TERIYAKI EXPRESS

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at front handsink during inspection. CDI - PIC provided. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shell eggs being stored behind RTE foods in hibachi prep during inspection. Observed raw, repackaged salmon being stored above carrots in RIF. CDI - PIC corrected storage order. Repeat. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken held on front griddle holding below 135F during inspection. CDI - Chicken voluntarily discarded. Chicken added to TPHC form. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed multiple single use plastic cups used as means to dispense seasonings stored inside of containers in direct contact with foods. Ensure all dispensing utensils are stored in a manner that does not promote contamination of customer foods. Repeat. 0.5 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a pan of raw shell eggs stored directly behind a pan of diced onions and carrots, inside the flip top portion of make table 2. CDI: PIC corrected storage order to prevent contamination. Observed a carton of raw shell eggs stored above a case of unwashed avocados inside the WIC. Ensure all raw animal proteins are stored under RTE foods and washed/unwashed produce to prevent contamination. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed case of unwashed mushrooms stored above multiple containers of RTE sauces, inside the WIC. Ensure all RTE food items are stored above unwashed produce to prevent contamination. For more information on food storage order please visit: 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 sushi rice held on TPHC for 4 hours not time-stamped with start or discard time. Food employee showed EHS where he wrote the time, but was completely smeared off and no longer legible. CDI: Food employee created new sticker with legible start time. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points since 4-hour time frame had not surpassed.

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 actively cooking on the flattop grill with a large watch on. CDI: PIC had employee remove the watch.

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 deli container stored inside the rice bin. Observed the scoop handle commingled within the rice, inside the "big rice" bin. CDI: PIC removed both the deli container and scoop to prevent contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single-serve containers stored right-side up out of it's protective packaging, along the make line. CDI: PIC inverted all stacks of single-serve articles to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy oil accumulation on the hood vents. Observed heavily soiled shelves inside the WIC. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee took lid off personal water bottle to drink from it and did not wash hands before going back to food preparation. Employees must wash hands after handling personal beverages. CDI - Employee educated and they washed hands. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was jammed at handsink at start of inspection. Paper towels must be accessible at all hand sinks. CDI - PIC fixed dispenser.

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 Sushi rice held using TPHC had start time of 12pm and it was only 11:30am. CDI - PIC placed 11am start time as he said that was time sushi rice was finished.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Ant and roach spray is for household use only. Remove from establishment. CDI - PIC discarded chemical. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pot of teriyaki sauce observed on floor at beginning of inspection. Store food at least 6 inches off the floor. 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. Buildup on shelves in walk-in cooler. Food debris also observed on low shelves throughout kitchen and in front area. Clean these areas more frequently. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site at beginning of inspection, while food preparation was occurring. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed house-made teriyaki sauce (made using cooked onions) holding beside grill at 110F. -CDI- PIC decided to begin permanently holding teriyaki sauce on time (TPHC) for discard 4 hours after removal from cold holding. Teriyaki sauce is stored in bulk in WIC, then mixed with cornstarch on the day of its use, and stored near the grill. EHS provided TPHC form for PIC to fill out for teriyaki sauce. 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 multiple squeeze bottles without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed two large containers of cooked carrots stored directly on the floor. Observed multiple containers of soy sauce stored directly on the floor. -CDI- PIC raised items at least 6 inches off the ground. -REPEAT-

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 the handle of the noodle scoop stored directly in contact with the noodles in the under-grill drawer. -CDI- Food employee removed handle from food. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored directly on top of soy sauce containers. -CDI- PIC removed employee bag.

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 large plastic bin of teriyaki sauce not meet cooling parameters. Teriyaki sauce was cooked last night (using boiled onions and celery), then placed in large trash-can sized container to cool overnight. Observed teriyaki sauce at 50F today. -CDI- PIC voluntarily discarded the sauce. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed all items in flip top with incorrect date listed (items were date marked for preparation of 12/16, when PIC stated items were prepared 12/15). PIC stated items are stored in prep top overnight. Large stock containers of items stored in WIC listed correct date mark of 12/15. -CDI- PIC correctly changed date marks to reflect proper preparation date of 12/15. EHS educated PIC on carrying over the same date mark of the preparation/cooking date from the WIC to items in prep top. Observed cooked broccoli in WIC with a date mark of 12/9. PIC verified the item was actually cooked yesterday and labeled with incorrect date mark. -CDI- PIC correctly changed the date mark. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed large container of teriyaki sauce not meet cooling parameters after cooling overnight in WIC. Teriyaki sauce was cooked yesterday, then immediately placed in large, trash-bin sized plastic container, and covered tightly with lid. Observed teriyaki sauce at 50F today. -CDI- PIC voluntarily discarded the sauce and EHS educated PIC on cooling methods, including using smaller, metal containers, stirring with an ice wand, or placing in freezer for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf- Observed carrots cooked to 125F, to be used for hot holding. -CDI- PIC continued heating carrots until they reached at least 135F. There was no pause in the cooking process; the carrots remained on the stovetop during the entire process.

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 mushrooms stored directly on top of exposed, cut onions. -CDI- PIC moved container of mushrooms and covered the onions.

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 the handles of multiple scoops stored directly in contact with the food (flour, cornstarch). -CDI- PIC removed handles from food.

7 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 used to line shelf under prep table next to sushi prep unit.

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 food stored above customer food in prep unit. -CDI- PIC moved food to lower shelf.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food stored above open corn starch slurry and rice cooker for customers and more employee food stored with customer items in the dry storage shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back kitchen handwashing sink. CDI- Paper towels at the sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored above opened salmon in the tall reach in freezer. CDI- Ground beef placed on bottom. 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 rice, chicken wings and chicken breast in the prep top holding above 41F. CDI- Items placed in the cooler and cooled to 40-41F. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm in the spray bottle. CDI- Sanitizer corrected to proper concentration.

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 wings and chicken breast over stacked. CDI- Items portioned. Observed rice held on top of items in the prep top. CDI- Rice placed in the low reach in. 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 .

7 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 used to line shelf under prep table.

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. Obsevred cornstarch, flour bins 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. Observed hood in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back. 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 .

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 used to line shelves.

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 roller cart housing vegetables 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. Observed hood in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone stored on slicer. Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with food debris and dirt on blade of can opener. CDI-PIC placed can opener at 3 compartment sink to be cleaned 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 a large container of spicy mayo sitting on counter top at 56F, grilled shrimp cold holding in cold drawer at 59F and boiled shrimpm cold holding in large flip top cooler at 47F. PIC stated all items were used during the lunch rush an hour prior. CDI-all items moved into walk in cooler for rapid cooling. -REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked carrots and cooked noodles cooling in walk in cooler with tight fitting lid or tight plastic wrap over items in cooling. CDI-PIC removed lid from carrots and placed ice in container and removed plastic wrap and put noodles on flat sheet tray. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 metal scoop with handle stored submerged in corn starch in corn starch container as well as observed a metal bowl used as scoop and stored on top of cut onions.

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 cleaning needed on interior of all cold holding equipment such as flip top coolers and reach in coolers and freezers to remove build up of food debris, spilled sauce, and dirt build up. Also observed cleaning to remove food debris, dirt and rust forming on walk in cooler shelving. -REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed faucet leak at prep sink. Repair

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floor in walk in cooler to remove food debris, sauce spillage and dirt accumulation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone charger, ear buds and other employee items mixed with facility items on shelving beside prep sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed various TCS items holding below 135F on grill as well as carrots in steam well. - CDI - PIC reheated all items to above 165F. PIC replaced steam well with new steam well due to current steam well not properly functioning. EHS directed PIC to not stack meats so high in bowls on grill and to hold bowls in center of grill instead of corners. PIC agreed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in small flip top prep unit (see temperature chart). - CDI - Per PIC, all TCS items had been in unit for less than 4 hours. PIC moved items to WIC to quickly cool. PIC unplugged unit to defrost. PIC agreed to utilize TPHC until unit is properly functioning. EHS provided TPHC written procedures form to PIC. Follow up visit required to ensure unit has been repaired. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed container of chicken dated 10/1. Per PIC, chicken was cooked 10/8 but date was not changed. Also observed garlic and oil mixture made on 10/8, per PIC, lacking a date mark label. - CDI - EHS allowed PIC to correct dates. Ensure date mark labels are removed during cleaning process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed two unlabeled spray bottles of purple chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottles ‘degreaser.’

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 in walk-in cooler and throughout kitchen area. Do not use cardboard to line shelving due to cardboard being absorbent and not cleanable. Remove cardboard.

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 food residue and debris buildup on plastic sheet in front of grill and in the bottom of both reach-in freezers. Clean and increase cleaning frequency to maintain clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hand. CDI: PIC instructed employee to use paper towel as a barrier and employee rewashed hands properly. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee drink out of plastic water bottle with screw on cap and then continue to cut raw broccoli. CDI: PIC had employee wash hands and provided education to employee.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer with a concentration below 50 ppm according to test kit. CDI: PIC added more bleach to bottle and 100 ppm concentration was reached. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two separate pans of raw chicken in CH drawers with temperatures above 41F. PIC stated that the items were put here a couple hours prior. CDI: PIC moved raw chicken to WIC to cool back to 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sushi rice held using TPHC without a time stamp. PIC stated that the rice was removed from cold holding an hour prior. CDI: PIC marked rice with start time for TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw chicken cooling from prep in a deep plastic tub covered by a lid in WIC. After 35 minutes, product showed a 1 degree change in temperature. REPEAT CDI: PIC moved raw chicken to RIF without a lid to quickly cool. 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 .

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 multiple sauce bottles without labeling. PIC stated that the labeled are difficult to keep on the products due to oil on bottles that accumulated throughout shift. EHS discussed labeling methods with PIC.

3-302.15 Wash fruits and vegetables prior to use.Observed container in RIC of washed avocados with stickers still attached. REPEAT CDI: PIC had employee remove stickers and rewash avocados.

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 bottom of RIF with food debris. Needs cleaning. 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 build up on floors around and underneath cooking equipment. Need cleaning. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC did not date mark correctly from main container to containers on line. Observed multiple food items not cooling at a proper rate or with cooling methods to achieve proper cooling rate. Discussed with PIC proper date marking. PIC voluntarily discarded items out of date or no date. Discussed with PIC proper cooling methods and PIC transferred products to shallow open pans to quickly cool. CDI A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed mushrooms being stored in cardboard container they were delivered in. Observed whole unwashed mushrooms stored above pot of RTE cooked carrots. PIC removed both boxes, re washed, placed in clean containers, and put back in WIC on shelf above RTE carrots. CDI

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 cooked chicken in deep well bowl and teriyaki sauce (made with beef bone and cooked vegetables) in large vat not cooling at a proper rate to reach 70F in 2 hours. PIC put cook chicken in shallow open pan and put ice in teriyaki sauce. Items cooled to below 70F in 20 minutes. CDI 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rice cooked the day prior with no date marking. PIC voluntarily discarded. CDI 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 .

3-501.15 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 chicken cooling in a deep well bowl, noodles in a deep well and covered container, and teriyaki in a large covered vat. All items not cooling at a proper rate. PIC moved chicken and noodles to shallow pans. PIC put ice in teriyaki sauce and is stirring frequently. CDI 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in use wiping clothes stored on counter tops and not in sanitizer buckets. PIC removed wiping clothes. CDI

3-302.15 Wash fruits and vegetables prior to use.Observed container in RIC of washed avocados with stickers still attached. PIC facilitated avocados to be rewashed, removing stickers. CDI

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 in raw chicken container in cooler drawer with handle touching food. PIC removed scoop. CDI

4-501.11 Maintain equipment in good repair. Tall RIC not working. PIC stated having repaired. Repair or remove.

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 bottom of RIF with food debris. Needs 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. Observed build up on floors around cooking equipment. Need cleaning.

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 large container of chicken broth with date of preparation of 9/4 mislabeled according to PIC. CDI, chicken broth sauce 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 cooked noodle cooling in tightly covered container at 70 degrees F at 1:11pm. At 2:11pm noodle remained at 66 degrees F. Cooling calculation indicated that method not effective to reach required cooling parameters. CDI, noodles relocated to shallow uncovered pans to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - observed beef thawing in standing water in container. CDI, water removed to properly thaw under refrigeration.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach on ground near 3 compartment sink.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed mushrooms being cut without being washed prior to preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bins being wet stacked above 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed several plastic containers used for food preparation and storage cracked. CDI, containers voluntarily discarded. Observed fryer basket in poor repair. Observed 2 door stand up freezer not currently in-use waiting for part according to PIC.

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 general cleaning needed in shelving throughout and inside prep coolers. Observed old sticker residues on outside of clean bins. Repeat.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules in the food code for food safety are met. During inspection, EHS observed various risk factors present that are the responsibility of the PIC including improper hand washing practices among staff, improper cold holding temperatures, and staff training on allergen management needed in the facility. CDI by education of PIC. EHS discussed PIC responsibilities with regard to food code. PIC is a certified food protection manager.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee wash hands using improper methods - scrubbing less than 5 seconds, rinsing hands and then turning off unclean faucets with freshly washed hands without use of a barrier. CDI - EHS instructed/demonstrated proper hand washing procedure. Hands re-washed. REPEAT 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in 3 compartment dish sink and then use soiled green cloth towel to dry hands before donning gloves to prepare food at grill. CDI - EHS directed employee to re-wash hands in the hand sink and to use paper towels to dry hands. Hands re-washed.

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 PIC unable to provide current guarantee that salmon used to make sushi is free of parasites. Letter provided dated 2012. Verification required within 10 days.

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 raw shell eggs holding on countertop at grill area at 74f. CDI - eggs discarded. Observed container of house made spicy mayo made with mayonnaise labeled “refrigerate after opening” holding on countertop at sushi prep area at 69f. CDI - discarded. Observed both in use flip top units holding foods above 41f. See chart. Ambient air temperatures of both units found to be greater than 50f. CDI - all TCS foods held in both units overnight voluntarily discarded. TCS foods stocked into unit at 11:00 am opening allowed to remain until end of 4 hour time and then discard. REPEAT - cold holding temperatures in prep coolers has been noted as out of compliance for at least 3 previous inspections dating back to January 2021. Continued non-compliance with cold holding requirements may result in the implementation of a risk control plan or in permit action. Full 3 point deduction.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed multiple containers of household pesticide not approved for use in commercial food service establishment throughout establishment including Raid Ant and Roach spray, Hot Shot Roach and Spider spray, and Hot Shot Roach Killing Powder. CDI - products discarded. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed Roach Killing Powder stored mixed with food on dry storage shelving. CDI- discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed both in use flip top coolers with elevated ambient air temperatures holding TCS foods above 41f. These units are necessary to the operation of the facility must be repaired or replaced. Verification required within 10 days.

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 multiple squirt bottles of liquids including oils, sauces, water, etc. with no identification need labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bulk sauces stored directly on floor in WIC. Store food at least 6 inches off of floor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed case of single service items stored on floor in storage room. Store food packaging at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed two flip top coolers with mechanical issues. Also observed issues with electrical supply tripping breakers during inspection. Repair equipment and ensure adequate power supply to all refrigeration at all times.

4-602.13 Nonfood Contact Surfaces - Observed buildup and residue present on shelving, exteriors of equipment, exteriors of food storage containers, and more. Clean. 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 buildup and accumulated debris on floors under/behind equipment throughout back of house areas and around grill area. Clean.

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 2 food employees turn faucet off with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Observed raw chicken stored over raw beef in walk in cooler and raw fish removed from commercial packaging stored over spring roll in reach in freezer. CDI, foods relocated for proper storage.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed employee wash, rinse but not sanitize pan before using at 3 compartment sink. Equipment relocated to be re-washed and sanitized. Proper use of 3 compartment sink discussed with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken, rice and egg roll cold held between 43-44 degrees Fon left side of prep cooler. CDI, foods relocated to cool. 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 sushi rice prepared morning before according to PIC, not date marked in freezer. Ensure proper date marking used for TCS, RTE foods that are prepared and frozen and thawed for later date that may include, date of preparation, freeze date and thaw date. CDI, rice voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed sushi rice held from previous date not discarded as written procedures stated. CDI, rice voluntarily discarded. New TPHC handout provided and completed for sushi rice prepared and frozen for next day.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing above 100ppm chlorine. CDI, sanitizer diluted to required concentration.

4-602.13 Nonfood Contact Surfaces - Observed grease and residues accumulating on shelving and inside prep refrigerator, freezer unit and behind equipment on line. General cleaning needed. Repeat.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer stored as clean. CDI, item to be Washed/Rinsed/Sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and shrimp hot holding below 135F. CDI, items reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw beef, cream cheese, and crab meat cold holding above 41F. CDI, ice added to items and relocated to cooler to cool.

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 cooked chicken and raw chicken cooling in covered containers. CDI, items placed in shallow containers and uncovered.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with no labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen shrimp stored on floor in kitchen. CDI, food was relocated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on hood vents and walls at front grill and kitchen grill. Need cleaning.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scrubbing pad in handwash sink. PIC states employee was cleaning sink. CDI, item removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer. CDI, item removed 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 41F. -P Observed cooked carrots cooling at slow rate (.04 degrees/min). CDI, ice added as ingredient to carrots.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and chicken cold holding above 41F. PIC states chicken was in prep unit was cooked at 12PM and was not cooled properly. Raw chicken came from the walk in cooler, which were held in covered containers. PIC states raw chicken was prepared at 12PM as well. PIC states beef was going to be discarded. CDI, Beef discarded by PIC. Chicken moved to walk in cooler. Item reached 41F by end of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered bus tubs of raw chicken and cooked chicken cooling in reach in prep unit. Observed cooked carrots cooling in large pot covered with lid. EHS explained to PIC and employees foods that are cooling shall be uncovered and placed on sheet pans, on ice, and stirred. CDI, items uncovered and ice added as ingredient to carrots. Items reached 41F by end of inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusty and peeling racks in walk in cooler. PIC states racks will be replaced.

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 heavy build up of grease near and around vent, walls, and fryers. PIC states hood was cleaned in December. Need more cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Metal scouring pad stored in back handsink upon start of inspection. CDI - Scour pad relocated.

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 Sushi rice in rice warmer at 93F with no time stamp; written procedure says time stamp must be placed on rice warmer when rice is removed from refrigeration. CDI - Sushi rice discarded and a new batch started.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep table next to heads of cabbage. CDI - Relocated to sanitizing solution.

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. Metal tongs stored with handle down in steamed veggies in steam well. CDI - Tongs reinserted with handles up out of food.

4-501.11 Maintain equipment in good repair. Split gaskets found on the sushi prep cooler door and the walk in cooler door. Replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on multiple non-food contact areas throughout facility. Clean crumbs from inside reach in freezers and build up from cooler door gaskets, cooler door handles, and other high-touch areas.

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. Heavy build up of grease collecting and running down the wall at the front cook line. Clean build up of grease from stainless steel wall and hood system at front cook line.

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

2-301.15 Only wash hands in hand washing sink. -PF Observed employees washing hands in 2 compartment sink not in hand sink. CDI - manager instructed employees to only wash hands in hand sink and not in 2 part sink. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees washing hands with no soap as there was no soap at the 2 part sink they were using. CDI - manager instructed employees to use the soap and paper towels at the hand sink they are supposed to use in the kitchen. Employees observed now washing hands in hand sink. There is currently a language barrier between management and kitchen staff. Please follow up with additional training to ensure all employees are understand when, where, and how to wash hands.

5-205.11 Maintain access to hands inks. Hands inks may only be used for handwashing.-Pf Observed metal scrubbers and plastic portion cups in hand sink basin in kitchen. Employees unable to use sink currently using 2 part sink instead. CDI - manager removed items from sink and instructed employees to keep the sink clear and to only wash hands in the hand sink. 6-301.11 Provide soap for hand washing at each hands ink. -Pf No hand soap available at mens restroom used by employees. CDI - manager replaced soap. There is currently a language barrier between management and kitchen staff. Please follow up with additional training to ensure all employees are understand when, where, and how to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on shelf directly above pickled ginger inside walk in cooler. CDI - ginger relocated to upper shelf

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked carrots, steamed vegetables, and cooked corn in hot holding unit less than 135f. CDI - manager discarded items and adjusted water level in unit to maintain hot temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in flip top and cooked carrots in walk in cooler at above 41f. CDI - manager voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking present on many or prepared foods in front line or back of house coolers which are kept more than 24 hours. Manager indicated that they have used a white board date marking system but items today were not properly marked on board or the board was not readable. CDI - manager updated date marking system with appropriate dates. There is currently a language barrier between management and kitchen staff. Please follow up with training to ensure employees understand the date marking system in use.

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 shrimp and chicken cooling in deep batches tightly covered in walk in cooler. CDI - items were uncovered and spread into shallow pans to allow to properly cool

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squirt bottles of oils, water, soy sauce throughout front line and back of house with no identification present. Label all bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of foods including cooked carrots, pickled ginger, raw beef stored directly on floor. Keep all foods at least 6 inches above floor.

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 tongs in line drawer products, rice scoopers, and other food dispensing spoons laying in food products with the handles in direct contact with the food items. Serving utensil handles should not contact the food. REPEAT

3-501.13 Use approved thawing methods. Observed shrimp thawing on the counter at the start of the inspection. CDI-The shrimp was moved to the reach in cooler to finish the thawing process.

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 handles stored directly in the food product. CDI-The handles were removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurfacing or replacing. They are no longer smooth and easily cleanable.

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 the hoodvents and the shelves in the walk in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet spraying water and leaks to the plumbing at the 2-compartment prep sink. Have repaired.

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 to the floors underneath the cookline. Have cleaned.

5-205.11 Handsinks may only be used for handwashing.-Pf - Observed an employee rinse a wiping cloth in the hand sink. CDi - stopped employee and explained that on hand washing is to be done in the hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cabbage holding at 118F in the steam table at the front. CDI - cabbage was reheated to 189F.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cooked broccoli, shrimp, raw beef and raw chicken between 42F and 45F. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. Items were removed to be cooled in the walk in cooler.

Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of degreaser and a bucket of sanitizer unlabeled. CDI - items were labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of cooked broccoli cooling while covered with a lid in the walk in cooler. CDI - lid was removed and the container was split into 2 containers to facilitate cooling.

General comment 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 the inside liner cracked and broken in the rice warmer by the prep sink. Replace rice warmer. 4-501.11 Maintain equipment in good repair. - Observed a broken handle on the rice warmer by the prep sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a personal drink stored on a prep table and in the walk in cooler. CDI - drinks were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw eggs stored above carrots in the walk in cooler. CDI - carrots were moved. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw beef in the walk in cooler. CDI - items re-arranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack a raw shell egg with gloves, then touch 2 spatulas and a spring roll. CDI - explained violation; glove and spring roll discarded and the spatulas were 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 no time on the sushi rice. CDI - time was marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bucket of sanitizer, bottle of bleach and degreaser unlabeled. CDI - items were labeled.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth stored on the prep unit cutting board.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the left door of the 2 door prep unit, the walk in cooler and the left door of the reach in freezer by the 3 comp. sink; replace gaskets.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Metal scour pad stored in front hand sink and no paper towels available at front hand sink. CDI - Paper towels restocked; metal scour pad discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. One soda nozzle with heavy dark build up. CDI - Nozzle cleaned during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Steamed broccoli held off temperature control and holding at 52F. CDI - Broccoli placed in cooler for rapid cool down as product was off temperature control for less than one hour. Facility must maintain steamed broccoli under temperature control or use TPHC and discard after 4 hours.

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 Cooked shrimp cooling while tightly wrapped in walk in cooler. CDI - Wrapping vented to allow rapid cooling.

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. Scoop handles in contact with raw chicken. CDI - Scoops removed and sent to dish area for processing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from low prep cooler door gaskets, door handles, and from paper towel dispenser by front grill. Improvement from last inspection.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under cooking equipment.

3-302.11(A) Separate the different types of raw animal foods. -P 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Celery stored in box used to ship raw shell eggs. CDI - Celery discarded; celery will be stored in box used to ship noodles. Also, raw beef stored under raw chicken in walk in cooler. CDI - Cooler rearranged with raw beef above raw chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple knives stored as clean on magnetic strip with dried food debris on blades. CDI - All sent to dish area for processing.

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 Sushi rice from 1pm with time stamp. CDI - Rice discarded and new batch made.

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 Lo mein noodles cooling while tightly wrapped in walk in cooler. CDI - Wrapping removed to allow rapid cooling.

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. Tong handles contacting steamed broccoli in cold drawer. CDI - Tongs removed.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Wire shelves lined with cardboard in dry goods area. Remove cardboard lining.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from non-food contact surfaces of meat slicer and build up from surface throughout such as faucet handles, soap dispensers, and cooler door handles.

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 Cut cabbage and cooked chicken wings cooling while wrapped in plastic in walk in cooler. CDI - Plastic wrapping removed to allow rapid cooling.

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. Tongs stored with handle contacting lo mein noodles and a plastic to-go container stored in bulk container of sugar. CDI - To-go container discarded; tongs removed from lo mein container.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean minor build up from floors at floor wall joint and clean buildup from gas lines at cook stations.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Black plastic tubs stored as clean with food debris on drying rack over sink. CDI - All sent to dish area for reprocessing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked broccoli holding at 68F on stand next to grill line. CDI - Relocated to cooler for rapid cool down.

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 Rice cooling in plastic bag tied shut. CDI - Rice removed from bag and placed in shallow pan with lid off to finish cooling.

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. Tongs in low mien and scoop in raw chicken all stored with handles contacting food. CDI - Scoop and tongs removed from products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans and plastic pans wet stacked on drying rack. Separate to allow air drying.

4-502.11(A) Maintain utensils in good repair. Observed damaged metal strainer and frayed metal scrub pads at dish area and at cook line. CDI - All discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Bits of raw chicken left on back of slicer guard. CDI - Cleaned during the inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed several soiled dishes leftover in 3 compartment sink from night before. Ensure items are properly washed, rinsed and sanitized and not left overnight. CDI-through instruction and dishes washed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on soda nozzles.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout kitchen.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scoop handles stored down in food product in cold hold drawers on front line.

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 salmon being used for sashimi without letter of guarantee from supplier. PIC will obtain letter from supplier. VR required within 10 days.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed cook using same utensil to move raw chicken on the grill and then cooked items on the grill. CDI by discussing proper procedure with PIC. Employee will use seperate utensil for raw and cooked items. Cooked items observed to be 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed steamed cabbage, carrots, and broccoli mix stored in mini-steam table < 135F. CDI reheated to 165F for 15 seconds.

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 sauce stored in walk-in cooler without date mark. CDI by date marking by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed noodles cooling in walk-in cooler covered with plastic wrap. CDI by venting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in upright freezer at 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Observed cooked grilled chicken and cooked fried chicken wings stored in prep cooler > 45F. CDI - Food items moved to walk-in cooler to continue the cooling process.

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

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 cooling in prep cooler tightly covered with plastic wrap. CDI vented container and moved to walk-in cooler.

(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Observed used gloves stored in sushi prep cooler. CDI- discard gloves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on non-food contact areas of can opener and meat slicer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage stored next to meat slicer. CDI by removing beverage.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bucket with wiping cloth testing 0ppm. CDI by empty and refill with sanitizer 100ppm.

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 egg rolls, shrimp tempura, and spring rolls stored in refrigeration without date mark. Date mark foods with date prepared or package first opened. When freezing foods mark food items with thaw date also. CDI date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in bucket with 0ppm sanitizer.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning underneath/around equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on table next to meat slicer.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Separate raw different types of raw animal foods. Observed front prep drawer coolers with raw chicken stored above raw steak and shrimp. Repeat Violation.

7-102.11 Common Name-Working Containers - PF Observed multiple unlabeled containers of materials such as window cleaner, sanitizer, soapy water, and water all in the same type of bottles. CDI- PIC instructed to label all working containers of toxic materials.

2-302.11 Maintenance-Fingernails - PF Unless employee is wearing intact gloves in good repair, they may not have fingernail polish or artificial nails when working with food.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C Trash bins shall be easily accessible at all handwash sinks. Kitchen area handsink observed with no trash bin.

3-402.11 Parasite Destruction - P: Facility needs to provide documentation for parasite destruction on Salmon and yellowfin tuna. Invoices should be kept on site. Verification needed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed cooked steak stored with raw steak in low boy. CDI-discarded

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Discontinue storing boxes of sauce packets in cabinet next to trash can at self service area.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing cutting board behind faucet.