees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice hot holding on counter at 118 degrees. CDI PIC reheated to above 165 degrees and will keep on stove. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw pooled eggs cold holding on line above 45 degrees, observed raw shell eggs on hibachi station cold holding above 45 degrees, observed salads cold holding on line above 45 degrees. CDI Raw pooled discarded, raw shell eggs placed in wic for rapid cool down and salads placed in reach in unit for rapid cool down. 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 two containers of chicken, noodles, rice, and container of soup (riu) not date marked. CDI PIC was allowed to back date; insisted items were prepared yesterday. IF seen in next inspection, full points will be deducted.

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 salad cooling tightly covered and stacked in layers (portioned up). CDI PIC uncovered and unstacked product to allow cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils not labeled on cart in front of grill. Make sure to label all working containers. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items on the floor at time of inspection and underneath racks in walk in freezer. Make sure to keep at least 6 inches off the floor. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees performing food preparation not wearing hair restraints. Make sure to have employees wear appropriate hair restraints when doing food preparation and food dispensing. Observed food employees preparing food wearing bracelets, watches and rings. Make sure to have food employees remove jewelry when perfoming food preparation.

4-501.11 Maintain equipment in good repair. Observed significantly rusting shelves in walk in cooler. Make sure to keep in good repair.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing including drainboards, basins, spray arms etc shall be cleaned as often as accumulation occurs, every 24 hours or prior to use. Observed clogged spray nozzles on spray arm. MAke sure to keep clean and unclogged.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions comingling with food ingredients, single service and equipment. Observed employee coats and aprons being stored over dry storage. Observed employee food comingling with food establishment; above. Make sure to have a designated area to ensure employee belongings do not cause a contamination. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 2-401.11 Eating, Drinking, or Using Tobacco - C Employee shall have a designated area to eat, drink or use tobacco to avoid contamination of food, equipment and utensils. Observed employee beverages being stored with no lids on drink line, on dry storage racks, on hibachi station above spices. CDI All drinks moved. Observed employee food being stored on dry storage above food. CDI Food was moved.

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 food employee at sushi station cutting cucumbers for sushi bare hand at time of inspection. CDI Cucumber discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub brush for washing equipment/utensils being stored in hand sink. CDI Brush was removed from hand sink. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallop and shrimp being stored over a small pan of cooked eggs. CDI Eggs were moved. **Cooked eggs are not used in food establishment, was employee food. Spoke to PIC regarding separation of food and even if it is employee food; should not be stored under raw product.**

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of rice hot holding below 135 degrees. CDI Rice discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pan of raw cracked eggs on line cold holding out of temperature control and above 45 degrees. CDI Eggs discarded. REPEAT Points not escalated for just one item. *If seen in next inspection, full points will be deducted.**

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 Upon entry to food establishment, observed no time for sushi rice. During inspection, observed sticker for rice labeled from 4-8 pm. CDI Sushi rice was labeled for the correct time due to inspection starting at 4 pm and rice was already there.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner and sanitizer not labeled. CDI PIC labeled bottles. REPEAT 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed a sanitizer bottle and a sanitizer bucket reading less than 0 ppm for chlorine. CDI More chlorine added so solution was at least 100 ppm for chlorine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oils and aqueous solutions; observed unrecognizable spices not labeled. Make sure to label all working containers of food once removed from original packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in freezer and under shelving in the walk in cooler. CDI Food was moved off the floor. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on food preparation counters. Once wet, make sure to keep wiping cloths in buckets.

l3-304.12 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 food establishment using small bowls for scooping rice. CDI Bowls were removed. REPEAT Points not escalated due to improvement of not using single service items for scoops. *If seen in next inspeciton, full points will be deducted.*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls and plates. Make sure all equipment/utensils air dry so sanitizer will work effectively.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hats and aprons being stored on dry storage rack. Observed employee keys, cell phone and drink cup sitting on hot holding station for rice above dry spices. Observed employee coffee canisters being stored over food preparation counters. Observed employee food comingling in walk in cooler beside or being stored above food establishment food. CDI All employee food was moved. REPEAT *Need to keep the bare minimum regarding employee possessions. Observed ratio of 1:3 for employee possessions to food establishment; need a clear segregation.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed several food employee enter kitchen and begin food preparation without washing hands. CDI All employees directed to wash their hands. Observed food employee rinse hands at hand sink. CDI Demonstrated to food employee how to wash hands properly and food employee wash hands. Observed food employee at ware washing going from dirty to clean without hand washing. CDI Food employee directed to wash hands. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon entry to food establishment, observed pans and utensils being stored in hand sink. CDI Items were moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 6-7 bags of beef that were left out last night "thawing" on counter above 45 degrees. CDI All items were discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle not labeled holding orange cleaner. CDI PIC labeled container.

3-501.13 Use approved thawing methods. Thawing methods are in refrigeration, under running water, part of the cooking process, or where the product does not rise above 41 degrees. Observed 6-7 bags of beef that were left out at night for thawing. CDI All was discarded. REPEAT. Didnt escalate points due to taking points under cold-holding. Left as prior inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in walk in cooler. Make sure to store food off the floor. CDI Food moved off the floor.

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 single service bowls being used scoops without handles. CDI All bowls removed. Make sure to use utensils with handles to avoid contamination of product. REPEAT.

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 food establishment covering food in reach in and walk in cooler with napkins. Make sure to use smooth, cleanable, and nonabsorbent material.

4-501.14 Ware washing Equipment, Cleaning Frequency - C Ware washing equipment, baseboards shall be cleaned before use, as often as needed to avoid contamination, and every 24 hours. Observed on clean drain board food debris, employee beverage and lunch being stored. CDI Items were moved; make sure to have a designated area for employee to store food. REPEAT. Inside basin of ware washing needs to be deline and cleaned.

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. Observed the doors open and unnecessary items on the concrete pad. Make sure to keep doors closed and remove unnecessary items. *Shared facility, will follow up with other establishments.*

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 wall cove near can wash. Make sure to keep in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions such as hats, apron and clothing being stored with dry storage items. Make sure to have separate area for employee possessions to avoid contamination.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee at ware washing going from dirty to clean. CDI Employee directed to wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees placing gloves on upon entrance food establishment. CDI Food employees directed to dispose of gloves and wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs in walk in cooler being stored above cooked pasta. CDI Raw eggs were moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, bowls, equipment and utensils with food debris on it deemed as clean. CDI Items returned to ware washing. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed significant food debris in microwave. Make sure to clean every 24 hours.

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 pasta in walk in cooler cooling; please see chart above. Based on cooling calculation pasta would not have hit cooling parameters. CDI Pasta was moved from deep plastic tubs to speed rack for rapid cool down. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Upon entry to food establishment observed rice "cold holding" on counter at 62 degrees. CDI Rice was taken to walk in cooler for rapid cool down.

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 pasta, one container of rice and one container of chicken cooling in walk in cooler tightly covered with plastic and stacked on top of each other. Observed salad in reach in unit tightly covered and stacked on trays on top of each reading above 45 degrees. CDI Pasta, chicken and rice was spread out on sheet pans to achieve cooling. Salads were removed from reach in unit; pulled plastic off and spread on speed rack for rapid cool down. REPEAT.

3-501.13 Use approved thawing methods. Approved thawing methods are in a refrigeration, under running water (water temps less than 70 degrees), part of the cooking process, or for a period of time that dose not allow the thaw portions to be raised above 41 degrees. Upon entrance to food establishment , observed tubs of chicken on counters thawing at 52-54 degrees. CDI Chicken was cooked; reaching above 165 cook temperatures.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe a thin probe thermometer. VERIFICATION REQUIRED.

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 containers and aqueous solutions not labeled. Make sure to label all working containers of food/food ingredients to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets. Make sure food employees do not wear anything but a plain wedding band to facilitate hand washing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on food preparation counters. Once wet, towels need to be placed in a sanitizer solution or laundered. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed chlorine sanitizer bucket at bar on the floor. Make sure to keep off the floor.

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 single service soup containers being used in non-tcs foods such as rice, flour etc. Make sure to use utensils with handles so product will not be contaminated. CDI Containrs removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cups and equipment. Make sure to allow air drying to occur so sanitizer will work properly.

4-501.11 Maintain equipment in good repair. Observed split and cracked gaskets throughout food establishment; at sushi reach in units, bar cooler, reach in units, and flip top units. Observed rusting shelves throughout. Make sure to keep in good repair. REPEAT

4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing equipment, baseboards etc shall be cleaned before use, as often as needed to avoid contamination of equipment/utensils and every 24 hours. Observed on clean drain boards food debris, employee drinks etc. Observed in ware washing maching build-up inside and on spray arms. Make sure to keep clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to refuse area. Make sure to keep closed. *Shared facility, will contact other food establishments within next visit regarding this.*

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 splatter on walls in kitchen near dry storage, hand sinks and ware washing. Make sure to keep clean.

6-303.11 Intensity-Lighting - C Lights shall be at least 50 foot candles at areas where food employees are working with food and utensils. Observed three lights out in main kitchen, 4 lights out under hood and dim at sushi preparation area.

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 lo mein cooling at insufficient rate to meet cooling parameters . CDI changed cooling method.

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 numerous containers of rice not dated CDI labeled product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lo mein cooling in large plastic bus tubs at insufficient rate. CDI changed lo mein to sheet pan and proper cooling was achieved. See chart above

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 wooden sushi bowl in use. CDI by instruction. 4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 1 and low boy in need of new gaskets.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drinks that was stored in reach in units next to and above foods for service. CDI items relocated. Observed employee eating food in kitchen area near dish machine. CDI employee discarded food. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored above RTE sauces in reach in unit. CDI items relocated. Repeat. Left at half points since facility made improvements on storage. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed employee use tongs for raw chicken and raw shrimp. Raw shrimp only reached 156F. CDI had PIC provide separate tongs for chicken and other raw proteins and continued cooking shrimp to 167F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sushi case and stand up reach in holding foods above 45F. See temp chart. Verification required. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitstaff who scoop rice for service not wearing a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the counter at sushi area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food comingled with food for the facility in reach in units. CDI items relocated. Repeat

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle soiled then clean dishes without handwashing. CDI hands washed. Repeat. 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 employee wash hands without soap. CDI hands rewashed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employee handle broccoli with bare hands. CDI broccoli reheated to 174F.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored over dumpling, raw scallops over cooked salmon skin, raw egg stored over RTE sauces, raw shrimp stored over egg and spring rolls, and raw food in sushi area stored over RTE food. CDI items rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered spices and tempura batter throughout kitchen. CDI items covered.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed garlic/oil mixture sitting above chill line in prep top, tempura shrimp and white rice sitting out from overnight.

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 leftover sushi rice from the night before. CDI rice discarded.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored above food for the facility in walk in and personal drink stored on top of dish machine. CDI items relocated.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle soiled the clean dishes without washing hands. CDI hands washed. 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in prep sink at sushi and employee wash gloves in prep sink as well. CDI hands washed in handsink.

75-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink that was blocked at front sushi area and back handsink and sushi sink had containers and food stored inside. CDI items moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee soil gloves than rinse off to continue food prep. CDI gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potatoe peeler, scale, metal bowls, and knives stored as clean and soiled with debris. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed beef that was overstacked reach in unit by dish machine at 50F and holding tofu and lettuce above 45F. CDI items discarded from last night. Verification required. 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 sushi tuna, octopus, lobster salad, cabbage, and bean sprouts. CDI items dated. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer buckets that were unlabeled. CDI buckets labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bean sprouts, soy sauce, and ginger sauce stored on the floor of walk in unit.

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

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 knife stored between prep surfaces where there is food debris and not easily cleanable.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking above 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef, shrimp sauce and ginger dressing held above 45 degrees. CDI all items taken to walk in to cool see chart above.

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 breaded chicken, and sauces with no date labels. CDI items labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet wiping cloths on prep areas in kitchen.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish stored under raw beef . CDI PIC moved items to proper storage order. 3-302.11(A) Separate the different types of raw animal foods. -P Observed ready to eat foods stored under raw foods in walk in cooler. CDI PIC moved ready to eat foods over raw food.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed menu has filet mignon and Pepper NY strip with no consumer advisory. CDI PIC corrected consumer advisory due to limited number of menus on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooling in covered container CDI PIC vented. -0 points-

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

3-304.13 Linens and napkins may not come in contact with food. Observed linen napkins used as cover for food in walk in touching food. CDI PIC removed linen napkins.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces throughout kitchen. CDI PIC removed and placed in sanitizer buckets.

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 stored in water at 90 degrees. CDI PIC removed to dish washing area and dumped water container. - 0 points-

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 Observed raw beef stored over produce in walk in cooler and raw chicken above raw beef and eggrolls in the walk in freezer. CDI - Rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up on interior surfaces of ice machine. CDI - Broken down and cleaned during the inspeciton.

General Comment 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 wrapped while cooling in walk in cooler. CDI - Vented to facilitate air flow.

General Comment 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 oils, water, sake, and dry spices at cook line with no labels. Label all.

General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Buckets of dry goods stored on floor. Place on plastic crate to elevate above floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on cutting board at flip top. CDI - Relocated to sanitizer.

General Comment 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. Multiple scoops with no handles stored in containers of dry foods. CDI - Scoops were removed.

General Comment 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee drinks stored on wire shelf above dry goods. CDI - Relocated

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Scouring pad stored inside the handsink. CDI relocated.

General Comment3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above ROP raw fish. CDI - Cooler rearranged with raw chicken on the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up around chute and interior surfaces of ice machine. CDI - Cleaned during the inspection. Repeat violation.

General Comment3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food stored on floor of walk in freezer. Relocate.

General Comment3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on prep counters throughout facility. Relocated to containers of sanitizer.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed escolar on menu as "white tuna" in white tiger roll, halloween roll, hawaiian roll and under "sushi 2 piece order" as white tuna. Change menus to say "escolar" everywhere white tuna is listed. VR - Will return within 10 days to verify compliance.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on interioir surfaces of ice machine. CDI - Ice machine cleaned 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 Recently prepped chicken in flip top prep unit to cool. CDI - Chicken moved to walk in freezer for rapid cool down. Items must be cooled prior to being placed in flip top units.

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. Cups with no handles stored in containers of rice and other dry goods. CDI - Cups removed. Replace with handled scoops or measuring cups with handles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Accumulation of crumbs in bottom of reach in freezer at end of cook line. Wipe out freezer.

2-401.11 Eating, Drinking, or Using Tobacco- Observed uncovered employee beverage cups stored on shelf above prep line. Store employee beverages below work contact surfaces, covered with a lid. CDI by removing employee beverages.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed several knives stored on wall magnet with dried food debris. Utensils must be clean to sight and touch. Do not store utensils dirty on wall magnet. CDI by sending utensils back to wash. Observed spray bottle labeled as sanitizer testing 0ppm for chlorine. Maintain sanitizers at 50-200ppm chlorine. CDI by refilling an testing at 200ppm.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- REPEAT- Observed sahsimi fish at sushi bar without date marking. Date mark raw fish with date package is opened or whole fish is prepped. Ready to eat foods stored for less than 24 hrs are exempt from date marking. CDI by date marking sashimi.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Obserevd incomplete consumer advisory on the menu. Steak is offered undercooked and will require consumer advisory identification. PIC is having menus reprinted.

3-501.13 Thawing- Obserevd raw shrimp thawing in prep sink without running water. Thaw raw shrimp under running water, in refrigeration, or as part of cooking process. CDI by placing shrimo under running water.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

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 raw meats stored over sauces in walk-in cooler, CDI by moving. Ensure that food only contactwws surfaces of cleaned, sanitized utensils and single service articles. Observed plastic grocery bags being used to hold tuna, CDI.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed eggs being held at room temperature on habachi cart, observed lettuce 60F in sushi prep area, CDI by cooling. All TCS foods must be held under active temperature control.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open lettuce, cream cheese, sushi fish with no date marking, CDI.

3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed consumer advisory has been corrected for some items on menu, some items and to go menu still missing disclosure, CDI, facility is correcting missing items.

3-304.14 Ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. Observed wiping cloths stored on counter..

Ensure clean utensils are stored in a clean, cleanable place. Observed cutting board stored behind prep sink faucet. Ensure all utensils are properly air dryed before stacking, observed wet nested pans.