NAKATO JAPANESE STEAKHOUSE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open carton of raw shell eggs above washed produce in WIC. CDI- Eggs moved to bottom rack with other cartons. EHS advises permanently changing the order of raw and produce racks on front, left side of WIC, so eggs at front can be stored as desired and remain in compliance. (-1.5) 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados with stickers remaining stored inside the same container as washed cucumbers and citrus fruits in sushi lowboy. EHS advised sushi Chef to re-wash container of produce and not mix storage of washed and unwashed produce, as washed produce is RTE.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine at side corridor with black residue inside, which comes off when alcohol wipes are applied. Increase cleaning frequency and efficacy. (-0)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC written procedures for RTE foods (noodles, shrimp sauce, butter) of TPHC during lunch and dinner services. EHS credits correct TPHC process with PIC and Head Chefs. CDI- Form provided here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 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 shrimp sauce, cooked pasta, and butter on prep table held at room temperature for 4 hours, according to staff, without time labels. CDI- Items labeled for time, starting at 2pm. EHS verified proper cold holding inside the equipment where RTE items were previously stored until use on time. (-1.5)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed unhandled bowl submerged in large container of shrimp sauce as dispensing utensil. EHS advises use of a ladle or other handled utensil so hands do not touch the product, and utensil does not become entirely submerged in the product. (-0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacks of wet dishes stored as clean near chemical dish machine. CDI- Dishes spread out for drying. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stored as clean on rack and one in use at prep table with deep scoring, no longer cleanable. Replace. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw mackerel and octopus inside sushi display case at 45F with ambient temp also 45F. Chef explains that display case was turned on about 30 minutes prior to the temps taken, but TCS began being loaded inside right away. Also observed marinated eel in lowboy cooler where items were removed for placement into display case at 46F. Ambient temp of lowboy observed at 40F. CDI- EHS discusses loading the display case only once the ambient temperature has reached the desired temp (38F or below likely necessary to maintain foods at 41F and above). Lowboy items returned to 41F within 30 minutes, and display case items were rapidly cooled in WIC.

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 rack for storage of clean dishes with corrosion; replace at earliest opportunity. (-0)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed stacked tightly covered bus tubs of cooked noodles above in WIC. PIC stated noodles were cooked around 1:00PM. CDI - PIC voluntarily discarded four bus tubs of cooked noodles that did not cool below 70F within the 2 hours time limit. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed stacked tightly covered bus tubs of cooked noodles in WIC from 1:00PM that did not cool within 2 hours from 135F-70F. CDI - PIC noodles were voluntarily discarded. EHS gave out educational cooling poster. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several white and dark blue multi-use plates wet stacked. CDI-PIC moved plates to dishwasher to be rewashed. 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 metal trays for raw meats stored clean inside bus tubs with food debris and pooling water located on storage shelf.. CDI -PIC take two bus tubs to dishwasher to be rewashed.

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 ceiling tiles throughout kitchen with food splash and debris. Increase frequency of cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce cooling at 56 degrees F at 1st cooling temperature. Lettuce remained at 56 degrees F after 2nd cooling temperature in deep covered container and cooling rate calculation indicated method not effective to reach cooling parameters. Lettuce transferred to shallow uncovered containers to rapidly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

Observed cut lettuce cooling at 56 degrees F at 1st cooling temperature. Lettuce remained at 56 degrees F after 2nd cooling temperature in deep covered container and cooling rate calculation indicated method not effective to reach cooling parameters. Lettuce transferred to shallow uncovered containers to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf 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 thawing in standing water at prep sink and running water at 81 degrees F. Observed vacuum packaged fish thawing in ofrigional packaging. CDI, fish relocated to thaw under refrigeration and fish removed from vacuum environment to thaw in walk in cooler.

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

4-501.11 Maintain equipment in good repair. Observed a split gasket on door of tall reach in refrigerator .

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed some grease deposits on side of cooking equipment on line and general cleaning needed in shelving.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed 1 of 2 handwashing sinks behind sushi bar without soap. CDI, soap provided during inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken stored over raw shrimp in low reach in drawer. CDI, foods rearranged for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of dry food ingredients such as flour and bottle of oil not labeled.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch door and walk in through back door before handling clean equipment. Observed food employee touch dust pan for cleaning then touch clean pot during food preparation without removing gloves and washing hands. CDI, employee washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee touch dust pan for cleaning then touch clean pot during food preparation without removing gloves and washing hands. CDI, employee washed hands.

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 container of bean sprouts with date of preparation of 10/20 and pan of lettuce not date marked at sushi area. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed box of single-service cups on ground.

Observed carbon dioxide tanks. In front of hw sink . CDI, tanks relocated to provide easy access to hw sink.

Observed fish held above 41 degrees F in sushi case. Operator stated case was turned on recently but food did not go down after several minutes of monitoring. TOHC form completed and facility will use if necessary. Vr to be completed by Monday to ensure long term compliance of cold holding and equipment calibration.

Observed container lid placed on garbage can during preparation. CDI, equipment relocated

Observed TPHC procedures not followed for sushi rice and time not identified per written procedures. CDI, time recorded per procedures.

Observed vacuum packaged fish thawing in sealed package. CDI, employee removed from vacuum environment

Observed a couple stained ceiling tiles and damaged baseboard below WIC

Observed no thermometers in sushi cases to measure ambient air temperature. CDI , thermometers provided.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary in-use bottles without labels throughout kitchen. The major of the bottles were located on the push carts. CDI-PIC was able to place labels on bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing Observed several stainless steel containers wet stacked. CDI-PIC educated dishwasher on how to properly stack wet dishes.

4-501.11 Maintain equipment in good repair. Observed grease and food build up inside/outside of toaster oven used to reheat food located at the sushi bar. Observed rusted shelving on lower rack of prep table where clean dishes are stored.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P. Observed employee wash and rinse 2-comp sink without sanitization step. EHS reminded PIC that sink must be sanitized after cleaning. CDI - employee sanitized sink. 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 .

3-501.18 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. PIC stated that cooked shrimp is sometimes frozen and, when thawed, the original cook/freeze date mark is removed and replaced with thaw date mark. CDI - EHS reminded PIC to maintain the original date mark in addition to the thaw date mark since this counts towards the 7 day limit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed sanitizer spray bottles above 400 ppm quat sanitizer. CDI - employee diluted sanitizer to appropriate level.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed raw salmon slacking at sushi bar with outside layer starting to soften. CDI - PIC placed salmon in cooler. 3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed tuna in sealed ROP at sushi bar and in WIC. CDI - PIC opened packages.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying cleaned knife with clean napkin. EHS reminded PIC to air dry utensils.

4-501.11 Maintain equipment in good repair. Observed torn gasket on RIC across from WIC. Observed heavy ice accumulation on WIF condenser.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre-rinse sprayer hanging level with flood rim at dish machine. CDI - employee hung up sprayer at adequate height above flood rim.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed pitcher of water in hand sink by back door. CDI - PIC removed pitcher of water.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored over carrots in lowboy. Observed loosely packed raw salmon stored over sealed packages of edamame in WIF. CDI - PIC rearranged food storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce in WIC cooling at a rate insufficient to reach 41 F within 4 hours. PIC stated that lettuce is prepped daily. CDI - lettuce placed on TPHC. Facility only operates for 4 hours during weekdays. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

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

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 lettuce cooling in large, deep container in WIC at a rate insufficient to reach 41 F within 4 hours. CDI - lettuce placed on TPHC since lettuce is prepped daily and facility only operates for 4 hours during weekdays. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons at sushi counter in water at 63 F. CDI - food employee removed water.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in WIC. Clean and repaint, or replace shelving.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in containers of sugar, panko, and tempura with handles buried in product. CDI - PIC removed scoops and took them to dish area to be W/R/S. - 0.5 -

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind dish machine heavily soiled. Increase cleaning frequency to minimize build up of dirt/debris. - 0.5 -

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights in hood system on right side of cook’s line were not shielded. CDI - Covers were available and were installed by the PIC. - 0.5 -

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed products such as a tray of raw steaks, container of crab sticks and crab salad registering > 41 F inside reach-in units. Refer to temperature chart. Products were prepped and put into cold holding prior to EHS arrival. CDI - EHS educated on ensuring foods are registered at 41 F or less prior to storing items in to cold holding units. Foods relocated to walk-in cooler/reach-in freezer units for rapid cooling towards < 41 F.

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 x2 large containers full of cooked noodles cooling tightly covered inside walk-in cooler. Foods had been cooling for an hour. CDI - Containers uncovered and separated into smaller portions to allow proper cooling towards < 41 F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x4 employees with out hair restraints while actively prepping food. CDI - All employees put on hair restraints.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed plastic spoon used for rice stored inside container carrying stagnant water. CDI - EHS educated and all utensils relocated to dish pit.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing line under hand washing sink right of walk-in cooler. Leak occurs when sink is in use. Repairs needed.

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 stainless steel corner guard detached at wall across from ice machine. Repairs needed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed x3 uncovered containers of white rice inside walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed x1 plastic container with sticker label present (labeled as bamboo leafs) stacked in direct contact of x1 metal container’s FCS at clean utensil shelving unit. CDI - Label removed and both utensils properly w/r/s. 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 spray bottle containing sanitizer at 0 ppm Cl at sushi station. CDI - PIC replaced product with spray bottle containing quaternary, recorded at a concentration of 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed crab cakes at 55 F inside sushi display case. Sushi attendant stated that the product was taken out of the walk-in cooler 30-40 minutes prior. CDI - Product placed inside reach-in freezer for rapid cooling to < 41 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on x2 open containers of half & half inside walk-in cooler. PIC confirmed 7/11/22 as first use date. CDI - Products date marked.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed ice build-up below condenser and along edges of walk-in freezer door and detached gasket at walk-in door. Also observed water pooling on floor underneath bar reach-in unit. Repairs needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled chemical bottles stored at dish machine area. PIC determined that the products were degreaser and Cl sanitizer. CDI - Bottles labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed box of butane canisters stored above box of soybean oil. EHS did not see any physical evidence of contamination. CDI - Butane canisters removed to designated area, away from food products.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed detached gasket at WIF door. Facility has put in a work order and repair date TBD.***No escalation in points due to significant improvement since previous inspection.

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

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 flooring inside walk-in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored with utensils under prep table station and car keys stored with utensils at server station storage unit. CDI - Jacket and keys removed to designated area.

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

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cooked noodles from previous day ranging between 43-45 F degrees. CDI - PIC voluntarily discarded product. *** Points not escalated due to improvement since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large container full of white rice cooling overnight inside walk-in cooler. CDI - PIC voluntarily discarded product. EHS discussed about proper cooling methods such as spreading out products on separate sheet pans.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles throughout facility.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of chop sticks stored on floor next to drying rack.

4-501.11 Maintain equipment in good repair. Observed ice build-up inside and on door of walk-in freezer (WIF). Also observed detached gasket at WIF door and split gasket at sushi station lowboy reach-in unit. Repairs needed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135 F to 41 F. -P. Observed shrimp and calamari from yesterday in cold drawer at 44 - 45 F degrees. CDI - PIC voluntarily discarded products.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed large batch of shrimp sauce in ice bath holding at 46 F. PIC stated that product was made prior to EHS arrival. CDI - PIC portioned into smaller containers and placed into new ice bath and WIC to quickly cool down.

REPEAT: 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked noodles and pork dumplings with out date mark. Chef back tracked date of first use to yesterday. CDI - Items date marked.

REPEAT: 3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still present, indicating fruit is not being fully washed.

5-501.17 Provide a covered waste bin in female restrooms. Observed 1x stall in female restroom with out a covered receptacle.

2-301.14 When to Wash - P Observed dish employee handle soiled dishes, then move to handle clean dishes without washing hands in between. Observed food employee handle personal cell phone, then move to food prep without washing hands. CDI - Employees washed hands. - 2 -

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed thawed tuna and escolar stored with day of prep dated (4/30), but no thaw date labeled. PIC disclosed items had been thawed overnight. CDI - Day of thawing added to item. Item now date marked with date of prep, and date of thaw. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still present, indicating fruit is not being fully washed. - 0 -

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice held on TPHC without times marked. CDI - PIC marked time sushi rice was pulled out of temperature control. - 1 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling tightly covered in deep container in reach in cooler. CDI - EHS discussed cooling methods with PIC. PIC split lettuce into shallow, uncovered containers and moved to WIC to rapidly cool. - REPEAT - 1 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles containg various types of oils and sauces without labels present. - 0 -

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tiles at floor drain near server station. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed one container of employee food stored above facility food items. CDI - PIC voluntarily discarded container. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. PIC states certificate has been misplaced. PIC states certification is up to date. PIC tried to log in to ServSafe website to retrieve PDF but website is down for maintenance.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed beer keg blocking access to hand wash sink by rear door. CDI, keg removed.

Repeat: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build up on white plate in ice machine. Plate needs cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salad cooling at a slow rate. PIC states salad was prepared at 3PM. CDI, salad was placed in walk in freezer to cool. Salad reached 41F by end of 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 Observed no date mark on several tubs of rice. PIC states 2 tubs were cooked the previous day and 2 were cooked today. CDI, rice was date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salad cooling in deep container and covered. CDI, EHS educated PIC on cooling methods, including reduced portions, using shallow sheet pans, and placing salad in ice baths.

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

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 3 large plastic containers of cooked noodles in cooling process in WIC, covered and stacked on top of each other. CDI - Items uncovered to allow cool air flow.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QUAT sanitizer, but no QUAT sanitizer test strips at facility. VR to be done by 7/4/20. No signature needed due to COVID-19 guidelines.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bowl in hand sink at sushi station. CDI- bowl was removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed two boxes of unwashed lemons stored above cooked noodles in walk-in cooler. CDI- Items were reversed. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw beef in walk-in cooler. CDI- Chicken was moved to a place where no cross-contamination could occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Yellowtail and tuna recorded between 42-45F (see chart). No points deducted because first violation of 2019. CDI- Discarded.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bleach disinfectant not labeled. CDI- Labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of large buckets.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored above RTE foods such a crab salad in the sushi reach in unit. CDI PIC removed raw tuna and stored in proper location. Repeat violation. Points were not escalated due to one item stored improperly and improvement seen overall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion dicer with food debris on food contact surface. CDI PIC moved dicer to dishawasher to be rewashed.

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 egg omlet, seaweed salad, and squid salad held past 7 days (dated 12/4-12/10). CDI PIC voluntarily discarded items held past 7 days.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sushi employee wash hands at dump sink area at sushi bar instead of handwashing sink.CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over ready to eat foods such as cream cheese and cooked eel in low prep refrigerator at sushi bar. CDI, foods relocated for proper storage. Repeat.

3-302.15 Washing Fruits and Vegetables - C - Observed food employee cut vegetable prior to washing vegetables at prep sink. discussion with employee on proper washing of fruits and vegetables.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed some clean knives stored on towels collecting debris. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed storage lids being wet stacked below prep table in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed leak on top of dish machine. Repair. Improvement made since previous inspection. 4-101.11 Characteristics-Materials for Construction and Repair - P - Observed 2 plastic bins damaged. CDI, operator voluntarily discarded containers.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp stored over sauce in low reach in prep refrigerator. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed crab meat and sushi fish held in display case above 45 degrees F. CDI, operator relocated foods to rapidly cool.

4-903.12 Prohibitions - C - clean linen shall not be stored in restroom. Observed clean clothes stored in women's restroom.

4-205.10 Food Equipment, Certification and Classification - C - Observed rice cooker not labeld as meeting ANSI / NSF standards. 4-101.11 - Observed large absorbant wooden rice bowl used to prep rice. 4-501.11 - Keep equipment in good repair. Observed 3 hood ventilation lights out and not functioning. Observed several rusty shelves inside tall reach in refrigerator.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed vegetable press stored as clean but still had soil residues. CDI, equipment relocated for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ensure food contact surfaces are cleaned at required frequency. Observed rice cooking equipment stored clean but soiled with food residues. CDI, equipment relocated for cleaning.

4-205.10 Food Equipment, Certification and Classification - C - Observed absorbent wooden sushi rice equipment stored in facility and used according to PIC. Observed Non NSF rice cooker to be used as replacement for broken rice cooking equipment. 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 non absorbent. - Observed 2 rice cookers with cracks on interior compartments. CDI, equipment voluntarily discarded by PIC. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - 2 lights not working under hood vent system.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed black soil residues developing on FRP board and juncture between handwashing sink and kitchen wall. Clean and resealing needed.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall be easily accessible at all times for employee use. Observed equipment stored on hand washing sink at sushi bar and hand washing sink blocked. CDI, items removed from handwashing sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed large container of onion soup cooling in walk in cooler at 52 degrees from prior day according to operator. CDI, operator voluntarily discarded soup.

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 bulk container of onion soup cooling in walk in cooler at 52 degrees F. Use proper methods to facilitate heat transfer. CDI, onion soup voluntarily discarded by PIC.

3-501.13 Thawing - C - Use proper methods to thaw food. Observed shrimp thawing under tap water at 74 degrees F. Running water shall be below 70 degrees F if using this method.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Dry food ingredients that are not easily recognizable shall be labeled by common name of food. Observed 2 food ingredients in containers at prep line not labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knives stored in soiled knife holsters. Observed ice scoop stored in holster that had some soil. Items relocated for cleaning.

4-205.10 Food Equipment, Certification and Classification - C - Observed large wooden rice mixing equipment not certified or classified to meet ANSI / NSF standards. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 hood lights out under ventilation hood system.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored over sauce in walk in cooler. Observed crab sticks stored with raw fish in walk in cooler. Observed raw fish removed from commercial packaging and stored over cream cheese at sushi bar. Observed raw fish with commercial packaging open and stored over ready to eat food in walk in freezer. CDI, operator relocated foods for proper storage. Repeat.

. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed large covered container of soup cooling in walk in cooler from prior night at 50 degrees F. CDI, operator voluntarily discarded large pot of soup.

7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed container of degreaser not labeled in cabinet. CDI, operator removed spray bottle to label.

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 soup cooling in large covered container from prior night. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitiizer in between uses. Observed soiled and wet cloths stored on counter surfaces throughout kitchen upon arrival. Observed wet cloths stored in refrigerator.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Clean equipment shall be stored in clean, dry areas. Observed clean knives stored in soiled area above dish machine.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed some cracked containers and lids in facility. CDI, operator removed items from use. 4-402.12 Fixed Equipment, Elevation or Sealing - C - Observed handwashing sink in kitchen in need of being sealed to wall.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed heavy soil and grease residue accumulating in fryer door units and on sides of grill and between equipment on cookline.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed handwashing sink near back door blocked with cardboard. CDI, operator removed the cardboard. 5-202.12 Handwashing Sinks, Installation - PF - Hot water shall be provided at 100 degrees F or above at handwashing sinks. Observed hot water at 89 degrees F at handwashing sinks in mens restroom. Verification required by 2/8/16

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish with commercial packaging open and stored over ready to eat foods in walk in freezer. Observed raw shell eggs stored over sauce in walk in cooler. CDI, operator relocated foods for proper storage.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some metal containers being wet stacked on top shelf of drying rack. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed some plastic containers lids stored in container collecting debris near dish machine. Observed clean cutting board stored on soiled area of wall and faucet of 3 compartment sink and in splash zone.

4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free of heavy scratches or scarring. Observed 1 cutting board with heavy scratches. Replace / resurface.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed wall panel loose near sink in employee restroom. Fix and seal to wall to facilitate cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn faucet off with their bare hands. CDI by instruction.

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 parasite from destruction letter from a supplier who did not match invoice supplier and operator stated that name has changed. CDI, operator was emailed correct parasite destruction letter during inspection.

RStore raw animal food so that cross contamination is prevented. Observed tray of raw meats stored over sauce in reach in refrigerator. CDI, operator relocated items for proper storage.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed time as a public health control being used for sushi rice and on holding area near walk in cooler. CDI by instruction, handouts provided to operator. Facility must have written procedures prepared in advance and held on site for using Time as a Public Health Control. Contact information left to operator for questions.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed no disclosure statement on sushi menu and no disclosure statement as well as a Negimaki dish not identified on menu. CDI by instruction. Provide proper consumer advisory by next inspection.

Use proper methods to cool foods. Observed rice cooling in a large batch in container in walk in cooler . CDI, operator pulled rice to place in shallow containers.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed food thermometer not accurate to + or - 2 degrees F. CDI, operator calibrated thermometer while on-site.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter surfaces in kitchen and on prep table at sushi area. Observed wet wiping cloths used to stabilize cutting board in kitchen.

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 spoons and utensils stored in water at sushi area and a mixer stored in kitchen. Repeat.

Multiuse food contact surfaces shall be free from scratches or cracks and be designed and constructed to be smooth and easily cleanable. Observed several strainers with dents and cracks. CDI ,operator voluntarily discarded strainers.

6-202.11 Light Bulbs, Protective Shielding - C - Light bulbs shall be shielded, shatterproof or shatter-resistant over clean equipment. Observed lights not shielded or shatter-proof over clean equipment in office.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. Observed two spray bottles with about 200ppm chlorine. CDI by diluting with water.

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. Observed large stacked and covered bus tubs of cooked noodles 63-65F. CDI by unstacking and uncovering containers to facilitate cooling.

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

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 spoons and knives stored in cups of room temperature water at sushi 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 chef's toolboxes with knives stored on towels and in cardboard and/or duct tape sheaths. Also observed bus tubs of various utensils stored on shelf under prep table in back kitchen collecting food debris.

4-502.11(A) Maintain utensils in good repair. Observed chef's utensils with duct tape on handles, condiment bottles and salt and pepper shakers. Remove duct tape so that all utensils are smooth and easily cleanable. Also observed several severely dented metal bowls; replace as needed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold on ice shield. CDI- cleaned

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use containers of oils, dressings, and seasonings at various locations in facility not labeled per the rule. Labeling is needed.

4-101.19 Nonfood-Contact Surfaces - C. Damaged shelving in back dry goods storage area, and interior of reach in cooler being used to store raw meats is damaged. Repair/ replace

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. HVAC vents and surrounding ceiling tiles over ice machine and over prep area need to be cleaned of dust build up.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Ceiling tiles over sushi bar are acoustic type. Ceiling tiles need to be easily cleanable. Replace tiles.