MR TOKYO JAPANESE RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottled shrimp sauce on prep top without time or temp control, at 50F. CDI- EHS discusses with staff that shrimp sauce is TCS and requires time and temp control. Shrimp sauces were rapidly cooled in WIC and re-started on 4 hour TPHC once 41F. Shrimp sauces added to TPHC procedure sheet. (-0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed crab salad made this morning with sticker for Monday. CDI- EHS confirmed when made with prep chef and allowed dating of crab salad. (-1.5)

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 crab salad and California rolls cooling in lowboy with no drop in temperature, or increase in temperature, after 45 minutes. See temp chart. CDI- All cooling items in front lowboys relocated to WIC for rapid cooling. Proper cooling methods discussed with PIC and Head Chef. (-0.5)

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towel lining food in containers inside WIC. EHS discussed with PIC and Chef need to use approved cloths for food contact; cheese cloth, or other 100% plant fiber, additive and dye free cloth. CDI- Paper towel removed from product. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed torn gaskets in both doors of lowboy on sushi prep line. Points de-escalated due to successful repair to equipment marked out at last inspection (sushi display case sliding door handles). (-0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several nesting containers stored as clean with duct tape or food debris. CDI- Soiled dishes returned to ware-washing. Duct tape removed and residue scraped prior to w/r/s. (-1.5)

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 TCS foods help on TPHC at sushi make line without time labels. CDI- Items disposed according to 4 hour TPHC procedures. EHS advises PIC to ensure all foods on TPHC are marked worst he start time going forward. (-0)

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 several TCS foods cooling in lowboys and RIC with tight wrapping and/or lids. CDI- lids removed to facilitate cooling, and lettuce relocated to WIC. EHS advises carefully monitoring cooling foods to ensure proper rates, and using the WIC or freezer as primary cooling locations. EHS did note that the temperature of lowboys was below 38F, and adequate for cooling if proper methods are used (not overfilling lowboys, shallow, unloaded containers, etc). (-0)

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 escolar slacking (not yet thawing) in ROP which states packaging should be opened prior to thawing. CDI- PIC makes slit in packages to introduce oxygen. (-0.5)

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 unlabeled spice and oil bottles near cookline. EHS reminds PIC to label all items with their name. (-0)

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled sanitizer mixture holding wiping cloths in bucket at sushi make table. CDI- PIC empties and re-makes to proper concentration and new cloths. (-0.5) 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several used wiping cloths on prep counters and at fliptops in main kitchen. EHS advises PIC that wiping cloths should be stored in sanitizer once used.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of wet nesting dishes at rack above dish machine. EHS advises PIC to store dishes so they drain. EHS also recommends purchasing an additional rack for clean dishes. (-0.5)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed broken sliding door on far right display case at sushi make station. EHS advises replacing at earliest opportunity. Note: cold holding not compromised in unit at present. (-1)

3 DAY VR. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed broken APV device at mop sink. Replace within 3 days, EHS will verify. (-0)

REPEAT. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler use soiled wiping cloth and return to prepping RTE food without first washing hands. CDI- Employee washes hands. (-4)

REPEAT. No escalation of points due to separate area than last inspection. 4-501.11 Maintain equipment in good repair. Observed broken sliding door on middle unit of sushi display case. Replace at earliest opportunity. (-0.5)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled and cloudy water in wash basin at 3 comp sink. CDI- Sink drained, cleaned, refilled. (-0)

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled equipment, remove gloves to change glove before proceeding to food preparation without washing hands between glove changes and before downing gloves when beginning new task. CDI, employee washed hands.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed sushi rice held on TPHC from prior night according to PIC, not labeled with discard time and not discarded. CDI, rice voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing at ambient room temperature at prep sink. CDI, shrimp relocated to WIC to thaw under refrigeration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on sushi prep table.

4-501.11 Maintain equipment in good repair. Observed prep unit not in service during inspection. Maintenance arrived on-site to repair. Long term compliance visit required to ensure unit working and able to maintain TCS foods at 41 degrees F and below. Observed no foods in unit at time of inspection and facility had already contacted maintenance. Observed split gasket on sushi refrigerator.

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 hibachi rice and chicken cooking from previous night between 49-50 degrees F in deep containers. CDI, foods voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 eel not date marked in walk in cooler from Sunday according to PIC. CDI, eel voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed sushi rice rolls made with sushi from previous batch without correct start time on label. CDI, pre-rolled sushi label corrected to account for proper time.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed steak that consumer can order cooked to order such as medium rare according to PIC but not identified with asterisk for consumer advisory. CDI, staff updated menus while EHS on-site.

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 hibachi rice and chicken cooking from previous night between 49-50 degrees F in deep containers. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single-service bowls used as scoops in containers of sauce in walk in cooler. Use proper scoop with handle.

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 some food debris accumulating on wall behind clean equipment and plates.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed written procedures for sushi rice held on TPHC. CDI, sushi added to TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed several spray bottles of table cleaner not labeled by common name. CDI, bottles labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw beef thawing on rack at room temperature in kitchen. CDI, beef relocated to WIC to thaw under refrigeration.

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

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 handle of spoon directly in contact with raw beef. Observed bowl used as scoop.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shrimp and beef over cooked chicken in prep unit. CDI, foods rearranged for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken cooling in deep container in walk in cooler at 55 degrees F from prior day according to PIC. CDI, chicken voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler maintaining TCS foods at 45 degrees F. Maintenance contacted and coils were dirty and cleaned while present. Observed food temperatures drop after several minutes of monitoring. Observed house made sauce prepared with garlic and oil held on counter art 64 degrees F. CDI, sauce voluntarily discarded. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed end times not recorded on labeling per written TPHC procedures. CDI, time added while on-site.

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 deep container from prior day at 55 degrees F. CDI, chicken voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 several reduced oxygen packaged fish in the walk-in cooler and sushi coolers with intact packaging. CDI - Manager cut open packages

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 some containers of oil, and food ingredients in shaker container and storage containers not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter surfaces, wet wiping cloth used to stabilize cutting board. Observed bucket of chlorine sanitizer testing below 50ppm.

4-501.11 Maintain equipment in good repair. Observed WIC cooler not maintaining TCS foods at required temperatures upon arrival. Maintenance arrived on-site and coils were cleaned. Observed temperatures dropping after several minutes of monitoring.

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 parasite destruction letters from a 2016 supplier that is no longer used. No current KGI parasite destruction letters available during inspection. Contact supplier for updated 2024 letters. Verification Required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of chopped tofu sitting on ice at 49 degrees. CDI - A 4 hour time sticker was added to tofu to be discarded at the same time as prep area foods. REHS educated PIC on how to surround edges of the container with ice. No points taken due to the item being discarded after a 4 hour shift.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several sanitizer buckets with no labels. CDI - Manager labeled during inspection.

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 several reduced oxygen packaged fish in the walk-in cooler and sushi coolers with intact packaging. CDI - Manager cut open packages. Repeat 3-501.13 (A), (B), (C ) Pf - Thawing shall be conducted using the following methods: In a cooler of 41 degrees or less, under running water of 70 degrees or less, constantly stirring in a microwave, or part of the cooking process. Observed crab sticks being thawed on a storage cart. CDI - Item was moved to the cooler.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside of the reach-in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a very large light gap at the bottom of the back kitchen door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two waitresses plating foods for customers with no hair nets. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed waitresses plating foods with watches and jewelry on their wrists.

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 a fully packed container for tempura breading with a handle submerged into the product.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location. Observed bamboo skewers being stored inside of a deeply soiled storage bin.

4-501.11 Maintain equipment in good repair. Observed a piece of the sushi display cooler door missing. All sushi was 41 degrees or lower. 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 a sushi knife with two plastic spoons bent around the blade and held together with several rubber bands. Manager stated that it was created to cut cucumbers to the same length. Plastic spoons and rubber bands were removed so that the knife could be properly cleaned.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a broken drain plug on the recycling dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors and lids on both dumpsters.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P. Observed employee don gloves and prepare to handle cooked rice after handling trash can liner. EHS intervened and reminded PIC that employees must wash hands before donning gloves and working with food. CDI - employee washed hands before donning new gloves and working with food.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee preparing avocados to be used for salad with bare hands. CDI - avocados were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon and raw tuna stored over cooked shrimp and raw salmon stored over imitation crab in WIC. REPEAT. CDI - PIC rearranged food storage. VR. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed fish in sealed ROP in WIC. Package states that fish must be removed from packaging prior to thawing. CDI - PIC removed fish from packaging. 3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed imitation crab thawing in ambient air with thawed portions. CDI - PIC moved crab to WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers stacked while wet. CDI - PIC separated containers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Observed signed employee health training records missing non-typhoidal salmonella. Records were from 2020 and had not been updated. Observed signed training records for other employees from 2022 with all 6 illnesses. CDI - PIC will update employee health agreements for all employees. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handle soapy soiled dishes, rinse hands with pre wash sprayer, then proceed to handle clean dishes at dish machine. CDI - PIC intervened and instructed employee to wash hands between handling soiled and clean dishes. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee turn off faucet with bare hands after washing. CDI - PIC intervened and instructed employee to rewash and use a paper towel to turn off the faucet.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink at sushi bar with no soap. Hand sink was stocked with hand sanitizer. CDI - PIC added hand soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon stored over box of cooked soft shell crab in WIC. REPEAT. CDI - PIC removed box of crab. 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 breaded chicken stored over trays of raw shell eggs in low reach in unit. Observed open, tied off bags of raw chicken stored over sealed box of raw clams in the WIF. CDI - PIC moved chicken to the bottom of the low reach in unit and moved frozen chicken to the bottom shelf of the WIF. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed fried imitation crab and fried eel above 70 F in WIC. PIC stated that food had been fried 3.5 hours earlier. REPEAT. CDI - PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food such as crab salad and sushi rolls above 41 F in low reach in unit at sushi bar. CDI - crab salad was voluntarily discarded and use of the low reach in unit will be discontinued until it is repaired. Sushi rolls that were prepared about 3 hours ago were moved to the WIF to rapidly cool to 41 F or below. Facility has two other functioning low reach in units at the sushi bar. VR. 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 fried imitation crab and fried eel in covered container in WIC. Food did not cool to 70 F within two hours. REPEAT. CDI - PIC will adjust cooling techniques to include methods such as shallow, uncovered containers and use of the WIF to rapidly cool foods. 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 .

4-501.11 Maintain equipment in good repair. Observed low reach in at sushi bar holding food above 41 F. Ambient air temperature was 49 F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open container of fish egg stored over cheese and raw tuna stored over noodles in WIF. Observed raw tuna and shrimp stored over cooked chicken in WIC. CDI - PIC and food employee rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cabbage stored over prepped zucchini and mushrooms in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

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 tub of rice in WIC from last night at 50 F. CDI - PIC voluntarily discarded. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed multiple food items at sushi bar held on time without written procedures. CDI - PIC filled out procedures provided by EHS during inspection. TPHC procedure template may be found at: http://meck.co/FoodSafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tub of rice in WIC from last night at 50 F. REPEAT. CDI - PIC voluntarily discarded. 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 .

3-501.13 (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 thawed packages of tuna and escolar in WIC in sealed ROP. CDI - PIC removed fish from ROP and will review label and remove fish from ROP if required by manufacturer.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting unwashed avocados. REPEAT. CDI - food employee washed all avocados before continuing.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatulas at wok stored in water at 66 F. CDI - food employee heated water on wok. 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 cutting board scrapper at sushi bar stored on hand sink partition. Observed knives stored on portable shelf unit in kitchen under various tools and employee items. REPEAT. CDI - PIC removed items to be rewashed and will store items in a clean area.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on front low reach in units. Observed hand sinks at sushi bar and in kitchen separated from wall and in need of recaulking.

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 and above boxes of single use containers. REPEAT. CDI - PIC removed bag. Points not escalated due to improvement from last inspection.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 several TCS foods registering > 41 F inside sushi cold holding units. Refer to temperature chart. PIC confirmed that the items had been prepared and placed into cold holding prior to EHS arrival and advised that the crab salad is heavily used during lunch rush. CDI - All items relocated to walk-in freezer for rapid cooling towards < 41 F. Crab salad added to TPHC and time stamped.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large plastic container of white rice cooling in walk-in cooler. CDI - Rice separated into flat sheet pans to allow proper cooling towards < 41 F.***No escalation in points due to improvement noted from previous inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed food service employee remove head of lettuce from commercially wrapped plastic packaging, cut and store product into walk-in cooler. CDI - EHS intervened, educated and product washed.

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 stored in between crevices of prep counter spaces. CDI - Utensil relocated to 3-compartment sink to be W/R/S.

REPEAT: 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 top of packaged single service items at sushi station. CDI - Item removed. 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 drinks stored with plates at sushi station. CDI - Drinks removed to designated area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and turn off water with bare hands. CDI - EHS intervened, educated and hands properly washed.

REPEAT: 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed employee handling ready-to-eat sliced lemons at server galley beverage machine. CDI - Product discarded. Use gloves or suitable utensils when handling ready-to-eat foods.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored over ready-to eat oysters.***No physical evidence of contamination observed. CDI - EHS educated and storage order corrected.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 cut lettuce at 46 F inside server galley upright reach-in unit and cut tofu at 50 F in lowboy unit. CDI - Lettuce voluntarily discarded and tofu relocated to walk-in cooler to cool to < 41 F.***No points escalated due to notable improvement since previous 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chicken at 107 F and fried sweet potato at 110 F cooling in ambient temperatures since 11:00 am on shelving unit under prep table. CDI - EHS educated, products separated into flat sheet pans and relocated to walk-in freezer for rapid cooling. Products began to reach < 41 in under 20 minutes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on floor inside walk-in freezer. CDI - Employee present removed all products to shelving unit.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor underneath 3-compartment sink. EHS educated and bucket removed off floor.

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 plastic single service containers being used as scoop for rice and panko bread crumbs. CDI - Containers removed.

4-501.11 Maintain equipment in good repair. Observed 1x split gasket at lowboy reach-in unit and ice build-up on x2 sushi counter cases nearest cash register. Repairs needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored on top of box of single service to-go containers. CDI - PIC removed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee handling RTE sushi fish at sushi bar with bare hands., CDI- Discarded. Use gloves when handling RTE Foods.

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 . Crab meat, cabbage, eel, and tuna recorded above 41F, CDI- Discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. In use wiping cloths stored on cutting board

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Spoon for raw beef in flip top stored with handle touching beef.

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

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 Tubs and containers cracked, CDI- Discarded.

REPEAT: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information please visit: http://meck.co/FoodSafety. Observed no V&D written clean-up procedure in facility. Guidance had been provided to the email address on file during last inspection. EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. 10-DAY VERIFICATION REQUIRED.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer bucket at 0 ppm Quat. CDI - PIC changed sanitizer solution at 3-compartment dispenser and recorded Quat concentration at 200 ppm.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on cut mango, several sushi rolls, opened container of commercially prepared squid and opened container of milk; products were inside prep and reach-in units. PIC confirmed all products were from the previous day. CDI - All items date marked.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed tightly covered containers of raw marinated chicken cooling at 44-45 F. CDI - Products uncovered to allow proper cooling.

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 2x unlabeled food containers in kitchen. CDI - Head chef determined contents were soy sauce and vinegar + lemon; products labeled.

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 1x sanitizer bucket stored on floor beside 3-compartment sink. EHS educated and bucket removed off 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 1x box of chop sticks stored on floor in sushi station. CDI - PIC relocated box to dry goods storage shelving.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed 1x split gasket at lowboy reach-in unit and 1x cracked/damaged sushi counter case (sushi display case III next to register). PIC stated that facility has ordered replacement equipment and currently waiting for the parts to arrive for repairs.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information please visit: http://meck.co/FoodSafety. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on container of spicy tuna. PIC determined that the product was from the previous day. CDI - Item date marked.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed tightly covered deep plastic container of cut lettuce and tightly covered plastic container of salmon cooling at 0 F - 2 F degrees change after 40 minutes. Refer to temperature log. CDI - Lettuce placed into ice bath and salmon spread out on sheet pans to accelerate cooling.

REPEAT: 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 soy sauce and box of jumbo mangos stored on the floor in back dry storage area.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on lowboy reach-in units across from cook line. Repairs needed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no testing method for high-temperature warewashing. CDI - EHS educated the PIC on appropriate equipment that they must provide in order to comply.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of food debris on reach-in units gaskets and doors across from cook line. Recommend higher and thorough cleaning frequency.

6-303.11 Provide required lighting intensity. Observed no lighting available inside dry storage room. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and jackets stored with single service items on exterior shelving unit. REPEAT: 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 and beverages stored with retail foods in lowboy/upright reach-in units and on prep top stations. CDI - PIC removed to designated area.

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 their hands and turn off the faucet with their bare hands. CDI - Educated employees on proper handwashing procedure. Employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tray of tofu at 44 F in lowboy unit. Observed large container of shrimp from day before at 43 F. PIC stated that tofu was cut this morning. CDI items prepped this morning moved to WIC to cool; product from day prior was voluntarily discarded. EHS observed tofu reach <41 F 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 several items prepped this morning tightly wrapped/sealed and stored in WIC such as spicy salmon (50 F), salmon (46) and spicy tuna (47). EHS observed a tightly wrapped tray of tuna (44 F) inside lowboy RIC. CDI - PIC removed covering to allow products to cool. EHS observed temperatures reach <41 F at end of inspection.

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 ginger stored on the floor next to dry goods storage area. CDI - Item picked up and placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on sushi station low boy RIC and WIF.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster sliding door left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter built up near dumpster area. - 0 -

REPEAT: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored on prep top across from cook line. CDI - Drinks moved.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee cutting, peeling, and placing avocados into plastic container with bare hands. CDI - Avocados voluntarily discarded by PIC. Food employee washed hands and donned gloves prior to continuing food prep. - 1.5 -

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 rolls prepped this morning in prep cooler with times marked. All items at or below 41F. CDI - EHS discussed when times are required to be marked. Time markings removed. - 1 -

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 containers of sliced tuna, salmon, and crab salad cooling in prep unit. Some items covered. CDI - PIC uncovered all items and moved to walk in cooler for rapid cooling. - 0.5 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. CDI - Door closed. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets reading 0ppm of QUAT sanitizer. CDI - Sanitizer refilled to proper conentration. - REPEAT - 1 -

3-302.15 Wash fruits and vegetables prior to use. Observed avocados not being washed prior to being sliced for service. Stickers present. Employee taking avocados directly out of box, slicing, and placing into container. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in freezer in need of sweeping. Food debris and plastic bags present on floor. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelf with facility mugs. CDI - Phone removed. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on prep top next to microwave. CDI - Drink moved. - 0 -

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic container of asparagus stored inside of bin containing washed lettuce. Plastic container making direct contact with clean lettuce. CDI - PIC moved plastic container to the side. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and bowls stored as clean with food debris present. CDI - PIC moved items to dish machine to be W/R/S. - 1.5 -

7-202.12 Conditions of Use - P,PF Poisonous or toxic materials shall be applied so that contamination of food, equipment, linens, etc. is prevented. Observed employees using disinfecting wipes to wipe off knives at sushi station. CDI - All wipes removed. Discuss difference between disinfecting wipes and sanitizing wipes and their uses with PIC. PIC provided sanitizer bucket containing wiping cloth for employees to use. - 1 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets reading 50ppm or below of QUAT sanitizer. CDI - Sanitizer refilled to proper conentration. - REPEAT - 1 -

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 container without handle being used as scoop in sauce container in walk in cooler. CDI - Scoop removed. - REPEAT - 1 -

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee use bare hands to wash soiled dishes, then switch to clean dishes without washing hands in between. CDI - Hands washed. - 2 - 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 recontaminate hands by turning off faucet with bare hands. CDI - Hands rewashed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink by sushi station. CDI - Papertowels provided. Papertowels were moved later in inspection. Papertowels moved back to handsink - 1 -

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P.Observed employee wipe debris off gloved hands soiled wiping cloth and continue with food prep without washing hands and changing gloves. CDI - Hands washed, gloves changed. - REPEAT - 3 -

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 shrimp tempura and rice cooling from overnight at 45-50F. CDI - Items voluntarily discarded by PIC. Discussed utilizing freezer for quick cooling. - REPEAT - 3 -

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 place time stamps on food for time when facility opened and not when items prepped and removed from temperature control (for all items in RIC underneath sushi station). A VR will occur no later than 1/23/2021 to ensure all items are in compliance. - REPEAT - 2 - Observed missing time stamp from cream cheese on sushi line. CDI -Item dated.

7-201.11 Store toxic materials to avoid contamination. -P Observed single bottle of chemicals stored on floor of women's restroom. CDI - Bottle moved. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling from the night before stacked high in container. Rice at 45F. CDI - Item voluntarily discarded by PIC. Discussed using shallow pans and utilizing the freezer for rapid cooling. - REPEAT- 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. CDI - Keep door closed to protect against pests. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket container wiping cloths reading 50ppm QUAT sanitizer. Observed several wet wiping cloths stored on cutting board at sushi line. CDI - Sanitizer refilled to proper conentration. All wet wiping cloths moved to sanitizer buckets. - 0.5 -

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 containers without handles being used as scoops and stored in sauce buckets in walk in cooler. Observed rice scoop stored in container of water next to soup station. CDI - All scoops removed. Rice scoop placed into dry container. - 0.5 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing from dumpster. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter built up near dumpster area. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several employee drinks stored on prep tops and places where they are exposed to contamination. - 0 -

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employees slicing and prepping sushi for service with bare hands. CDI hands items discarded and hands washed and gloves donned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed avocados above washed vegetables. CDI items relocated. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to handle soiled to clean dishes, touch masks, change tasks without changing gloves, and rewash gloves when soiled and reuse for food prep. CDI gloves discarded and hands washed multiple. Observed employee go outside with gloves and return to kitchen with same gloves. CDI hands washed and gloves discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed containers of crab salad that was at 44-45F from overnight. CDI items discarded.

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 squid salad, mackerel, eel, lettuce and crab salad not dated when prepped. CDI items dated.

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 place time stamps on food for time when facility opened and not when items prepped and removed from temperature control ( for sushi rice, tempura shrimp, and all items at sushi area without proper time stamp). CDI items dated when removed from fridge and fryer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed buckets with soapy water and sanitizer not labeled. CDI buckets 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 containers of crab salad that were covered and stacked while cooling overnight. CDI items discarded. Observed asparagus that was cooling in reach in while tightly covered. CDI moved to walk in and uncovered. Repeat.

3-501.13 Use approved thawing methods. Thaw under refrigeration or completely submerged under water with water running above to agitate particles, and ensure is no more than 70F. Observed running water at 78F. CDI crab meat finished thawing and placed items in walk in Until items can be prepped.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed corners in kitchen area with dead pest. Facility needs to clean area. Observed small roach crawling near dry storage area. Suggest facility increase pest management from once a month to once a week.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves, racks, exterior of containers in dry storage, interior of equipment and reach in freezer in need of cleaning. Repeat.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control over washing of utensils, cross contamination, employee health, cooling and holding temperatures.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed with no knowledge of health policy and has not gone over it with employees. Verification required.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee handle raw fish leave kitchen and return to put on gloves and continue food prep. CDI hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed seaweed salad thawing in handsink. CDI items relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tuna stored in same container as cooked eggs and seaweed salad thawing in prep sink soiled with raw pieces of salmon. CDI items relocated and sink cleaned. Repeat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with black debris. Repeat 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls, plates, and plastic containers stored as clean soiled with food debris. CDI containers discarded and soiled utensils moved to dish pit. 4-702.11 Before Use After Cleaning - P. Sanitize utensils before use and after cleaning. Observed cutting board, knife, and chopper that was cleaned with detergent and place for storage. CDI items moved back to 3 comp sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked eel inside microwave oven at 81F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce prepped this morning stored in reach in unit for service at 46F, spicy tuna (42-46F), spring roll (45F), cheese Rangoon’s (45F), and crab salad (43F) above 41F. CDI items discarded or moved for cooling. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed asterisks missing shrimp roll, escolar nigiri, salmon nigiri, tilapia nigiri, and tuna nigiri on sushi menu and no reminder or disclosure on sushi menu. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice cooling in deep plastic container from 150-89F. PIC stated product has been cooling for an hour. CDI items split on flat pans to accelerate cooling. CDI items split up for cooling.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed microwave oven used to cook eel that stated for domestic use only.

4-602.13 Nonfood Contact Surfaces - C. Observed table tops, reach in units, shelving, and racks rear are in need of cleaning.

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 back door bottom potion that needs to be repaired to prevent entrance of pests. Repeat.

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 two employees wash their hands and turn off the faucet with their bare hands. The second employee washed hands for about 5 seconds. CDI - Educated employees on proper handwashing procedure. Employees rewashed hands.

3-302.11(A) Separate the different types of raw animal foods. -P REPEAT. Observed facility using the same scoop and bowl for the raw chicken, raw steak, and raw shrimp. CDI - Separate scoops were given to each raw protein. Facility cooks all raw protein to 165F and above.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in soda machine ice bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon sashimi in sushi case at 48F, salmon sashimi in sushi reach-in at 45F, several salads in fridge at 51F, overstacked shumai in prep top unit holding 48F on top and 39F on bottom, and rice in WIC that was cooked yesterday holding at 51F. CDI - The salmon sashimi in the sushi case and reach-in were placed on TPHC and time stamped. The salads were just prepared, therefore they were taken to WIC to cool. The shumai were just taken out of the freezer, therefore the top portion were taken out to cool down in WIC. The rice in WIC was 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 REPEAT. Observed tempura shrimp and fried chicken filets by the fryers, white rice in rice cooker in sushi line, cream cheese, blanched asparagus, and other items on sushi line placed on TPHC but have no time stamps. Also the written procedures don't include all of the items placed on time control. CDI - TPHC template emailed to organize all the items they want to place on TPHC.

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. REPEAT. Observed two lights out in the hood system above grill line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored on prep counters during the start of the inspection. CDI-The drinks were removed immediately.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using the sushi line handsink to store containers of food product. CDI-The items in the sink were removed to allow for proper access to the sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed the walk in cooler completely unorganized. CDI-An employee re-organized all food items to allow for proper food storage order.

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

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed unlabeled dry storage containers holding flours, sugars etc. Have labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and a live roach in the facility. Manager explained that they have a pest control company out every two weeks.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items stored on the floor underneath shelving in the walk in cooler and walk in freezer. CDI-All items seen stored on the floor were picked up and placed onto shelving.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths being stored on the prep counters at the start of the inspection. CDI-All cloths were removed to sanitizer buckets. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils, and lids stored in a container with food buildup. Have cleaned.

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 shelves in the walk in cooler, the black push cart, the cooking equipment, the outsides of the white storage containers, and the bottom shelving near the 3-compartment sink. Have cleaned. 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 cleaning needed to the floors of the facility. Have cleaned. 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 missing light bulbs in the hood vents. Have light bulbs added.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates soiled with food debris. CDI- Taken to dishwasher

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in WIC and sushi reach in holding above 41F (see chart), CDI- Suspected prep issues but could not confirm. 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 Prepped salads cooling improperly in reach in cooler, in tightly wrapped silan wrap. CDI- Moved to WIF for cooling.

3-501.13 Use approved thawing methods. Shrimp thawing incorrectly. CDI- Thawing method corrected

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 cloths on sushi prep board.

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. Scoops with handle in product observed (flour container)

4-501.11 Maintain equipment in good repair. Gasket to door in WIC in need of repair.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution in sink very soiled.

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. Fryer baskets in need of cleaning. REPEAT.

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. One employee washed hands and did not use paper towel barrier to turn faucet off. CDI- Instructed employee. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tofu and multiple sushi fish recorded above 41F (see chart). CDI- Tofu discarded, fish placed on TPHC. REPEAT.

3-501.13 Use approved thawing methods. 3-501.13 Use approved thawing methods. Vaccum-packaged tuna stated to remove from packaging when thawing but facility is not doing so. Facility will do so in future. REPEAT

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 sanitizer recorded at 0ppm strength. CDI- Re-filled.

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. Fryer baskets in need of cleaning.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PICs were not able to verbally communicate full entire health policy nor was copy posted. VR to ensure copy of health policy will be posted as well as employees sign.

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 open Monster drink stored in reach in cooler.

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. One employee washed hands and did not use paper towel barrier to turn faucet off. CDI- Instructed employee, re-washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored over RTE mushrooms in reach in cooler. CDI- Storage order reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Container of fried shrimp recorded above 45F (see chart). Could not determine source/cause of temp. abuse. CDI- 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 Sushi fish not dated. CDI- All foods dated. Date sushi fish as it is RTE

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 Large bowl of lettuce cooling in WIC. CDI- Cooling method changed, transferred to sheet trays.

3-501.13 Use approved thawing methods. Vaccum-packaged tuna stated to remove from packaging when thawing but facility is not doing so. Facility will do so in future.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint when prepping food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One sani. bucket stored on floor. 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. One soiled wiping cloth observed. Discard when 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. One sani. bucket recorded at 0ppm Quat.

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. Multiple spoons observed in food products with handle touching product. Keep handle out of product.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at back handwash sink.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling sanitizer buckets at handwash sink. CDI advised handwashes should only be used for handwashing.

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms in prep unit ready for cooking had not been wash visbile dirt on mushrooms. CDI took to wash.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement in prep unit and sushi prep area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 knives and several other utensils stored in container as clean but soiled with food debris. CDI, items relocated for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed container of bleach stored with disposable towels on top of storage rack. CDI, bleach relocated for proper 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 hibachi rice cooling in deep container on rack. CDI, operator transferred to shallow sheet pan and relocated to walk in unit to rapidly cool.

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

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 a damaged fryer and heavily damaged sifter stored in kitchen. CDI, operator removed items from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed only 1 stopper available at 3 compartment sink. Operator purchased stopper while on-site.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on prep table.CDI.

2-301.14 When to Wash - P - Observed employee touch face but not wash hands. Observed an employee touch garbage can but not wash hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed single-service container stored in handwashing sink. CDI, container removed from hand washing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at hand washing sink.CDI, operator provided disposable towels.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw box of poultry stored in contact of container of raw beef. Observed raw fish stored above ready to eat crab meat and sauces at sushi area. Observed raw chicken and beef stored in flip top prep unit over vegetable and ready to eat foods in kitchen. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several lids stored as clean but soiled with food debris. CDI, lids relocated for cleaning.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed rice leftover from night before and incorrect label. Observed TPHC not followed for tempura shrimp recently prepared.CDI by instruction and rice voluntarily discarded 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 lettuce recently prepared and cooling in covered container in walk in unit. CDI, cover removed to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce stored on ground in walk in unit and soy sauce stored on ground in kitchen. Repeat.

2-303.11 Prohibition-Jewelry - Observed food staff member with decorative wrist band.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in container on top of dish machine. Observed 1 spray bottle of sanitizer and 1 sanitizer bucket below required concentration.

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 container with no handle stored in sauce. Observed ice cream scoop stored in container from yesterday according to employee. Observed chicken portioning container stored in contact with raw beef. CDI.

4-502.13 Single-use and single-service articles may not be reused. Observed plastic single-service containers being washed and reused according to PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old stickers remaining on outside of cleaned equipment.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed some employee sweaters stored over consumer items on storage rack.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over raw beef in walk in cooler. Observed fish stored over cooked eel in low reach in refrigerator behind bar. Observed ready to cook chicken with commercial packaging open and stored over containers of eel in walk in freezer. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Equipment food contact surfaces of TCS foods shall be cleaned every 4 hours. Observed rice cookers stored empty with rice and not cleaned since prior night. CDI, equipment relocated for cleaning. clean microwaves at required frequency. Observed microwave soiled with residues.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed rice in large bus tub from prior day at 50 degrees F. CDI, rice voluntarily discarded.

3-307.11 Miscellaneous Sources of Contamination - C - Observed oil being reused and stored in unprotected containers on ground.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados not washed prior to prep and cutting. CDI, employee voluntarily discarded avocados.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed some soiled linen stored on shelving and not in cleanable container or washable laundry bag.

4-501.12 Cutting Surfaces - C - Observed 2 cutting boards with some deep scarring and pitting. Resurface or replace. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed wooden absorbent paddle utensil with crack. CDI, operator removed utensil from use.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test strips available on site for quat sanitizer. Verification required by 8/26.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over customer food in dry storage room and low reach in refrigerator. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site at time of arrival. CDI by instruction.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed a food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and proceed to turn faucet off with their bare hands after handwashing. CDI by instruction. 2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed a food employee touch soiled equipment then handle clean equipment without washing their hands in between. Observed same food employee touch garbage can and not wash their hands. CDI by instruction.

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

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed PIC not able to locate time as a public health control procedures for fried chicken and potatoes held using Time as a Public Health Control. CDI, operator voluntarily discarded foods. TPHC discussed as solution for tempura mix station.

6-501.111 Controlling Pests - PF - Observed fruit flies in dry storage room. Repeat. Verification return required to ensure that pest control treatment is completed and pests are removed from facility.

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

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some clean equipment being wet stacked in facility. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean plates stored on drain board next to hand washing sink below paper towel dispenser and exposed to moisture from hand washing process.

4-502.13 Single-use and single-service articles may not be reused. - Observed some single-service manufacturer containers being washed and reused and stored as clean below clean drainbaoard at dish machine."

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Clean ventilation systems to prevent accumulation of soil. Observed some dust accumulating on ventilation system in restroom. 6-305.11 Designation-Dressing Areas and Lockers - C - Store employee items in designated area. Observed employee food stored over customer food in walk in freezer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed a food employee not rub vigorously for 10 to 15 seconds and proceed to turn faucet off with their bare hands after handwashing. Observed dishwasher handle soiled equipment and then handle clean equipment at dish machine without washing their hands in between. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing and easily accessible for employee use. Observed wet cloth stored on handwashing sink at sushi bar. Repeat. Observed pitcher stored next to handwashing sink at beverage area. CDI, items removed from handwashing sink.

3-402.11 Parasite Destruction - P - Observed no parasite destruction for escolar purchased from True World fish supplier. Verification required by 3/2/17.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken and raw beef stored over lettuce and other ready to eat foods in flip top prep unit. Observed a box of raw fish open and stored over box of ready to eat food in walk in freezer. CDI, items relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed baking sheet pan, wire strainer and pot stored as clean but soiled with food residues. Observed dish washer wash and rinse but did not sanitize equipment at 3 compartment sink. CDI, items relocated for cleaning and proper use of 3 compartment sink manual wash, rinse and sanitize process discussed with PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed tempura shrimp cooling in covered container in walk in cooler at 50 degrees F. CDI, foods voluntarily discarded by PIC.

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 with a prep time sticker at 11:00 not discarded from prior day according to PIC. Observed current written procedures not indicating when time control begins on written procedures. CDI, rice voluntarily discarded by PIC and time as a public health control procedures discussed with PIC.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed bleach sanitizer above 100 ppm as registered by test strips. CDI, sanitizer refilled to required 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 tempura shrimp cooling in covered container that was prepared the day before according to PIC. CDI, shrimp voluntarily discarded by PIC.

6-501.111 Controlling Pests - PF - Restaurants shall be free from pests. Observed fruit fly in dry storage room. VR required to ensure that pest control treatment is completed.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed handle of scoop in contact with dry food ingredient containers. Observed container without handle stored in food ingredient container. Use proper utensil.

4-602.13 Nonfood Contact Surfaces - C- Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil and residue on soda rack and below soda rack in dry storage room. Observed some grease residue on doors of fryer unit.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of food or equipment. Observed dunkin donut beverage stored on prep table behind front counter.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee rinse cloth out at handwashing sink at sushi bar. Observed towel stored on handwashing sink at sushi bar. CDI by instruction. 6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap at handwashing sink behind bar. CDI, operator provided hand soap at bar.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken over raw beef in flip top prep unit. Observed raw egg above ready to eat foods in flip top prep unit. Observed raw beef and raw chicken above ready to eat foods in flip top prep unit. Observed raw fish above ready to eat foods at sushi bar. Observed raw fish stored above ready to eat foods in walk in cooler. CDI, operator relocated foods for proper storage.

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 cream cheese held using time as a public health control being placed back into refrigeration after service. CDI, operators educated on how to use time as a public health control and cream cheese voluntarily discarded by PIC.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed tempura shrimp cooling in covered containers in prep refrigerators. Observed rice cooling at room temperature from noon according to PIC but at 119 degrees F. CDI, operator voluntarily discarded rice and transferred shrimp to walk in unit to rapidly cool. Repeat.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer available for use. Verification required to ensure that facility has proper thermomter.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Ingredients not easily recognizable shall be labeled by common name of food. Observed working containers of dry ingredients not labeled. 3-601.12 Honestly Presented - C - Food shall be on menu so as to not mislead consumer. Observed some menus updated but Red Snapper still on menus but operator stated that they sometime use tilapia. Observed no invoice for Red Snapper while on site. Verification return to ensure that menu updates are complete. Observed White Tuna next to Escolar on menu. Menu shall be updated to only read Escolar as it is not a Tuna species. Repeat.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed open container of raw shrimp stored on ground in walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored in kitchen and 2 on cutting boar at sushi bar. Repeat.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Aroma rice cooker that was intended for "household use only". Remove.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee food stored with customer food in walk in cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed boxes of unwashed produce stored in walk in cooler above ready to eat foods. VR - verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed imitation crab and cream cheese stored on cutting board of sushi counter for ease of use. CDI - items removed for rapid cooling. I explained that these items could also be safely held by using time as a public health control.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure symbol missing from several menu items on all menus. To-go menu: add disclosure symbol to Tobiko Egg, Mr Tokyo Roll, Angel Hair Roll, Dragon Roll, Mr Tokyo Bowl, and Yellowtail Jalapeno appetizer. Lunch menu: add disclosure symbol to items 37, 65, and 69. Dinner menu: add disclosure symbol to appetizers Mr Tokyo Bowl and Yellowtail Jalapeno, plus items 47, 52, 75, and 77.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of cleaner with label which had fallen off. CDI - label replaced.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep pan of cut lettuce stored in 1 door upright cooler near tea station. Container was covered and lettuce measured 50F. CDI - explained to PIC that proper cooling method requires shallow, vented or uncovered pan or other method such as ice in the lettuce with pan still uncovered. He changed the procedure for rapidly cooling cut lettuce.

3-601.12. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed white tuna on menu was corrected to read escolar tuna but escolar is not a tuna so correction needs to go further and read just "escolar." Observed red snapper offered on menu but red snapper is not a fish supplied to facility. Item used in place of red snapper is tilapia. Menu needs to read "tilapia."

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths lying on sushi cutting boards. PIC removed them. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets dtored on the floor. PIC will elevate them.

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 for ice cream was being stored in a container of liquid at room temperature. PIC removed scoop, washed rinsed and sanitized it, and placed it into clean dry container for storage between uses. It will be cleaned and sanitized at least every four hours.