O-KU CHARLOTTE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork stored directly on seafood. PIC indicated it belongs to employee and facility does not use pork. Also observed raw salmon stored directly above cooked chicken in the RI freezer. CDI. PIC changed the storage. Repeat **** improvement from last time. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple items cooling in the facility in tightly wrapped containers. CDI. PIC removed the wraps. Also facility is cooling inthe RI coolers. Cooling is done in WI cooler, blast chiller or ice baths. 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 multiple food items stored in WI, RI coolers with water leaking on the food. CDI. PIC removed.

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple cleaned dishes wet stacked.

4-501.11 Maintain equipment in good repair. Observed gasket on ice machine in need of repair.

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 pool of standing water on interior surfaces inside lowboy cooler 1. Observed rust and water leaks in the lowboys. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored by customer items. Facility needs to designate an area for employee items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a pan of raw shell eggs stored directly behind a pan of shredded/RTE carrots, in the flip top portion of the make table. CDI: PIC corrected storage order to prevent contamination. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two unwashed avocados with stickers still intact, stored on a shelf above RTE kewpie mayo and pan of shredded carrots, inside lowboy cooler 2. Observed two cases of unwashed avocados stored above RTE beverages and milks, inside the WIC. Ensure all RTE food items are stored above any unwashed produce in all cold holding units to prevent contamination. EHS provided PIC with storage order handouts to use as visual aids on proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on blade of spiralizer stored on the clean dish rack. Observed heavily soiled ice cream scoop stored on the clean dish rack. CDI: Both utensils were moved to the dish room to be washed/rinsed/sanitized. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since two separate violations were observed during previous inspection. If observed as a repeat violation during next routine inspection, EHS will deduct full points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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 deli container of cooked edamame that bore no date label, stored inside the make table. PIC stated edamame was prepared a few days prior. CDI: Date label was created for cooked edamame. Observed a pan of cooked octopus that bore no date label, stored inside the make table. PIC stated he cooked the octopus 4 days prior. CDI: PIC created date label for cooked octopus. 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 a plate of ebi shrimp that was dated with a prep date of 2/09, stored inside lowboy cooler 3. PIC stated that this is a pre-cooked item that comes in frozen that they thaw out, and was sure it was not thawed out on 2/09. CDI: PIC removed date label and created new date label with the correct thaw date. 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 .

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 pool of standing water on interior surfaces inside lowboy cooler 1. Observed soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency. REPEAT VIOLATION.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two food employees wash their hands at the handsink then turn off the faucets without using a protective barrier. CDI: Food employees were educated and both employees re-washed their hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a metal bench scraper stored inside the handsink at the sushi station. CDI: Item was removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a pan of fried soft shell crab, a pan of fried tempura shrimp, and two hotel pans of cooked white rice all stored inside the WIC without any covers. Food items were not prepared today. CDI: PIC covered all pans with lids to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dual dish machine unable to reach minimum chlorine sanitizer concentration of 50ppm after running 3 cycles. Machine was also unable to reach minimum surface temp of 160F. CDI: PIC contacted technician at SuperSource to check on the dish machine; technician arrived on-site ASAP; technician stated that there was an issue with the tubes; EHS observed dish machine was reading above 50ppm. EHS advised PIC to check their dish machine daily to ensure all multi-use equipment and utensils are properly being washed/rinsed/sanitized at all times. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled blade of vegetable spiralizer, soiled vitamix stick, heavily soiled ice cream scoop, and soiled mesh strainer all stored on the clean dish rack/hooks. CDI: Items were taken to the dish machine to be re-washed/rinsed/sanitized. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies at the sushi station and flies throughout the kitchen. PIC stated that they have a professional pest control company that comes to service the facility.

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 one QUAT sanitizer bucket stored directly on the floor under a prep sink. CDI: PIC removed sanitizer bucket off of the floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed re-caulking needed at the handsink in the sushi station. Re-caulk handsink. Observed rusted shelves inside the lowboy cooler inside the kitchen. Repair/replace rusted shelves so that they are smooth and easily cleanable. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since different equipment was observed in need of repair.

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 soiled gaskets in the cold holding units throughout the facility. Observed left side of hood system heavily soiled with oil buildup. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at the pre-rinse next to the dish machine. Repair water leak.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few containers stacked clean, with sticker residue on the outside, stacked so that the sticker residue was touching next food contact surface of next container. CDI Item sent to be rewashed. 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed rice squares in RIC, that were prepared from rice held on extended TPHC. Rice held on TPHC must be discarded and not reused/repurposed. CDI rice squares were voluntarily discarded.

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 soy sauce boiled with fresh garlic not cooling at a rate to achieve 70 within 2 hours. CDI PIC placed item in a shallower pan, and placed in freezer to quickly cool. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Procedures state rice is to be time stamped and dated. Time stamps were missing from all four bins of rice. Repeat. VR 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 housemade garlic soy cooling in a deep well plastic container in WIC stored next to recently heat treated item, not cooling at a rate to reach 70F in 2 hours. CDI PIC placed garlic soy in shallow amount in metal container and placed in freezer. Obtained below 70F in the two hours. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean still wet and “wet nesting” allow to air dry first, then stack.

4-501.11 Maintain equipment in good repair. Observed two cold drawers that were not functioning properly. Repair drawers. Repeat

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 some cracked and missing tiles on floor near ice machine. Repair

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lobster and raw lobster tails stored above ready to eat cooked crab. CDI PIC corrected order Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken holding above 41F. PIC stated that items had been portioned and placed in drawer day before and had not been out today. CDI Raw chicken above 45F were voluntarily discarded. Display coolers holding raw fish holding items above 41F. PIC stated they will go forward with holding items in display on TPHC. Items in display case marked with time. 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 .

3-501.18 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 Sushi fish received fresh, cut and portioned, placed in freezer. No date is being placed on item. Item is then date marked when thawed and placed up front for service. Crispy rice was also in freezer with no date. VR required. EHS explained that every day has to be accounted for. Date of prep/cook and then placement into freezer ( if same day) needs to be labeled on all sushi fish and all cooked items like crispy rice. Then, when brought out of the freezer and placed into RIC, date of thaw must be added. All dates need to be on items. Total time = no more than 7 days I.E. Receive fish on 12/30, cut, portion and place in freezer-date of 12/30 goes on portion. When item is pulled from freezer on 1/3, then 1/3 needs to be added to label, and may not be kept past 1/8 (total time equaling 7 days). 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)(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 various caviar and sprouts being held on time with no time stamp. CDI PIC placed time stamp on items.

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

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed 3 containers of sushi rice that had not been tested within the 1/2 hour allotted from time of prep. Additionally, records indicated testing of rice had not been done since 12/27 and facility had been open on the 28 & 29th serving sushi rice. Rice was voluntarily discarded as it tested above 4.1 and the testing mechanism was not calibrating correctly. Calibrated instrument held at 6.8/6.9 with the base and 4.0 with the acid. The batches of rice tested from 4.2-4.4. Facility will go forward with 4 hour TPHC holds on rice until proper calibration can be maintained. VR required on Thursday to observe testing of rice. Repeat

3-302.15 Wash fruits and vegetables prior to use. Observed in use avocados with stickers still adhered to them. Stickers need to be removed in the wash process.

4-501.11 Maintain equipment in good repair. Observed two cold drawers that were not functioning properly. Observed white chest freezer that PIC stated was broken but not in use. Repair drawers and remove or replace chest freezer. Observed severely rusted shelving in double dour tall reach in cooler. Resurface or replace shelving. Repeat giving time to have WIC in place and drawers fixed no escalation in 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.Observed residue and debris on the outside and inside of reach in coolers, especially tall double door coolers. Clean with more frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above ready to eat sauces in RIC. Observed raw fish stored over ready to eat French fries and other ready to eat food. CDI Items were rearranged so that correct order was achieved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut salmon not cooling at a rate to reach 41F in 4 hours. CDI PIC moved item from display cooler to RIC and item began to cool rapidly. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 multiple items prepared the day before or more with no date marking (creamer, lettuce, cooked pork, cooked beef). CDI PIC date marked pork, beef and lettuce, discarded creamer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser with no label. CDI PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser hanging over linens. CDI PIC moved degreaser to appropriate location.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed no time marking present on any of the rice acidified during today’s process. Time observed applied to the rice prepared today. Observed fourth batch was not tested. PIC stated they ran out of base and acid for calibration kit. Because fourth batch was not recorded as tested, item was voluntarily discarded. Follow the written procedures approved as part of the HACCP plan. Discard rice after hold time expires. Failure to comply with the procedures of the HACCP plan may result in loss of HACCP plan approval.

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 large container of vinegar with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean still wet and “wet nesting” allow to air dry first, then stack.

4-501.11 Maintain equipment in good repair. Observed two cold drawers that were not functioning properly. Observed white chest freezer that PIC stated was broken but not in use. Repair drawers and remove or replace chest freezer.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler next to the cookline with an ambient air of 50F. Temped numerous TCS foods: mixed greens (50F); seafood salad (50F); soft shell crab (48F) cooked shrimp (50F) roasted cauliflower (51F). CDI - PIC voluntarily discarded all TCS foods in the unit and turned the thermostat down. Temporarily will use ice to keep product at 41F or below, and until the unit can be repaired. Verification visit required within 3 days. 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 (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 shrimp tempura on the prep table at 122F and a time, when EHS asked PIC for written procedures, they were not able to provide. CDI - Provided TPHC form to the PIC and filled out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 just prepped kani mix and smoked salmon in covered containers. CDI - PIC uncovered to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 rusting on shelves inside reachin cooler. Repair or replace. 4-501.11 Maintain equipment in good repair. Observed 2-door upright freezer not working. PIC stated that they have ordered a new freezer and should be arriving on or around 2/5. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed both cutting boards in the kitchen prep area are heavily scratched and scored. Replace or resurface.

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 interior of the small prep top cooler (next to cookline equipment) accumulating food debris and residue under the drawers. Clean to prevent cross contamination.

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 lunches/food stored on the top shelf in the upright reach in cooler. To prevent cross contamination store employee foods on the lowest shelf.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one employee drink on prep table and an employee drink on the expo line. CDI-Both employee drinks were moved to designated areas.

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 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 . Observed employee wash hands for less than 20 seconds and without soap. CDI-With direction from EHS, employee properly washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed roe stored over cooked shrimp and raw spicy tuna stored over RTE crab sticks. CDI-Employee corrected storage order.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish completely thawed and thawing in sushi reachin. CDI-Employee removed fish from ROP.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel and plastic food containers.

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 rusting on shelves inside reachin cooler. Repair or replace. 4-501.11 Maintain equipment in good repair. Observed broken handle on chest freezer. Repair or replace.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in either unisex restroom. Add covered waste bin to prevent contamination.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Tempura rolls measured 61F at 6:45PM. Cook stated they began cooling at at 2PM. TCS foods prepared at room temperature must be cooled to 41F within 4 hours. CDI - PIC discarded rolls. // 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. Cooked cauliflower measured 75F at 6:30PM and began cooling at 2PM. CDI - PIC discarded cauliflower. 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 Tofu (50F) and raw shrimp (45F) in sandwich cooler was above 41F. Cooked soft shell crab (45F), cooked lobster (49F), and cooked chicken (48F) measured above 41F in sandwich cooler and reach-in cooler. Raw tuna (52F), imitation crab (49F), and yellow tail (52F) were above 41F in sushi display cooler. TCS foods in cold holding shall measure 41F or less. CDI - Some items moved to freezer to cool down. Raw tuna and crab placed on temporary TPHC and will be used or discarded within 1 hour. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1 portion of cooked octopus was missing date label on it in sushi reach-in cooler. Cook stated it was opened yesterday. CDI - PIC placed date label on octopus. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Tempura rolls were cooled in deep container with tight fitting plastic wrap. Some cooked proteins were cooling in small sandwich cooler. Cooked cauliflower was cooled in deep pan with tight plastic wrap. TCS foods must be cooled using methods that cool the food within the cooling parameters. Since establishment has no walk-in cooler, establishment needs to spread cooling TCS foods out, leave them uncovered, and use freezer units. CDI - PIC educated on cooling methods. Cauliflower and tempura roll discarded. Cooked proteins were moved to freezer to continue cooling. 0 pts. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans stacked while still wet. Allow utensils to adequately air dry. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee backpack observed on top of a box of food on dry storage shelf. Store employee clothing and personal items in a separate location away from food.

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 wagyu stored over ready to eat sushi fish in reach in cooler. CDI: Items reorganized. Observed raw fish stored over fully cooked fish (kani and eel) in reach in. CDI: Items reorganized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed duck breast par cooked in reach in cooler. CDI: Product was voluntarily discarded. Facility will cook the duck breast from raw.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). - Pf - Observed no asterisk on wagyu served undercooked. CDI: Menus corrected.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored over food for the restaurant. Ensure there is a dedicated space for employee food that is “low and below” restaurant food.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on edamame cooler and on sushi cooler on the left. PIC phoned a company to come replace gaskets during the inspection. Observed shelving in dairy cooler that is severely rusted.

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 some build up on gaskets of units throughout. REPEAT VIOLATION Previous violation corrected.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee pick up raw meat with gloved hand and place it in the fryer. Employee removed gloves and began working with clean utensils and ready-to-eat sushi without washing hands. - CDI - Education provided. RTE sushi discarded. Employee properly washed hands.

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 curry cooked around 2PM temp at 85F around 6:30PM. Per PIC, curry sat at ambient temperature for 2 hours and was placed in the lowboy cooler around 4pm. Also observed container of tempura shrimp cooling in cooler drawers at 6PM temp at 86F. Per label, shrimp was cooked at 4:00PM. - CDI - PIC voluntarily discarded curry. PIC placed entire container tempura shrimp on time to be discarded at 8:00PM.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). - Pf - Observed menu lacking asterisks next to some proteins offered raw/undercooked such as salmon and nigiri/sashimi combos. - CDI - PIC corrected menu while EHS present. New menus will be printed tomorrow.

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 curry, potato rolls, raw lobster, and shrimp tempura cooling in deep containers. - CDI - PIC voluntarily discarded curry and shrimp tempura (see violation #20). PIC placed raw lobster and potato rolls in shallow containers to continue cooling. EHS strongly recommends utilizing ice baths, ice in the product, shallow pans, and active stirring to aide in cooling due to lack of walk-in units. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Facility lacks walk-in units and is cooling in reach-in units and lowboys. Observed multiple cooling violations during inspection. All reach-in units observed nearly full. Facility lacks space to safely cool. - CDI - Cooling violations were corrected during inspection. If capacity issue remains, permit may be amended to limit cooling or new equipment may be required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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 food residue on the outside of equipment, particularly on the metal carts with wheels used to store trash cans. Clean and maintain clean.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment for duration of inspection. PIC, Nick, is not a certified manager.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed partially consumed employee vitamin water bottle on countertop mixed with utensils and sushi in process at front sushi bar.

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 using bare hand to handle herbs used in mixed drinks at bar. CDI - beverage discarded, PIC directed employee to handle herbs/garnishes with either gloves or utensils.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice accumulated in sushi bar hand sink. CDI by education of employees. Do not use hand sinks for purposes other than washing hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed long hair in edamame ready for customer service at bar area. CDI - PIC discarded.

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 re-wrapped raw beef fat stored directly above ready to eat sushi rolls in upright cooler. CDI - beef relocated to bottom shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves to load and pre-rinse soiled dishes into dish machine and then remove and put away clean dishes with same wet soiled gloves. CDI - EHS directed employee to wash hands and change gloves.

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 dish machine at bar reading 0ppm chlorine sanitizer after multiple cycles. PIC unable to correct during inspection. REPEAT - CDI - All bar utensils and glassware must be washed and sanitized in main kitchen dish machine at this time. EHS will conduct follow up visit to ensure dish machine has been repaired and is providing cl sanitizer at 50ppm or greater.

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 shrimp dumplings, pork gyoza, and cut Napa holding in flip top cooler above 41f. CDI - items relocated to reach in to quickly chill back to 41f. Observed pan of cooked rice sitting out on countertop for extended duration at cook line. Employee noted he allows rice to “heat up” to break up chunks before returning it to cooler again and then using to make fried rice. Do not allow TCS foods including cooked rice to sit out of refrigeration for extended times during preparation. CDI - returned to reach in cooler. REPEAT

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 establishment is using TPHC for tempura shrimp, cooked soft shell crab, and edamame. No time documented on edamame. Crab not included on written procedures. CDI - crab added to TPHC procedures and edamame discarded (see #13).

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed containers of sterno stored directly above food and food contact items and cans of butane stored mixed with dry food items in back storage area. CDI - relocated.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. At beginning of inspection observed establishment completing sushi rolls made with previous day’s acidified rice. Also observed no time marking present on any of the rice acidified during today’s process. CDI - rolls discarded. 2 pm time observed applied to the rice prepared today. Follow the written procedures approved as part of the HACCP plan. Discard rice after hold time expires. Expired rice in use has been noted on previous inspection reports. Failure to comply with the procedures of the HACCP plan may result in loss of HACCP plan approval.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting unwashed produce for use at back line. EHS observed cucumbers still partially wrapped in retail packaging cut/in use in both back of house and in sushi coolers. Wash all produce that is not received in ready to eat form.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet on clean utensil storage racks.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential grade crock pot being used at sushi station. Observed household toaster oven in use at sushi bar. Establishment does not make toast - equipment being used to heat food. Replace with commercial grade equipment. 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, employee keys, and other items mixed with restaurant items in prep ares. Separate employee items from restaurant items. REPEAT - no point deduction as employee food not observed mixed with restaurant foods in coolers today.

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 dish machine at bar reading 0ppm chlorine sanitizer. A VR will occur no later than 2/27/2022 to ensure dish machine is functioning correctly. - 1.5 -

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 facility holding edamame on counter top (74F), and shrimp tempura in cooler (54F) on TPHC. Facility had these food items properly labeled. CDI - TPHC form was filled out with PIC for edamame and shrimp tempura. Facility holds sushi rice on TPHC for 12 hours - as noted by facility HACCP plan. - 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 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 pre-rolled sushi cooling tightly covered in reach in cooler. CDI - Items uncovered to allow proper air flow for cooling. - REPEAT - 0.5 -

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 vacuum packaged fish thawing under running water. 2017 Food code requires vacuum sealed fish to be removed from the vacuum sealed packaging while thawing. CDI - EHS discussed new food code change with EHS. 2017 food code summary sent to PIC. Facility had vomit diarrheal plan, as well as updated employee health policy printed already. - 0 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of Sake in standup cooler with no label. CDI -Item labeled. - 0 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential grade crock pot being used at sushi station. Replace with commercial grade equipment. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee meal stored above facility food items inside of reach in cooler. CDI - Items moved to bottom shelf. - 0.5 -

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 raw chicken in the cold drawer cooling at a rate of 0. CDI- Chicken placed in the tall reach in cooler for better cooling.

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 tofu covered with a tight fitting lid while cooling. CDI- Lid removed. NOTE: Employees were having an employee dinner shortly after EHS arrived. Little prep was being conducted during inspection. EHS checked rice acidity and calibration of pH meter. Acidity of rice was 3.9. pH was correctly calibrated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on the prep counter in the back kitchen. CDI-The drink was removed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp and cooked she-crab on the counter holding above 41F. CDI-The two items were moved back to the reach in cooler until needed.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility using acidified rice from yesterday's batch. The rice was left out on the counter over night. CDI-The rice was discarded. Discussed with the manager and chef on proper HACCP procedures. Facility was able to provide proper documentation.

3-501.13 Use approved thawing methods. Observed items received earlier in the day thawing on the counter. CDI-The items were moved to the reach in cooler to finish thawing. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the counter at the start of the inspection. CDI-The cloths were removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spilled mandarin orange juice in one of the prep coolers, and buildup to the bottom of one of the tall reach in coolers. CDI-The items were properly cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on the prep counter at the sushi station. CDI-The drinks were removed. *Drinks are acceptable as long as they are kept covered and stored away from facility food/equipment.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispensor not properly working at the sushi station hand sink. CDI-The dispensor was repaired.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed some cooked lobster and surf clams stored under raw product in the sashimi/nagiri reach in cooler. CDI-The cooler was rearranged.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the consumer advisory incorrect on the gluten free menu. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE CONSUMER ADVISORY HAS BEEN FIXED ON THE MENU.

3-501.13 Use approved thawing methods. Observed steak thawing under running water at about 83F. CDI-The steak was moved to a cooler to finish the thawing process. *Ensure the water is at 70F or below when thawing under runing water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the facility. Increase pest control methods. REPEAT.

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 door frames of the dessert/prep reach in cooler, underneath the drawers of the fry prep cooler, and to the tall reach in produce cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the hand sink to the entrance to the back kitchen. Have repaired. Observed missing plumbing to the bottom half the the right prep sink along the back wall. The manager already explained that they are working on having it repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone on the prep counter with facility equipment in the back room. CDI-The phone was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar hand sink holding wet blue cloths. CDI-The cloths were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the sushi hand wash sink. CDI-Paper towels were brought out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the spiralizers that were stored on the clean equipment rack. CDI-The two spiralizers were moved back to the dish machine for re-washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mackerel marinating in vinegar on the prep counter at 65F. CDI-The manager explained that it had only been out about 30 minutes. The mackerel was placed into a cooler for rapid cooling. REPEAT. *Points kept the same today. Only item out of temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two different kinds of shrimp cooling on the prep counter below 135F. CDI-The shrimp was moved to the prep coolers for rapid cooling. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats around the saute station and at the sushi prep station. Increase pest control methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the sushi prep counters. CDI-The cloths were removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving to the back 2-door reach in cooler. Shelves are no longer easily cleanable. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup underneath the drawers to the salad station cooler. Have cleaned.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute with heavy black buildup. Ice machine scheduled to be cleaned later this evening.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken at 43F in cold drawer prepared yesterday, as well as pork gyoza thawed earlier today overstacked in flip top at 48F. Observed cooked rice at 52F in lower portion of right flip top. CDI: Chicken and gyoza were placed on ice to facilitate rapid cooling to 41F, and rice was voluntarily discarded. REPEAT.

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 cooked duck with no date label. CDI: PIC knew exactly when the produt was cooked and was allowed to date it for 06/08.

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 lobster portioned into bags, a plastic container of mixed fish, freshly made potato rolls, and shrimp tempura (all prepared earlier today) cooling in tightly packed containers or in reach in units not rated for cooling. CDI: Mixed fish and lobster spread out on sheet pans and placed into sushi freezer for rapid cooling. Shrimp tempura and potato rolls relocated to reach in freezer for rapid cooling. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm chlorine residual during inspection. CDI: Super Force arrived on site and primed machine to remove air bubbles, after which the machine read 50 ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab mix and mermaid rolls holding between 42F and 45F in flip top and under counter units. CDI: All out of temperature items were vented and placed into freezer or upright reach in units to facilitate proper cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles of bleach and degreaser with no labels to identify contents. CDI: Both botles labelled.

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 crab cooling at a rate slightly less than sufficient in reach in units in back of facility. CDI: Product spread out and placed back into reach in unit to facilitate proper cooling. REPEAT Note: Facility has made improvements to cooling methods since the last inspection, and since most items were cooling at a sufficient rate for safe cooling, points were de-escalated.

4-501.11 Maintain equipment in good repair. Observed shelving to the right of dish machine beginning to rust. Ensure that shelves are smooth and easily cleanable.

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 paint peeling on the ceiling in the chemical storage room. Ensure that ceiling is repainted to render it smooth and easily cleanable. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pasteurized liquid egg whites with no date label in bar low boy. Per conversation with bar tender, egg whites are kept for two weeks. CDI: Egg whites labelled for 10/26, when they were opened. EHS spoke with bartenders and let them know that eggs may only be kept for 7 days.

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 pork belly cooling at room temperature on a counter in back of facility at a rate less than 0.54F/minute. CDI: Liquid drained from pork belly, and product was placed on ice in a reach in unit to rapidly cool below 70F. By the end of inspection, product was cooling at a rate sufficient to meet cooling parameters. REPEAT.

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 take out boxes on front sushi line stored with food contact surface facing up.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep gouges in them.

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 paint peeling in the chemical storage room. Ensure that ceiling is repainted to render it smooth and easily cleanable.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed kitchen dish machine as well as bar machine reading 0 ppm chlorine sanitizer during inspection. Dish machine rep called during inspection. CDI: Bar machine primed properly and read 100 ppm chlorine sanitizer after priming. Rep changed out tube for main dish machine and machine read 100 ppm chlorine after. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs in cold drawer, spicy mayo in both front and back of house, and spicy crab salad in ice baths at sushi bar holding above 45F. CDI: Spicy mayo and eggs placed into reach in unit to properly cool, and the ice bath was replinished to properly cool spicy crab mix.

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 uni sauce past 7 days shelf life in reach in unit and another container of uni sauce with no date. CDI: Expired sauce was voluntarily discarded and the undated sauce was allowed to be backdated.

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 tempura crab cooling in cold drawer rated for holding and observed mixed fish prepared today cooling in a covered plastic container in a flip top unit. CDI: All cooling items were relocated to reach in units rated for cooling. REPEAT.

2-401.11 Cover and store employee food and drinks to prevent contamination of food or utensils. Observed family meal stored above food for restaurant in back reach in unit. CDI: Family meal relocated to be placed below food for restaurant.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrubbing utensils stored in back handsink in warewashing area and a sanitizer bucket stored in front bar handsink. CDI: Objects removed from sink basins and access restored.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine reading 0 ppm chlorine sanitizer during inspection. After priming, machine still read 0 ppm chlorine. VERIFICATION REQUIRED within 10 days to determine longterm compliance.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory disclosure asterisks on bar menu for "Toki Fizz" beverage, which uses pasteurized egg whites. CDI: Disclosure asterisk removed from menu, as drink does not use any raw/undercooked ingredients.

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 plastic container of mixed fish cooling in a flip top unit rated for holding while covered. CDI: Mixed fish sent to back reach in unit and vented to facilitate cooling below 41F. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that facility did not have a thin probe thermometer on site for measure of thin foods such as leafy greens and small tomatoes. VERIFICATION REQUIRED within 10 days to determine compliance.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed take out boxes in kitchen area stored with food contact surfaces facing up. CDI: Boxes inverted.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips expired June 15. Facility will purchase new strips on next order. VERIFICATION REQUIRED within 10 days to determine compliance.

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 buildup along walls beneath dish machine drainboards. Ensure that walls are cleaned and drainboards re-caulked to prevent further mildew growth.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P-REPEAT- Observed three containers of sushi rice being stored with wet cloths on top. CDI- PIC voluntarily discarded the rice. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw eggs stored on top of butter with only a plastic wrap separating it. Also, observed quail eggs stored above RTE sauce on a low boy rack. EHS did not observe any physical cross contamination. CDI- PIC was able to change the storage order.

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 cooked shrimp rolls at 70F and tightly covered. 30 mins after the cooling had occurred the item was still at 70F. This is a zero cooling rate which does not meet the first cooling parameter. CDI- PIC voluntarily discarded the item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT- Observed deep fried crab at 100F. CDI- PIC voluntarily discarded the item.

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- REPEAT- Observed pork stock, lobster stock, frozen lobster stock, and fried shrimp roles all without dates. CDI- PIC voluntarily discarded the items.

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- REPEAT- Observed cooked shrimp roles tightly covered, at 70F, in a medium sized container. The item had been cooling for 30 mins and was still at 70F. Since the item missed the first cooling parameter, at a 0 rate the PIC voluntarily discarded the item. CDI- PIC voluntarily discarded the item.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies heavily throughout the bar area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- REPEAT- Observed employees wearing watches while preparing food. NOTE- No points taken since this is a low risk stagnant violation. A repeat of this violation will result in point deduction.

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. -REPEAT- Observed utensils stored in water at 91F. NOTE- No points taken since this is a low risk stagnant violation. A repeat of this violation will result in point deduction.

4-501.11 Maintain equipment in good repair.- Observed several split gaskets on cold holding equipment throughout the facility.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed the front sushi bar hand sink being used as a thawing prep sink. Also observed the same handsink, after instruction only to use the hand sinks for handwashing, being used to hold a soiled bowl. CDI- PIC was informed of the violation and had the sink washed rinsed and sanitized.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw poultry being stored above raw pork on a rack. EHS did not observe any cross contamination. CDI- An employee corrected the storage order. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed sushi rice being covered by a wet rag. CDI- PIC voluntarily discarded the sushi rice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cook shrimp being hot held at 109F. CDI- An employee brought the shrimp to 171F.

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 kale, pork belly, RTE crab sushi roles, RTE shrimp sushi rolls, and cut tomatoes all prepared prior to today. CDI- PIC voluntarily discarded the items.

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 being held on time without clearly marking the start and end times for it. Facility stated the item was being held for four hours since the manager in charge of testing pH was not present for the preparation of the rice. CDI- PIC voluntarily discarded the rice.

3-501.15 Cooling Methods - PF- Observed sushi fish in a display unit at 53F. Also observed diced tomatoes, ceviche, and salsa in a flip top at 54F. Ensure these items are cooled properly to 45F before being placed in a flip top or service unit. CDI- PIC moved all items to a low boy, uncovered, to quickly cool.

3-501.13 Use approved thawing methods.- Observed octopus thawing in a prep sink without running water flowing over the product. Ensure frozen items are being thawed under cold running water or in reach in unit.

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

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 spoons and other utensils stored in water at 74-90F water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-REPEAT- Observed wet stack pans stored on a clean rack. Also observed an employee towel drying a container for sushi rice.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed bar RTE items uncovered. PIC covered the items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- EHS observed 3 sanitizer buckets below 100 PPM QUAT. EHS also observed dish machine non-functional. The concentration for the dish machine was at 0 PPM Cl. The sanitizer buckets were changed to 200 PPM QUAT. EHS has allowed the facility to use the 3-comp sink until the repair man arrived. PIC placed a call to the repair man during the inspection and stated he would arrive with in the hour. A VR will occur no later than 7/8/17 to ensure the facility has corrected the issue.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- EHS observed several items on the menu not obtain an asterisk when it is raw or undercooked. A VR will occur no later than 7/8/17 to ensure the consumer advisory is corrected.

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 shrimp sushi rolls tightly covered and cooling in a reach in at 77F. PIC stated the item had been cooling for an hour in a half. CDI- PIC uncovered the item and placed in a freezer. 15 mins later the EHS observed the rolls at 67F. EHS also observed salmon tightly covered and in the sushi display case at 50F. CDI- PIC uncovered the item and placed it in a low boy to quickly cool. EHS observed fish to be at 45F after 30 mins.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies throughout the facility. Contact a pest management company to address the issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- EHS several wet stacked pans.

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 use bare hands to turn faucet off. This act caused for the recontamination of the hands. CDI- Employee re-washed hands correctly per EHS instruction. 2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed one employee don gloves without washing hands. CDI- After instruction employee re-washed hands and then donned gloves. 0pts

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed several sanitizer buckets being held below 50 ppm. CDI- PIC had employees change to proper sanitizer strength. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed some cutting equipment stored clean and soiled. CDI- PIC moved items to dish pit for re-cleaning. -1.5pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed rice on grill line being held at 70F. CDI- PIC had employee reheat rice to 167F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5pts- Observed crab (48), lobster (56), pico (50), and ceviche (50). CDI- All items were 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 - 1pt Observed written procedures however, sushi rice was not being labeled with proper time it was cooked. CDI- PIC voluntarily discarded the rice.

3-502.11 Obtain a Variance for specialized processes.-Pf. REPEAT 0pts- PIC described to EHS sushi rice is being held longer than 4hrs granted by a variance. EHS did not observe a letter stating variance was granted. Process may not be used until approval has been received from the State Variance committee. CDI- EHS observed application for variance almost complete. Justin was informed to keep in touch with a Sr. REHS and to only use time for sushi rice until variance is obtained.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf 0pts- Facility is trying to hold sushi rice longer than 4 hours. See #27.

6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed fruit flies throughout facility. Contact certified pest management to treat issue.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 0pts- Observed one line cook preping food with a watch. PIC had employee remove watch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0pts- Observed several wet cloths on prep surfaces. Ensure wipping cloths are being held in sanitizer.

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. REPEAT .5- Observed utensils being stored in sanitizer. PIC moved utensils to dish pit and was informed on proper storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT 0pts- Observed phone charger being stored on top of prep surface and covered drinks stored with clean dishware. PIC moved all items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw cracked and shelled quail eggs stored over ready to spring mix and lettuce in prep cooler. Raw shell eggs stored over noodles in reach in cooler. Raw fish stored over ice cream and ready to eat packaged foods. CDI- Chef Michael Chanthavong corrected storage.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Consumer advisory has been provided on facility menus, however multiple items that contain raw white fish, masago, and other raw fish have not been noted as containing raw or undercooked. Advised both Chef Michael and GM Justin Shoener of requirement and return by 10/9/16 to check for correction of consumer advisory.

3-502.11 Obtain a Variance for specialized processes.-Pf. Overnight tomatoes being prepared at facility. Per Chef Michael, tomatoes are slow cooked for 4 hours and then left in the oven for 6 hours with no heat on to dry out tomato. Both chef and GM were advised that process of drying requires an approved variance and HACCP. Process may not be used until approval has been received from the State Variance committee. CDI- application and guidance documents provided to chef and GM via email with inspection this evening. (0pts) Comment : also discussed submittal for sushi rice. Facility is currently using time as a method of control for sushi rice.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Facility preparing overnight tomatoes. See # 27. (0pts)

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. Large pan of rice left on grill top to cool; sashimi tightly wrapped and stacked during cooling process. CDI- PIC corrected methods; all placed for rapid cooling.

3-501.13 Use approved thawing methods. One container of crab meat sticks being thawed in a container at room temperature. CDI- PIC removed and placed in reach in to thaw.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. More than seven in use dry mix; seasonings, and oils in small dishes not labeled per rule. Label all. (0pts)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee observed wearing a watch and another a bracelet during food preparation. Two employee's not wearing hair restraints during food prep. CDI- PIC was advised that all watches and bracelets must not be worn and hair restraints provided. (0pts)

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. Containers of in use utensils stored in room temperature water throughout facility. CDI- storage corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Two small stacks of plastic containers stacked tightly together while wet. CDI - containers were separated. (0pts)

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. Large container of oyster shells on prep table. PIC advised that the oysters were shucked and the shells have been washed, and that the oysters are re-plated in the shells. CDI- PIC was advised that shucked oysters may not be served on the shells as the shells are not approved for re-use. PIC removed shells. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone and closed beverages co-mingled with facility items. CDI- all removed; storage corrected. Ensure that employee's use the designated areas for storage of personal items.