RED GINGER

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 being stored over raw shrimp inside walk in freezer. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed tofu and other food items coming into contact with bottom of bowls inside reach in cooler. VERIFICATION REQUIRED.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash/rinse skillet then place back at cook line without sanitizing. CDI: Skillet was placed in dish machine 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 white rice hot holding below 135F. CDI: rice was voluntarily discarded. All other hot holding 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed blanched broccoli and rice being held on TPHC near cook line with a discard time of 4:30pm. Start time was 10:30am. Observed ranch being held on TPHC without a time label. CDI: Time labels were corrected, time label was placed on ranch.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed multiple sushi rolls containing masago under “cooked rolls” without asterisks. According to PIC, masago is served raw. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small crawling insect inside office area.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean linens and aprons being stored in employee restroom. Remove

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service gloves and single service paper towels being stored in employee restroom. Remove items.

REPEAT 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 flooring around and underneath equipment in need of cleaning,

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified food manager without their CFPM documents and were unable to show proof. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed a stainless steel scrubber stored inside of the hand sink next to the vegetable prep sink. CDI - PIC removed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. - P. Observed walk-in cooler unable to maintain TCS foods at <41°F, raw shelled eggs over stacked in the prep top at 51°F and kani sticks temping at 43°F in the sushi reach-in unit. Refer to temperature observation chart for full details. At beginning of inspection, internal ambient temperature of the walk-in cooler was recorded at 44°F. After 30 minute assessment, temperature increased to 45°F. Discussion with PIC revealed ranch dressing, milk and unsalted butter had been in the walk-in cooler since previous day, remaining foods were prepared today and several include raw animal proteins. Discussion with sushi food handler revealed that the kani sticks were in the reach-in unit since yesterday. CDI - Items prepared today (with exception to salad bowls and portioned salad in to go containers) were transferred in the walk-in freezer. Remaining foods were voluntarily discarded by the PIC. Operator has voluntarily closed for repairs and contacted refrigeration tech for emergency repairs. ***3 day verification visit is required.*** 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.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed employee cold & flu syrup stored with food service equipment under prep table. CDI - PIC removed to designated area. -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 inefficient cooling methods in the following: Recently prepared salads portioned into small bowls stacked on flat sheet trays and salads portioned inside closed clam shelled containers cooling in the upright reach-in unit and a large batch of lettuce cooling inside a deep covered plastic container inside of the walk-in cooler. Discussed using equipment that is designed for cooling (WIC) and utilizing methods such as venting, smaller batches/flat sheet trays. CDI - PIC voluntarily discarded the portioned salads due to the malfunctioning walk-in cooler. Lettuce was placed into an ice bath for rapid cooling to < 41°F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU/

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in two sanitizer buckets with solution registering at 0 PPM chlorine. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed drinking glasses wet stacked on hanging shelf above server prep station. Separate and allow to air dry prior to stacking. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed splash guards to both raw beef/chicken and raw shrimp prep sinks in need of re-caulking. Observed walk-in cooler and sushi prep reach-in unit with damaged gaskets. Repair/replace. REPEAT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored and stained cutting boards stored in the facility and at sandwich prep station. Repair or replace. -1-

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. Observed food debris on window counter connecting kitchen to sushi station. Increase cleaning frequency and maintain clean. -0.5-

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles and low grout lines throughout the kitchen. Observed floor panels in walk-in cooler lifting. Observed hole in wall in dining room. Repair all areas. REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on ceiling tiles throughout the kitchen and grease dripping down on several hood systems at hibachi grilling stations in dining room and at cookline in the kitchen. Increase cleaning frequency and maintain clean. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed stacked cases of raw shelled eggs above raw shrimp in the walk-in cooler and raw beef stored over raw seafood in the walk-in freezer. Reviewed storage order for raw animal proteins and verified no physical contamination present. CDI - Storage order re-arranged to prevent cross contamination. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed recently peeled raw shrimp stored above ready to crispy onions in the walk-in freezer. CDI - PIC educated and storage order corrected to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 salmon and tuna stored in the sushi display case with incorrect date labels of 11/8 and 11/9. Ensure that all dates are correct. CDI - Allowed food handler to correct date labels. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 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 prep handler finish preparing sushi rice at 11:35 AM. Rice was placed into warmer at 11:46 AM and time stamped at this time. CDI - Food handler redirected to affix correct time stamps for rice cooked at 11:35 AM. 0 demerits due to improvement and compliance observed at other station. -0-

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 squeeze bottles at kitchen prep station and sushi station reach-in unit not labeled. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making salads with no head covering. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drinking glasses wet stacked on hanging shelf above server prep station. Separate and allow to air dry prior to stacking. -0-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed broken down soiled cardboard boxes being used as liner for chemicals on shelving unit at dish pit. 4-501.11 Maintain equipment in good repair. Observed detached prep sink. Re-caulk. REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored and stained cutting boards stored in the facility and at sandwich prep station. EHS advised that the equipment be resurfaced or removed from the facility. -1-

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 window counter connecting kitchen to sushi station. Increase cleaning frequency and maintain clean. -0-

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles and low grout lines throughout the kitchen. Repair. REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on ceiling tiles throughout the kitchen. -1-

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 personal employee food stored with and above resale foods inside sushi station reach-in unit. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified food managers without their CFPM documents and were unable to show proof. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

REPEAT VIOLATION: 2-501.11 Clean-up of Vomiting and Diarrheal Event. PICs could not provide procedures for the clean-up of vomiting and diarrhea events. CDI - EHS provided facility with copies of template plan during inspection. -0.5-

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed handsoap being stored in the handsink. CDI - Soap removed. -1-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS applicable foods cold holding above 41 F. Refer to temperature observation chart. Discussion with PIC revealed that several foods were prepared 30 minutes prior to EHS arrival with exception to two containers of rice from yesterday, according to the date labels on their containers. Products prepared today were vented and transferred to the walk-in cooler where they began cooling towards < 41 F after 20 minutes. Containers of rice voluntarily discarded by PIC. -3- ***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.19(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 times on container of cooked broccoli on the prep table. PIC advised that it was placed out on TPHC moments prior to EHS arrival. CDI - PIC allowed to add start and discard time stamp. -0-

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 at cook area not labeled. -0-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in two sanitizer buckets with solution registering at 0 PPM chlorine. CDI - Sanitizer remade to appropriate concentration of 50 PPM. -0.5-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged rubber gasket at walk-in cooler door. Also observed non-functional reach-in unit in sushi station being used to hold non TCS sauces. Items removed from the unit. Repair/Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored and stained cutting boards in the facility. PIC states that these are not in use. EHS advised that the equipment be resurfaced or removed from the facility. -0.5-

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged aluminum threshold panel at transition into walk-in cooler. Repair or replace. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on ceiling tiles throughout the kitchen. -0.5-

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC with no knowledge on employee health policy, the 6 FBIs, 5 symptoms, exclusion and restriction procedures. Facility does not currently have an employee health policy. CDI - Discussed employee health policy and provided copies of agreement forms in English and Spanish. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrhea events. CDI - Educated and provided the PIC with template plan during inspection. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed handsoap being stored in the handsink. CDI - Soap removed. 6-301.14 Post a handwash sign at each handsink. Observed hand sink next to dish machine without hand washing sign. CDI - Hand washing guidance provided to facility. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed opened package of quail eggs stored above beverages in the reach in cooler. No physical evidence of contamination noted. CDI - Storage order re-arranged to prevent cross contamination. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed raw steak and filet mignon stored over shrimp and scallops in the prep top. Also observed raw shrimp, raw chicken and raw steak in contact with each other on one plate heading out to the hibachi cart. CDI - PIC educated and storage order corrected/proteins voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed a red cotton cloth being used as a liner underneath washed vegetables in the prep top, observed the bottom of a metal container coming into contact with washed vegetables in the prep top. Also observed food handler stack containers of rice, vegetables and various proteins (shrimp, chicken, steak, last container on the bottom) with bottom of each container coming into contact with each food, in process of being transferred onto a hibachi cart. CDI - Food handler educated, containers removed, proteins voluntarily discarded. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed cooked tempura sauce at 95 F in a carafe next to rice warmers. PIC states that the sauce was prepared at 11:30 AM. CDI - Product reheated > 165. In the future the tempura sauce will be placed on TPHC - add to the TPHC procedures. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed three trays of side salads with temperatures registering at 45 F in the reach-in unit and house made ranch dressing at 52 F in ice bath. According to PIC, items were prepared and placed into cold holding between 11:00-11:30 AM. CDI - Products quickly transferred to the walk-in cooler to cool down. -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed cans of Raid Roach & Ant spray in the office. CDI - Cans removed from facility. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in sanitizer bucket below 10 PPM of chlorine. CDI - Sanitizer remade. -0-

4-501.11 Maintain equipment in good repair. Observed damaged rubber gasket at walk-in cooler door. Replace. 4-502.11(A) Maintain utensils in good repair. Observed heavily cracked plastic container holding sugar in dry storage. Also observed several chipped plates at the line. Replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed the hot water faucet not properly working at the dishmachine area handsink. Repair as all handsinks shall have cold and hot water. -1-

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 tiles under pass through dish machine pre-rinse station. Repair. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for less than 20 seconds. CDI-PIC educated employee and employee washed hands for longer than 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 2 employees wash hands then turn off faucet with bare hands. CDI- PIC had employees rewash hands and turn off faucet with paper towel barrier.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low temp dish machine with concentration of 0ppm. PIC ran dish machine a few times and was unable to get reading on test strip. CDI- PIC changed chlorine sanitizer container and concentration read 50ppm on test strip. 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 Observed walk in cooler with an ambient temperature fluctuating between 42F and 45F holding TCS foods above 41F, see temperature chart. Raw proteins were moved to WIF and all RTE foods were voluntarily discarded. Observed one door reach in cooler holding ambient temperature of 44F, raw salmon and raw shell eggs were voluntarily discarded due to being above 41F for unknown amount of time. Technician was called for both units. EHS will follow up within 3 days. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making salads with no head covering. Employee finished making salad before donning head cover.

3-304.15(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Observed employee rinse single use gloves in hand sink and attempted to go back into preparing foods. CDI- PIC intervened and had employee discard gloves, wash hands, and don new gloves.

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

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 walls throughout kitchen in need of cleaning due to buildup. Clean.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink on prep table, while prepping food. CDI - PIC relocated the drink.

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 Chef touched cooked noodles with their barehands at the food prep sink. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked duck stored next to raw beef in the reach in cooler (under prep top). CDI - Chef relocate the raw beef. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp in the reach in portion of the prep top cooler temping at 53F, all other TCS foods in the unit were below 41F. CDI - Chef voluntarily discarded the shrimp. REPEAT. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored directly on the floor. CDI - PIC removed and relocated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with watch on while prepping food. CDI - watch was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in buckets below 10ppm of chlorine. CDI - sanitizer remade. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glasses wet stacked. Allow to air dry prior to stacking.

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 just prepped cut lettuce cooling covered. CDI - PIC removed cover. Allow to cool to 41F or below and then cover. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in the front service beverage area below 10ppm of chlorine. CDI - sanitizer remade. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed the sanitizer bucket on the top of the prep table. CDI - bucket was relocated.

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 knives stored in between the prep top cooler and the prep table.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board along the prep top cooler in front of the cookline heavily scratched and scored. Replace or resurface.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: 1) cold holding - walk in cooler at 45F, eggs at 44F, beef 45F, noodles 44F, butter 42F, cut lettuce 45F 2) cross contamination - cooking utensils used to cook ready to eat food and raw meats (shrimp, beef and chicken) 3) barehand contact with ready to eat foods. CDI - Provided education, see item number below for more details A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.15 Only wash hands in handwashing sink. -PF Observed food handler wash their hands in the food prep sink. CDI -provided education and stated that the only sink to wash hands is the handwashing sink.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food handler cook edamame and then touched the food with their bare hands when places in bowl. CDI - food handler discarded the food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken wrapped in plastic and in a colander stored next to cooked noodles in the walk in freezer and not covered or protected. CDI - PIC relocated the chicken and the noodles. REPEAT - failure to comply may result in creating a risk control plan on how to control this risk. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed food handler cooking at the flat top and using the same two spatulas for raw chicken, raw beef and raw shrimp. CDI - PIC stated they they will start using pans on the stove for each type of raw meat and the flat top will be used for ready to eat foods (noodles, rice and veggies) 4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed food handler cooking at the flat top and using the same spatula fro raw meats and ready to eat foods (noodles and veggies) CDI - PIC stated they they will start using pans on the stove for each type of raw meat and the flat top will be used for ready to eat foods (noodles, rice and veggies) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ambient air temperature of the walk in cooler was at 45F. TCS foods temped: beef 45F, noodles 44F, eggs 44F, cut lettuce 45F, butter 42F. Beef, noodles and butter were moved to the walk in freezer. Cut lettuce and eggs were voluntarily discarded. PIC has called refrigeration for repair tonight. Facility has decided to voluntarily close due to the walk in cooler not properly maintaining 41F or below and this is their main source for refrigeration. Once the walk in cooler is repaired and is maintaining 41F and below the establishment may open. Observed rice and lo mien noodles, cooked broccoli on the food prep table above 41F. No times. CDI - all voluntarily discarded Verification visit required to ensure compliance. 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 no times on the cooked rice, lo mien noodles, cooked broccoli on the prep tables. CDI - PIC voluntarily discarded.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee vitamins stored over prep food table. CDI - PIC discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over vegetables in the upright reach in cooler. CDI - PIC relocated the beef. REPEAT - failure to comply may result in creating a risk control plan on how to control this risk. 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 3 containers of cooling rice and cooling noodles in the walk in cooler with no temperature change since foods were in a deep container. CDI - PIC decreased the amount of rice and noodles in the containers and placed in the walk in freezer to cool rapidly. Temps stained between 48F to 63F. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked tempura shrimp at 73F at the cookline. CDI - PIC voluntarily discarded and in the future the tempura shrimp will be placed on TPHC - add to the TPHC procedures. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice and cooked noodles cooling in covered and deep plastic container. CDI - PIC uncovered and decreased the amount of rice and noodles in each container to cool rapidly. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed and cut zucchini placed back into a cardboard vegetable box. CDI - PIC voluntarily discarded the zucchini

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored: the long prep cooler cutting board and one cutting board on the prep table. Replace or resurface.

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

5-205.15 Maintain a plumbing system in good repair. Observed the cold water faucet not properly working at the dishmachine area handsink. Repair as all handsink shall have cold and hot water.

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 grouting is low in the area where the food prep sink area. Regrout.

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 drinks on the countertops at the sushi station area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee improperly wash hands after using the bathroom, employee washed hands and then did not dry their hands due to no paper towels. Then observed another employee use the same handsink, washed their hands and turned off the faucet with their bare hands, no paper towels. CDI - employee rewashed their hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels in the employee restroom handsink. CDI - PIC provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over sauces in the walk in cooler. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp on the prep food sink drain board at 63F. Discussion with the chef revealed that these are being prepped and will be placed in the walk in freezer. Observed salad in the upright cooler temped at 64F. Discussion with the chef revealed that these were just prepped. CDI - PIC removed and placed into the walk in cooler to cool rapidly down to 41F. 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 .

3-501.13 (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 fish in the sushi reach in cooler thawing and not removed from the packaging. CDI - Provided education and PIC cut slits in the packaging.

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

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mop improperly stored. 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 all handsink are accumulating residue and food debris around the knobs. Clean and maintain. 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 ceiling panel in the kitchen area. Replace to prevent pests from entering.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air vents in the kitchen are accumulating dust. Clean and maintain. 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 water bottle stored on the prep table. CDI - relocated.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal drinks stored on prep tables with clean utensils/equipment and supplies. CDI - PIC relocated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wait staff filling pitchers with water at the handsink. CDI - PIC corrected through education and the staff refilled from the fountain machine. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the warewashing handsink. Provide.

REPEAT VIOLATION: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and seafood stored over shrimp sauce in reach in cooler CDI: storage order corrected and educated was provided. some improvement in storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed just prepped shrimp and cooked broccoli cooling covered and in a deep container in the walk in cooler. CDI: cooling methods were discussed, lid was removed and ice was added to the broccoli for rapid cooling.

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of cooked lo mein stored on the drain board of the 3-compartment sink.CDI - noodles were discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored. Replace or resurface.,

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal food stored on the shelf with clean utensils/equipment and supplies. CDI - PIC relocated.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler wash their hand improperly by turning off the faucet with their barehands and not with a paper towel. CDI - Discussion and educate. Food handler properly washed their hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the handsink close to the dishmachine. CDI - PIC provided handsoap

REPEAT VIOLATION: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken over sauces and steak stored above vegetables in the walk in cooler.. Observed raw chicken and raw beef stored over ready to eat foods in the reach in cooler at cookline CDI: storage order corrected and educated was provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed the dishmachine not sanitizing. CDI - PIC changed the chemical jug and primed. Dishmachine is properly functioning.

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 times on the TPHC foods in the prep top cooler and on the prep table time stamped with 11AM-2PM. During my inspection the foods were out past 2PM. Explained to the PIC that they have 4 hours, lunch hours are from 11AM -230P. Recommended changing the times on the foods to 11AM -230PM.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed just prepped lo mien noodles cooling covered and in a deep container in the walk in cooler. CDI: cooling methods were discussed, lid was removed and placed in shallower pan to quickly cool.

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 squeeze bottles at cook area not labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. Remove the labeled prior to washing.

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 bowls used as a scoop in the fried rice.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored with the handles down and mop head up.

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items including cell phones, jackets, bags, etc. stored on shelving with equipment and supplies.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority item not under active managerial control: Cold holding and cooling. Please see corrective actions for cold holding below. CDI - Discussion with PIC on proper cooling and cold holding. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified food manager does not have their documents and unable to show proof. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrhea events. CDI: educated and provided the PIC with website link and template plan was printed during inspection to be implemented.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on counter and over prep cooler and employee drink on prep table. CDI: drinks were relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sushi reach in cooler containing: shrimp, yellowtail, tuna, white tuna all over 41F. Unit temped 50F. Observed rice cooling from last night at 50F. CDI: these fish were prepped yesterday. PIC voluntarily discarded. Rice was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 3 tubs of rice that had cooled improperly in large batches > 6 inches cooling from last night CDI: cooling methods were discussed. Rice was voluntarily discarded.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed boxes of single service chopsticks and to go containers stored directly on the floor. Elevate to prevent contamination.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee turn off faucet handle with bare hands after washing. CDI: education provided on proper hand washing; hands washed properly. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employees walking in kitchen and report to work and start performing prep duties without first washing hands. CDI: education provided; had employee stop and wash hands properly. 2-301.15 Only wash hands in handwashing sink. -PF. Observed an employee washing hands at the 3-comp sink. CDI: education provided; hands were washed at handsink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee mixing teriyaki sauce at handsink at dish area. CDI: education provided on proper usage of handsink.

Repeat Violation: 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of rice uncovered in WIC that were not being cooled. CDI: rice was covered. Points were scaled back due to improvement and different code violation from previous inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on deflector of ice machine. CDI: deflector was removed and cleaned during inspection.

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 bins of rice inside walk-in cooler that were made Sunday 6/5/22 without a date mark. CDI: by discarding.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff handling food and not wearing hair restraints.

Repeat Violation: REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled and wet cloths stored on counter surfaces while not in use. Points scaled back due to improvement. No cloths stored on the floor or under cutting boards on this inspection.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food tubs stacked wet on shelf next to dishmachine.

REPEAT VIOLATION: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving inside walk-in cooler. 4-501.11 Maintain equipment in good repair. Observed torn gasket on Unit 4 stand-up reach-in cooler. Points remain the same due to improvement.

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 build-up on outside of dry good bin containers and on walk-in cooler shelving.

REPEAT VIOLATION: 2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Current employee health policy does not include Salmonella nontyphoidal and jaundice as a reportable symptom to the Health Department. New update acknowledgment form that was e-mailed to operator was not printed out and signed. CDI - gave PIC link to updated Employee Health acknowledgment form during inspection and forms were printed out and will be reviewed with employees.

REPEAT VIOLATION: 2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrhea events. CDI: educated and provided the PIC with website link and template plan was printed during inspection to be implemented.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on counter next to salad cooler at wait station and employee drinks stored inside bottom of prep cooler in kitchen. CDI: drinks were relocated.

REPEAT VIOLATION: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken and steak kabobs stored above lo mein noodles inside bottom of prep cooler. Observed raw chicken and shrimp stored above soy sauce inside 2-dr low boy cooler. CDI: storage order corrected and educated was provided.

REPEAT VIOLATION: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times being marked on ranch and shrimp sauce in kitchen area and salads inside 2-door reach-in cooler. Reviewed new TPHC rules regarding RTE cut produce. Salads they are portioned for lunch were added to TPHC. CDI: proper times were marked on sauces.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed 3 tubs of rice that had cooled improperly in large batches > 6 inches. Observed broccoli cooling inside covered tub in walk-in cooler. CDI: cooling methods were discussed. Products uncovered and stored into shallow portions.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled and wet cloths stored on counter surfaces while not in use. Observed cloths stored under cutting boards. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the floor at sushi area.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service chopsticks and dinner napkins stored on shelf inside employee restroom.

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored with deep cuts, gouged, and stained. Some have been replaced. Impovement noted.

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some missing baseboard tiles in the kitchen. Most have been replaced. Only observed a few.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Current employee health policy does not include Salmonella nontyphoidal and jaundice as a reportable symptom to the Health Department. CDI - educated and gave PIC updated Employee Health acknowledgment form to properly inform and train food employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrhea events. CDI: educated and provided the PIC a template plan to be implemented.

REPEAT VIOLATION: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed both handsinks in the kitchen blocked. CDI - equipment relocated so that handsinks could be accessible.

REPEAT VIOLATION: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed a bowl of raw chicken stored above tub of veggies inside the walk-in cooler. CDI: storage order corrected. Improvement has been noted on storage order. Observed only 1 item that was stored improperly.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior deflector of ice machine with build-up. Increase cleaning frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some metal bowl with holes and sheet trays with visible debris stored on shelf above prep tables. CDI: removed and stored at dish pit to be cleaned.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside reach-in cooler cooked broccoli, raw beef, and chicken > 41F. Cooler read that it was in defrost mode. PIC changed the setting and turned cooler down. Observed a bowl of raw chicken sitting out on the counter at 57F. PIC stated that he had it out for an order. CDI: placed inside walk-in cooler to rapid chill. Observed a container of raw beef inside flip top at 49F. CDI: beef moved to the walk-in cooler. Discussion with PIC about not leaving food out on the counter for long periods of time unattended.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times being marked on items held on TPHC inside the kitchen at cook area. CDI: proper times were documented.

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 squeeze bottles at cook area not labeled. Observed some dry good containers of seasonings/spices not labeled.

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large tub of veggie used to make soup stored directly on the floor of the kitchen.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled and wet cloths stored on counter surfaces while not in use. Observed cloths stored under cutting boards.

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 bowls and cups stored inside items held on TPHC at cook area and in ranch container inside walk-in cooler.

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

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored with deep cuts and gouged. Impovement noted.

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some missing baseboard tiles in the kitchen. Some have been replaced. Improvement noted.

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items including cell phones and cigarettes stored on shelf above prep surfaces.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on prep surfaces in the kitchen. CDI: relocated properly

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dish washing liquid used for hand soap stored inside the handsink in the kitchen next to the prep sink. CDI: sink made accessible.

REPEAT: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw foods stored above sauces and dressings inside reach-in low boy cooler on line. Observed inside top of prep cooler raw beef container stored on top carrots; lemons stored in front of cooler; raw eggs stored above lettuce and raw beef stored above cabbage inside walk-in cooler. CDI: storage order was corrected. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed chicken stored inside grocery bags inside the freezer. CDI - chicken removed to be stored in food grade bags. Observed plastic container of lemons stored in direct contact with ice used for consumption at drink station inside kitchen. CDI: lemons were relocated properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside prep cooler two containers raw chicken 43F and raw beef at 55F. Lid had been open and products were just cut. CDI: ice placed on products and moved to the walk-in cooler.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer made up in buckets at strong concentration causing strip to bleach out (> 200ppm). CDI: buckets were diluted.

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 items held in squeeze bottles that were not labeled. Observed some dry good items held in containers without a label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken base in containers stored on the floor of kitchen. CDI: moved off of the floor. PIC stated that the kitchen staff use these to sit on as well. Discussion with PIC to have staff discontinue this action.

REPEAT: 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets at sushi bar stored on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored under cutting boards and on prep surfaces.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on undercounter low boy cooler. Observed leak at prep sink next to handsink. Points not escalated due to nature of violation.

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 cook surfaces in the kitchen and cooler gaskets.

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace/Repair missing baseboard tiles in areas of the kitchen. Points not escalated due to improvement and nature of the violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items including cell phone, cigarettes, sunglasses, pain medicine stored on food prep surfaces and on shelf next to clean dishes in the kitchen.

General Comment: 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed manager with inadequate knowledge of employee health policy and what symptoms and illnesses to report. CDI: reviewed employee health policy in site. Referred back to EHP poster. Another poster was given to manager to review with staff.

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 turn faucet handle off with bare hands after washing. CDI: trained employee on how to properly wash hands. Hands properly washed. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee crack raw egg then continue with cooking duties without washing hands properly. CDI: inspector intervened; education provided; hands properly washed. Observed another employee at dish area use cell phone then continue to handle clean dishes without changing gloves and washing hands. CDI: inspector intervened; education provided; hands properly washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw foods stored above sauces and dressings inside reach-in low boy cooler on line and walk-in cooler. CDI: storage order was corrected. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed chicken wings stored inside grocery bags inside the freezer.

General Comment: 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 side salads inside 2 door reach-in cooler without a date mark that was made yesterday. CDI: properly dated. Observed noodles inside bottom of prep cooler made yesterday without a proper date. CDI: properly dated. Observed salad inside walk-in cooler with 2 dates one old and proper new date. CDI: old date was removed.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed sushi rice held on TPHC from yesterday at sushi bar that had not been discarded when EHS arrived. CDI: rice discarded. Observed incorrect time written on rice at cook line held on TPHC. Ensure time is marked once product leaves temp control. CDI: time was corrected.

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. Observed items held in squeeze bottles that were not labeled. Observed some dry good items held in containers without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead roaches on door threshold of walk-in cooler. Facility uses Economy Exterminators, Inc for pest control. Last treatment was 2-13-20. Facility will notify company today for treatment.

General Comment: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff not wearing hair restraints.

General Comment: 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets in kitchen and sushi bar stored on the floor.

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. Observed scoops without handles stored inside some dry goods inside the kitchen.

General Comment: 4-501.11 Maintain equipment in good repair. Observed heavily damaged dish racks.

Repeat: 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 dust build-up on walls and ceiling at dish area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with towel in it. CDI: Towel removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates in sushi area stored as clean with food debris. CDI: Plates washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak overstacked in prep top. CDI: Steak voluntarily discarded. Observed steak and chicken in reach in above 41F. CDI: Product rapidly cooled to 41F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked broccoli on TPHC marked 11:30-2:30 when it was not yet 11:30. CDI: Product properly marked.

3-501.13 Use approved thawing methods. Observved shrimp and chicken thawing on counter from last night. CDI: Product voluntarily discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed back portions of slicer heavily soiled.

5-205.15 Maintain a plumbing system in good repair. Observed kitchne and sushi handsinks draining very slowly.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust accumulation on ceiling tiles surrounding vents. Observed debris accumulation on floor behind prep sink.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee washing gloved hands, then removed them after conversation without a hand wash. CDI: Employee washed hands properly. REPEAT VIOLATION

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee handle raw protein, wash gloved hands and continue to handle ready to eat food. CDI: Employee removed gloves and washed hands properly.

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 a 5 gallon plastic container with freshly prepped homemade ranch sitting covered in the walk-in. Product was cooling at a rate of 0F/min. CDI-PIC changed procedures and moved it uncovered to the freezer, stirred every 15minutes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened tofu with no date mark, observed large quantity of homemade ranch with no date mark. CDI-PIC date marked for correct day.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked broccoli that was being put on time with a time of 11:30, the time was 11:00, time starts as soon as it's taken away from temperature control. CDI-PIC correctly time stamped. Observed no procedures on site for shrimp sauce, wasabi mayo, spicy mayo, and ranch. CDI: PIC added several items to their TPHC procedures. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic containers of mayo based homemade dressings (ranch made today, shrimp sauce-2days ago). Was informed this is normal protocol. Items will not properly cool, observed ranch that did not cool in 1hr. CDI-PIC changed methods and moved to freezer to cool. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 containers of chlorine sanitizer with wiping cloths at the incorrect strength. CDI-PIC increased concentration in containers.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed glass ware being wet-stacked at server station.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single-use items like chopsticks, soy sauce containers, and linens being stored in the employee bathroom.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed damaged lip on the walk-in cooler floor, which is causing it to hold water. Observed Damaged wall near bathroom. Observed Damaged shelf near sushi area.

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 sushi person enter the sushi bar area and don gloves without a hand wash. Also noted dish washer go from washing soiled dishes to putting away clean dishes without a hand wash. CDI (corrected during inspection) Instruction provided and both employees washed their hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer container empty and zero ppm chlorine sanitizer measured with test strip. CDI by changing container and priming machine so 50-100 ppm was reading on test strip.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi bar rice and shrimp tempura not marked with times as indicated on the TPHC procedure. CDI by marking items with time and these items shall be discarded after lunch when they close before dinner.

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 full half pan of broccoli cooling in the WIC. CDI by splitting broccoli into two pans to cool properly. The middle was not cooling quick enough.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed old toaster oven in disrepair at sushi bar. Facility has a new one not in use. Also noted mixer attachment for the end of a drill with broken paddles or wires. Also noted fryer baskets and some cooking pans that are dented with crusted on build up and not easily cleanble anymore. Ensure cutting board on cook line is also smooth and not scored. Replace or refinish as needed. 4-205.10 Food Equipment, Certification and Classification - C Observed Rigid brand drill used with mixer attachment noted above not approved for kitchen use. Facility needs an NSF approved mixer for shrimp sauce.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump sanitizer bucket contents in handsink. Observed employee get water for sanitizer buckets from handsink. CDI: Employee was educated on using the handsink for handwashing only. Employee cleaned handsink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed noodles cooling at a rate of 0F/min in walk in cooler. CDI: Noodles separated into two containers and moved to walk in freezer, uncovered, for cooling. Observed steamed broccoli prepared at 11:30 am in walk in cooler above 45F at the 6 hour mark. CDI: Broccoli voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed steak and chicken in prep top cooler to be overstacked, and therefore out of temperature. All items in containers below chill line were at or below 45F. CDI: Meats rapidly cooled in reach in cooler. REPEAT VIOLATION Significant improvement from previous inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time mark on rice held at hibachi prep area. CDI: Rice marked with time. REPEAT VIOLATION Improvement from previous inspection

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed astrisk on specials menu is a different symbol than that on the main menu, which is where the consumer advisory wording is located. The specials menu asterisk is the same symbol as one attached to a statement about the special menu restrictions (happy hour). Discussion with PIC is summarized that the asterisk to the special menu restrictions will be removed, and the exact same symbol will be used on the specials menu to denote raw or undercooked that is used for the statement on the regular menu, which is always provided along with the specials menu. If ever the specials menu is provided singularly, proper consumer advisory wording must be on it. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in walk in in deep, plastic bus tub while tightly covered. CDI: Noodles split into two containers and cooled in walk in freezer. Observed broccoli cooling while tightly covered in walk in cooler. CDI: Product voluntarily discarded.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored over customer food. Observed employee jackets hanging and stored on racks with customer food and drink syrups. CDI: All items relocated to designated area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets at 0ppm chlorine. CDI: Buckets were refilled with properly concentrated sanitizer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl being used as scoop in garlic. CDI: Bowl removed and PIC educated staff to use a scoop with a handle. Observed handle for scoop in the veggies in the veggies. CDI: Handle removed. REPEAT VIOLATION Significant improvement from previous inspection

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cell phones on prep surface at sushi station and on prep table in kitchen. CDI: Cell phones removed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster oven at sushi area with "Household Use Only" written on the bottom. Provide commercial toaster oven if one is required in this area. 4-501.11 Maintain equipment in good repair. Observed both fryer baskets with wires sticking out. REPEAT VIOLATION Some improvement from previous inspection

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tray of raw salmon and himachi over ready to eat sauces in sushi reach in cooler. Observed raw fish over rice cakes in sushi reach in freezer. Observed raw beef over brown sauce and vegetables in reach in cooler on cook line. Observed raw chicken stored over salmon on speed rack in walk in freezer. Repeat violation. CDI- all items rearranged to proper locations for correct storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed avocados and cabbage stored over ready to eat sauces and carrots in walk in cooler. CDI- rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in roll top prep unit on line above 45F. Observed unit holding above 45F. PIC stated that temperatures were checked prior to opening and unit was properly functioning at that time. CDI- All food relocated to walk in cooler to rapidly chill since food was out of temp for less than 4 hours. Return visit required to verify repair of cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of fish in sushi area with two date stickers. Observed container of seaweed salad opened yesterday without date. CDI- items properly labeled.

3-501.19 Time as a Public Health Control- Observed two tempura shrimp 97F at sushi area on counter. Shrimp is cooked and used for lunch period and discarded after lunch. Added tempura shrimp to approved TPHC procedures and labeled with time.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple bins of salt, sugar, flour etc. without labels.

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 bowls without handles stored in containers of cooked rice, plastic container without handle in container of sugar and knives stored in between crack of prep table and prep unit. CDI- all removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed mutliple cutting boards with deep grooves/pits/stains. 4-502.11(A) Maintain utensils in good repair. Observed both fryer baskets with broken metal.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Ensure that hood system is properly functioning to prevent grease accumulation. Observed grease build up on front part of hood with potential for dripping onto food prep surfaces.

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 drop and pick up tongs off of floor and take tongs to dish machine. Employee then started working with raw shrimp with same pair of gloves on. CDI: EHS informed PIC that this action of going from dirty to clean would require a hand wash. PIC had employee wash hands. 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 for less than 15 seconds after handleing raw shrimp. Employee turned off faucet without barrier. CDI: PIC redirected employee on properly washing hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed containers of raw shrimp being stored on shelf above ready to eat wasabi, whipped cream, and other sauces in prep cooler. EHS explained to PIC that storage order must be correct even if containers of sauce had lids. CDI: PIC reorganized prep cooler so that raw shrimp was stored on the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes being stored as clean with food debris on them. CDI: PIC took dishes to be properly cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed noodles cooling at a rate of 0.02 deg/min in walk-in and then in the freezer at 0.22 deg/min. Observed lettuce cooling at a rate of 0.07 deg/min in large container in walk-in. Proper cooling rate for items cooling from 135F to 70F is 0.5 deg/min. Observed raw shrimp cooling at 0.09 deg/min and chicken cooling at 0.07 deg/min in walk-in cooler. Proper cooling rate for items cooling from 70F to 45F is 0.12 deg/min. Cooling chart emailed along with inspection. CDI: PIC to monitor food items to ensure they are being stirred to quickly cool. Ice added to bin of lettuce.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of cooked noodles from last night without a date label. CDI: PIC properly dated noodles.

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 blanched broccoli without TPHC time stamp upon arrival. CDI: broccoli properly time stamped.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed white rice and noodles cooling almost to the top in bus tubs in walk-in cooler. Observed lettuce cooling in large bin of water, covered in walk-in cooler. CDI: EHS went over proper cooling methods and tried to help PIC figure out the best method for each product. EHS suggested using ice baths for noodles, rice, and shrimp or placing noodles and rice in freezer and stirring every 15 minutes until heat is released and product is properly cooled. EHS suggested placing lettuce in shallow bin to cool before placing in large bin or to add ice to large bin everytime to quickly cool. EHS stressed the concept of shallow containers and surface area to cool food items as quickly as possible. Observed hot veggies and other cut proteins attempting to cool in prep top coolers. These units are not designed to bring foods down in temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers of wasabi and ginger and two squeeze bottles being stored right next to sushi station hand sink. EHS suggested relocating food items away from hand sink or installing a splash guard on side of sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloths being stored on counter upon arrival. Observed sanitizer bucket with wet wiping cloths measure 0ppm chlorine at sushi station. CDI: sanitizer was remade. EHS suggested increasing the frequency of switching out sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with dry wiping cloth. This cloth was the same cloth used by dishwasher to dry hands. EHS advised that all dishes must be air-dried. EHS discouraged the use of wiping cloth to dry hands.

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 paper towels being used in the bottoms of containers to soak up moisture. EHS explained to PIC that food contact surfaces are to be non-absorbent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on gaskets of several coolers on cookline and at sushi station. Observed cleaning needed on exterior of equipment in the cracks and crevices, on the top of the dish washer, in the caulk of prep sinks, on the exterior of sauce containers, of sauce dispenser nozzles, reach-in cooler fans covers, and hibachi chef carts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT Observed cleaning needed on floors and walls behind cooking equipment. Observed dust build-up on ceiling and upper wall by server station.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink being stored next to sushi cutting board and another personal thermos being stored on sushi cutting board. Observed employee drink being stored on prep surface on cookline.

6-301.14 Post a hand wash sign at each handsink. Observed no hand washing sign posted at sushi hand sink. CDI: hand washing sign provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef on sheet pan being stored on top of box of iceberg lettuce. Observed raw beef in bowl being stored on top of red bell pepper in prep top. Observed raw salmon and other fish thawing on shelf above ready-to-eat sauces in sushi prep cooler. CDI: items were relocated to bottom shelves.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state that breading for tempura chicken/shrimp etc. is replaced daily. When asked how often dry breading is sifted PIC stated they do not sift breading. CDI: EHS explained to PIC that dry breading used for TCS foods must be sifted every four hours to remove debris. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT Observed build-up in the cracks and crevices of interior of salad bin in walk-in cooler. Observed build-up in basin of prep sinks used for food items. CDI: PIC to clean container and prep sinks.

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 REPEAT Observed white rice cooling at a rate of 0.06 deg/min, did reach 45F by end of inspection, blanched broccoli at 0.09 deg/min, and raw chicken at 0 deg/min. The proper rate for items cooling from 70F to 45F is 0.12 deg/min. Observed white rice cooling at a rate of 0.33 deg/min. The proper cooling rate for items cooling from 135F to 70F is 0.5 deg/min. CDI: all items were relocated to walk-in freezer to quickly cool.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed prep cooler holding food items above 45F including raw beef, raw chicken, raw shrimp, tofu, and spring mix. CDI: PIC adjusted cooler temperature. When re-checked later into inspection, scallops that had been 44F had raised to 45F. EHS had PIC relocate all TCS food items to walk-in cooler to quickly cool. PIC turned the dial in the opposite direction and ambient air temperature of cooler dropped to 42F. Observed sushi display cooler #3 to be holding foods at 71F. Sushi display cooler was not turned on. CDI: salmon, asparagus, masago, and tuna were voluntarily discarded. Observed sliced tomatoes with date of 3/16 holding at 50F in reach-in cooler. All other sliced tomatoes with this date were holding well below 45F. PIC stated that tomatoes must have been left out during lunch. CDI: sliced tomatoes voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed squid salad with date of 10/31. EHS and PIC knew this date was not correct. Ensure all dates are correct and old date labels are removed. CDI: PIC voluntarily discarded 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 REPEAT Observed raw shrimp in deep container cooling in reach-in cooler where other food were holding at a maximum of 45F. CDI: shrimp re-located to walk-in cooler to quickly cool. Shrimp was not cooling fast enough in walk-in cooler. Shrimp relocated to walk-in freezer. Observed white rice and noodles cooling in deep bus tubs with lids in walk-in cooler. CDI: items were relocated to walk-in cooler or freezer and left uncovered to quickly cool. Observed white rice cooling in a bus tub, covered on a low shelf in kitchen. CDI: white rice was at 132F, EHS allowed PIC to relocate white rice to walk-in freezer to quickly cool. Cooling must be active, cooling on a room temperature shelf is not an approved method.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers and containers of white granular without labeling. Observed squeeze bottle in prep cooler without labeling. PIC was unsure of what product was. PIC stated after smelling product that it was saki.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloths being stored on cutting boards of sushi station. CDI: PIC relocated cloths to sanitizer bucket. Observed sanitizer bucket with wiping cloths in kitchen with 0ppm chlorine sanitizer. Observed sanitizer bucket at sushi station with 0ppm chlorine. Fill sanitizer buckets more frequently and use test strips often to ensure sanitizer is maintained at the proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed debris collecting in containers where clean small bowls/cups are being stored by expo line. Observed build-up in the glassware chiller of bar. Clean cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed togo boxes being stored on a low shelf in need of cleaning by cookline.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board of prep top cooler with heavy discoloration. Repair or replace. 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 cucumber for cucumber rolls at sushi station wrapped in wiping cloth. EHS explained that food contact surfaces may not be absorbent. CDI: cucumber voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in the cracks and crevices of equipment and prep surfaces throughout kitchen. Observed cleaning needed on the exterior of soy sauce and sake dispensers. Observed cleaning needed in gaskets. Observed build-up on the lid of ice well by server station.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT Observed cleaning needed on the floors and walls behind equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking redbull while peeling shrimp, employee was setting redbull down on prep surface between sips. 2-401.11 Eating, Drinking, or Using Tobacco - C Observed dishwasher walking around kitchen, eating upon arrival. CDI: EHS advised designating a separate area for employees to eat during work. PIC told employee not to drink while preparing food.

2-301.14 When to Wash - P Observed employee sneeze into shirt upon arrival and move back to food prep without glove change or hand wash. Observed same employee peeling shrimp, move away from area to allow EHS to take temperatures in reach-in cooler, and then drink a red-bull while walking around the kitchen. Employee returned to working with shrimp without a glove change or hand wash. CDI: EHS informed PIC of violation. Employee then removed gloves and went to don new gloves without washing hands. PIC then directed employee to wash hands. 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 EHS watched employee wash hands for less than 15 seconds and then turn off faucet with bare hand. CDI: EHS advised training employees on how and when to wash hands.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF Observed hand sink by cook line to be out of order. Hand sink by dish machine is also out of order. VERIFICATION REQUIRED to ensure hand sinks have been fixed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P REPEAT Observed large containers in walk-in cooler used for salad and dressings with black build-up in the crevices of interior lid. Observed bus tubs in walk-in cooler storing foods with black build-up on the interior and exterior. CDI: PIC removed several containers to be properly washed. EHS suggested deep cleaning containers. Observed build-up in tea nozzles in need of scrubbing. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers used for spices and other dry-goods with build-up and residue. Observed deep cleaning needed on food containers throughout kitchen. VERIFICATION REQUIRED to ensure containers have been properly cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed salad cooling at a rate of 0.06 deg/min in walk-in cooler. Proper cooling rate is 0.12 deg/min. CDI: PIC added ice to salad to quickly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw steak filet in a bowl, sitting above chill line in prep top cooler to cool. Observed raw chopped chicken cooling in prep top cooler, these units are used to maintain temperature and not to cool foods. CDI: PIC relocated items to walk-in to quickly cool. Observed salad cooling in large bin in walk-in. EHS suggested adding ice to bin periodically to ensure salad is cooling quickly. Observed noodles cooling in walk-in towards end of inspection. Noodles were clumped together and packed tightly. EHS suggested separating noodles to allow cool air to flow through product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wiping cloths with 0 ppm chlorine and 0 ppm quat. CDI: PIC removed bucket to be re-filled with sanitizer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep cooler and by prep sinks with discoloration and deep scoring. EHS explained to PIC about resurfacing or replacing cutting boards. Observed re-caulking needed on prep sinks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed build-up on rice cooker lids, cleaning needed on walk-in cooler fan, and build-up on prep cooler gaskets.

6-501.18 Maintain hand washing sinks, toilets and urinals clean. REPEAT Observed hand sink faucets in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT Observed cleaning on floors and walls throughout kitchen. Observed heavy black build-up on the floors and walls near cook line. Observed dust build-up on upper parts of walls in kitchen.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed bowl of raw, whole fish being stored in the walk-in with other items to be used for sushi. PIC stated bowl of fish was for employees only. CDI: EHS advised relocating fish to bottom, corner of walk-in and create a label stating, "employee use only," so that items for sale are not contaminated by employee food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored on shelf above ready-to-eat foods in prep cooler. CDI: PIC relocated raw chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers being used for spices, sesame seeds, and other dry food products with build-up and food residue on them. Observed sticker residue left on bus tubs. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cleaning needed on the inside of large salad bin in walk-in cooler. Observed cleaning needed on raw animal protein tempura batter container. CDI: containers were taken to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on ice machine deflector plate.

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 two containers of white rice in the walk-in cooler, cooked last night, that were at temperatures above 45F. Rice was being cooled uncovered in large bus tubs, but rice was deep. Divide rice even further into more containers to ensure heat is not trapped in the middle. CDI: rice was voluntarily discarded. Observed chopped lettuce from last night at 46F. CDI: PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed white rice and lo mein noodles without dates from last night in the walk-in cooler. All other items in establishment were properly date labeled. CDI: PIC properly labeled food items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of sauces, spices, and other dry ingredients without labels. Label items and re-label when labels fall off or when containers are washed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fruit fly presence in the back of restaurant by dry storage.

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 re-caulking/sealing needed on prep tables. Rubber caulking has deteriorated and is no longer easily cleanable. Observed rice net cloth being used to line rice cooker. Net cloths are absorbent and cannot be properly cleaned as required for food contact surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rice cookers with build-up on lids. Observed build-up on shelf below dry ingredient containers by the cook line. Observed cleaning needed on walk-in cooler fans/vents. Observed cleaning needed in gasket grooves on prep coolers.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed build-up on cook line hand sink faucet knobs. Observed hand sinks in need of cleaning throughout facility.

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 cleaning needed on floors and walls throughout. Food debris is collecting on the floor at the base of equipment. Ensure areas are maintained clean as to not attract pests.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of chicken in prep cooler above 45F. CDI: Item rapidly cooled.

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 california rolls for lunch bento boxes stored on counter. PIC stated that after lunch, they are discarded. CDI: Item added to TPHC paperwork. PIC reminded that any items purposefully held out of temperature need to be held on time.

3-501.13 Use approved thawing methods. Observed several packages of fish thawing on counter at sushi station. CDI: Fish was placed in cooler to thaw.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm Chlorine with wet wiping cloths in bucket. CDI: Liquid changed and Chlorine added at proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor at sushi station.

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 scoop handle down in rice. CDI: Scoop was stood straight up, with handle out of product.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler at sushi station. REPEAT VIOLATION Improvement from last 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 cut chicken cooling in prep cooler. CDI: Chicken moved to walk in cooler. Observed lo mein cooling in prep cooler. CDI: Lo mein moved to walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk containers of dry goods with no label. REPEAT VIOLATION

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 being used to scoop rice at hibachi station.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wet stacked glasses at the bar and wet stacked quart containers at drying rack. CDI: Items separated for drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed split and torn gaskets on coolers throughout facility.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at two handsinks in the sushi area and bar. CDI - PIC given signs today. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside and outside of stacked metal pans over prep sinks. CDI - PIC placed these in the dish room for cleaning. -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 freshly prepared salads, raw shrimp and other items cooling in reach in and prep with tight wrapping present. CDI - Items vented to cool, facilitating air flow. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled shakers and squeeze bottles of oils and spices at the cook line and in the sushi bar. CDI - PIC labeled these. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cutting boards. CDI - PIC moved these to soiled linen container. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked glasses and pans throughout the facility. Separate these and allow to air dry using pyramid stacking or other method which allows air flow to air dry. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected lips on stacked styrofoam cups in the bar. Keep lip area covered. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on handsinks and pep sinks. Clean. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed leaks around the faucets and lug nuts of the faucets. Repair. -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. Observed dust buildup on the ceilings around HVAC covers, on the walls near the ceiling. Clean. -0-

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink near grill unable to reach 100 degrees . Verification required.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed tilapia in use had no parasite letter . Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef, chicken , diced chicken , and tuna greater than 45 degrees. CDI took to walk in to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dried seaweed on shelf in rear storage area in open package not protected from contamination.

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 microwave in kitchen with cracking and peeling interior.

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 no waste receptacle in employee restroom and females are to use this restroom covered receptacle required.

3-302.11(A) Separate the different types of raw animal foods. -P Observed beef and raw shell eggs stored above seafood in reach in . CDI Reordered.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed rice in gray bus tub in walk in with 4 hour hold time listed on front of container should have been thrown away not taken to cool. CDI discarded.

3-501.13 Use approved thawing methods. Chicken thawing sitting on counter . CDI corrected by intstruction and took to walk in to continue to thaw.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and sauce bottles in grill area not labeled. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit near grill needs to be resurfaced or replaced. -0 points- 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility using wooden sushi rice bowl. Advised to remove. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on equipment near grill area and shelving in walk in.

5-205.15 Maintain a plumbing system in good repair. Observed pipe leaking under three compartment sink near grill area.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed no PIC upon entrance to restaurant. PIC showed up early in the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp over sauces, raw salmon over crab mix and raw tuna over lobster sticks. CDI items rearranged. Repeat. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered shrimp, flour, tempora batter, corn starch, and salt throughout facility. CDI items covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees go in and out of walk in unit and 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 items from last night (rice cooker, pans, skillets, skimmers, and utensils) that were soiled with debris. CDI items moved for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sushi prep unit, next to prep freezer, at 51F and holding TCS foods at 50F and above. CDI items discarded. Verification required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility with sushi rice that was left over from last night. CDI rice discarded. 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 multiple containers without handles used as scoops in stored inside various food containers. Repeat.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed sink and dispenser by fryeer, wall behind grill, the grill, gaskets, vents, floors in freezer and by grill soiled with debris. 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 split gaskets in prep units.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on counter of prep table and employee food comingled with food for the facility.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle noodles with bare hands. CDI hands washed gloves donned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink near dish machine. CDI paper towel provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at back sink nest to dish machine. CDI soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed butter stored in same containers as raw beef and raw crab, and raw beef stored over edamame. CDI items relocated. Reeat.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean ice machine to prevent accumulation of debris. Observed ice machine soiled with black and pink debris. CDI cleaning started. SUggest cleaning ice machine on a weekly basis. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed laddle, plates, serving bowls, and bar soda gun soiled with debris. CDI items moved for cleaning. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried dumplings held on counter at 113F. CDI items reheated. Keep dumplings under hot area to maintain holding temperatures.

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 container of rice that was not labeled with time food removed from temperature control. CDI rice labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed restaurant week menu missing full consumer advisory for undercooked items. Verification required.

3-501.13 Use approved thawing methods. Observed raw shrimp in prep sink that was not fully submerged underwater thawing. CDI shrimp placed in containers with water with running water on top. Repeat.

3-601.12 Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed escolar that is labeled white tuna on main menu. Verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitstaff scooping rice and soup in bowls without hair restraints.

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 handles of utensils stored in food and bowls used as scoops in rice and dressings throughout facility.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed sink, dispensers, walls behind grill, floors under cook line, racks in walk in and reach in units, and gaskets in all units are in need of cleaning.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. Observed facility have white tuna on menu but invoices show that it is escolar. Verification required.

3-302.11 (A) Separate raw animal foods from RTE foods, and separate raw animal foods according to final cook temperature. Observed Rawe chicken stored over raw crab and raw beef in reach in and vegetables stored in same container as raw shrimp. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed plates, bar gun, and ice machine soiled with debris. CDI items moved to sink and machines cleaned.

3-501.15 Quicly cool foods by leaving foods open/vented to allow hot air to escape. Observed lo mein in walk in cooler cooling and tightly closed. CDI items uncovered.

3-501.13 Use approved thawing methods. Observed raw chicken thawing at room temperature on counter.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Observed facility without thin probe thermometers in facility. Verification required.

3-304.14(B) Hold in use wiping cloths in sanitizer between uses. Observed wet cloths underneath cutting boards and on prep surfaces when not in use.

4-601.11(C)/4-602.13 Keep the equipment clean to avaoid build up of dust, food residue, or debris. Observed microwave soiled with food debris. Repeat.

2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager and have supervisory control in the kitchen. Observed someone with ANSI accredited certification, but did not have knowledge or control over the kitchen.

2-301.14 When to Wash - P. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees put on gloves without hand washing. CDI hands washed.2-301.15 Where to Wash - PF. 2-301.15 Only wash hands in hand washing sink.-PF. Observed employees wash hands in prep sink and warewashing sink. CDI employees washed hands at handsinks.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice and strainer stored in two different hand sinks. CDI items moved to allow hand washing. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility with rehydrated garlic sitting on cart at 53F. CDI item moved to cooler. Facility shall keep garlic refrigerated until need for use for hibachi. Treat rehydrated garlic like it is PHF.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 facility with containers of milk not dated. CDI items dated.

3-501.19 Time as a Public Health Control - P,PF. 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 have rice from last night in rice cooker at 95F. CDI item discarded.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed facility with unlabeled bottle of sanitizer. CDI item labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of ginger stored on floor.3-305.14 Food Preparation - C. During preparation, unpackaged food shall be protected from contamination. Observed cutting board with avocados in splash zone of hand sink at sushi area. Suggested facility get a partition for hand sink.

4-202.11 Food-Contact Surfaces-Cleanability - PF. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed facility with plastic bins, used to hold flour, with broken pieces . Verification required.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility prep unit doors and inside, microwave, racks and cooler vents soiled with debris.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sponge stored in bar hand sink. CDI item moved.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. 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 tuna stored inside container with cooked crab, and cooked chicken sliced on a cutting board that was used for raw chicken. CDI item discarde, and items separated.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of cleaner labeled as sanitizer. CDI item relabeled. Repeat.

3-307.11 Miscellaneous Sources of Contamination - C. Protect food from contamination sources not specifically noted by code. Observed container of food stored another food container, and washed vegetables stored in original box. CDi items discarded.\ Repeat.

3-304.12 In-Use Utensils, Between-Use Storage - C. 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 handles in ice and sugar storage.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. 5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin near bar area.

2-301.14 When to Wash - P. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees changing gloves without handwashing. CDI hands washed.

3-301.11 Preventing Contamination from Hands - P,PF. 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 employees handling oranges for service with bare hands. CDI hands washed and gloves put on. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw tuna stored over vegetables in sushi area, raw tuna and salmon stored over RTE food in reach in at sushi area, raw egg shells stored over container of shrimp sauce in cooler, raw beef and butter stored on same rack in prep unit. Raw chicken and raw beef prepared on same cutting board. Not all beef cooked to 165F. CDI items relocated and beef cooked to 165F. Instructed facility to use different cutting boards for chicken and beef.3-304.15 (A) Gloves, Use Limitation - P. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of cooler and continuing food prep with same gloves, and employee stop food prep for another activity and continue food prep without handwashing. CDI hands washed gloves changed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. 4-501.114 Maintain sanitizer at correct concentrations. -P (Chlorine sanitizer shall be 50-200ppm). Observed two sanitizer buckets below 50ppm. CDI buckets refilled to proper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled plates behind sushi area, soiled serving bowls

3-501.14 Cooling - P. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed rice in cooler at 52F that was cooked the night before. CDI item discarded. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed rice at 68F, and broccoli at 51F on prep table. CDI items heated to 165F. Suggested facility use time for rice and broccoli. Left TPHC handout.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . Observed bottle of cleaner labeled as sanitizer. CDI bottle relabeled.

3-501.15 Cooling Methods - PF. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility tightly covering and stacking salads in reach in unit, and rice cooled in large plastic containers. CDI rice discarded, and lettuce unwrapped for proper cooling.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickled ginger stored on floor in facility.3-307.11 Miscellaneous Sources of Contamination - C. Protect food from contamination sources not specifically noted by code. Observed containers of food stored inside foods in prep unit.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths under cutting board and sanitizer buckets stored on the floor throughout kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - C. 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 facility storing scoops with no handles in food. Repeat.

. 2-102.12 Certified Food Protection Manager - C. PIC with ANSI accredited certification shall be present during all hours of operation. Observed no one on staff with food protection certification. Repeat.

3-301.11 Preventing Contamination from Hands - P,PF. No bare hand contact with ready to eat food. Observed employee place pineapples in cooler with bare hands. CDI item discarded and hands washed. Repeat

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handsinks shall be used for handwashing only. Observed employee dumping pitcher contents in sink and observed ice and spoon stored in handsink. CDI items moved employee instructed by PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed raw fish thawing above sauces used for sushi area; chicken, beef, and shrimp stored over RTE foods; beef and shrimp stored over RTE foods; beef stored above shrimp. CDI items relocated.3-304.15 (A) Gloves, Use Limitation - P. Observed employee use gloves for cleaning and back to food prep. CDI hands washed and gloves changed.

3-501.14 Cooling - P. Foods shall be cooled from 135F-70F in 2 hours and 69F to 45F and below in 4 hours. Observed rice from last night at 51F. CDI item discarded. Repeat.

3-501.15 Cooling Methods - PF. Foods shall be cooled UNCOVERED in shallow metal containers, and separated into smaller portions. Observed rice being cooled in big plastic bins. Lettuce in reach in cooler tightly wrapped and covered. CDI rice discarded, lettuce uncovered and clam shells open for ventilation.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in a chemical sanitizer when they are not in use, and sanitizer buckets shall be stored off the floor. Observed wet cloth on counter, and several buckets stored on floor in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - C. In use utensils shall be stored up and above food. Observed scoop handles stored in food.

2-101.11 Assignment. No person in charge was present during the first 45 minutes of inspection. A person in charge must be present at all times. PICs arrived 45 min into the inspection. CDI.

2-301.14 When to Wash. Food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles. Observed food employees were not washing their hands at all before handling food or putting on gloves likely because no paper towels were present at any hand sinks. CDI- instruction to manager and staff.

3-301.11 Preventing Contamination from Hands. Bare hand contact with ready to eat food is not permitted. Observed an employee was making salads and handling lettuce and other ingredients with bare hands. CDI- salads were thrown away and instruction given.

6-301.12 Hand Drying Provision. Hand sinks must have paper towels at all times. Observed no hand sinks had paper towels in the facility. CDI- a box of paper towels had come in today and paper towels were placed at all hand sinks.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Facility must keep raw meats seperated from ready to eat food and store in a manner where they will not contaminate other food. Observed raw chicken stored above shrimp sauce. CDI - moved.

3-501.14 Cooling. Cooked TCS (time/temperature control for safety) food shall be cooled to 70F within 2 hours and to 45F within a total of 6 hours. Observed two bins of rice that had been made the day before were 51F. CDI - voluntary discard.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. No date marking was in place for items such as sushi fish, cut leafy greens, ect. RVR

3-501.19 Time as a Public Health Control. Facility needs a procedure for Time as a Public Health Control for the sushi rice and to clarify the time keeping. RVR - template given.

3-603.11 ConsumptiI .on of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Facility must add a disclosure such as "This items is raw" or "This items may be served raw or undercooked" to their consumer advisory. Also, cooked items such as Ebi (shrimp), Saba (Mackerel), and Tamago (Egg Cake) need to be taken off advisory as they are always fully cooked. Return visit required.

7-102.11 Common Name-Working Containers. Facility must label all working containers of chemicals with the common name of the chemicals. Observed 6-8 sanitizer bottles unlabled. CDI- labeled. 7-204.11 Sanitizers, Criteria-Chemicals. Maintain sanitizers at approved levels. Observed a sanitizer bucket at the sushi bar was >200 ppm chlorine. CDI - diluted to the correct concentration.

3-501.15 Cooling Methods. Cool foods using proper methods such as shallow uncovered pans or ice baths. Observed rice that had been cooled in deep covered containers and was still warm. CDI- discarded.

4-302.12 Food Temperature Measuring Devices

3-302.12 Food Storage Containers Identified with Common Name of Food. Label dry goods such as sugar, flour ect.

The person in charge must have certification during all hours of operation. The manager present did not have his documentation. CDI by instruction. 2 point deduction begins 2014.

2-103.11 (M) Person in Charge-Duties. Facility must have an employee health policy, inform their employees of this policy, and enforce this policy. This policy must be in compliance with the NC rules. Facility was left a copy of the Health Departments handout on employee health policy. CDI by instruction.

Employees shall not eat in the kitchen. Observed employees were eating their lunch on prep surfaces in the kitchen. CDI.

Place "employees must wash hand signs at all hand sinks." Observed bar and sushi bar need hand wash signs. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Store raw meats according to final cook temperature and below ready to eat products Observed raw meats stored over sauces and vegetables in the walk-in and line cooler. CDI.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingReady to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed foods such as sushi fish, cut leafy greens, etc were not date marked. If they are kept more than 1 day in refrigeration, they must be date marked. CDI by instruction. Handout left.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Facility needs a disclosure statement sushi as "contains raw or undercooked ingredients" in addition to the reminder statement that is foot noted on the menu. CDI by instruction. Have in place by the next inspection.

7-102.11 Common Name-Working Containers. Facility must label all working containers of chemicals, including sanitizers. Observed several chemical spray bottles without labels. CDI.

3-502.11 Variance Requirement. Facility must submit for and comply with variance requirements, including a HACCP plan, for the acidification of rice to render it non TCS. The other choice is the facility must use Time as a Public Health Control which allows the facility to keep rice out of tempearture control for up to four hours. Specific requirements for a Time as a Public Health Control plan were left for the facility. CDI by instruction. Facility must have applied or be using Time in accordance with the rules by the next inspection.

Facility must comply with variance requirements or use Time as a Public Health control for sushi rice. See #27. CDI by insturciton.

3-302.12 Food Storage Containers Identified with Common Name of Food. Observed unlabeled dry goods containers. CDI. These must be labled with the common name.

3-304.14 Wiping Cloths, Use Limitation. Facility shall store wet wiping cloths in sanitizer between uses. Observed wet wiping cloths on cutting boards and counters. CDI.