YAMAZARU

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.Observed employee drinks stored on a shelf but over food and equipment. CDI - PIC relocated employee drinks.

2-301.15 Only wash hands in handwashing sink. -PF Observed two food handlers wash their hands at the 3-compartment sink. CDI - PIC coached the employees and rewashed their hands properly at the handsink.

5-202.12 Provide at least 100F water at handsinks. Observed the men’s handsink only reaching 78F, CDI - PIC found that the hot water to the sink was not on, CDI - hot water valve turned on and is more than 100F.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the dishmachine took more than 3 times to reach temperature and some equipment/utensils were already washed. Discussion with the PIC regarding testing the dishmachine to ensure these are hot water is at the proper temperature prior to washing. CDI- dishmachine reached 162F after several runs. Previous equipment/.utensils were rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork in the prep top cooler above 41F (prepped this morning, past the 4 hours); Observed squid salad, cut lettuce, seaweed salad at front small prep top cooler about 41F (unit has an ambient air temperature of 52F); CDI - PIC voluntarily discarded the pork, PIC stated that the items in the salad prep top cooler were just placed in unit before they opened, allowed them to cool these products down to 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 spicy tuna, spicy yellowtail, crab salad, and spicy crab were not their TPHC sheet, added these to the TPHC **ensure these are available to the inspector if they inquire about Time As A Public Health Control**

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the kitchen. Contact your pest control to find the source.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a sushi chef without effective beard guard. Provide if they are preparing food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash his hands at the handsink two different times, then turn faucets off without using a protective barrier. CDI: EHS educated PIC and PIC re-washed his hands. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed plate of raw scallops stored on a shelf above multiple deli containers of crab salad, inside lowboy cooler 3. CDI: Food employee corrected storage order to prevent contamination. 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 "UFO sauce" (house-made with fresh garlic and sesame oil) stored out at room temp at sushi make line. EHS explained why this sauce needs to be kept under refrigeration or held on TPHC; PIC thinking of switching garlic from the recipe to non-TCS. CDI: PIC placed into WIC to rapidly cool down. REPEAT VIOLATION. *Note: Although a repeat violation, great deal of improvement has been made at the facility for cold holding; EHS reducing point deduction down to half points today. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 raw spicy tuna mix that bore no date, stored inside sushi case 1. PIC stated it was prepared yesterday. CDI: Date labels were created. Observed pan of pico, pan of shredduce, and a deli container of inari all missing date labels, stored inside make table 1. PIC stated all of these TCS food items were prepared yesterday. CDI: Date labels were created. Observed the following TCS food items missing date labels, stored inside make table 2: hard-boiled eggs, pico, cut cabbage, cooked spinach, steamed mung bean sprouts, boiled pork, and bao buns. PIC stated they prepared all of these food items yesterday. CDI: Date labels were created for all above mentioned TCS food items. Observed a bin of pre-made pork gyozas that bore no date. PIC stated they receive these frozen and they thaw it out prior to serving. CDI: PIC created date label with yesterday's thaw date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (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 blocks held on TPHC for 4 hours (time-stamped and within the 4 hour window) with no prior approval for TPHC. Facility's TPHC forms did not include these sushi rice blocks. CDI: Sushi rice blocks were added onto facility's TPHC procedures for compliance.

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 ROP'd packages of tuna saku blocks and tuna chunks that had surpassed the frozen stage with no slits in the ROP'd packaging, stored inside lowboy cooler 4. REPEAT VIOLATION. Ensure all raw tuna blocks and chunks are removed from the ROP'd environment or have slits in the packaging prior to completion of thawing.

3-302.15 Wash fruits and vegetables prior to use. Observed pan of cut limes commingled with cut avocados with stickers still intact on the skin, stored under lowboy cooler 5. CDI: PIC had food employee remove all avocados and limes from pan and remove stickers prior to washing and placing into a different pan.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed deli container stored inside rolling bin of sugar. CDI: PIC removed deli container to prevent contamination. 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 the hot water containing in-use utensils on the stovetop, temping below 135F. CDI: PIC had food employee heat up the water to above 165F.

4-501.11 Maintain equipment in good repair. Observed standing reach-in freezer located in front of the WIC out of order. No food storage was observed inside the unit. PIC stated there is a work order in to have the unit repaired.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two different food employees wash their hands at handsink located inside the kitchen, then turn faucets off without using a protective barrier. CDI: PIC had both employees re-wash their hands following proper handwashing procedures. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since previous inspection report was for 3 different violations of handwashing, while just 1 handwashing violation was observed today. If observed as a repeat violation during next routine inspection, then EHS will deduct full points.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at the handsink near the make line inside the kitchen. CDI: EHS provided handwashing signs and PIC posted sign up right away.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed plastic container full of unwashed avocados (with stickers still intact) stored above RTE noodles and edamame stored inside the WIC. CDI: PIC corrected storage order to prevent contamination. 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 two knives with visible food debris and oil on the blades, stored at the clean knives area at the sushi station. CDI: PIC removed knives and took to the dish room to be re-washed/rinsed/sanitized. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since multiple dishes were observed out of compliance during the previous inspection, and only two knives were observed out of compliance during today's inspection. If observed as a repeat violation during the next routine inspection, then 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one food employee working the wok station cook chicken for chicken fried rice below 165F (see temp chart). PIC stated that the cooks do not take temperatures to check that raw proteins have reached the minimum internal temperatures, and food employees stated that they cook the chicken one more time with the rice and veggies to fully cook the chicken. After the food employee was done cooking the partially cooked chicken with the rice and veggies, EHS observed that the chicken was still not temping 165F. CDI: EHS had food employee re-cook the chicken and EHS observed chicken was temping above 165F; EHS reminded PIC that food employees need to be trained on internal cooking temps, especially if they are not checking final cook temps of raw proteins after every order. EHS observed other three food employees who were working alongside the wok station were cooking chicken to above 165F.

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 large metal bowl full of cream cheese dip stored inside the WIC with time stamp indicating that the TCS food item had been prepared over 4 hours prior to EHS's observation (prepped at 11:45AM, EHS's observation at 4:43PM). EHS noticed that the cream cheese dip was overflowing in the metal bowl and tightly wrapped with seran wrap. CDI: PIC voluntarily discarded the food product since it had surpassed the cooling window. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F (see temp chart) inside lowboy cooler 2 underneath sushi case 2 (spicy crab salad, raw yellowtail, raw salmon, raw tuna, raw spicy scallop mix, raw spicy yellowtail mix). EHS observed the ambient air temp of this unit was temping at 48F, and EHS also observed there was heavy ice buildup on the vent inside this unit. Date labels showed that some of these TCS food items were prepared this morning, this afternoon, and some had been prepared yesterday. PIC voluntarily discarded the TCS food items that had surpassed the cooling window, the items that had been kept in the unit from the previous day, and moved all the items that had just barely surpassed the 4 hour cooling window into the reach-in freezers to rapidly cool down; EHS observed the TCS food items that had been moved into the freezers were temping below 41F in the reach-in freezers; all TCS food items were removed from the lowboy cooler, and PIC contacted repairman to have unit checked out. Facility was told not to hold any TCS food items in this lowboy cooler until unit has been repaired. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. Observed a plate of kani crab temping above 41F inside sushi case 1, which was brought to EHS's attention that it had been stored inside the above mentioned lowboy cooler after they had prepared it this morning. Food employee removed kani crab and placed into a sheet tray to spread out and rapidly cool down inside the WIC. REPEAT VIOLATION. EHS advised PIC to conduct temperature checks and record onto a physical log and take temperatures in cold holding units first thing in the morning, so that corrective action can be taken immediately and possibly leading to less food waste. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed two containers full of pre-rolled sushi rolls that had been prepared with the sushi rice batch held on TPHC for 4 hours. PIC stated that these rolls were pre-rolled from the first batch of sushi rice that had been placed on TPHC at 11:30AM, and EHS observed all sushi rice held on TPHC during length of inspection was from the second batch. CDI: EHS explained why this is a violation and explained that all sushi rice held on TPHC for 4 hours include any pre-rolls as well, and suggested pre-rolling less amount of sushi rolls that will be deep-fried to ensure less waste when the 4 hours are up, or waiting until later in the day to make sushi rice so that pre-rolls are not surpassing the 4-hour window; PIC voluntarily discarded all pre-rolled sushi rolls.

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 missing asterisks for the following menu items: "Green Dragon" specialty roll, "Mui Bueno" specialty roll, and "Spider Roll" classic roll, as all three menu items have masago (smelt roe) listed as an ingredient. VERIFICATION REQUIRED to ensure facility is in compliance.

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 TCS food items cooling throughout the facility in heavy volumes, tightly wrapped in seran wrap, or trying to cool down in cold holding units that are not designed to cool foods down quickly. CDI: EHS provided PIC with handout on different cooling methods and advised keeping cooling food items left uncovered, utilizing the reach-in freezers to rapidly cool, and separating food items into much smaller and shallower containers to ensure all TCS food items actively cooling meet the cooling window. 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 a hotel pan full of ROP'd packages of raw tuna chunks that had been completely thawed out while still in it's ROP'd environment. CDI: EHS showed PIC the packaging label that clearly states to remove from package before thawing, and PIC created open slits for all ROP'd packages of raw tuna. REPEAT VIOLATION.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two large plastic cutting boards stored directly on the floor, leaning up against the standing reach-in cooler near the WIC. PIC stated that they use these cutting boards during prep. CDI: PIC removed both cutting boards off of the floor.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets in cold holding units throughout the facility. Observed food debris/dust buildup on dry storage rack and rack along make line in kitchen. Increase cleaning frequency.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands without using soap and for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing technique and food employee properly rewashed hands. **REPEAT** -2- 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee and PIC wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated both on using a barrier and both rewashed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee contact raw fish and then handle cut lettuce without washing hands. -CDI- EHS educated food employee on when to wash, food employee discarded contaminated food and washed hands.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting boards at sushi stations that had been in use for more than 4 hours. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in multiple units at sushi area above 41F. Observed ambient air of multiple units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** **PIC TO HOLD ITEMS ON ICE BATHS UNTIL REPAIRS CAN BE MADE** -1.5- 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna thawing that had not been removed from ROP environment. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 chlorine sanitizer buckets less than 50 ppm. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. **REPEAT** -1-

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 a box of to go bags stored on floor. -CDI- PIC relocated items. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two juicers and a warmer that were not ANSI certified or equivalent. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed beverage container with twist top in kitchen area. -CDI- EHS educated PIC on proper beverage containers for kitchen area and PIC voluntarily discarded item. -0.5-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on proper handwashing technique and food employee properly rewashed hands. -0- 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to rinse a cleaning towel. -CDI- EHS educated food employee on proper use of handwashing sink -0- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handsink at sushi side. -CDI- PIC relocated items.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- Observed PIC bring in raw beef between 42-48F. -CDI- EHS educated PIC on properly transporting TCS items to ensure that they are maintained at 41F or below and PIC placed items in freezer to cool back down. -1- 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 items prepared prior day with no date mark; cooked salmon, cooked crab, prepared salads, squid salad, cooked bamboo, boiled eggs, sautéed spinach, 3 cut lettuces, diced tomatoes salad, curry sauce and tofu. Observed 3 containers of kimchi date marked 2/14 (2/20). -CDI- PIC properly date marked items prepared prior day and voluntarily discarded items past date. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles with missing labels throughout. Observed spice containers on cook line with no labels. **REPEAT** -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in WIC. -CDI- PIC relocated items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water with multiple dishes stored as clean. -CDI- PIC unstacked items and placed them to properly air dry. -0.5-

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./6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink with twist top and no straw stored in clean dish area. Observed another employee drink stored in the same area. -CDI- EHS educated PIC on proper storage of drinks and ensuring drinks used in employee areas have lids and straws. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return from outside and began to handle clean dishes without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. **REPEAT** -2- 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at prep sink. -CDI- EHS educated food employee on only washing hands at handwashing sink and food employee properly re-washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus and green onion stored over RTE produce items in WIC. -CDI- PIC corrected storage order. -0- 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 curry sauce (contains potatoes) prepared yesterday at 44F. -CDI- PIC voluntarily discarded. **REPEAT** -1.5- 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 .

3-501.15 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 curry sauce prepared yesterday that did not meet cooling parameters. Items were found cooling in prep unit inside of a pot. Observed rice bombs prepared today cooling on top of each other in RIF stacked on top of each other and wrapped in plastic cooling at a low rate. Observed cut lettuce prepared today cooling at a low rate in WIC wrapped in plastic wrap. -CDI- PIC voluntarily discarded items that did not meet cooling parameters. EHS educated PIC on proper cooling methods and PIC unstacked items and removed plastic wrapping. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and spices on the line missing labels. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees engaging in food prep with wrist watches and bracelets. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. -CDI- EHS educated PIC on washing avocados and removing stickers. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing technique and PIC properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touch nose with gloved hands and begin to return to food prep. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employees return from outside without washing hands. -CDI- EHS educated food employees on when to wash and food employees washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to wet a cleaning rag. -CDI- EHS educated food employee on handwashing sink usage. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef and raw salmon stored over RTE crab in prep unit. Observed cooked pork stored under raw tuna on speed rack. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 pork (bacon) stored under raw chicken in WIC. Observed raw beef stored over raw salmon in prep unit. Observed raw scallops stored under raw beef on speed rack. -CDI- PIC corrected storage order. -1.5- 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 dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.14(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 curry sauce containing cooked vegetables made more than 2 hours ago at 136F. -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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed raw tuna, raw spicy tuna, raw salmon, cream cheese rolls, raw beef, raw chicken and other items prepared more than 4 hours ago above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded of items RTE items above 41F and placed raw meats in WIC or freezer units to rapidly cool back down. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in WIC above 41F. Refer to temperature chart. Observed ambient air of unit at 51F. -CDI- PIC voluntarily discarded items. **FACILITY WILL USE OTHER UNITS UNTIL REPAIRS HAVE BEEN MADE** **3 DAY VERIFICATION REQUIRED** **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. -P- Observed raw shell eggs at 47F. -CDI- PIC placed items in freezer to cool back down. For more information, 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 several items prepared today that did not meet cooling parameters. Items were cooling in prep units and lowboys tightly wrapped with plastic coverings. -CDI- EHS educated PIC on proper cooling methods. -0- 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 containers of oil stored on floor. -0-

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. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed lemons and avocados with stickers in prep unit. When EHS asked PIC if items were washed or unwashed, PIC stated he was unsure. -CDI- EHS educated PIC on washing items and removing stickers and items were washed and stickers were removed. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water with dishes stored as clean. -0- 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employee on allowing items to air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 47 degree salads, seaweed salad and house made spicy mayo in the to-go salad cooler. CDI - Items were voluntarily discarded. Repeat. No escalation in points due to improvement.

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 kimchi from February 8th. CDI - Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf Observed soap bottle with no label. CDI - Item was labeled.

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 shrink-wrapped packages of fish thawing without being cut open.

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 containers of spices or flower with no labels. Repeat

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still attached.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house hold use only” whirlpool chest freezer.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in the women’s bathroom.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bowl and a glass bottle stored in multiple hand sinks throughout the kitchen. CDI - Items were removed from the sink.

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 raw tuna, raw beef, raw octopus, raw tuna, and raw salmon stored above RTE foods inside 2 lowboy coolers, and also 2 prep RICs. CDI - Storage order was rearranged. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef stored above raw seafood. CDI - RIC storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed lettuce and cooked asparagus inside the prep unit above 41F. CDI - Items prepped today, Items moved to RIC for rapid cooling. REPEAT. Improvement observed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed multiple TCS food items with the incorrect date marking. Kimchi (10/27) & 2 containers of Tofu (9/10). CDI - Correct date markings added. PIC stated that new employee are not trained on label machine yet.

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 containers of oils and sugar with no label. CDI - Items labeled.

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 multiple utensils used for prep stored in the crevices between the prep unit and wall or between 2 prep units. CDI - Utensils removed.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written vomit and diarrheal clean-up procedures at the time of inspection. CDI - EHS emailed copy of vomit & diarrheal clean-up procedures to the PIC.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks with no lid stored on top or above prep area in the kitchen. CDI- The PIC discarded all drinks.

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 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. Observed employee touch RTE shrimp inside the sushi display case with bare hand. CDI - PIC discarded shrimp that came in contact with bare hand.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed pork dumplings, shredded salmon, calamari, and RTE shrimp, and octopus dumplings held above 41F inside RICs in front of the grill. CDI - Cooked Shrimp was prepped at 2 pm and were place in an ice bath for rapid cooling. All other items were prepped the previous day or prior to and were voluntarily 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 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 . Observed portioned pork belly and boiled bamboo shoots with no date marking/label. CDI - All items were prepped the previous and the correct date markings were added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 boxes of cucumbers stored on the floor inside the WIC. CDI - PIC removed food from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers stacked wet. CDI - Pans and containers were separated.

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 old sticker labels on the exterior of most pans stored as clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored over ready-to-eat crab meat in the prep reach in. CDI: items rearranged. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw fish in the sushi prep reach in at 45F-49F. Per PIC, the unit temperature dial was accidentally turned. PIC turned dial back to the coldest setting. CDI: raw fish were moved to the tall reach in freezer to quickly cool back down. Unit is now reading 39F-40F ambient air temperature. -1.5- 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coat/jacket stored on top of spices at the spice rack. PIC removed and placed in the designated area for employee clothing. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a squeegee stored in the hand sink at the sushi area. CDI: item 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 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 several TCS items made and prepped earlier in the process of cooling but tightly covered. CDI: items uncovered to allow cold air to flow through. -0.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple employees prepping with no hair restraint. -0.5-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a containers of cut cabbage sitting over an unwrapped container of lettuce in the flip top at cook line. CDI: lettuce that was touching the container were voluntarily discarded and Saran Wrap was placed in between the containers. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth in chlorine sanitizer bucket with 0ppm. CDI: chlorine sanitizer was remade to a concentration of 50ppm-100ppm. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle stored in the panko and flour containers with the handle touching the products. REPEAT VIOLATION -0.5-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed containers of lime submerged in container of ice for consumption at the bar. CDI: containers removed and ice discarded. -1-

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 boiled eggs, spicy tuna, crab salad, and octopus prepped and cooked this morning around 11AM at 47F-51F when inspection was conducted. Per PIC, items were not taken out of prep reach in units since prepped. CDI: voluntarily discarded and PIC educated -1.5-

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 a couple scoops with handles touching panko and flour. -0-

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 dead light bulb in hood. Recommend to replace. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS provided physical copy to PIC Shane. REPEAT VIOLATION -0.5-

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 crab salad, spicy tuna, spicy salmon, and freshly sliced sushi grade fish all tightly wrapped and cooling in the prep reach in at the sushi make line. CDI: EHS discussed with PIC Shane to cool TCS items down to 41F or below before serving. PIC moved items to the reach in freezer to quickly cool. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several quart cups wet stacked. Ensure all utensils and dishes are fully air dried before stacking. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at prep reach in at the sushi make line. Recommend to replace. REPEAT VIOLATION -1-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no written procedures of a vomit and diarrhea cleanup plan. EHS has emailed PIC a copy of a cleanup plan. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bar hand sink with no soap available. CDI: soap was supplied. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above ready-to-eat tofu and cooked pork in the prep cooler at the grill station. CDI: storage order was reorganized. REPEAT VIOLATION -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 pork belly at 83F at 5:45PM. Employee stated pork belly was made at 12 noon today. EHS explained to employee and PIC about the cooling parameters. CDI: pork belly was voluntarily discarded -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried soft shell crab and tempura shrimp all under 135F. PIC stated items were just fried at 5PM. EHS allowed facility to put items on time. CDI: items were time stamped and a TPHC template has been emailed to PIC. PIC Shane was able to fill out and approved by EHS. -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 unsalted butter and garlic in oil with no time stamped. PIC state items were brought out at 4:30PM. EHS allowed items to be time stamped. CDI: items were time stamped for 7:30PM and were discarded by that time -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 a open pot of pork belly in the walk in cooler cooling, but did not meat the cooling parameters. EHS has suggested to leave in the reach in freezer to rapidly cool. CDI: pork belly voluntarily discarded -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets in prep coolers in need of replacement. REPEAT VIOLATION -0.5-

4-302.13 Temperature Measuring Devices, Manual Warewashing -Pf Observed facility with no temperature measuring device for the high dish temp. VR within 10 days to ensure a temperature measuring device is acquired. -0-

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at prep sink. CDI: EHS intervened and had employee wash hands at handsink. EHS explained that prep sink are exclusively only for prepping and handsinks are for washing hands only. -2-

6-301.14 Post a handwash sign at each handsink. Observed handsink at sushi station with no handwash sign. CDI: EHS provided handwash sign. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored over ready to eat pork in the prep cooler. CDI: PIC rearranged storage order. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked by the dish machine. -0.5-

4-501.11 Maintain equipment in good repair. Observed several prep cooler gaskets in need of replacement from being torn. PIC stated he will get them replaced soon. -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 employee, without gloves, cutting green onions that were to be used as both a garnish and ingredient in fried rice. PIC stated that half of green onion would not undergo the cooking process. CDI - Employees cooked green onions. -1.5 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed two hand washing sinks in food prep area without hand soap. CDI - PIC provided soap. -1 point-

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 containers of slaw and house made dressing in walk in cooler without date marking. PIC stated both items were made the day prior. CDI - PIC labeled all containers with date of preparation. -1.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump contents of water bottle then proceed to rinse water bottle in kitchen hand washing sink. CDI - Employee was stopped by regulator and PIC instructed employee on the proper use of hand sinks. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above ice cream in reach in freezer. CDI - PIC rearranged contents of reach in freezer so that raw pork was no longer stored above ice cream. Recommend reviewing storage order procedures and maintaining separation between raw proteins and ready to eat foods. -REPEAT- -3 points-

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 scoops stored in flour and panko with handles making contact with food product. CDI - PIC positioned scoops so that handles no longer made contact with food product. -0.5 points-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed an abundance of cardboard stored in outdoor waste enclosure. Recommend disposing cardboard in recycling dumpster. -0 points-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw fish in reach in cooler. CDI - PIC corrected storage order in reach in. -1.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed single metal pan of raw chicken, , tightly wrapped in plastic, that was prepared prior to inspection at 45F. CDI - PIC removed plastic wrap from metal pan to allow cold air to flow around product. Chicken cooled to 41F. -0 points-

2-301.14 When to Wash - P Observed employee come from outside of establishment and then begin working with metal containers in walk in cooler without handwash. No bare hand contact made with food. CDI - Had a discussion with employee and PIC about when to wash hands and proper hand washing procedures. Employee then washed hands properly. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed crab mix and grilled salmon in two locations (reach in coolers in sushi prep area) without date marking. PIC stated that items were made the evening prior. CDI - Items were marked with previous day's date. -REPEAT- -1.5 points-

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 being held using TPHC but no written procedures. PIC stated that they do not have written procedures for keeping their rice on time. VR required. -1 point-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed special sushi roll menu without consumer advisory. Raw items such as fatty tuna tartar, ceviche, tuna, and salmon are listed on menu. -VR required- -0.5 points-

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 scoops stored in bins of flour and rice that were not stored with handles out of food. CDI - PIC properly stored scoops so that handles were not making direct contact with food. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with open lids in enclosure area. Make sure lids remain closed to prevent rodent infestation. -0 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn faucet off with bare hands. CDI - EHS instructed employee to use barrier such as paper towel to prevent recontaminating hands; hands were re-washed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready-to-eat foods throughout walk in cooler. CDI - Employees reorganized to correct storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above octopus meatballs in underneath flip top cooler in kitchen. Observed raw sushi fish stored above asparagus in sushi prep cooler. CDI - PIC reorganized all items to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs in prep cooler (farthest to the left on kitchen prep line) cold holding at 47F; boiled eggs made at 9:30 am. CDI - Boiled eggs were voluntarily discarded. Observed spicy mayo cold holding at 45F in bar cooler. EHS recommended not keeping prepared items in drink cooler. CDI - Spicy mayo relocated. REPEAT. Points not escalated due to only one item holding above 45F; all other food products holding at 41F and below. *All items must be 41F next inspection due to this inspection being the first since January 1, 2019*

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 miso mayo sauce without date mark in sushi prep cooler. CDI - Employee was able to identify miso mayo was made previous day; item correctly date marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple spices and sauce bottles without identifying labels. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving beginning to rust in walk in cooler. Repair/replace as needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee meal stored in low by unit in sushi prep area over top of food for restaurant. CDI: Meal relocated to the bottom shelf of walk in unit away from food for facility.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee at bar using bare hands to place bar fruit on a drink. CDI: EHS instructed employees not to use bare hands to handle bar fruits, fruits discarded.

3-201.11 Use food from approved sources only. -P Observed Kimchee from Korea Kimchee (previously recognized as an unapproved source) in a 7.5 lb container in walk in unit. EHS informed PIC that the product was unapproved, and PIC stated that he would get the Kimchee from an approved facility instead. CDI: All kimchee was voluntarily discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine rinse temperature at 150F during inspection. PIC called for maintainence during inspection, but a new part was required for the repair. Facility will use three compartmetn sink to wash dishes until repairs are made. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shell eggs stacked above fill line in flip top unit holding at 50F. CDI: Top layer of eggs removed and sent to wak in unit for cooling. Remainder of eggs temped at 41F.

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 at sushi bar area with no time stamps at beginning of inspection. CDI: PIC printed time stamps to begin TPHC at 4:45 PM.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an entire container of unlabelled squeeze bottles containing various sauces with no labels. CDI: PIC had the bottles labelled. REPEAT.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in back of facility near miso soup and salad station. CDI: Soap supplied.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broth holding at 110F in pot in corner of facility, CDI: Broth reheated to 165F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure asterisks on menu for any of the four Sushi Rice Bowl items. VERIFICATION REQUIRED within 10 days to determine compliance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles at sushi area and in cook line area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips on site that expired in March of 2018. Ensure that facility gets in date test strips. VERIFICATION REQUIRED within 10 days to determine compliance.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC absent on arrival. PIC arrived half way through the inspection. Spoke to PIC about the requirement. 2-102.12 Certified Food Protection Manager - C Observed person no certified food protection manager on site on arrival.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above facility utensils and equipment. Observed personal food in walk in cooler, stored above facility food. Food was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink near sushi bar blocked by rice cooker. CDI, rice cooker removed.

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 cooling in walk in cooler in tightly sealed plastic container. Observed crab filling cooling in under counter cooler in sealed container. CDI, lettuce, and filling were uncovered to cool rapidly. Filling was placed in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters. and held in aprons.

3-304.15 (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Observed food employee use single use gloves for multiple tasks without removing or replacing single use gloves. Ensure employees are aware single use gloves are to be used per task. CDI, employees corrected by instruction. Food employees removed gloves and washed hands. Ensure employees understand that single use gloves are used to protect food, not to protect employee hands.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in female restroom.

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

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above food contact surfaces. CDI drink moved to approved location.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.11 Maintain equipment in good repair. Observed split /torn gaskets on reach-in cooler unit doors in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce cold held on ice measuring 63F; CDI lettuce placed on TPHC procedures filled out during inspection. (lettuce had been out of temperature 1 hour according to management.

REPEAT 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps for two containers of sushi rice. CDI stamps provided during inspection. RCP is needed due to multiple repeat violations. VR to ensure RCP is in place.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork dumpling mix stored above RTE soup in walk-in cooler; CDI mix moved to approved location.

REPEAT 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no POSTED start or discard time for sushi rice. CDI time posted on sushi rice container.

NO POINTS DEDUCTED 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. You have 210 days from date of permit issuance to obtain certification for PIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages (open cups) stored above prep areas in kitchen. Discarded.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ground pork stored above seafood in prep unit. Observed raw crab stored above lettuce in second prep unit. Rearranged.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date marks missing on numerous foods in kitchen. Begin date marking lettuce, ramen soup, coconut sauce, sushi/sashimi fish, etc. Return visit required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No procedures for holding sushi rice on site. Left TPHC form and instructions on time marking the rice. Return visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer being stored in green soap containers. Label sanitizer containers properly. Observed chemical in bucket being used as sanitizer. Discarded and filled with sanitizer.

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 on prep table at 107F. Moved to freezer to rapidly chill.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No food thermometer on site. Return visit required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some squeeze bottles (liquids) and some small dry good containers in need of labels.