CHINA BUFFET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 trays of raw shrimp in the RIC adjacent the ice machines at temperatures of 45F. Kitchen manager stated that it was prepared this morning and placed into the RIC to be used during the day. - Observed a container of raw salmon stored in the sushi display case at a temperature of 49F. Container was observed overfilled and sushi counter employee stated having it out to make sushi rolls with prior to EHS arrival. CDI - PIC moved 3 trays of raw shrimp to WIF to rapidly cool. Salmon container at sushi display case was split into 2 containers with one being moved to the WIC to rapidly cool and the one in the sushi display case observed at 41F 40 mins later. - Observed an insert container of cooked shrimp stored on the cookline counter at a temperature of 71F. Cookline employees stated they were not using it and that it was no good but was no it thrown away yet. CDI - Cookline employees voluntarily discarded tray of cooked shrimp. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed 2 bins of cooked chicken on a rolling cart at the cookline to be used throughout the lunch rush that were being held on TPHC and were not labeled with their discard time. Kitchen manager stated removing the bins from the WIC at 10am to be held on the line. - Observed a container of shrimp tempura that was being held using TPHC at the sushi station and was not labeled with a discard time. Sushi counter employee stated that the items were fried fresh in the morning and brought over to him at the sushi counter at approximately. 10:30am. CDI - Items time stamped for discard. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed a container of shrimp tempura, that is held on time at the sushi counter, to be stored in the sushi lowboy refrigerator. Sushi employee stated that it was from the day before and they had held it out on the counter the night before on TPHC. CDI - Container of shrimp tempura voluntarily discarded. Education provided to the PIC and sushi employee that once an item is placed onto TPHC it must not be kept past the 4 hour mark and must be discarded.

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 the squirt bottles of various condiments at the sushi counter to not be labeled as to their contents. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the metal back door of the facility open and the screen door to be ajar at the time of the inspection. Screen door was observed with holes throughout the mesh, allowing for the potential entry of vermin into the facility. CDI - Metal door closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live roach on the floor of the beer and soda storage closet. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed one dead roach on the floor in front of the beer and soda storage closet. CDI - Dead roach cleaned up. Live roach killed and removed from facility.

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 multiple knives stored in uncleanable crevices between the cookline opentop refrigerators.

4-502.13 Single-use and single-service articles cannot be reused. - Observed shelving throughout the facility to be lined with soiled cardboard.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the racks in the WIC closest to the ice machines to be covered in rust.

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 the wire storage racks in the dry storage room to be covered in an accumulation of grime.

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 the floors and walls beneath/around the cookline to be covered in an accumulation of grease/grime. REPEAT.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed no detergent left in low temperature dish machine when washing equipment. CDI, detergent refilled at dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing greater than 200ppm. CDI, chlorine sanitizer diluted to required levels.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed seafood thawing in standing water at prep sink. CDI, corrected to use proper thawing methods and discussion with PIC regarding proper thawing methods. Repeat.

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 sesame seeds not labeled in container.

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 handles container used as scoop.

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 floor in men’s restroom in need of cleaning.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employee touch face but not wash hands before proceeding to handle clean pan.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at 52 to 53 degrees F at several handwashing sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shrimp, imitation crab and other foods held in flip top prep unit above 41 degrees F . Observed chicken over stacked n prep unit on line above 41 degrees F and sauce cooked with scallion and ginger held out of temperature control near wok station. See temperature observation chart. Vr required to ensure calibration of prep refrigerator. Maintenance contacted and scheduled to arrive this afternoon. Risk Control Plan to be requested as cold holding out of compliance on several inspections. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed grill cleaner stored over clean pans. CDI, grill cleaner relocated for proper storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - observed TCS foods thawing under standing water at prep sink. CDI, foods relocated to thaw under refrigeration. If thawing under running water, ensure running water is at 70 * F or below .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sugar stored on ground in kitchen. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers and bus tubs wet stacked.

4-501.11 Maintain equipment in good repair. Observed leak at water heater. PIC advised they have contacted company for like-for-like replacement of water heater and to be out hopefully by tomorrow. Facility currently has water. Shall facility not have water ensure voluntarily closure

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 3 compartment sink at 52 degrees F and at several handwashing sinks. Observed leak at water heater. PIC stated it they are hoping to get someone to fix tomorrow. If facility does not have water ensure facility voluntarily closes. Vr to ensure hot water provided to meet peak hot water demands.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged baseboard tile leading from sushi area to kitchen.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood system accumulating grease and in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed water turned off on valve below handwashing sink and sink not accessible for use. CDI, water turned on at handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed flip top prep refrigerator not maintaining TCS foods at 41 degrees F in prep line. PIC contacted refrigeration company for calibration. Vr required to ensure unit maintaining TCS foods at required temperature. Foods such as shrimp, scallop and chicken in unit over 4 hours voluntarily discarded. See temperature observation chart. Risk Control Plan to be requested if cold holding out of compliance next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (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 - Observed cut melon held on TPHC but not marked per written procedures with time. CDI, corrected on-site.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed container of sanitizer not labeled. Cdi

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.13 Properly locate mechanical insect control devices. Observed several flies in facility and fly strip hanging over food prep area in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open container of sauce stored on ground near walk in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths stored in sanitizer container but sanitizer container testing below 50ppm chlorine. CDI, sanitizer refilled to required concentration .

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 food debris and soil accumulating on floor in dining space near restrooms.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored in container of food in prep refrigerator .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with hands after washing and before handling clean single-service articles. CDI, employee rehashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee wash hands at 3 compartment sink and cell phone stored at handwashing sink in kitchen. CDI, cell phone removed and employee rehashed at handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw fish stored over RTE vegetables in tall reach in refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -p - Observed produce walk in cooler with ambient air temperature of 49 degrees F. Observed eggs, cut cabbage and cream cheese cold held between 48-49 degrees F. CDI, cream cheese and cabbage voluntarily discarded. Eggs delivered today per PIC and transferred to other walk in cooler to rapidly cool. Vr needed to ensure calibration of produce walk in cooler. , Observed chicken and Napa cabbage over stacked in prep refrigerator above 41 degrees F. See temperature observation chart. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed chicken thawing on rack at ambient room temperature. CDI, chicken relocated to thaw under refrigeration.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed ginger and wasabi uncovered and unprotected on counter not protected by adequate sneeze guard. CDI, foods relocated to under sneeze guard.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed debris and soil accumulating in plat holster near buffet. maintain clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some baseboard damage an damage to flooring near warewashing area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and did not use paper towel as barrier when turning off the faucet to prevent contaminating hands. CDI - Employee was educated and employee washed hands properly.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground pork stored directly on top of wonton wraps. CDI - storage order was rearranged. Points deescalated, significant improvement in storage order observed.

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 teriyaki chicken stored inside the prep top at 45F. CDI - PIC stated that the chicken was prepared this morning during prep and was moved to the WIF for rapid cooling. Observed imitation crab meat on countertop at 45F. CDI - Sushi employee accidentally left the crab meat out while preparing the previous order. Crab meat was placed inside the RIC for rapid cooling.

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: 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 . Observed corn (x2) prepped the previous with no date marking. CDI - Date Marking was added. Observed previously prepped then frozen items without date mark. EHS reminded PIC that the time the food is not frozen counts towards the 7 day limit. CDI - PIC added date mark to items. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles with no label. CDI - Chemical Spray bottles were labeled.

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 container of sugar with no label. CDI - Container was labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice and flour stored on the floor inside the kitchen. CDI - Containers were removed from the floor.

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 scoop handle in direct contact with chicken in prep unit. CDI - handle was removed. 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 container used to scoop bread crumbs completely submerged. CDI - Scoop was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the prep table near the cook line. CDI - Pans were separated.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed employee rinse wiping cloth in hand sink. CDI - EHS reminded PIC to only use a hand sink for hand washing. PIC moved wiping cloth to sanitizer.

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 over cooked egg and raw tuna stored over imitation crab in reach in at sushi counter. REPEAT. CDI - employee rearranged food storage. VR. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tub of cut lettuce in WIC with no date mark. Observed previously prepped then frozen items without date mark. EHS reminded PIC that the time the food is not frozen counts towards the 7 day limit. CDI - PIC added date mark to 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 written procedures for items held on TPHC. CDI - PIC completed TPHC template during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 buffet items held on TPHC without time stamp. Observed sushi held on TPHC with 5 hour time stamp. CDI - employee added time stamp to buffet items and corrected sushi time stamp.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed bucket of chlorine sanitizer at 200 ppm. CDI - PIC mixed new sanitizer at appropriate concentration.

3-501.13 (A), (B), (C) Use approved thawing methods. -Pf. Observed shrimp thawing in sitting water. Cold water at sink temped at 83 F. EHS reminded PIC that thawing must be done under refrigeration. CDI - PIC moved shrimp to WIC. 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 fish slacking on speed rack with thawed portions. CDI - PIC moved fish to WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on sushi prep counter and in hand sink. CDI - PIC moved cloths to sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in units by cook line and ice machine.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom.

6-303.11 Provide required lighting intensity. WIF measured at 2 foot candles. Provide greater light intensity of at least 20 foot candles.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw eggs stored above fruits inside the WIC. CDI - PIC rearranged storages order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed unwashed produce stored above chopped, RTE cabbage inside the WIC. CDI - PIC rearranged storage order. EHS VR in 3 days.

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: 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 . Observed wontons that began cooling process, at 11AM, temperature captured at 76F at 1:30 PM. CDI - EHS educated PIC and staff on having 2 hours to achieve 70F within 2 hours from 135F. PIC voluntarily discarded wontons.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked crab was observed held on stove top below 135F @ 1:30 PM. CDI - Crab was made at 12:30 placed on TPHC for the remainder of 4 hour hold time and will be discarded at 4:30 PM if not used.

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: 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 . Observed Wontons tightly wrapped/covered in deep pan did not cool from 135F to 70F within 2 hours. CDI - Wontons were voluntarily discarded.

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 oils and spices at the sushi bar with no labels. CDI - All working containers were labeled.

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 scoop used for RTE chicken in the prep top with the handle in direct contact with the chicken. CDI - The scoop was removed from the chicken.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door 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 excessive grease accumulations in hard to reach areas behind equipment on walls and floors. Observed missing floor tiles causing water to puddle near the dish machine.

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 chicken stored directly above raw shrimp and chopped onions inside the RIC. CDI - PIC rearranged storage order inside the RIC. Observed raw fish stored above jalapenos inside RIC #2. CDI - PIC rearranged storage order in RIC. Observed raw eggs stored above clam chowder soup inside the WIC. CDI - PIC rearranged storage order inside the WIC. No evidence of cross contamination was detected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 sausage, corn, potatoes, clams and chicken stored above 41F inside the prep top unit. CDI - The PIC voluntarily discarded items held above 41F. CDI - The Chicken was prepared at 2 PM and was moved to the freezer to be rapidly cooled.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no soups on the buffet with discard times. CDI - PIC stated that soups were prepared at 12PM and 4PM discard time stamp was added to soups.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical spray bottles. CDI - All chemical spray bottles were labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in ambient air at the prep sink. Chicken was moved to the WIC for proper thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken and clam chowder soup stored on the floor inside the WIC.

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 excessive grease accumulations in hard to reach areas behind equipment on walls and floors.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee rinse a soiled utensil in the hand sink. Observed several bowls stored in the back hand sink. CDI- Items were moved from hand sink and education provided to employees.

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 stored above RTE foods in walk in cooler. CDI- PIC corrected the storage order no physical cross contamination was observed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed shrimp cooked to 120F according to employee it was done. CDI- PIC had employee fully cook shrimp to 167F.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed noodles being reheated to 125F for hh. CDI- PIC had employee voluntarily discard the item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 made in house sauces, chicken, and egg wash mixture at ambient temp above 41F. CDI- PIC was able to quickly cool all foods since they were at 41F @ 11 AM according to PIC.

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 . 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 two large containers of grab Rangoon, a large container of ribs, noodles, TCS cooked veg made in house sauces, muscles and grab salad without dates. CDI- PIC voluntarily discarded the items.

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 commercial fish thawing in ROP packaging in the reach in cooler.

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 secondary containers of sauces, oils, water, spices and salts without a label. CDI- PIC labeled all items.

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. - REPEAT- Observed hood system and cooking equipment in need of cleaning due to food debris and grease residue build up. NOTE: Half point deduction occurred since item is low risk and improvement is noted from last inspection. However point deduction will increase if violation is noted on the next inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. REPEAT- Observed cracked and broken floor tiles throughout kitchen area and stagnant water accumulating in the cracked and broken floor tiles nearest dish machine area. 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 hard to reach areas of the floor in need of cleaning due to grease and food debris build up. Hard to reach areas are underneath and behind equipment.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed handsink turned off at dish pit. PIC stated they never use sink so they turned it off. EHS explained that facility must maintain the required number of handsinks as permitted. CDI- PIC turned on sink during inspection. -REPEAT VIOLATION-

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 a sanitizer bottle with 10ppm chlorine sanitizer solution. CDI-PIC adjusted sanitizer to 100ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies in kitchen during inspection. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door held open during start of inspection and no deliveries were being delivered. PIC shut back door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked on clean dish shelving near dish machine. -REPEAT VIOLATION-

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 walk in coolers, and reach in cooler doors and openings with dried food debris. REPEAT VIOLATION-

5-205.15 Maintain a plumbing system in good repair. Observed dish machine slowly leaking water onto floor when in use. REPEAT VIOLATION-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked and broken floor tiles throughout kitchen area and stagnant water accumulating in the cracked and broken floor tiles nearest dish machine 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 written procedure when responding to vomiting or diarrheal events. Note: this is the facilities first inspection since 2017 food code adoption. CDI- EHS provided vomit cleanup information during inspection, including poster.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed handsink turned off at dish pit. PIC stated that there is a small leak from piping at handsink, have not had a chance to fix yet and decided to turn off sink until fixed. EHS explained that facility must maintain the required number of handsinks as permitted. CDI- sink turned on during inspection, EHS observed small leak, stated that facility must keep sink on during service, fix immediately.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles with no label during inspection. CDI- PIC identified chemicals, labeled during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen raw chicken thawing next to prep sink in room temperature ambient air. CDI- frozen chicken run under cold water during inspection, EHS discussed approved thawing methods with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a bucket of MSG and a bucket of rice stored on the floor during inspection. CDI- buckets moved onto 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 scoop with handle contacting rice inside white rice container. CDI- scoop removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal containers wet stacked on clean dish shelving near rice cooker.

4-501.11 Maintain equipment in good repair. Observed gaskets at sushi reach in with damage, splitting. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelving at dry storage area.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temperature dish machine. This is the first inspection since food code change. CDI- EHS discussed proper equipment to be in compliance, provided examples.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in sushi unit in need of cleaning, significant food debris and black residue. REPEAT. Note: points not escalated due to different nature of violation compared to previous inspection.

5-205.15 Maintain a plumbing system in good repair. Observed handsink at dish pit with small leak from pipe when in use. Observed dish machine slowly leaking water onto floor when in use.

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

6-301.14 Handwashing Signage - C OBSERVED no handwashing method sign at some sinks. EHS gave signs to post.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBSERVED raw eggs stored over sauce in walk in cooler. CDI. PIC rearranged order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED teriyaki chicken prepared today and raw chicken wings in the reach in held in the flip top not reaching 41F. CDI. PIC moved teriyaki chicken to walk in cooler to reduce temperature and chicken wings had ice placed over them to reduce temperature as well.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED rice noodles stacked on top of each other and a bulk container of noodles covered in plastic wrap in the walk in cooler. OBSERVED cheese covered mussels, raw shrimp, and raw chicken all covered in plastic wrap in the walk in cooler. CDI. Employee placed ice in all containers to reduce temperature. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED some flies in kitchen. PIC stated pest control comes once a month.

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 dry wiping cloths on prep tables in front of flip top. PIC stated cloths are used for when spills occur. EHS explained wiping cloths used for cleaning need to be stored in sanitizer.

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 be done to the interior of the rice cooker.

5-501.17 Toilet Room Receptacle, Covered - C OBSERVED no covered toilet receptacle in women’s bathroom.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED food debris in strainers of handwash sinks. PIC educated staff on handsink only to be used for handwashing. EHS will return to site for a visit to make sure strainers are cleaned and free of food debris. VR 3/15/2021

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 rice noodles in metal containers prepared at 12:00pm. See chart for temps. CDI. PIC changed containers to allow food to properly cool with air flow.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED scoop handle in container of rice.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at rear hand wash. CDI PIC had soap replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in walk in cooler 1 stored over carrots . CDI reordered storage.

3-501.13 Use approved thawing methods. Observed raw shrimp thawing in pooled water at 75 degrees . CDI moved to tubs with ice and used running water to flush away food debris.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets throughout the facility in need of replacement and shelving in walk in 1 rusted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water to rear hand sink in prep area turned off. CDI turned water back on to handsink and it was functioning properly.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed mats to roll sushi wrapped in plastic only changed daily . CDI had employee change plastic and advised this needs to be done every 4 hours.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on sushi low boy, reach in 1, reach in 2 , and reach in freezer

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 mold on tiles over dish machine.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee enter kitchen from outside of the facility and immediately engage with food prepping prior to washing hands. CDI- Education was given and hands were washed. 0 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed food buildup along interior of hand sink. Also observed PIC using hand sink for ice water to calibrate thermometer. CDI- education was given on proper use of hand sink- 1 point.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Sliced watermelon located in walk in cooler and pans of prepped raw shrimp inside of 2 door raw protein cooler had to be voluntarily discarded after being above 41 degrees for longer than 4 hours. CDI- educate employees on better cooling methods moving forward. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Crab meat was cold holding >41 degrees at room temp at sushi prep station. Escolar, raw salmon and other tcs foods were cold holding inside of damaged 2 door reach in at >41 degrees. Ambient air of same unit was 49 degrees F. VR/CDi- Escolar was discarded voluntarily . All other out of temp foods were placed in separate cooler for corrective storage. -1.5 points. Will make a return visit.

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 Shredded cheese and fruit salad were on time but lacked time stamp. CDI- time stamp was added to missing products. REPEAT - 1 point due to overall good time holding throughout facility.

7-102.11 Common Name-Working Containers - PF Observed disinfectant stored near sushi prep station not labeled. CDI- Chemical bottle was labeled. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice cooling at ambient temp near grill station. Observed sliced watermelons cooling in dense amounts. Observed raw shrimp cooling fully wrapped while stacked on top of each other in 2 door tall. Eel rolls were cooling inside of damaged 2 door. CDI- Watermelon and shrimp were discarded. Rice and eel rolls were placed in freezer. Recommend use of freezer to jump start cooling process. REPEAT - 1 point.

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 soiled cloths stored on prep counters. Observed several sanitizer bottles less than 50 ppm. CDI- sanitizer was adequately mixed to 150 ppm. -.5 points.

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. Employees were using bowls with no handles for in use utensils-.5 points

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repaid damaged floor tile in kitchen. Remove dead bugs from light shields stored in dry storage area. 0 points.

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 Watermelon, honeydew, shrimp, and lettuce not labeled for TPHC. 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 Observed watermelon cooling improperly with tight-fitting wrap on. CDI- Wrap removed.

3-501.13 Use approved thawing methods. Observed fish thawing improperly CDI- Thawing method corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in kitchen.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans in dry storage area. CDI- Discarded.

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

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Personal drink stored on high shelf. Keep low. REPEAT.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw shrimp stored under raw chicken. CDI- Storage order reversed. 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 One employee touched faced with gloves and did not discard; another touched interior bowl of raw chicken and did not discard. CDI- Stopped employee, communicated with them and they discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded at concentration greater than 400. CDI- Discarded.

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. In-use cloths stored on table while damp.

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

4-501.11 Maintain equipment in good repair. Shelves in WICs are severely rusted and in need of repair. REPEAT

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed two personal drinks stored on carts. CDI- Removed.

2-301.15 Only wash hands in handwashing sink.-PF Observe employee wash hands in prep sink. CDI- Corrected employee and re-directed him to wash hands in handsink.

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 Employyes cutting RTE lemons with bare hands and salmon at sushi station with bare hands. CDI- Products discarded. Use gloves when cutting/handling RTE foods.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Cart blocking access to handsinks. Move carts.

4-501.114 Maintain sanitizer at correct concentrations. -P Two sanitizer bottles recorded at 0ppm sanitizer. CDI- Dumped into sink.

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 soup on buffett line with no begin time recorded and also observed sushi rice from yesterday, thus not discarded at end of 4 hour time period. CDI- Sushi rice discarded and time added to soup.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. One container of rice and one container of flour stored on floor. CDI- Moved off floor.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee cutting lemon without a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large grey plastic tubs stacked while wet. Seperate to allow air drying.

4-501.11 Maintain equipment in good repair. Shelves in WICs are severely rusted and in need of repair. 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 mac n cheese cooled from last night at 50 degrees . CDI discarded. Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg rolls , wings and pooled eggs in reach in at cook station held in reach which was not functioning properly. CDI discarded and took reach in out of service. Observed two containers of generals chicken in lower prep unit 2 at 50 degrees . CDI discarded. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mac n cheese cooled in too great of volume and tightly covered . CDI discarded and advised to split into smaller portions to cool.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets throughout the facility on prep units and reach in cooler and walk in for produce in need of replacement. Observed reach in near cook station not holding temperature and in need of repair. 10 day verification required.

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

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 floors under and behind equipmnent in need of cleaning due to build up of food debris.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC upon arrival did not have certification. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some pans, plates and tea urn nozzle stored as clean but soiled with food debris. CDI, food relocated for cleaning.

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 noodle cooling in walk in unit 2 above 45 degrees F from night before in deep bin. CDI, operator voluntarily discarded noodles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed multiple containers of cabbage stacked above chill line from previous day and above 45 degrees F. Observed hoisen sauce that manufacturing labeling stated was to be kept refrigerated stored at room temperature overnight. CDI, operator voluntarily discarded cabbage.

7-201.11 Store toxic materials to avoid contamination. -P - Observed air fresher and toxic cleaners stored over single-service articles on storage rack near restrooms.

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 noodle cooling in walk in unit 2 above 45 degrees F from night before in deep bin. CDI, operator voluntarily discarded noodles.

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 spoon stored in soiled area at prep line and ice scoop stored in soiled holster at ice machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans being wet staked throughout kitchen. Repeat. 4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on prep surfaces at front prep line. Repeat.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed bricks and other items around outdoor dumpster that PIC stated was from a car accident. Clean up area and maintain to prevent pest harborage.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some walls and floor soiled in ware washing area and rooms near mop sink area in back of kitchen. Observed some soil on walls and some floors in kitchen area and can wash area. Repeat.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF - Observed "white fish" on sushi menu at sushi bar for Rainbow Roll. Operator stated white fish was escolar. CDI, escolar written and identified during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed mussels not fully cooked stored above cheese in reach in refrigerator. Observed raw chicken with commercial packaging open and stored over raw beef in walk in freezer. Observed raw seafood stored over ready to eat food in stand up prep freezer. CDI, foods relocated for proper storage. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored over sauces in walk in cooler. cdi, operator relocated foods for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Clean ice bins at required frequency. Observed some soil residues accumulating at beverage area near ice machines.

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 TPHC used for TCS foods on buffet but observed employee combine old broccoli and garlic held using TPHC with new broccoli and garlic and not identify new discard time of 4 hours as required on TCS food which was corrected by instruction. CDI by instruction and broccoli and garlic voluntarily discarded while on-site.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed some storage container food ingredient labels wearing off. Re-label as needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans being wet staked throughout kitchen. 4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on prep surfaces at front prep line.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed 2 metal strainers with cracks and no longer cleanable.CDI, items removed from use. 4-101.11 Characteristics-Materials for Construction and Repair - P - Observed absorbant wooden sushi rice utensil paddle used. Observed absorbant wooden sushi display equipment that operator stated was in direct contact with sushi. Provide cleanable equipment or nonabsorbant barrier such as wax-paper.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some walls and floor soiled in ware washing area and rooms near mop sink area in back of kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed uncovered employee beverage behind sushi bar and employee drink on prep table in kitchen upon arrival.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a knife stored inside a handwashing sink. CDI, knife removed from handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed mussels not fully cooked stored above cheese in reach in refrigerator. Observed raw pork with commercial packaging open and stored over ready to eat food in walk in freezer. CDI, foods relocated for proper storage. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored over sauces in walk in cooler. cdi, operator relocated foods for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed chicken and imitation crab cold held above 45 degrees F.in prep unit in kitchen. CDI, foods relocated to rapidly cool. Verification required to ensure that unit is repaired and holding required temperature for TCS foods. Ambient air temperature was 49 degrees F. Verification required by 9/23/17 to ensure equipment repaired.

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 1 an of salad not identified with a discard time that was held using time as a public health control .cdi, salad voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of bleach and other cleaners hanging over clean sheet pans. CDI, toxic substances relocated for proper storage. 7-102.11 Common Name-Working Containers - PF - Observed bleach not labeled as required. CDI.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken placed in deep container from morning cooling in prep refrigerator and deep bin of noodles cooling in walk in unit 2. CDI, foods relocated to shallow containers to rapidly cool.

3-501.13 Use approved thawing methods.Observed chicken and other foods thawing in standing water at prep sinks. Thaw under running water at 70 degrees F or below, in cooking process or under refrigeration.

I3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet and soiled wiping cloths on prep tables and table at sushi bar..

4-101.19 Nonfood-Contact Surfaces - C- Observed cardboard lining shelving in walk in freezer. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty shelving in walk in unit 2.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning throughout facility and on floors in kitchen and behind equipment. Observed black soil accumulating on dish machine.

5-205.15 System Maintained in Good Repair - P - Keep equipment in good repair. Observed leak below prep sink near walk in freezer.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water below 100 degrees F at buffet handwashing sink and beverage area. Verification return required to ensure hot water is provided at correct temperature at hand washing sinks.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored with raw fish in bus tub in walk in cooler. Observed raw fish stored over ready to eat foods at sushi prep cooler. CDI, operator relocated foods for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed tea urn nozzles accumulating some soil residues but stored as clean. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed cut melon at 49 degrees F at buffet. CDI, operator relocated food to cool and Time as a Public Health Control discussed with PIC for food item. Handout provided to operator.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer bottles at 0ppm chlorine. Observed wet wiping cloth stored on counter. Observed utensils stored in soiled areas at prep line. Observed ice scoop stored in soiled holster at ice machine.

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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans, metal baking sheets and bus tubs being wet stacked in facility. Repeat.

4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed to splash or spillage shall be constructed of nonabsorbant material. Observed cardboard lining shelves inside walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some shelving accumulating soil in facility where clean baking sheet pans were stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed fried chicken and cut cabbage in prep top cooler by cook line at temperatures measuring 49-50F. Chicken and cabbage were prepared yesterday. CDI: items were voluntarily discarded. Observed cut melons, sliced this morning, stacked too high on the buffet line at temperatures above 45F. CDI: top layer of melons were taken to be quickly cooled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Repeat - Observed TPHC time on pork fried rice marked at 3:31 pm when it was 11:08 am. Food was marked for 5 hours. CDI: pork fried rice was voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed sushi menu board with disclosure and reminder but no asterisk by items. Astrisk needs to be placed by each item to ensure customers are aware of what is served undercooked. CDI: PIC was informed.

3-307.11 Miscellaneous Sources of Contamination - C - Repeat - Observed multiple metal pans of food stacked on top of other metal pans of food. Pans can have contamination on the bottom, pans should not be placed in contact with food in other pans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth at sushi station stored on the prep table. Wet wiping cloth needs to be stored in chemical sanitizer. - 0 pts

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Observed metal pans wet stacked on clean dish machine racks. CDI: PIC unstacked pans.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Observed ice build up in walk-in freezer. Observed rusting on shelves in walk-in cooler, shelves need repair or replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mixer with significant build up on the roof of machine. CDI: PIC had an employee clean the mixer during inspection. Observed cleaning need on shelving in sushi cooler, reach-in coolers, and walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce and tomatoes at 54 degrees F at buffet. Observed cut melon at 51 degrees F at buffet. CDI, operator relocated foods to rapidly cool. Improvement made since previous inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no written procedures available for french fries and fried shrimp held using Time as a Public Health Control as communicated by PIC. CDI, foods voluntarily discarded by operator.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed deep container of chicken cooling in prep unit at 64 degrees F. CDI, operator transferred chicken to shallow container to rapidly cool in walk in cooler.

3-501.13 Thawing - C - Use proper methods to thaw food. Observed sink vat of pork thawing in standing water at 3 compartment sink and below running water on 2nd vat of 2 compartment sink but water was at 72 degrees F.

3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed outside nonfood contact areas of metal pans being stacked in direct contact with food in prep unit.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed large plastic sauce containers being wet stacked on shelf near dry storage area. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean utensils in a clean, dry area. Observed clean knives stored in soiled are outside of cardboard produce box. Observed a towel stored on disposable towel dispensers in mens and womens restroom to prevent customers from re-using towel.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 1 split gasket near walk in cooler and 1 light out under hood of rear hood ventilation system. Repeat. Observed some rusting shelving in rear walk in cooler. Observed freezer in need of defrosting and with ice accumulating on shelving and outside of boxes of food storage packages. 4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment shall be constructed of smooth, nonabsorbant and easily cleanable material. Observed absorbent cardboard lining shelving in walk in freezer.

4-601.11(C )4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some soil accumulating on outside of dry food storage ingredient containers.

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

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 some damage to floor in area near dish machine.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed strainers in handwashing sinks and food debris in handwashing sink in kitchen. Observed food employee rinse a bottle in handwashing sink. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken removed from commercial packaging and stored over raw beef in walk in freezer. Observed raw fish over sauce in low reach in refrigerator at sushi bar. CDI, operator relocated foods for proper storage. Improvement made since previous inspection .

| 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 deep, covered containers of cooked lo-mein and mac and cheese cooling in walk in cooler 2 from previous night. CDI, operator voluntarily discarded containers of food.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed 2 pans of cut melon cold held above 45 degrees F at buffet. Observed corn, chicken, mac and cheese cold held in prep unit 1 along prep line above 45 degrees F. Observed cut cabbage sitting out at ambient room temperature at prep line out of temperature control. CDI, cut melon and cabbage were relocated to refrigerators and other foods voluntarily discarded and ambient air temperature of unit measured 59 degrees F. Operator contacted maintenance for repair and are scheduled to arrive within 2 hours. PIC instructed to not store TCS food in unit until refrigerator is holding required temperature.

3-501.15 Cooling Methods - PF - Observed mac and cheese as well as lo-mein cooked and cooling in deep covered containers in walk in cooler. CDI foods voluntarily discarded by PIC and proper cooling methods discussed with PIC.

3-302.12 Food Storage Containers Identified with Common Name of Food - C- Observed some dry food spices and msg stored in containers not labeled at front prep line and in container near walk in freezer.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal pans and containers being wet stacked in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C- Keep equipment in good repair and proper adjustement. Observed 1 light out under rear hood near walk in cooler side. Observed split gasket on walk in cooler door.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease and residue accumulating between cooking equipment and fryer equipment along prep line. Observed black soil residues accumulating on top of dish machine.

6-501.12 Cleaning, Frequency and Restrictions - C - Clean physical facilities as often as necessary to keep them clean. Observed outdoor storage closet accumulating equipment and in need of cleaning.

2-301.14 When to Wash - P - Wash hands before donning gloves. Observed food employee behind sushi bar switch gloves without washing their hands. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed food employee rinsing out a bowl that operator stated was for employee use. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P -Observed raw shrimp stored over cheese in reach in refrigerator. Observed raw fish removed from commercial packaging and stored over vegetable in reach in freezer. Observed unwashed produce stored over sauce in walk in cooler 1. CDI by instruction. Foods relocated for proper storage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed black pepper chicken held at 108 degrees F. CDI, operator reheated chicken to 171 degrees F. Improvement made since previous inspection.

3-501.19 Time as a Public Health Control - P,PF - Written procedures must be prepared in advance and held on site when using Time as a Public Health Control. Observed tempura ~ shrimp held on Time but no written procedures on site for this food item. CDI, operator provided handout. Improvement made since previous inspection.

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

4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed to splash or spillage shall be constructed of smooth, nonabsorbant, and easily cleanable material. Observed cardboard lining shelving in walk in freezer and several manufacturer cardboard boxes being re-used as storage containers.

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 floor strip damage on doorway floor stripping at walk in cooler 2.

3-301.11 Preventing Contamination from Hands - P,PF - Observed operator touch sushi rice with their bare hands. CDI, operator voluntarily discarded rice.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Handwashing sinks shall be easily accessible for employee use. Observed large bowl stored in front of handwashing sink in front of paper towel dispenser. CDI, bowl relocated.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store unwashed produce from ready to eat foods. Observed unwashed produce stored over ready to eat foods in walk in cooler.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice machines shall be cleaned as often as necessary to keep them clean. Observed ice machine accumulating residues in ice chute and in need of cleaning. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of can opener soiled with dried residues but stored as clean. CDI, can opener relocated for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed mozzarella cheese sticks and dumpling hot held below 135 degrees F. CDI, operator relocated foods to reheat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut melon and, tomatoe and lettuce cold held above 45 degrees F and overstacked. Observed lo-mein and cabbage overstacked above 45 degrees F in prep unit 2. CDI, operator relocated foods to rapidly cool. and Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - TCS foods that are ready to eat and held over 24 hours shall be date marked. Observed some foods date marked with discard date and other foods dated with prep date. Ensure effective measures are followed for date marking. Observed cooked potatoes in reach in prep unit not date marked and items relocated from bulk container in walk in cooler and placed in prep unit not date marked. CDI by instruction .

3-501.19 Time as a Public Health Control - P,PF - Follow written procedures for Time as a Public Health Control. Observed dragon and jaguar rolls not marked with time as required on procedures. CDI, foods voluntarily discarded by operator. Ensure written procedures are followed.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed shrimp cooling in walk in cooler at 71 degrees F in covered container. CDI, cover removed to facilitate heat transfer.

2-303.11 Prohibition-Jewelry - C - Jewelry shall not be worn on wrists or fingers except a plain wedding band. Observed wrist band on wrist of employees hands.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several containers and sheet pans being wet stacked in shelving units and at warewashing area. Repeat. ~

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed split gaskets on 2 reach in prep units. Improvement made since previous inspection. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall be used according to manufacturers specifications. Observed hand made tea container, made from storage container. Ensure proper tea urns are provided and all equipment is used according to manufacturers specifications. Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed to splash or spillage shall be designed and constructed to be smooth, easily cleanable and non-absorbant. Observed absorbant cardboard lining shelving inside walk in freezer.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed soil accumulating on clean drain board of 3 compartment sink.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil debris and food debris accumulating on top of dish machine, insi€de reach in prep equipment and in fryer units.

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 floor tile damage near dish machine and water collecting in floors and floors not easily cleanable. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter. Observed storage rack with sheet pans outside of facility that operator stated was no longer used.

5-202.12 Handwashing Sinks, Installation - PF - Hot water at handwashing sinks shall be provided at 100 degrees F and above. Observed hot water at handwashing sinks located at beverage stations and sushi area below 100 degrees F. Repair. Verification required by 12/19/15

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pork chops, fried dumpling, cooked shrimp hot held at 135 degrees F and below at buffet. CDI, operator reheated fried dumpling and voluntarily discared other foods. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut leafy cabbage like vegetable out of temperature control and overstacked in flip top prep unit. Operator stated cabbage recently prepared and relocated cabbage to rapidly cool. Observed crawfish, and clams overstacked in flip top prep unit overnight according to PIC and above 45 degrees F. CDI, operator relocated foods to rapidly cool. Observed cut salad recently prepared on buffet over 45 degrees F. CDI, operator relocated lettuce to rapidly cool. Repeat.

3-501.19 Time as a Public Health Control - P,PF - Follow Written procedures for using Time as a Public Health Control. Observed discard time of 2 hours listed on Time as a Public Health Control but facility holding items for 4 hours. Observed rice from the prior day marked with a discard time of 3:07 according to operator but contained rice that was leftover and not discarded. CDI, rice voluntarily discarded by operator. CDI, update written procedures as needed and accurately follow. Improvements made since previous inspection.

3-501.13 Thawing - C - Observed large quantities of shrimp thawing under running water below 70 degrees F. Ensure quantities of food thawing are limited to ensure that proper thawing methods are being followed.

3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed facility stacking outside of pans in contact with food in flip to prep unit. Spoke to the PIC of the risks involved as facility employees handle the non-food contactact surfaces of equipment and the possible contamination of this area of the equipment. CDI by instruction, discontinue process.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in-between uses. Observed several wet wiping cloths stored on counter surfaces throughout facility.

- Allow equipment to air dry after cleaning. Observed bowls wet stacked near dish machine. 4-901.11 Equipment and Utensils, Air-Drying Required - C 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean scoop stored in soiled holster. Holster and scoop relocated for cleaning..

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed 2 fryer baskets damaged. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed damage to edge of warewashing sink. Observed 2 split gaskets on reach in refrigerators. Repair. Observed a leak below handwashing sink. Repair PVC pipe.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Ventilation system shall be free of accumulation of dust or nuisance. Observed some dust accumulating on ceiling vents inside restrooms.

3-402.11 Parasite Destruction - P - Provide parasite destruction letter for talapia that was offered to consumers at sushi area. Observed no parasite destruction information available from supplier. CDI, operator stated that he would not offer talapia undercooked until parasite destruction information is obtained from supplier.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw fish stored over egg rolls. Observed raw squid stored over tofu in reach in prep refrigerator. Observed raw meats removed from commercial packaging and stored over ready to eat foods in walk-in freezer. CDI, operator relocated foods during inspection. 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 sesame chicken placed in walk in cooler to cool the previous night but at 48 degrees F. CDI, operator voluntarily discarded 1 large batch container of sesame chicken.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried shrimp, cheese sticks, steamed wonton overstacked on buffet and below 135 degrees F. CDI, operator relocated foods to reaheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce salad, cut melon, shrimp above 45 degrees F at buffet. CDI, operator relocated foods to rapidly cool.

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 operator not following written procedures for Time as a Public Health control on sushi. Observed operator did not have Time as a Public Health Control procedures for fried crab meat and cream cheese. CDI by instruction, handout provided to operator. Fried crab meat dish was voluntarily discarded by operator.

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 1 bulk container of sesame chicken placed in walk in cooler to cool from prior night and above 45 degrees F. CDI, use methods to facilitate heat transfer. Chicken voluntarily discarded by operator.

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 dry storage container of food ingredients not labeled as required and with some labeling wearing off and other small containers of dry ingredients without a label. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being wet stacked in facility. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Invert clean equipment after cleaning so that handling of food contact surface of equipment is prevented. Observed plates not properly inverted. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed several soiled towels near prep area along grill and front cook line.

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 1 fryer basket in poor repair. CDI, operator removed fryer basket from use. Observed 2 utenils no longer in good repair and with tape on handle. CDI, operator rmoved from use.

.5-205.15 Maintain a plumbing system in good repair.-Observed wastewater backing up on drain below dish machine. CDI, operator called Carolina Drains to remove blockage. Company arrived on-site to repair drain.

5-501.13 Receptacles - C - Receptacles and waste handling units for refuse, recyclables shall be rodent-resistnt and leakproof. Observed drainplug missing from outdoor recyclable dumpster.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed baking pans stored outside of facility and a rack stored on outside near dumpster that operator stated was no longer used in facility. Remove unused equipment. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soiled shelving and soil building up in between equipment throughout kitchen.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF. Discussed employee health policy with operator Hui Liu. Operator did not advise of complete illness information for health policy. CDI- Example handout of policy in Spanish and Chinese provided today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Miso paste stored under raw chicken in prep cooler and cooked egg rolls stored under raw crawfish. CDI- Operator Hui Liu corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some mold build up on two beverage nozzles at back room dispensers, and dried food debris in two bowls. CDI- removed for cleaning.

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. Operator advised that foods on one center hot holding unit at buffet is held for time. Times are indicated/ written above names of each food on the glass. However, operator did not have written procedures for the items. Temperatures taken of food items, all under temperature control. CDI- verbal correction as to written procedures needed, also to remove time of previous pan when new / fresh food brought out instead of leaving all times written. Example procedure template provided to operator today. Operator was able to locate four documented procedure templates by the end of the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Chicken tightly covered in walk in cooler, stacked in large bus pan during cooling process. CDI- Method corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large bulk container of dry seasonings and mixes, some smaller squeeze bottles not labeled per rule. Food items at sushi bar prep cooler need to be labeled. CDI- verbal correction.

Protect food from contamination sources not specifically noted by code. Cooked noodles in ice and water to be rinsed and cooled on one side of sink and two large bowls of raw shrimp being thawed on other side of prep sink in second compartment. CDI- Noodles removed, operator was advised that processes must be completed separately.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than six metal pans at front cook line stacked tightly together while wet. CDI- pans separated.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. All single service cups dispensers uncovered. CDI- lids placed on tops.

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 . 4-501.11 Maintain equipment in good repair. Shelving rusting, corroding throughout, heavily scarred/ stained cutting boards at prep coolers at cook line, damaged fryer baskets, unsealed wood used to secure sharpening stone for knife. CDI- verbal correction. Items also non compliant on transitional permit and must be corrected by 8/3/2015. Transitional permits can not be extended. Damaged / torn gaskets in reach in coolers and walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in gaskets of prep coolers.

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. Damaged floor and wall tiles throughout. Some tape has been removed and repaired. Continue to work on and have all repaired.