TIN TIN CAFE

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter within establishment. PIC stated they took paper work home during renovations. PIC stated they will contact supplier to send parasite destruction letter. PIC was only able to show EHS photo copy sent via text message from owners home. EHS will arrive back on sight within 10 days to verify a physical copy of letters within establishment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw soft shell crab stored above, ready to eat sauces. CDI - PIC rearranged prevent contamination. 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 two large plastic containers of noodles stored in walk-in cooler with tight lid, missing cooling window from last night. CDI - PIC voluntarily discarded. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marking stickers within PU, LB, and RIC. PIC stated items have dates in the WIC. EHS explained that date marking needs to follow the product into the next unit. CDI - PIC added date marking stickers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 softshell crab and spring rolls held on TPHC with out time stamps. CDI - PIC added correct timestamp.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large plastic containers of noodles stored in walk-in cooler with tight lid, missing cooling window from last night. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on working containers throughout kitchen.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened throughout inspection. CDI - PIC closed door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in WIC. CDI - PIC moved off the ground to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed several wet wiping cloths, stored on countertops. CDI - PIC moved to sanitizer bucket.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting throughout clean dish storage. CDI - PIC rearrange to allow for self draining.

6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in walk-in cooler

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee fail to wash hands prior to working with food and clean equipment on cookline. CDI- PIC had food employee properly wash hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee change tasks from working with utensils for raw food, cooked food, single use articles, all without washing hands. CDI- EHS discussed with PIC, PIC had food employee cease tasks and wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves to work with exposed food and to-go orders. CDI- PIC had food employee discard gloves prior to washing hands and replacing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employees cutting RTE broccoli without using gloves or cutting surface other than bare hands, food employee handling Krab sticks without gloves use. CDI- PIC voluntarily discarded broccoli due to item not being used for a cooking process on today. Krab sticks were put on grill and reheated to 135F. EHS discussed potential for contamination and PIC had food employee wash hands before returning to task. 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

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee wipe off cutting knife on damp cloth being used to wipe off bare hands, knife stored between two unclean prep units. CDI- PIC had food employee remove items to be w/r/s and removed cloth. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed low 2-door reach-in with an ambient temp of 47F being used to store TCS foods. CDI- PIC removed items to rapidly cool due to being within parameters. *REPEAT* VERIFICATION REQUIRED on or before 3/22 to assess cold holding units. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 3 bottles without labeling holding unknown chemical. CDI- PIC had label marked on spray bottles.

3-302.15 Wash fruits and vegetables prior to use. Observed broccoli being actively cut prior to being washed. Avocado being held in prep unit washed with stickers still intact. CDI- Avocados removed to be washed, see item #9.

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 stored directly in container of raw chicken. CDI- PIC removed.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on cold holding units on cookline. *REPEAT*

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep shelves, side of cold holding units, hood vent wall in need of cleaning.

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

6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in walk-in cooler. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee storing phone directly above box of cut broccoli during active prep on shelf. CDI- PIC had employee remove item to designated area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at waitress station kitchen hand sink and back kitchen hand sink. CDI: PIC provided soap.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters for sushi-grade fish on site at time of inspection. EHS will return within 10 days to verify facility obtained letters. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried rice being held above 41F on dry storage shelf. PIC stated product prepared 07/06/25, cooled, and converted to fried rice. CDI: PIC placed product back into walk-in cooler for rapid cooling (40F within 45 minutes). EHS recommended leaving product in walk-in cooler until ready to use. REPEAT VIOLATION.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed blanched broccoli, steamed carrots, and noodles being held in walk-in cooler with no date labels. CDI: PIC backdated product.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door reach-in cooler, main make table, and 1-door reach-in freezer.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee chopping carrots using bare hands. CDI.. Employee put on gloves 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils stored as clean with debris. CDI moved to 3 comp sink to w/r/s 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 pan used for store TPHC shrimp and egg rolls being wiped out after changing out food when 4 hour time frame had expired. Pans were greasy and in need of w/r/s.. CDI.. had employee use clean sanitized pans for fresh batch of TPHC shrimp and egg rolls. 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several large containers that housed several small containers of shrimp sauce that was above 41F.. CDI items were voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed employee chopping food held on time past the 4 hour mark by 40 minutes. CDI..Food was voluntarily discarded

3-302.15 Wash fruits and vegetables prior to use. Observed employee chopping unwashed broccoli

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on prep table

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed inside of microwave in need of cleaning

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp wiping cloths throughout facility

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 thongs laying in container of noodles. CDI thongs were 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 bowl inside bucket of bread/panko crumbs, REPEAT 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in water at 115F..CDI water heated to 146F ..REPEAT

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 chicken stored in non food grade grocery store bags. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed doors of coolers, prep units and RIC in need of cleaning. Also observed hood in need of cleaning. Lots of build up. Lastly also Observed bins were flour(s), sugar, rice,panko etc are stored in need of clean, lots of debris on lids.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors in need of cleaning and wiping down

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys, and cell phone on prep table. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, shrimp, noodles and salad above 41F. Voluntarily discarded and some moved to WIC to quickly cool. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 squeeze bottles and containers without lables.

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 handle in bucket of rice 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. observed utensils store in water at 120F

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 chicken stored in non food grade plastic bag

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone and keys stored with egg roll bags. CDI..Items were moved

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D plan or kit . CDI EHS left hand out. For more information 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 chicken and batter above 41F CDI Chicken was discarded and batter was put in ice bath. 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 .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed hand soap stored in hand sanitizer bottles in male and female restrooms.

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

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 facility needs cleaning throughout. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grey containers and some metal containers were not clean to sight and touch. CDI put in the dish area for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the dish machine was reading 0-10ppm. CDI. Bucket of chemical was changed and 100 ppm chlorine was achieved. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked carrots and cooked broccoli in grey bins without dates. CDI- dates were added for product cooked yesterday and today. 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(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 Tempura shrimp and spring rolls that were cooked and held under the TPHC instructions were not labeled with a time upon entry to the kitchen. Later in the inspection it was observed at a time of 11am had been placed on these containers. CDI - voluntarily discarded this product since the labels were not in place as required by the instructions.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisor asterisk referred to something else on some menus. These were removed and steak kabob added to the CA on others. CDI.

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

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish in the walk in refrigerator still in the sealed ROP packaged. Repeat violation. CDI - Removed from 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 several bottles of oils and containers of dry goods were not labled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen on the back door did not adequately protect from insect entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce around the kitchen on the floor and boxes of food on the floor in the freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff without hair restraints in their kitchen.

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 dirty wiping cloths on the line. These should be kept in sanitizer.

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 several containers of dry good with scoops without handles.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a small rice warmer was not commercial.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving and non food contact surfaces throughout the kitchen in need of cleaning. Observed dirty cardboard lining many shelves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors 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 floors and walls in need of cleaning throughout the kitchen.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed grease accumulation on floors, walls, and ceilings as well as equipment.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with straw and lid sitting on top of prep table. REPEAT. CDI - Drink was moved to appropriate storage location.

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 tempura shrimp and tempura soft shell crab held on TPHC without a time stamp. PIC stated that these items were cooked at 1pm. CDI: PIC marked food with 1:00pm and will discard at 5:00pm.

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 tuna, raw escolar, and Imitation crab thawing in vacuum sealed original packaging. CDI: PIC cut open packages and EHS provided education concerning thawing of raw fish in vacuum packaging.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed holes in fly screen at back door. Needs repair. REPEAT. PIC showed EHS the new screen to be installed this week. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky trap with 4 dead roaches and two dead roaches in men’s restroom. EHS confirmed pest control company with facility and PIC stated that they are coming in from outside. Remove dead insects when traps are full.

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 hood vent with heavy grease build up and in need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with straw and lid sitting on top of prep table. CDI - Drink was moved to appropriate storage location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dirty knives stored on knife strip with clean knives. CDI - Knives were removed and moved to dirty dish area to be cleaned. REPEAT. Points not escalated due to improvements since last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed carrots and broccoli in WIC with no date labels. CDI - PIC stated food was cooked yesterday and dated food appropriately. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed holes in fly screen at back door. Needs repair.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of pork and box of salmon stored on floor in WIF. Needs to be off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on tables in prep areas. CDI - Phones were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish over ready to eat foods in the WIC. CDI - PIC removed raw fish which was employee food. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing. Sanitizer was not dispensing correctly. CDI - PIC contacted technician for repair and facility is to use 3-comp sink until the dish machine is repaired. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bowls and large knife stored as clean with food debris on them. CDI - Items were moved to dirty dish area to be cleaned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 heavy grease build up on hood. Needs cleaning.

3-302.15 Wash fruits and vegetables prior to use. Observed avacados for sushi had been washed but stickers were not removed. CDI - Employee rewashed avacados after removing stickers.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water holding utensils was discolored with many floating food particles. CDI - Employee changed water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed IKEA non NSF cutting board in facility. PIC stated cutting board is used to cut vegetables. CDI - Cutting board was discarded by PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors open on dumpsters. Need to be kept closed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. Observed employee jackets hanging from dry storage shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC onsite during inspection was not CFPM. PIC that had certificate arrived later into the inspection.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee wash knife at 3-comp sink and set it aside as clean to dry without sanitizing. CDI - Knife was pulled by PIC to sanitize at 3-comp sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor. CDI - Onions were moved off 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 scoops for raw foods such as chicken, beef and shrimp do not have handles. Need scoops with handles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knife and peeler stored as clean with food debris on them. CDI- PIC moved peeler and knife to 3-comp sink to be cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 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 cut lettuce cooling in WIC overnight at 50/45 F. Employee stated he chopped lettuce last night and left it in flip top to cool. EHS informed PIC that with a container so full food should be cooled in WIC. CDI - Lettuce was voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information 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 lettuce cooled in flip top failed to cool overnight. CDI - Cooling methods were discussed with PIC. Facility shall use WIC to cool. Lettuce was voluntarily discarded.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in water at 109 F. Employee stated water was still heating. EHS informed employee that utensils should not be placed in water until the water reaches 135F.

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 shell eggs over chopped peppers in flip top. CDI - Raw eggs were removed.

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 cooked broccoli and noodles in WIC with no date labels. CDI - PIC stated food was cooked yesterday and dates were added.

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 labels missing on squeeze bottles and shakers throughout facility. CDI - Labels were added.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen at back door to kitchen not properly covering the doorway and protecting from insect or rodent entry. CDI - Door was closed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths out on prep surfaces.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cardboard boxes and debris stored around back door to facility.

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. Observed facility was missing nontyphoidal salmonella and updates from the adoption of the 2017 Food Code. CDI - EHS discussed changes with PIC and provided PIC with updated Employee Health information.

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 facility does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided state plan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean on magnetic strip with food debris on them. CDI - Knives were moved to be cleaned at dish machine.

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 food on the floor in WIF. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and bowls on shelf above 3 comp sink.

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 boxes being used on shelving next to grill to hold spices and bottles of liquid used at grill. Needs to be removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on shelving and in toaster. REPEAT.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and purse stored on top of dry goods. REPEAT. 6-303.11 Provide required lighting intensity. Observed more lighting needed in WIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw eggs sitting inside container of peppers in flip top. Observed raw beef over cooked broccoli in reach in. CDI - Eggs were removed and put into a different unit and beef was moved to the bottom shelf. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rice, noodles, and cooked broccoli in WIC with no date labels. Observed broccoli, salads, and noodles with no date labels. CDI- Cook stated all food was prepared in the last 2 days. Food was dated correctly with the understanding that during future visits if date marking issues continued food could be discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle containers of oils and sauces with no labels. CDI - Bottles were labeled by an employee.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to facility open with no screen or wind screen to block insect or rodent entry. CDI - Mesh screen was lowered to prevent entry through doorway.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of edamame on floor in WIF.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on prep surfaces throughout the kitchen. REPEAT.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service to go trays on floor in dining area now being used for storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed toaster oven at sushi bar with debris build up on both the outside and inside.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelf with single use lids. Observed purse on shelf on top of a box of single service items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above bus tub of blanched broccoli. CDI: PIC rearranged storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sushi knife with food debris on blade. CDI: Employee took to dish machine to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and raw beef above 41F. PIC stated water for shrimp was recently changed about 30 mins ago, resulting in it being over 41F. CDI: PIC added ice on top to quickly cool. Ambient air was between 41F - 43F. Unit was turned down. EHS suggested PIC to keep flip top unit closed in between cooking orders as well to ensure proper cold holding. No points escalated due to unit working properly and everything else in the unit was 41F or below. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC stamps for tempura shrimp, spring rolls and sushi rice with no end times. EHS and PIC discussed on marking end times to be more accurate on discarding after 4 hours. CDI: Education provided and PIC labeled with correct discard time. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in sanitizer buckets at a concentration of 0ppm. CDI: employee remade sanitizing solution to correct concentration- 50ppm.

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 in water of 129F at the grill station. CDI: PIC switched to clean water and heated new water to 135F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried rice prepared on 03/09/2021 being held above 41F in walk-in in cooler. PIC stated rice cooled inside large plastic bus tub overnight partially vented. EHS recommended completely removing lid and using metal instead of plastic for cooling. CDI: PIC voluntarily discarded product.

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 start and end times on TPHC stamps for spring rolls and shrimp tempura in kitchen, but dated labeled. CDI: EHS reviewed TPHC procedure with PIC and PIC provided time stamp.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak missing disclosure mark(asterisk) on menu under hibachi, fried rice, and lunch hibachi sections. CDI: PIC labeled menus with stars and when facility reprints will add them to menus permanently.

3-501.13 Use approved thawing methods. Observed shrimp being thawed in prep sink with no running water and shrimp being thawed in ice bath on prep sink drain board. CDI: EHS provided education and PIC peeled shrimp immediately and placed in walk-in cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer towels stored in dry container on drain board of sink at end of sushi line. CDI: EHS provided education and food employee placed sanitizer towels in sanitizer solution. REPEAT VIOLATION.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee at sushi area handling cucumbers with bare hands. CDI: intervened and had employee don gloves; cucumbers discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside walk-in cooler raw chicken stored above broccoli and raw steak stored above cucumbers. CDI: storage order was corrected.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times on rice used for sushi and no time on shrimp and spring rolls held on time. CDI: times were placed on items.

General Comment: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Provide thin tip thermometer for checking thin foods. Observed only thick probe available. Return visit within 10 days to ensure thin probe thermometer is available.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on oils and seasoning on cart at cook line. Observed no label on tempura flour and salt at back of kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry good containers stored on the floor in kitchen and boxes of food stored on floor in walk-in cooler and freezer.

General Comment: 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket with wiping cloths inside stored on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces while not in use.

Repeat; 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils held in water of 116F. Observed bowls stored inside raw shrimp, chicken, tempura flour, rice, and salt. Use scoops with handles for dispensing.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in and prep cooler in kitchen. Observed broken handle to rice cooker in kitchen.

Repeat: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks stored on prep surfaces in kitchen. Observed cell phones stored on above prep surfaces in kitchen.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on prep surfaces inside the kitchen. CDI: drinks relocated.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer made up and available for use. CDI: bleach sanitizer was prepared inside bucket at 100ppm. Points not escalated due to nature of violation.

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 incorrect dates on cooked broccoli and carrots inside walk-in cooler. CDI: dates corrected and provided. Observed cooked chicken and rice made yesterday inside walk-in cooler without dates. CDI: dates provided.

General Comment: 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 provided on rice held on TPHC at sushi bar. CDI: correct time and date provided.

Repeat: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed no labels on 3 spray bottles of cleaner and soap inside kitchen. CDI: labels provided. 7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee medication pills stored on shelf above prep cooler. CDI: pills relocated.

General Comment: 3-501.13 Use approved thawing methods. Observed boxes of shrimp thawing inside 3 comp sink improperly. CDI: shrimp moved to walk-in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls stored inside rice and raw chicken inside prep cooler used for dispensing. Observed utensils stored in water of 84F and 108F in two different locations in the kitchen.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food tubs wet stacked on shelf above 3-comp sink.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease build-up at wok station including hood filters. Observed build-up on shleving inside walk-in cooler and outside of soy sauce buckets inside the kitchen.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone, cigarettes, and lighter stored on shelf above prep cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0 ppm. Sanitizer had run out. CDI- Sanitizer replaced, machine properly primed, observed at 100 ppm. Dishes washed earlier in the day were re-washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in make table at 53 degrees. Appears lettuce that was just cut less than 1 hour ago was not chilled to 41 or below before placing in make table. Make table is for cold holding, does not chill foods well. CDI- Lettuce moved to reach in freezer, observed at 36, then placed back on make table for proper cold holding.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed a bottle of employee medicine stored above prep cooler on rack. CDI- PIC placed medicine in designated storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observeda couple pans tight stacked while wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed in use TIGER rice cooker labeled for "Household use only". Needs replacing with approved type rice cooker. 4-502.11(A)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above carrots and employee drink stored at prep sink next to mushrooms in prep. CDI- Drinks removed.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser stored in the same sink with a box of squid. CDI- Degreaser removed and properly stored in chemical storage area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed in use TIGER rice cooker labeled for "Household use only". Needs replacing with approved type rice cooker. 4-502.11(A) Maintain utensils in good repair. Observed fryer strainer with broken metal spokes. PIC disposed of broken strainer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cook line hood back splash and filters needs some cleaning of grease build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelf in walk in cooler above food.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw unwashed produce stored above RTE butter and cream cheese mix. CDI- RTE foods stored above unwashed produce.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm, sanitizer tube had been pulled out of machine. CDI- Tube replaced in machine, observed properly sanitizing. Dishes washed earlier were re-washed and sanitized.

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 fried shrimp, spring rolls, and sushi rice all held with TPHC procedure that were not being time marked per procedure. CDI- All items properly time marked. (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 tub of cooked carrots cooling at 117 for approx. an hour with no cooling methods. Once a food cools to approx. 135, cooling methods need to in use to speed cooling process and reach proper cooling parameters. CDI- Carrots moved to walk in cooler in shallow amounts and vented tub lid, observed cooled to 70 by 2 hrs of cooling.

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 raw broccoli and several tubs of sauces stored on the walk in cooler floor. Observed several pans, tubs, and boxes of various foods stored on the floor in walk in freezer. Observed opened buckets of sushi ginger stored on floor in sushi area. (repeat) Recommend re-arranging walk ins, adding shelving or dunnage racks to ensure this violation is improved in the future. Will follow up within 10 days that foods are being properly stored off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans and containers tight stacked while wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed in use TIGER rice cooker labeled for "Household use only". Needs replacing with approved type rice cooker.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal drink items stored in sushi reach in. Observed employee personal jackets and aprons stored touching dry goods on storage rack. CDI- Personal items removed and properly stored in designated location.

2-301.14 Wash hands after activities that contaminate them. -P 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 a cook return through back door after throwing out a cardboard box, proceed to continue food handling duties and did not wash hands. When prompted to wash hands, employee shook hands dry, did not dry hands with paper towel. CDI- Employee corrected, washed and dried hands properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above box of raw broccoli. CDI- Broccoli separated and stored with other unwashed produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce in make table that had just been cut acc. to worker, at 53 degrees. CDI- Lettuce was voluntarily disposed of by PIC. Be sure lettuce is chilled to 45 or below before cold holding or use TPHC procedure.

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 in use for fried shrimp and spring rolls but foods not being time labeled per written TPHC procedure. CDI- Foods properly time labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tubs of cooked and raw broccoli and several tubs of sweet sauce stored on the walk in cooler floor. Observed several pans, tubs, and boxes of various foods stored on the floor in walk in freezer. CDI- Foods stored off the floor. (repeat) Recommend re-arranging walk ins, adding shelving or dunnage racks to ensure this violation is improved in the future.

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 2 missing ceiling tiles in kitchen above 3 comp sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed watered down soap that was not effective at kitchen handsink and no soap at server station handsink. CDI- Proper soap provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine chlorine sanitizer reading 0 ppm, sanitizer had run too low to work. CDI- Sanitizer changed and machine primed to properly sanitize.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two deep and tightly covered tubs of steamed carrots cooling over 6 hrs accoring to PIC at 47-48 degrees. CDI- PIC voluntarily disposed of improperly cooled carrots.

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 deep and tightly covered tubs in use to cool carrots that were improperly cooled. CDI- Reviewed proper cooling methods with PIC and improperly cooled carrots disposed of.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door being left open and a large dead roach in walk in cooler by back door. CDI- Door was closed. Facility has pest company coming quarterly. Maintain pest control measures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several pans, tubs, and boxes of various foods stored on the floor in walk in cooler and walk in freezer. CDI- Foods stored off the floor. (repeat)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill area, hood system, fryer area, gas pipes and walls behind cook line soiled with debris and in need of cleaning.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Vacuum breaker is broken on can was hose bib, need to install a proper backflow prevention device. Facility has 10 days to install proper device.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near dish area and above 3 comp sink needing some cleaning of dust and build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep top where food was being prepped and open container of employee food stored with food for the facility.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee wipe soiled hands with a towel and not wash. CDI hands washed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee grab food from prep top for cooking and place leftover food in hand back in unit. CDI items discarded or cooked to 165F.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wipe gloves with cloth and continue food prep and use gloves for cleaning prep area and continue food prep. CDI gloves changed and hands washed. Repeat. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef above RTE food, raw tuna stored in same container with cooked crab and cooked shrimp, and raw fish stored above avocado. Repeat. CDI items rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and raw beef stored in prep top above 45F. CDI product placed in freezer to cool.

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 crab meat, bean sprouts, octopus, mackerel, carrots, and broccoli not dated. CDi dates added.

6-202.15 Outer Openings, Protected - C Observed back door open during service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw shrimp stored on floor in walk in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint upon entrance in facility. CDI employee found hat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counters that was used to wipe hands and wipe gloves.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed facility store bowls, that are used as scoops in food and knife stored between prep units where debris has accumulated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill area, hood system, fryer area, and walls behind cook line soiled with debris and in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw tuna stored above cooked crab and shrimp in the prep unit on the sushi prep line. Observed raw salmon stored above avocados in the prep unit on the sushi line. Observed raw shell eggs stored above onions in the walk in cooler. CDI - all items were rearranged correctly. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch his cell phone with gloves then return to work with the same gloves. CDI - asked employee to change his gloves; explained the violation.

Repeat violation 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dish machine not sanitizing. CDI - sanitizer bucket was too empty; a new bucket was hooked up and the machine was primed. Machine was sanitizing at 50 ppm chlorine.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee jackets and hats stored on the dry storage shelves. Observed an employee's lunch box stored on the second shelf in the walk in cooler. Keep personal food below facility food.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above raw scallops and raw shell eggs in the prep unit on the cook line. CDI - beef was moved to the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dish machine not sanitizing. CDI - a new bucket of sanitizer was hooked up and the machine was primed; sanitizer was at the correct concentration.

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

Repeat violation 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed utensils stored in 110F water and a spoon stored in 67F water. Observed tong handles stored down in noodles on the cook line.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

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

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored above the prep unit on the cook line and one above the prep sink in the sushi area. CDI - drinks were removed.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw scallops and shell eggs in a prep unit. Observed raw chicken stored above raw beef in the walk in cooler. CDI - all items were rearranged correctly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken stored above cooked broccoli in a prep unit and raw shrimp stored above sauces in a prep unit. CDI - all items were rearranged correctly. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed mushrooms stored above washed and ready to eat broccoli in the walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed and unlabeled bottle of sanitizer in the sushi area. 7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of sanitizer stored on the drain board of the prep sink in the sushi area. CDI - bottle was moved to the floor.

Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food stored on the floor in the walk in freezer.

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

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 stored in 85F water. Observed knives stored between 2 prep units.

General comment 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - Observed dry goods stored in trash cans in the dry storage area. Only stored food in food-grade containers.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken above raw shrimp and raw beef; raw pork on top of raw salmon in the walk in cooler, CDi - all items were rearranged correctly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above cooked carrots in the walk in cooler. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a bowl sitting directly on top of carrots in the prep top.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked carrots at 127F in the steam well. CDI - carrots were reheated to 182F.

Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of food stored on the floor in the 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 heavy build up on the hood and hood lights.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chef plate scallops with a final cook temperature of 121 F. CDI- Scallops were cooked to required temperature (see temp chart).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggrolls and noodles sitting on counter at start of inspection. Both items were below 135 F (see temp chart). According to PIC these items had been both out of temperature control for 30 minutes. CDI- Noodles were placed into walk in cooler and eggrolls were voluntarily discarded. Time as a Public Health Control template emailed with inspection report for eggrolls.

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 stamp on TPHC sushi rice. CDI- Instruction provided and time provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen boxes of fish stored on floor of walk in freezer. Remove. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping rags throughout kitchen. Hold in sanitizer. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal spatulas stored beside grill in standing water below 135 F (see temp chart). Water must be 135 F.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over heads of lettuce walk-in cooler. Observed raw chicken stored over noodles in prep cooler. CDI-Items were relocated to lowest shelf.

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 prepared day of inspection cooling at room temperature at 115F. CDI-Carrots were placed in walk-in cooler to quickly cool down. Begin actively cooling product once it has hit 135F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed clear squirt bottles not labeled to indicate contents on cart by grill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tuna and other food products stored on floor in walk-in freezer.

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

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 handle of scoop stored inside flour in dry goods bin.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on counter at sushi bar, a bottled drink stored above prep surface next to microwave, and employee plate of food stored on prep surface at back of kitchen. CDI - all items relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed no sanitizer available for use. CDI - bleach sanitizer made up in bucket during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pot of chicken stock on stove holding hot at 103F. PIC reported that soup was made about 2 hours ago. CDI- by reheating on stove to 165+ during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed some items including cooked carrots at 93F and soup at 126F cooling on counter at room temperature. CDI - by moving to walk-in cooler to properly cool. Observed bean sprouts left out on counter at 63. CDI - moved to reach-in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of degreaser mislabeled as "multi quat sanitizer". CDI - by labeling bottles properly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small containers of dry goods with no label. 3-601.12 Honestly Presented - C (A) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed Escolar being advertised on sushi menu as "White Fish". Verification required to ensure menu reads Escolar.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an unapproved rice cooker labeled "For Household Use Only".

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on a top shelf over the cook line.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee handling cooked broccoli with bare hands. CDI by voluntary disposal.

3-302.11(A) Separate the different types of raw animal foods. -P Observed re-packaged raw chicken stored on top of a box of ready to eat soy beans, a bowl of shucked raw oysters inside another container of shu mai inside a reach in freezer and raw tilapia stored over noodles inside the walk in freezer. CDI by moving all to the correct shelving.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single spray bottle inside the sushi prep area with out a label. CDI by voluntary disposal.

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 cooling on ice with plastic wrap covering the product. CDI by venting the plastic wrap and discussing proper cooling techniques.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 squeeze bottles in the sushi prep area not labeled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths stored on the cook line ledge and prep tables. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets used for wiping cloths stored on the floor. Buckes must also be labeled.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an unapproved rice cooker labeled "For Household Use Only". 4-101.19 Nonfood-Contact Surfaces - C Food equipment subject to splash, spillage or frequent cleaning should be made of a non absorbant material. Observed particle board and raw wood used in the walk in cooler and on shelving.