MAI JAPANESE RESTAURANT

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Salmon stored above plastic buckets of RTE suaces in WIC. *Observed - Raw Salmon above RTE Shredded Crab meat in Sushi Lowboy. *CDI - PIC had employee correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*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- *Observed - 3 Plastic Bus Tubs of White Rice above 41F with different prep dates (09/25-09/28). *CDI - PIC voluntarily discarded items. 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 - Large Plastic Container of Cooked Carrots cooling in WIC with little change in temperature after 40 minutes. *CDI - PIC had employee distribute cooked carrots to metal container on higher shelf in WIC to improve cooling rate. 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 stored directly on the kitchen prep table.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee phone stored directly on prep table in kitchen area. *CDI - Employee removed item upon REHS arrival.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Pot stored in handsink. *CDI - Employee removed pot from handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Suran wrapped Raw Salmon and Red Tuna in plastic containers stored above salad dressings in WIC. *CDI - PIC had employee correct storage order. 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 Large lidded plastic bus tubs of White Rice above 41F from recent dates in WIC, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - 3 Large lidded plastic bus tubs of White Rice above 41F from recent dates in WIC, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Frozen Roe thawing at ambient temperature. *CDI - PIC had employee thaw item under constant running cold water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Raw Red Tuna, Imitation Crab Meat, and Cream Cheese above 41F in Sushi Station Lowboy unit. EHS observed unit with an ambient temperature of 45F. PIC stated unit was recently serviced after freezing over. PIC called maintenance company to service/repair unit. *CDI - PIC transferred all items prepped today into WIC. PIC voluntarily discarded imitation crab and Cream Cheese. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Raw Shredded Red Tuna thawed under refrigeration still inside its reduced oxygen packaged(ROP) environment. *CDI - PIC removed item from ROP environment.

4-501.11 Maintain equipment in good repair. *Observed - Sushi Station Lowboy unit with an ambient temperature of 45F. PIC stated unit was recently serviced after freezing over. PIC called maintenance company to come and service/repair unit.

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 - PIC check temperature of RTE Salad with finger. *CDI - PIC voluntarily discarded item. (Same item discarded for missing cooling parameters. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Salad prepped yesterday in large plastic lidded bucket above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 .

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 prepped yesterday in large plastic lidded bucket above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Commercially packaged fish thawing in ambient temperature. *CDI - PIC placed item into refrigeration to thaw properly.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - Brown Rice HH in crockpot for HOUSEHOLD USE ONLY.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk in cooler cold holding at 53F. Internal ambient air temperature of walk in cooler was 53F. PIC stated that technician serviced the walk in cooler prior to inspection. PIC called technician during inspection and technician stated that walk in cooler is in process of cooling. After approximately 2 hours temperatures inside walk in cooler did not decrease. TCS foods were voluntarily discarded from walk in cooler. Only whole and raw cut non-TCS vegetables remained. Technician returned to establishment to service cooler. 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 .

3-304.12 (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 ice scoops stored on top of ice machine in contact with portion of unsanitized machine surface. PIC has been advised to store ice scoops in ice, with handles avoiding ice contact, or in container that can be washed, rinsed, and sanitized. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed heavy rust on shelving above shelving above dish machine. Observed bottom portions of prep tables with heavy rust. Recommend resurface or replace. Observed walk in cooler with an ambient air temperature of 53F during inspection. All TS foods were voluntarily. A verification will be conducted by 6/30/2025 to determine if establishment is in compliance. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cut lettuce used as a garnish stored underneath raw shrimp in lowboy unit by grill. CDI-PIC corrected storage order. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored above washed onions and zucchini. PIC corrected storage. For more information on food storage order please visit: 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 raw salmon slowly cooling in sushi lowboy unit wrapped in plastic and cut 3 hours prior to inspection and cut raw steak slowly cooling in lowboy unit of prep top by grill in in a deep, metal container with a plastic lid that was cut 2 hours prior to inspection. CDI-PIC moved cut salmon to freezer and cut steak WIC to rapidly cool. REPEAT. EHS spoke with PIC about placing cut and prepped meats uncovered in WIC to cool prior to holding food in prep units. 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 cloth used for sushi prep unit cutting board stored on cutting board and not in sanitizer. PIC removed cloth.

6-301.14 Post a handwash sign at each handsink. Observed handwash sink by dishmachine without handwash signs. EHS provided signs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon in wrapped and in a new container stored above RTE Japanese egg rolls in RIF. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P. Observed raw shelled eggs overfilled in the prep unit (53F) and eggs in a bowl stored next to prep unit. PIC stated eggs in the bowl were about to be used for prep, but had temperature of 63F. CDI-PIC moved eggs to WIC to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one bottle of bleach without a label. CDI-PIC added label to bottle.

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 cream cheese and raw spicy tuna mix with no cooling rate change and dropping 1F/30 mins in sushi lowboy unit. Block of cream cheese was wrapped in plastic wrap and spicy tuna mix container was covered in plastic wrap. CDI-PIC moved items to WIC to rapidly cool. EHS spoke with PIC about using WIC to cool cold held ingredients used for prep once brought out to room temperature. Repeat, but points not escalated due to improvement of cooked broccoli and rice items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of vegetable oil and boxes of carrots stored on the floor near the back door. PIC stated they were from a delivery this morning, food handler moved items to 6 inches off the floor.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed small bottles of sauces and small plates used for sharing ordered customer items on front counter by sushi bar without protective barrier.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed opened bottle of DayQuil stored on shelf beside clean equipment on storage rack next to WIC. PIC removed bottle of DayQuil.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired servesafe. For more information on becoming a certified food protection manager 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 sushi lowboy with ambient air temperature of 53F with multiple TCS items above 41F (See temp chart). PIC moved all seafood items into seafood freezer and cream cheese and sauces into WIC. EHS spoke with PIC about creating preventative maintenance program for the facility to catch when equipment goes out of temperature. Repeat. VR within 3 days to check cold holding status of equipment. 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 broccoli slowly cooling in large, plastic container with a lid in WIC (see temp chart). CDI-PIC separated broccoli into new containers and left uncovered to rapidly cool. Repeat, but points not escalated due to one item cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed prepped, raw broccoli in plastic bins on the floor of the back of the kitchen. PIC moved containers off the floor.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth used to wipe prep unit board resting on board in between uses.

6-301.14 Post a handwash sign at each handsink. Observed handwash sink by dishmachine without handwash signs. EHS provided signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp sauce stored with to go silverware and cut lettuce in prep top above 41F. CDI-PIC voluntarily discarded foods. 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P. Observed raw shelled eggs above 45F at ambient air. CDI-PIC voluntarily discarded eggs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 disclosure on hibachi menu that was not asterisked. CDI-PIC marked asterisks on hibachi menus with marker.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of sanitizer stored above single-service containers. CDI-PIC moved bottle beneath containers.

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 and raw salmon cooling in prep top and prep units. PIC stated that both the steak and salmon were prepared at room temperature and placed into prep unit at 1 pm. CDI-PIC placed raw steak and salmon uncovered into WIC to cool. 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 .

3-501.13 (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 without any openings to ROP. PIC opened tuna's ROP.

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 minor rust on top shelfs grates in WIC, moderate food buildup on the sides of the fryer contacting the cooking equipment next to it, and grease buildup in the vents of the hood.

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 moderate grease buildup underneath fryer and the cookline and where the wall and floor meets behind the cookline.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Containers of cooked carrots in walk in with no protective covering. PIC covered carrots

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salads prepared at 10:30 a.m. PIC moved to walk in to reach 41F.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Rice lacked correct date. PIC added correct date.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans, stored as clean, with food residue on the food contact surfaces. CDI - Pans were moved to dish machine to be cleaned properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed ambient temperature of the WIC at 47F. Observed 2 large containers of white rice, salad, ranch, & broccoli held above 41F inside the WIC. CDI - All TCS items were voluntarily discarded. Maintenance was on site working to correct the WIC issue during the inspection. WIC will not be in use for 6/1/23 and not cooking and cooling will be allowed until WIC repair. EHS will return for VR 6/2/23 to give establishment approval to use WIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed broccoli, made at 10:30 AM, cooling in bucket with tight fitting lid. Broccoli was moved to RIF to cool properly. Broccoli did not decrease in temperature in 30 minutes. Broccoli was removed from bucket to smaller pan portions inside RIF.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no hair restraints. REPEAT. CDI - All food employees put on hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in used with stickers still present. CDI - Avocados were removed to be cleaned properly.

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 clever utensils stored in crevices of prep unit. CDI - Utensils were removed.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC touch steamed broccoli with bare hands to verify whether hot or not. CDI - PIC voluntarily discarded broccoli.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed blanched broccoli and cooked carrots from the day before stored in the WIC with no date marking. CDI - PIC added the proper date markings to the carrots and broccoli.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed broccoli cooling in the WIC with tight fitting lid. Broccoli did not decrease in temperature in 1 hour. Observed salmon in RIC did not decrease in temperature within a 30 min window. CDI - Broccoli Lid was removed and placed in freezer, salmon was moved to WIC for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food with no hair restraints. CDI - Food employees put on hair nets.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed dish machine at 0ppm chlorine. Chlorine container was empty. CDI: PIC changed chlorine container, primed sanitizer line and ran multiple cycles. Dish machine chlorine concentration is 50ppm.

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 carrots cooked yesterday in walk in cooler without a date. CDI: PIC dated item.

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 two packages of yellowtail thawing in walk in cooler still in ROP packaging. CDI: PIC cut the packaging.

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 container of soy sauce, spices, and vegetable oil not labeled.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays being stored with food contact surface facing upwards.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorine spray bottle unlabeled. CDI: bottle labeled. -1-

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with the sticker still attached. EHS discussed with PIC and rewashed avocados. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the 3 comp sink. Recommend to repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dead light bulb in the hood. Recommend to replace. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce over RTE drinks. CDI-PIC moved drinks to the bottom 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked carrots at 47F in the WIC, they were in a large plastic container covered with condensation on the lid. PIC said they were cooked yesterday, and used this morning at 11am. CDI-PIC voluntarily discarded due to possible temperature abuse

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet, soiled towels sitting on top of knives that were in use. CDI-PIC moved off the knives and cutting boards.

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 vomit kit/plan/poster. Employees have been notified of this. CDI- EHS sent over procedures again and EHS will check upon next visit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw tuna and roe over RTE sauces and cooked scallops. Observed raw salmon that is fresh, cut and the then frozen over RTE frozen foods. Observed raw shrimp over RTE onions. CDI-PIC moved raw to the bottom. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed avocados and mushrooms over RTE onions, and zucchini. CDI-PIC moved unwashed to the bottom shelf. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed the dishwasher not working. The CL line is leaking. They used this last night said PIC and they have dishes stacked around it, indicating it is used for washing. They have a 3-comp sink, bleach and bleach strips. They will be using this for now. VR REQUIRED 2/17/2022. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed buntane lighter over seaweed wrap in the reach in-dry goods. Observed butane canister next to dry crumbs for sushi rolls. Observed degreaser and CL boxes stored onthe 3-comp sink shelf, next to the flowing water of the thawing shrimp. CDI-PIC moved chemicals to a different area away from food products. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed CL at 100PPM in the spray bottle. CDI-EHS showed the proper waay to dilute and it was 50PPM by the end of inspection 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 CL bottle (straight CL) with no label. CDI-PIC labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp thawing in the sink, no flowing water. CDI-Food employee realized issue and turned on faucet to allow flowing water.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a bag of carrots and onions stored on the floor in the WIC. Observed onions stacked on top zucchini in the prep unit. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a salad bowl with a serving tray on top. Observed rice container with a pizza lid. This is not a safe alternative to a to due to previous contamination. CDI-PIC removed tray

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

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 single use spoons under a water line near the coffee machine. CDI-PIC moved spoons. REPEAT.

4-501.11 Maintain equipment in good repair. Observed dish machine not working, PIC explained it leaks underneath and now the CL line is leaking. Prep sink is loosely attached to the wall. Observed the cold side of the water not working well at the frotn HS-an employee fixed while EHS was on site. 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 dry goods shelf made out of wood and not painted.

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict. Observed the employee health poster with only 5 illnesses. CDI-EHS provided links to the new employee health poster. No points taken today since it's the first inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit kit. CDI-EHS provided links to the vomit plan/poster. No points taken today since it's the first inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container lid in the hand sink, large trash can blocking HS. CDI-PIC removed lid and moved trash can.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish over RTE butter in the WIC, raw chirozo over butter in the prep unit. CDI-PIC changed storage order and put raw on the bottom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight pink build-up 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean/cut mushrooms that were ready to use (said PIC) that were put back in the original container which was a dirty box. CDI-PIC moved mushrooms to a clean container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked broccoli at 57F on the counter, PIC said they keep it there for 2 hrs and discard it. CDI-EHS added broccoli to the TPHC form and they made a time sheet for it while EHS was on site. Observed brown rice in a small metal bowl inside of a rice cooker that was full of white rice. Brown rice was 123F. CDI-PIC voluntarily discarded and will keep brown rice in it's own cooker to help with temp

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a special menu that had raw pieces of sushi with no consumer advisory or asterisk indicating these items were raw. 6 items total. VR REQUIRED 11/11/2021

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of degreaser with no label. CDI-PIC labeled

3-305.11 Food Storage - Preventing Contamination from the Premises. Observed coffee grounds and sauces under a water line. CDI-PIC moved food to another cabinet.

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 and recontaminate them by turning faucet off with clean hands. CDI instructed and hands rewashed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing proper level of sanitizer . Repeat 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed large bins used to store rice only being washed and rinsed not sanitized. CDI advised on proper cleaning of food contact surfaces and bin was taken to be recleaned and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed dish machine in need of repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up at caulk line at spray sink. Repeat

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty utensils in rear hand wash . CDI removed and PIC advised staff that hand wash sinks were for hand washing only. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine using chlorine sanitizer not dispensing sanitizer at any measurable concentration . Unable to prime machine . Repeat violation. Facility to use machine to wash but must set up three compartment sink to sanitize until dish machine can be repaired. 10 day verification required.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed salmon stored directly on sushi case surface. CDI discarded.

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 build up of black mold on wall at dish machine area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using hand wash as food dump sink advised hand sinks are for hand washing only.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine out of sanitizer at time of inspection . CDI replaced sanitizer primed machine and proper sanitizer levels reached.

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 broccoli on tphc without being labeled with begin and end times. CDI labeled product.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils for dispensing rice stored in 76 degrees water. CDI advised on proper storage of utensils.

4-501.11 Maintain equipment in good repair. Observed walk in cooler in need of servicing ambient temperature of 52 degrees observed . Moved tcs foods to alternate refrigeration as it had not gone out of temperature yet. 10 day verification required.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of black mold at caulk line near dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. CDI removed drink .

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef over raw fish in walk in cooler. CDI reordered storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding at 109 degrees . CDI reheated to 165 degrees.

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.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed utensils according to pic not washed but once per day. CDI advised that utensils must be washed every 4 hours . PIC had employees remove utensils and take to wash. -0 points-

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 rice cooled from last night at 44 degrees . CDI discarded. Repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooled in large plastic bus tub and tightly covered . CDI advised on proper cooling method using sheet pan. Cooling window missed product discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets on lowboy cooler in need of replacement. 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 Observed carrots and broccoli cooled from yesterday at greater than 41 degrees. CDI discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots in hot holding at 126 . CDI held greater than 4 hours therefore discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp sauce , lettuce at greater than 41 degrees in walk in cooler . CDI 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 cooked carrots in walk in cooler without date label. CDI Discarded since it could not be determined when carrots were cooked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed rice being held for 5-6 hours . CDI discarded rice advised PIC that rice could only be held for 4 hours and then discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed carrots and shrimp sauce cooled in too great of volume and tightly covered. CDI cooling window missed products discarded. Repeat

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on low boy cooler in sushi area, prep unit in grill area,

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed container of rice above 41F (see temp chart). PIC stated that rice was made the night before and placed in the walk in cooler to cool. EHS determined that rice failed to cool properly. CDI PIC voluntarily discarded container of rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw shrimp, and raw beef cold holding above 41F (see temp chart). Ambient temp of grill reach in unit was 51F. CDI PIC voluntarily discarded TCS foods above 41F and stated unit will not be used until fixed. Verification in 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large covered plastic container of rice that failed to cool properly. PIC stated that the rice cooled with the lid on in the walk in cooler. CDI PIC voluntarily discarded container of rice and EHS discussed proper cooling methods.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed chlorine sanitizer bucket cloudy. Ensure to replace chlroine sanitizer buckets when soiled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils (rice scoop, spatula, etc.) stored in a container of water with temp of 68F. CDI PIC placed utensils at the mechanical dishwasher to be properly cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked. Ensure to allow proper air drying before stacking.

4-501.11 Maintain equipment in good repair. Observed grill reach in unit not maintaining cold holding temperatures properly for TCS foods. Ambient temp was 51F. PIC stated unit will be serviced and all TCS foods were vountarily discarded (see violation #20).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (gaskets, reach in units, handles of equipment, etc.) with food debris build up. Ensure to increase cleaning frequency.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees unable to identify 5 reportable symptoms and food borne illnesses. CDI EHS educated employees on reportable symptoms and illness and provided EHP flyers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handsink in back prep area and handsink by front grill with utensils stored and dumped food. Ensure handsinks are ONLY used for handwashing and maintain access at all times. CDI PIC removed items in handsink and items blocking handsink. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy sticker residue build up on plastic containers stacked touching food contact surface. CDI PIC removed items to be rewashed properly.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed diced chicken reheated below 165F (see temp chart). CDI chicken was placed back on grill and cooked to 179F.

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 begin time for sushi rice placed on TPHC not logged for today. CDI PIC added begin times for sushi rice during the inspection. Repeat violation.

3-307.11 Miscellaneous Sources of Contamination - C Observed employee food stored with food for public in walk in cooler. Ensure to designate an area for employee food. CDI PIC removed items.

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 2 cracked plastic container and melted spatula. Ensure to replace items when damaged and not smooth and easily cleanable. CDI PIC voluntarily discarded containers and spatula.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee cutting RTE cooked chicken with bare hands. CDI- Discarded, employee washed hands and donned gloves.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed multiple employees dump and fill handsinks with bottles. CDI- Informed employees that sinks are to be used for handwashing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Smoked salmon, butter, and salmon all holding above 45F (see chart). 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 Time for yesterday's discarding of sushi rice was not recorded (though rice was discarded yesterday). CDI-Time added.

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

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing a hair net.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No CFPM on site durint inspection. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Employee threw raw meat on grill with bare hands and proceeded to operate without washing hands. CDI- Directed employee to wash hands. Employees must wash hands after handling raw meat with bare hands.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water nozzle near dish sink was loose and would not produce hot water. CDI- PIC tightend nozzle to produce hot water.

4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher ran and sanitizer recorded at 0ppm. CDI- Machine primed and was then recorded at 50ppm. REPEAT. Use test stips to assure dishwasher is at correct level.

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

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet cloths stored on prep tables and not in sani. buckets. Store in sani. buckets.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drinks, clothes, possesions stored throughout kitchen. Designated in certain area.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No CFPM on site. REPEAT.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed one container of sanitizer sitting in sink, dumped ice in another, and an employee fill up a water bottle in another. Reiterated to PIC that handsinks must be used for handwashing only.

4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher ran and sanitizer recorded at 0ppm. CDI- Machine primed and was then recorded at 50ppm.

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 leftover from last night and not discarded at end of 4 hours. Discard rice at end of 4 hour period. REPEAT. CDI- Rice discarded.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Multiple employees cutting food with no hair net. Use hair restraints when prepping food.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No one present at facility had CFPM certificate.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some foods (broccoli, mushrooms, salads, crab meat) not covered and protected from physical contaminants. CDI- Foods were covered.

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 No begin time for sushi rice. CDI- Time recorded. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer in spray bottle and bucket were recorded as bleaching out test strip. CDI- Bucket and bottle emptied. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bleach spray bottle and table cleaner not labeled. CDI- Labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Salad and raw chicken were cooling in reach in units (see chart). CDI- Moved to WIC.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Multiple wet cloths were stored on prep tables/cutting boards.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Prep table cutting board (NOT sushi board) in need or repair/replacement.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf A bowl was observed in front handsink.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Employee was preparing sushi and wiped his gloves with soiled towel and proceeded to handle food without discarding gloves. CDI- Explanied to employee to discard gloves whenever they are soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Batter for drying fish (containing raw eggs ) held on counter above 45F (see chart). CDI- Voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No written sushi times observed for sushi rice. CDI- Times provided.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Back door propped open. Keep door closed.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed two containers of lukewarm water (84F) with in-use utensils inside. CDI- Items taken to dishwasher. REPEAT

4-501.11 Maintain equipment in good repair. Damaged gasket in front reach in cooler containing all sauces.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Some dirt build-up in ice machine. Clean ice machine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooked noodles were cooling with lid on. Do not cover cooling products with a lid. CDI- Lid removed to allow air flow in product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple oil/water/vinegar bottles unlabeled.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Handle stored in flour.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Exterior of all rice cookers in need of cleaning.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal drinks stored on prep tables. REPEAT.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee prepping celeray with bare hands. CDI- Employee instructed to wear gloves. Employee donned gloves.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cookeed rice and sushi fish with no date mark. REPEAT.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. Provide thin probe thermometer. VR.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal food and drinks stored throughout kitchen at various spots.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC who was a CFPM was not present during inspection. No one at facility was a CFPM.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed trashh barrel blocking access to handwash sink. CDI- Trash barrel removed. REPEAT.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked spaghetti and cooked eel fish with no date mark. CDI- Date mark was provided.

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 marking for yesterday and today for begin and end time of sushi rice. CDI- Time was added.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee was cooking chicken without a hair restraint.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed multiple employee drinks on prep area near grill and on top shelf of WIC.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observe employee rinse hands under water for less than 5 seconds without soap and dry hands with paper towels. CDI- Explained proper handwashing procedures to employee and employee re-washed hands properly.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touching ready to eat fish while prepping sushi. CDI- Fish discarded and employee put gloves on.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observe trash can blocking access to handwash sink. CDI- Trash can removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over raw beef in walk in cooler. CDI- Products rearranged. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Disclosure on consumer advisory is not complete. Disclosure states "Warning! Some products contain raw fish". PIC stated facility is offering steak undercooked as well though disclosure does not disclose that. VR required. REPEAT.

3-801.11(C)(1) Raw animal foods may not be served or offered for sale in a ready-to-eat form -P Observed salmon being offered raw on kid's menu. PIC acknowledged the mistake on the menu and stated facility does not undercook salmon for kids. Remove immediatley. VR.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed bleach sanitizer at 0ppm. PIC added bleach and was then read at proper concentration.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed pipe draining directly into drain with no air gap. Provide an air gap to prevent backflow. VR.

2-101.11 PIC shall be present during all hours of operation.-PF PIC with Serv Safe certification not present at establishment during time of inspection. REPEAT VIOLATION

5-202.12 A mixing valve or combination faucet is required to provide properly tempered water for handwashing. Pf-Observed only hot water at handwashing sink near dishwashing area. Water temperature was 122F. Cold water faucet was not working. An inadequate temperature of water may lead to poor handwashing practices by food employees. Repair faucet immediately. *VERIFICATION REQUIRED*

3-302.11(A) Separate the different types of raw animal foods. -P Observed sushi fish (in styrofoam box) stored beneath Beef in the walk-in cooler. To prevent cross contamination, ensure proper storage order is followed. CDI-PIC relocated fish to another shelf.

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 out on TPHC with no written procedure or clear marking of begin and end times. CDI-Rice discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu review revealed that code requirements have not been met for the disclosure and reminder to warn consumers of the inherent risk of consuming raw or undercooked food of animal origin. Items on the menu are not asterisked and the reminder is incorrectly stated. A copy of the menu retained by EHS for review with Health Department supervisor. *VERIFICATION REQUIRED*

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottle of sauces, oils and bulk bins of flour and spices unlabeled. CDI-PIC lableled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths laying around on countertops throughout facility. CDI-wiping cloths placed in sanitizer buckets.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils sitting in a cup on the counter. CDI-PIC placed utensils in water 135F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to hard to reach areas, underneath, behind, between equipment; equipment handles, shelving and interior suraces of refrigeration units.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC with serv safe was not present during the inspection.

General comment 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed heavily molded potato mixed in with fresh produce in the walk in cooler. CDI - potato was discarded.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a metal container of rice sitting directly on white rice in the warmer. Observed bowls of salad stored directly on top of other salads in the reach in cooler in the back. CDI - all items were moved off of the food.

3-501.13 Use approved thawing methods. - Observed fish thawing on the counter at room temp. Fish was 45F. CDI - only thaw under cold running water or in the walk in cooler. Fish was moved to the walk in.

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

General Comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in freezer by the dish machine. Replace gaskets.

General Comment 5-501.17 Provide a covered waste bin in female restrooms. - Facility purchased a new trash can 2 weeks ago but purchased one with an open lid. Explained to buy a small covered trash can for feminine products by next inspection.

5-204.11 Handwashing Sinks-Location and Placement - PF GENERAL COMMENT INSTALL BIGGER SPLASH GUARDS ON BOTH HANDSINKS IN KITCHEN, TO PREVENT SPLASH CONTAMINATION OF UTENSILS, PREP SURFACES AND PROTECT FROM DEBRIS COLLECTING IN HANDSINK. CDI BY INSTRUCTING PIC TO INSTALL SPLASH GUARDS PRIOR TO NEXT 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 LARGE CONTAINERS OF RICE COOKED THE PREVIOUS DAY, IN THE WALK-IN, WITHOUT DATE MARK LABELS. CDI BY HAVING PIC LABEL ALL CONTAINERS WITH PREVIOUS DAY'S DATE AND HAVE STAFF CONTINUE THE PROCESS ON ALL APPLICABLE READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS KEPT LONGER THAN 24HRS.

be 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. GENERAL COMMENT' RETURN ALL MISSING AIR THERMOMETERS TO REFRIGERATION UNITS. PIC STATES THAT THERMOMETERS WERE REMOVED FOR ROUTINE CLEANING.

. 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 UNLABELED SPICE. LABEL ALL FOOD CONTAINERS ACCORDING TO CONTENTS.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. GENERAL COMMENT OBSERVED CUTTING BOARD RESTING ON CLOTH TO PREVENT SLIDING. ONLY USE NON ABSORBENT MATERIALS TO ACCOMPLISH THIS TASK, LIKE RUBBER SHELF/CABINET LINERS

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED DUST ACCUMULATING IN WALK-IN COOLER, ON THE VENT GUARD. CLEAN OBSERVED SEVERAL REFRIGERATION GASKETS WITH DEBRIS AND FOOD RESIDUE PRESENT. CLEAN OBSERVED FOOD RESIDUE ON TOP ON MAGNETIC KNIFE RACK. CLEAN OBSERVED STICKER/LABEL RESIDUE ON EXTERIORS OF MULTIPLE FOOD CONTAINERS STORED AS CLEAN. CLEAN ALL ITEMS

5-501.17 Provide a covered waste bin in female restrooms. GENERAL COMMENT MISSING COVER FOR RECEPTACLE IN WOMEN'S RESTROOM.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw meat in order of final cooked temperature. OBSERVED RAW CHICKEN ABOVE RAW BEEF IN WALK-IN COOLER. CDI BY STAFF RELOCATING RAW CHICKEN TO CORRECT LOCATION.

5-103.11 Capacity-Quantity and AvailabilityHot water faucet handle at handsink in front server area is not properly functioning and hot water is not made available at sink.VR verification required to ensure sink has hot water available.

6-501.12 Cleaning, Frequency and RestrictionsMaintain all floors, walls and ceilings clean.OBSERVED FLOORS ON COOK LINE IN FRONT TO BE SOILED IN HARD-TO-REACH AREAS, UNDER AND BEHINDEQUIPMENT. CLEAN

3-501.19 Time as a Public Health ControlGENERAL COMMENTProvided PIC with TPHC documents to keep Sushi Rice on time as a public health control, rather than apply for variance.

7-102.11 Common Name-Working ContainersLabel all chemical bottles according to contents.Observed a bottle labeled "All Purpose" containing water. CDI by informing staff to label bottle correctly.

3-501.15 Cooling MethodsDo not tightly cover PHFs until they have been properly cooled to 45F. OBSERVED BOWL OF CUT LETTUCE, TIGHTLY COVERED IN THE WALK-IN, AT 49F-54F. CDI ADJUSTING COVER OPEN TO BETTER ALLOW AIR TO CIRCULATE AND COOL PRODUCT.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry utensils and equipment completely before tight stacking.OBSERVED SEVERAL CONTAINERS STACKED TIGHT WHILE STILL WET.

6-501.12 Cleaning, Frequency and RestrictionsMaintain all floors, walls and ceilings clean.OBSERVED FLOORS ON COOK LINE IN FRONT TO BE SOILED IN HARD-TO-REACH AREAS, UNDER AND BEHIND EQUIPMENT. CLEAN

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionKeep ventilation guards clean.OBSERVED DUST ACCUMULATING ON OVERHEAD VENTILATION GUARDS IN RESTROOMS. CLEAN