FUJI JAPANESE STEAKHOUSE

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - White Dispenser of Ice Machine with black build up in need of cleaning.

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 - 3 Large Bus Tubs of Noodles cooked yesterday without date marking. *CDI - PIC labeled items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 of sauces and oils and Metal Shakers of seasonings without labels.

4-501.11 Maintain equipment in good repair. *Observed - Plastic Rice Bin Lid broken unable to fully protect food product within. Lid in need of replacement.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food handler return into kitchen from outside and continue to walk towards prep station without discarding gloves/changing gloves and did not turn off faucet with clean barrier when done washing hands. CDI-EHS provided education and hands were rewashed. Ensure all employees wash hands and discard any gloves upon returning into kitchen from outdoors.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed prep table cutting board that was cleaned and then returned to prep table without being sanitized after being used for cutting raw chicken and raw steak. CDI-PIC rewashed cutting board and used 100 ppm chlorine. 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 raw shrimp at 43F stored above container fill line in prep top. CDI-PIC moved raw shrimp to lowboy. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sushi rice without a time label. CDI-PIC added time label.

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 multiple packs of raw tuna in ROP that were not opening prior to thawing. Food handler cut open packs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on prep table board that was not stored in sanitizer between uses. PIC removed cloth.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel).-P. Observed food handler walk in from outside and go to handwashing sink, wash hands for 5 seconds and turn off faucets with bare hands. CDI-EHS notified PIC and food handler rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 noodles, raw shrimp, and tofu slowly cooling in WIC in a large , uncovered plastic container, a smaller, plastic wrapped metal bowl, and a tightly sealed, plastic container, respectively. (see temp chart). CDI-PIC separated out items into multiple, uncovered containers to allow for fastest cooling rate. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple non-NSF plastic containers holding sugar, salt, etc. EHS spoke with PIC about switching out containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice chips inside handwashing sink by dishmachine. CDI-PIC removed ice from handwash 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 steak stored behind raw shrimp in prep top and raw chicken stored above raw steak in WIC. CDI-PIC corrected storage order. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed ROP raw tuna stored with unopened imitation crab stored in same container in sushi lowboy cooler and raw salmon stored above RTE shrimp in sushi lowboy cooler. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle of sanitizer. CDI-PIC added sanitizer label to spray bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked rice slowly cooling in large plastic container with covered lid in WIC and imitation crab mix with tightly sealed plastic container in sushi lowboy. CDI-PIC removed lids and placed into WIC to rapidly cool. EHS spoke with PIC about active stirring of cooling foods to also speed up cooling 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna with instructions to remove from packaging when thawed that did not have any openings. PIC cut openings into packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple plastic containers of fried onions stored on the WIF floor. PIC moved containers to WIF shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal containers wetstacked above prep sink. PIC separated metal containers to properly air dry.

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 several pieces of cardboard used as liner underneath cleaned plates and bowls on storage rack near dishmachine. EHS spoke with PIC about ensuring to use durable, non-absorbent, and cleanable materials for liner like plastic.

5-202.12 Provide at least 100F water at handsinks. Observed 73F water in men’s restroom handwashing sink. PIC adjusted hot water to reach 100F. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men’s restroom. EHS provided sign. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand wash sink by dish machine. CDI-PIC placed bottle of soap at hand 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 beef wrapped in plastic stored directly on top of wrapped raw chicken and raw quail eggs stored in same tray as RTE shrimp in sushi lowboy. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chlorine at 0 ppm in dish machine. CDI-PIC contacted auto chloro and fixed machine and is currently reading at 50 ppm. 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 multiple TCS foods above 41F in flip top prep unit and RIC by WIF (see temp chart) and cooked broccoli sitting at room temperature above arrival (65F). PIC state broccoli and rice were out during rush and return once rush is over. Ambient temperature reading at 41F in flip top and 43F in RIC. PIC moved foods to WIC to rapidly cool. Facility will not hold food in RIC until maintenance is performed and VR within 3 days. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed rice and broccoli cooked on 9/17 that did not have a date label. CDI-PIC added date label. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer with wiping cloth stored on the ground. PIC moved container off the ground.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food handler using 3 compartment sink to rinse off hands. EHS provided education to food handler to wash hands only at handwash sink.

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 hole in tile underneath handwash sink by dish machine and under sprayer by dish machine and heavy rusting of walls around and in front of WIC and hole in wall to the right of WIC. 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 ceiling tiles throughout kitchen with build up and top of wall above door in WIC and around and underneath air vent with dark build up.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employees walk in from outdoors and went to don gloves to continue food prep. CDI-EHS spoke with food employees and provided education on when to wash hands and hands we washed and new gloves donned. 2-301.15 Only wash hands in handwashing sink. -PF. Observed food employee rinse off gloves in prep sink after handling raw steak. CDI-EHS informed PIC and PIC educated food employee and discarded gloves, washed hands, and donned clean gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitation bucket in hand sink upon arrival and food employee rinsing a wiping cloth in handsink. CDI-Items were removed from handsink and wiping cloth set aside to be laundered.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw steak with gloved hand and continue to work without changing gloves. CDI-EHS informed PIC and provided education, hands washed, and new gloves donned.

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 slowly cooling in a large, plastic container in WIC and WIF. CDI-PIC separated rice out on shallow, metal sheets to rapidly cool. Repeat, but points not escalated due to one item cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tempura flakes stored on the floor by sushi area. PIC relocated item 6 inches above the floor.

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 minor hole along the baseboard of wall by dishmachine area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken, raw shrimp, and raw steak above 41F in prep top and raw scallops, raw lobster, raw salmon, raw steak, and raw chicken above 41F in WIC. Raw chicken, raw steak, and raw shrimp were filled above container lines and in double pans that raised above fill lines of prep top and cut bok choy was resting on top of prep top containers. WIC had power switched accidentally turned off during produce delivery at 1 pm, but raw TCS foods were moved into WIF to rapidly cool and WIC returned back to ambient temperature of 40F. CDI- TCS items were moved to WIF to cool. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 and raw steak that was cut and prepped and cooling in lowboy unit of prep top with plastic covering containers and raw steak in prep top . CDI-PIC moved foods to WIF to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers in sushi area. 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 ceiling tiles throughout kitchen with food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Yellow tail tuna, White tuna and Tuna Steak all above 41 see Temp chart. CDI PIC moved Items to WIF to cool down 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without lables. CDI PIC lables all bottles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door ajar. No protection from pest.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in Sushi area with stickers still present.

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 to go containers stored face up. CDI PIC place the containers face down.

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 broken tile by hand wash sink

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM had expired on 1/4/2023. PIC will schedule a test to be recertified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at prep area hand wash sink. CDI - PIC had towels replaced. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer registering in dish machine. PIC stated that repair person was to be out today. Sanitize dishes in 3 compartment sink until machine is repaired and showing proper concentration. - 1.5 - 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles unlabeled with unknown liquid. PIC stated they were sanitizer and soap. CDI - PIC marked container with name of contents. - 1 - REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near dish area blocked by cart with dirty dishes. CDI - PIC moved cart. -2- REPEAT

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 salmon and beef on plates stored over RTE vegetables. CDI- PIC rearranged storage order in RIC. - 3 - REPEAT

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 multiple clean dishes with food residue on surface. CDI - Dishes moved to dish area to be cleaned. - 1.5 - REPEAT

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 salad mix, ginger dressing and sliced tomatoes in 2 door upright cooler at temperature >41F. PIC stated that all had been prepped in the morning. CDI - PIC placed items in walk-in cooler to cool to <41F.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed PIC unable to locate procedures for holding sushi rice on TPHC. CDI - EHS emailed a TPHC form and it was printed and filled out at inspection. Keep form available upon request. - 0 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles unlabeled with unknown liquid. PIC stated it was sanitizer. CDI - PIC marked container with name of contents.

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 raw shrimp in collander covered in WIC holding at 60.1 over a cooling period of 30 minutes. CRI - PIC moved shrimp, uncovered, to freezer to continue cooling. - 1 - REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple food items: oil, vinegar, soy sauce with no food label. CDI - PIC labeled squirt bottles. -1 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of glasses. Glasses must be air dried before stacking. CDI - PIC unshackled glasses to allow for air drying. - 0.5 - REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by cart with dishes. PIC moved cart. CDI repeat

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 shrimp and beef on plates stored over RTE vegetables. CDI- PIC moved shrimp and beef to prep cooler 1. Repeat

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 multiple clean dishes with residue and buildup. PIC removed and rewashed. CDI

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 noodles in tubs covered in WIC holding at 46F over a cooling period of 26 minutes. PIC moved noodles, uncovered, to freezer. CDI Repeat

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 tuna in reduced oxygen packaging not removed per package instruction, during thawing process. PCI facilitated packages being opened. CDI

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 food items: flour, sugar, spices, with no food label. PIC facilitated containers labeled. CDI

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 ice bin, flour bins, and rice, with scoop and handle in the food item. PCI removed scoops. CDI 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife with raw meat debris stored resting on top of containers in flip top cooler. PCI removed knife. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of glasses. Glasses need to not be stacked until air dried.

4-202.11 Multiuse 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 serving bowl in clean dish area with crack. PCI removed and voluntarily discarded bowl. CDI

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by prep cart near dish machine. CDI - PIC moved cart to side of hand sink. Keep all hand sinks accessible at all times. -1 points

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 small container of raw shelled eggs stored over sauce stored in large plastic containers. CDI - PIC moved eggs to bottom shelf with other eggs. -1.5 points

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -C Observed black build-up on walls of ice machine. Increase frequency of cleaning. -0 points

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety PIC unable to locate procedures for holding sushi rice on TPHC. CDI - EHS provided an updated form and filled it out during inspection. Keep form available upon request. -0 points

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 blanched broccoli prepared ~ 12 pm, cooling while covered and stacked 2 high in WIC. CDI - PIC uncovered both containers and moved to freezer to cool quickly before placing back into WIC. REPEAT -1 points

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -C Observed deep cuts to cutting board. Resurface or replace. -0 points

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 shrimp, raw chicken and raw beef in prep top and RIC holding above 41F. PIC stated every morning (~10:30 am) before opening, raw items are taken from WIC, prepared and placed into the prep unit. Items were not cooled to 41F prior to placing in prep unit based on discussion with PIC. Ambient air temperature of RIC measured 43F. CDI - PIC lowered the temperature of the unit from 40F to 35F. Raw proteins were taken to WI freezer to cool quickly. Ambient air temperature read 37F by end of inspection. EHS discussed monitoring prep unit on cook line to ensure cold holding temperatures are being maintained. REPEAT -3 points A VR is REQUIRED no later than 05/13/2022 to verify prep unit holding temperatures.

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 raw shrimp, raw chicken, raw scallops and raw beef cooling in prep unit. Through discussion with PIC, items were placed in unit after preparation and were not cooled to 41F. CDI - PIC moved items to WI freezer to cool quickly. EHS educated PIC on cooling all TCS foods to 41F or below prior to placing into prep units. REPEAT -1 points NOTE: PIC showed improvements to cooling large batches of rice and noodles by placing items in WI freezer to cool quickly.

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. -C Observed grease buildup-up on splash wall behind fryers. Increase frequency of cleaning. REPEAT -0.5 points

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart blocking hand sink near dish machine. CDI - PIC moved cart to another location. -0 points

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 salmon over miso paste. CDI - PIC corrected storage order. -1.5 points 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -C Observed box of miso paste uncovered in WIC.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature for chicken at 155F. CDI - PIC reheated chicken to 165F. EHS discussed the need for food employees to use the thermometer to check temperatures of raw animal food final cook temperatures. -1.5 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 noodles and broccoli not meeting cooling parameters. CDI - Items were uncovered and placed in walk-in freezer to cool quickly. -1.5 points

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 chicken, raw shrimp, raw steak, softshell crab and raw scallops in prep top unit holding between 44F-48F. CDI - PIC stated food was prepped within the last 4 hours and was not placed in WIC to cool prior to placing in prep top. CDI - PIC added ice to containers in prep top to cool quickly. EHS discussed ensuring foods are cooled to 41F or below after they are prepped and using walk-in freezer to assist with cooling quickly. Note: EHS discussed monitoring temperatures of foods in prep top unit to ensure equipment is maintaining proper holding temperatures.

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 noodles and broccoli in large plastic containers, covered while cooling in WIC. CDI - PIC uncovered containers and placed in walk-in freezer to cool quickly. -0 points

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.-C Observed grease build-up under hood over grills/fryers. Increase frequency of cleaning. -0 points

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. -C Observed several cracked floor tiles at entrance of walk-in freezer. Repair -0 points

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided guidance documents and education to PIC on requirements under 2017 Food Code.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. -C Observed minor black buildup on inside of ice machine. PIC stated machine is cleaned once a month. Increase frequency of cleaning to avoid buildup. -1.5 points 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. -C Observed buildup on splash wall, grill and fryer equipment. REPEAT -1 points

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on the top interior of ice machine. PIC stated that someone will clean it soon.

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 white rice and noodles cooling in deep, plastic containers. CDI- items were separated and placed on sheet pans to further chill. REPEAT (FULL POINTS)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in solution that was 0 ppm. CDI- solution was increased to 50 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays at sushi station that were not inverted. CDI- containers were inverted.

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of meat cooler near refrigerator.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust and grease from exterior of ice machine. Clean debris from fryers and refrigeration units in kitchen.

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. Clean splash and dust from wall behind prep stations and ice machine. Clean floors under equipment in kitchen area. REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P Observed beef over salmon in rear kitchen lowboy. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over vegetables in prep unit. CDI Storage order

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 lo mein in walk in cooling tightly covered and in too great of volume . CDI moved to sheet pans and moved to freezer and proper cooling achieved.

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 hole in wall near sushi area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on walls and crevices in dish area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and salmon over vegetables in lower prep unit . CDI reordered storage.

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 tightly covered in plastic tubs at insufficient rate to meet cooling parameters . CDI moved to sheet pan and took to freezer and proper cooling rate achieved.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in walk in cooler .

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 in dish machine area on walls due to build up of debris. 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 hole in wall at doorway leading to kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, squid, eggs and other tcs items in walk in cooler at greater than 41 degrees. Ambient temperature of unit observed to be 38 degrees. Unable to ascertain length of time tcs items out of temperature so all tcs items discarded and facility to have unit checked. Facility to use alternate refrigeration in mean time . Verification required.

3-501.13 Use approved thawing methods. Observed tuna thawing on counter in sushi area. CDI moved to refrigeration.

4-501.11 Maintain equipment in good repair. Observed walk in cooler in need of service. Observed rusted shelving in walk in cooler.

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

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 exterior walls of walk in cooler corroding in kitchen area. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy tuna, spicy salmon and spicy crab in sushi area low boy 2 at greater than 41 degrees prepared sunday . CDI discarded 10 day verification required.

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 spicy tuna, spicy crab and spicy salmon in sushi low boy 2 made sunday and did not have date labels. CDI product discarded due to temperature violation.

4-501.11 Maintain equipment in good repair. Observed low boy prep unit not able to maintain products at proper temperature. 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on faces of equipement and gaskets . Repeat

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee with spatula in back pocket come in kitchen from outside facility to go cook hibachi food . CDI advised employee to remove spatula and get clean cooking utensil. Compliance achieved.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays and lids stored with food contact surfaces up . CDI single service utensils inverted.

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. Observed facility using wooden bowl for making sushi rice .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler in need of cleaning. Observed carts used to take items to hibachi table in need of cleaning due to buildup of food debris and should be cleaned after each use.

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 damaged floor tiles in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sauce containers stored on top of dish machine soiled with food debris and stored as clean . CDI took to rewash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine in need of cleaning due debris buildup.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice cooled from last night still at 44 degrees. CDI discarded.

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

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

4-501.11 Maintain equipment in good repair. Observed gaskets in prep unit and low boy in need of replacement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing towel at handsink by the drinks. Ensure handsinks are only for handwashing. CDI EHS redirected employee to use the 3 comp sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed plate of raw beef stored in the flip top unit above RTE food such as cut cabbage and broccoli. Ensure to store in proper order. CDI plate of raw beef was removed during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal bowls and plates with food debris build up stored as clean. Observed 2 knives stored between the prep table and flip top with debris. CDI items were removed and placed at the mechanical dishwasher to be cleaned properly. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic containers and bottles by the grill and prep table without a label. Ensure to label to easily identify ingredient.

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

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

6-303.11 Intensity-Lighting - C Observed 4 non-functioning bulbs above the grill in the hood system. Ensure to replace or repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled knives, plates, and knives stored between flip top units. CDI PIC placed soiled items to the mechanical dishwasher to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large containers of rice at 47-49F. CDI PIC voluntarily discarded rice during the inspection. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp cloths stored at sushi station and kitchen. Ensure to store in sanitizer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with stains and deep cuts. Ensure to replace or resurface.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee drinks without a lid/straw stored on prep surfaces throughout the facility. Ensure to store drinks in designated areas. CDI drinks were discarded during the inspection. Repeat violation.

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 for less than 15 seconds and using hands to turn the faucet off. Ensure to use methods such as a paper towel when turning the faucet off to avoid recontamination. CDI employees educated and rewashed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing gloves after handling raw meat in the 3 comp sink. CDI employee was redirected to wash hands at handwash sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling sanitizer bucket and mixing bleach sanitizer at handsink. Handsinks are ONLY for handwashing. CDI employee was redirected to fill sanitizer buckets at 3 comp sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above RTE foods in reach in unit and raw beef stored above RTE foods like cut carrots in flip top unit. Observed raw fish stored above RTE food in sushi reach in. CDI PIC rearranged storage order during the inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees donnig gloves without proper handwashing. CDI employees discarded gloves and properly washed hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pots and cutting board washed at 3 comp sink without sanitizing before stored as clean. CDI EHS educated on proper 3 comp sink set up and wash, rinse, ad sanitize method. Items were placed in 3 comp sink to be properly washed during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large plastic containers of rice and noodles stored on the countertop above 45F (see temp chart). PIC stated items were taken from the walk in cooler. Ensure to remove items from walk in cooler beofre use and not storing out of temp. CDI PIC voluntarily discarded containers of rice and noodles. Repeat violation. Points were not escalated due to improvement seen in cold holding.

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 and cut lettuce cooling in large platic containers with the lids on and stacked. CDI PIC removed lids to containers and did unstacked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees prepping food wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees prepping food without a proper hair restraint.

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 used to scoop rice out of rice container. Ensure to use a utensil with a handle out with handles out of the food. Repeat violation.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a stack of plates on prep surface where employee was cutting raw beef that was in contact with multiple clean plates. CDI employee was educated on placing plates in another location to avoid coming in contact with raw meat and stack of plates were placed at the 3 comp sink to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and belts stored throughout the facility. Ensure to designate an area for employee's possessions.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Multiple personal drinks stored in high places and not in designated areas. REPEAT.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P One employee was not using gloves and cutting celery with bare hands. CDI- Employee donned gloves and discarded celery.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Beef in WIC was not covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Two tubs of rice and noodles recorded above 45F (see chart). CDI- Discarded.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet cloths observed on prep tables. CDI- Removed.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Cups used to scoop rice out of rice bin. Do not use cups, as they have no handle. Use scoop with handle.

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

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal drink stored on shelf above prep table.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Employee filled sanitizer bucket in handsink. CDI- Re-directed/educated to not fill sanitizer in handsinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw beef stored over RTE broccoli. CDI- Re-arranged.

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 Cooked rice in plastic tubs recorded above 45F (see chart). PIC stated they were cooked last night. Product failed cooling. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed improper cooling of rice (see # 18). CDI- One rice cooked this morning dumped onto sheet tray. Use sheet trays when cooling rice.

4-501.11 Maintain equipment in good repair. Gasket damaged on reach in coolers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Main prep table cutting board in need of replacement.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Crevices of gaskets has heavy black build-up.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at dishwasher was recorded at 0ppm. CDI- Ecolab called and will resolve problem by day's end. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Rice and noodles were sitting on counter recorded above 45F (see chart). CDI- Rice cooled down, noodles discarded.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Multiple containers of food had multiple date labels on; facility is not changing dates properly. CDI- Old dates removed.

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

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet cloth observed on prep table. CDI- Moved to sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of tubs, sheet trays, etc.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observe employee washing and handling raw shrimp, leave the kitchen via the backdoor (without washing hands) and re-enter kitchen and proceeded to operate without washing hands. CDI- Directed to cease and wash hands. Spoke with PIC about importance of washing hands after handling raw foods and leaving the facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw frozen beef stored over ice cream in WIF. CDI- Beef moved. 3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Bowl of raw chicken was stored directly on top of raw beef. CDI- Chicken moved.

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 Upon entering facility, noted sushi rice in container with yesterday's time/date. PIC stated rice was from yesterday. Sushi rice must be discarded at the end of the 4 hour period as per procedures. Do not keep rice past 4 hours. Discard. CDI- Rice discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed large bowl of noodles cooling in WIC. CDI- Dumped onto sheet trays to cool down properly.

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

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet cloth observed on prep table. CDI- Moved to sanitizer bucket.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Scoop for rice was stored in lukewarm water. CDI- Water discarded, scoop brought to dishwasher. REPEAT. Facility has had this violation multiple times and must correct or conduct a RCP.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe employee cloth drying utensils and not allowing to air dry. Not a repeat (points not escalate) because in prior inspections facility was allowing wet stacking.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. General cleaning of NFCS areas needed in shelves, exterior of buckets, gaskets, etc. REPEAT

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observe emplopyee place cabbage in flip top cooler with bare hands. CDI- Employee discarded prouct and washed hands.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf A pitcher of food was sitting in handsink. CDI- Removed. DO NOT STORE ANYTHING IN HANDSINK NOR USE IT FOR ANY PURPOSE EXCEPT TO WASH HANDS. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some spoons soiled with minor debris . CDI- All taken back to dishwasher.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Spoon stored in lukewarm water for rice. CDI- Spoon brought to dishwasher. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of bowls, plates, etc. REPEAT.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Shelves beside 3 compartment sink in need of cleaning.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed employee washing wiping cloths in handsink. CDI- Told to to that at other sink and sink was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Some food products not recorded at 45F or below (see chart). CDI- Foods brought back to WIC to cool down.

3-501.13 Use approved thawing methods. Observed a package of raw meat thawing at room temp. CDI- Meat brought to WIC to finish thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in kitchen.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Multiple dry wiping cloths soiled. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Some wet cloths not in sanitizer.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Spoon for rice stored in water recorded at 75F. Must stored in water maintained at 135F or greater. CDI- Spoon brought to dishwasher.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal sheet trays. REPEAT

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 Some cotainers damaged/broken. 4-501.11 Maintain equipment in good repair. Some gaskets damaged.

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. Yellow discoloring on ceiling. May be water damage. Monitor

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, and rinse using running warm water -P Observe employee run hands under water at handwash sink for 2 seconds. CDI- Proper handwashing techniques demonstrated to staff. 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and turned faucet off with no barrer. CDI by education.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observe a large tub of ice sitting on handwash sink. CDI- Tub of ice moved. Furthermore, there was no cold water availabe at such sink, thus making it not accessible for employees to correctly wash hands due to the scalding hot water (see # 6). CDI- Valve was adjusted to allow cold water. Assure all handwash sinks have cold water at all times. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observe raw chicken stored over a tub of house made RTE ginger sauce. Also observed raw eggs stored over RTE carrots. CDI- Storage order re-arranged.

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

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed some inconsistencies regarding house menu and to-go menu. In house menu, Beef Negimaki is not labeled with an "*" while in the to-go menu it is. CDI- PIC will mark all menu's with a pen. VR. When updating next menu, call EHS to discuss before advancing.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P One bleach sanitizer too strong (200ppm). CDI- Diluted with water.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Rice in WIC cooling in large tubs with lids on. Utilize sheet trays when cooling rice. REPEAT

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

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior of microwave, crevices of gaskets dirty.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observe a personal drink stored on shelf above facility items, a pack of cigerettes stored above flip top unit, and personal food stored over facility food in WIF. REPEAT

2-301.15 Only wash hands in handwashing sink.-PF Observe employee wash hands for 3 seconds in 3 compartment sink. CDI- Directed employee to wash hands in handwash sink.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice in handwash sink. Do not dump ice in handwash sink. CDI- Employee informed not to dump ice in handwash sink.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe employee crack a raw egg and continue to operate without discarding gloves. CDI- Instructed employee to discard gloves and wash hands.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed noodles cooling in large tub with lid on. CDI- Noodles emptied onto a sheet tray to cool down in WIC. REPEAT.

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

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

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handwashing sink. CDI- Soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice sitting on prep counter in ice bath. PIC stated rice was held there because of ease to use hibachi. Rice was being held above 45F. CDI- Rice moved to WIC to cool down.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Raw salmon at sushi bar was not dated. Date all fish at sushi bar if held more than 24 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped shrimp sitting in WIC with silan wrap covering product. Shrimp was recorded at 70F. CDI- Wrap was removed and PIC was told to utilize active stirring to facilitate cooling. REPEAT.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed many dirty dry wiping cloths.

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

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting broccoli with bare hands. CDI- Employee washed hands and put gloves on to continue cutting brocolli.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed many wet rags being stored in a handwash sink. CDI- Wet rags were removed from sink and sink was cleaned and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a dirty spoon. CDI- Spoon brought back to dishwasher. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishwasher not properly sanitizing. CDI- PIC adjusted machine and fixed unit. Unit was tested for proper sanitizing at 50ppm chlorine. 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 time markers not written on sushi rice. CDI- Time markers were placed on unit holding rice. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooked rice in WIC at 56F. Rice was in a tight-fitting container with lid secured. PIC stated rice was cooked at 10:30 am. CDI- Rice was portioned out and left in WIC with lids off. Also observed wrapped raw chicken and steak chops in reach in cooler holding at above 45F (see chart). PIC stated chicken and steak was just wrapped/prepped and placed back in cooler. CDI- Products moved back to WIC to cool down. REPEAT. VR- To check on facility's cooling methods and assure they are properly cooling.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans of pineapples stored on shelf. CDI- Informed PIC dented cans must be either discarded or returned. PIC discontinued use. No points deducted.

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

4-901.11 Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with a wiping cloth. Also observed wet stacking of plastic bins and drinking cups. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn faucet off without blocking. CDI- Explained to PIC to use paper towels to turn water off.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty scoops and knives soiled with food debris. CDI- All items taken to 3-compt. sink to be washed, rinsed, and sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher not properly sanitizing. CDI- PIC will utilize 3-compartment sink to wash, rinse, and sanitize all utensils until repair-man is able to fix dishwasher. VR- Will return to check dishwasher.

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 facility is holding sushi rice on TPHC and is logging time when rice is cooked and discarded but does not have written procedures or time stamps indicating beggining and end time of food. CDI- A TPHC form was left and explained to PIC. VR- Will return to check on facility's progress in filling out form.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf No consumer advisory on to-go menu. CDI- PIC will mark consumer advisory until new menus are printed. VR- Will return to check menus.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed foods in walk in cooler such as cooked broccoli, raw chicken, raw shrimp, and cooked rice that was stuffed in containers and tightly covered. PIC stated all items were either prepped or cooked that morning. Explained to PIC that food items must be properly cooled by placing smaller portions in containers and not covering pans. CDI- PIC had staff adjust food items to faciliatate cooling.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloths on counter. Store in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans, trays, and cups.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lids unprotected.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed black build-up on wall behind dishwasher.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal drinks stored in reach in cooler and ice machine. Store personal drink seperate from facility food.