RIVER BUFFET & GRILL

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink at 2 comp prep sink blocked by large cart and containers. CDI- Removed.

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 chicken stored over raw pork ribs in meat cooler. CDI- Pork ribs removed and relocated above chicken. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over washed green beans. CDI- Tomatoes removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 containers of chicken with wrong date. Old stickers were not removed from the containers. CDI- Stickers removed. Items were made last night to be used today. 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 octopus without date mark. CDI- Dated. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of noodles stacked and covered while cooling. Observed noodles cooling covered in the tall reach in unit. CDI- Noodles uncovered, unstacked and placed into the walk in cooler for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed napkins used in tuna and salmon containers. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food (sauce containers, noodles, chili oil) stored on the floor. -REPEAT

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

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed card board used as mats at drink stations. -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 low grout at dish pit area.

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 emplyoee wash hands for less than 20 seconds and not use any soap. -CDI- EHS educated food on proper handwashing procedures and food employee 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 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employees on using barriers and food employees rewashed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handle raw shrimp and return to handle in use utensils without washing hands. Observed food employee crack raw shelled egg and return to handle in use utensils without washing hands. -CDI- EHS educated both on when to wash and food employees washed hands. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in women’s bathroom (shared bathrooms for employees and customers). -CDI- PIC placed signage. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tuna over avocados and spicy mayo in lowboy @ sushi station, raw shrimp over cut cabbage and RTE crab salad in meat WIC, and RTE beef under raw fish in RIC. -CDI- PIC corrected storage order. **REPEAT** -3- 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 and greasy residue on several dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee sanitizing items in chlorine with a contact time of less than 7 seconds. -CDI- EHS educated PIC on proper sanitization methods and items were placed back in sanitizer water. 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 .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf- Observed no time stamps on items being held on time at Buffett line. -CDI- PIC properly time stamped items. 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 items not being discarded after 4 hour hold time. PIC stated that it was impossible to change out all items at the same time. -CDI- EHS educated PIC on ensuring items were changed out at proper times and all items were discarded. Ensure that proper TPHC procedures are being followed. -1.5-

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- Observed spare ribs cooling in RIC with protective plastic coverings stacked on top of other containers actively cooling. -CDI- EHS educated PIC on proper cooling methods and items were unstacked, uncovered and moved to WIF to facilitate rapid cooling. -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 .

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

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 ginger stored on floor. -CDI- PIC relocated items. -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 wiping cloth container stored on floor. -CDI- PIC relocated items. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers. Ensure stickers are removed prior to washing. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water in dishes stored as clean. -0-

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 rusted shelving throughout. Replace. **REPEAT** -0.5- 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed some cracked containers. -CDI- PIC voluntarily discarded items. 4-501.11 Maintain equipment in good repair. Observed damaged/missing pieces of door handles on RI units. Observed damaged gaskets in RI unit at front of house. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at sushi station in need of replacement due to deep grooves and no longer being smooth and easily cleanable.

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner. -Pf- Observed no soap in wash solution. -CDI- PIC placed soap in sink. -0.5-

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 surfaces of RI units, prep units and other units in need of cleaning. Observed dust buildup on vent cover of RIC @ grill/fry station. Observed dark buildup on NFCS of drink machines. Increased and more thorough cleaning frequency recommended. -0-

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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple boxes stored outside of recycling bin. Per PIC, items were not broken down and placed in bin due to weather. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 damaged floor tiles. Observed soap dispenser not properly dispensing at soap at handsink at end of grill/fry station area. Repair. 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard boxes being used as mats in drink areas. -0- 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 dust buildup on soap and paper towel dispensers throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored over or commingled with retail items throughout. Observed employee food stored on top of food equipment. -CDI- PIC relocated items. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed Hibachi cook filling a pan at the handwashing sink. CDI PIC educated employee and he washed and sanitized the handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above ready to eat jello. CDI PIC placed raw bacon in proper storage order on another shelf. Observed raw portioned meat above crab ragoons in the WIF. CDI PIC moved crab ragoons. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 dish machine not achieving 160F upon operation. PIC stated dish machine is also using chlorine sanitizer. Tested at 0 ppm chlorine sanitizer. CDI PIC adjusted sanitizer and ran multiple times to achieve 50 ppm chlorine. PIC has contacted maintenance to reset chlorine dispenser. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of buildup on the inside of the ice machine at the back server satiation.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed smoked sausage reheated to less than 165F and put on the buffet. CDI PIC reheated sausage to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in the sushi display cooler above 41F. PIC stated that they had just used these foods to make sushi rolls. CDI PIC put foods in the WIC and cooled back down to 41F. 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 10 pans of beef that was cooked today in the WIC with yesterday’s date. CDI PIC corrected date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door near restrooms with large gaps around it.

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 rust buildup on the shelves used for drying clean dishes,

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can in can storage area. CDI PIC moved can to return shelf. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above ready to eat jello. CDI PIC placed raw bacon in proper storage order on another shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 dish machine not achieving 160F upon operation. PIC stated dish machine is also using chlorine sanitizer. Tested at 0 ppm chlorine sanitizer. Facility will utilize machine to wash and then submerge dishes in sanitizer bay of three comp sink after before allowing to air dry. VR required 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items and ambient in one of sushi RIC holding above 41F for unknown amount of time. TCS items in RIC voluntarily discarded. VR required For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items prepared yesterday (potatoes cooked yesterday, stuffed today, cooked beef, cooked egg rolls from yesterday) with no date marks. Items were date marked or voluntarily discarded. VR required. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish being thawed in water without running water over the top of it. CDI PIC turned cold water on to pour over thawing fish.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of liquids and containers with salt and other dry ingredients with no labels. Items need labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food in direct contact in back left corner of WIF, observed container of oil in direct contact with ground. Keep all food at least 6 inches above floor.

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 splash and build up on many handles and front surfaces of reach in coolers and equipment. Equipment needs more frequent cleaning.

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

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

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans in can storage area. CDI PIC moved can to return shelf.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above washed and prepped produce. CDI PIC moved unwashed produce. 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 salmon in sushi cooler, sausage, ham, and stuffed crab shells in kitchen reach in, and chicken tortilla in the hibachi reach in above 41F. CDI PIC moved foods to WIC and WIF to cool quickly 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 .

3-501.15 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 facility cooling down prepped foods in the reach in coolers. CDI EHS educated PIC and he moved items to WIC and WIF. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths not in a sanitizer bucket. REPEAT

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3 comp sink not working. Facility is using bleach at 3 comp sink and chemical sanitizing dish machine. EHS advised to have dispenser at 3 comp sink repaired. REPEAT

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 open employe drink cup above 3 comp sink. CDI employee moved employee drink

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink below 50 ppm chlorine. CDI Employee corrected concentration to 100 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on inside of ice machine in back server station.

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 noodles at hibachi bar with initial starting temperature of 47F. EHS educated PIC on TPHC procedures. CDI PIC put noodles in WIC to cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 large and deep pans of steak cooling in the WIC covered with aluminum foil. CDI PIC moved pans to WIF to cool quickly. 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 .

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf Observed facility does not have a thermometer for the high temperature dish machine. VR NEEDED 5-23-24

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in a sanitizer bucket.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed utensils used for sushi rice stored unprotected. CDI PIC provided a lid for container holding utensil.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on doors to both walk in coolers. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing from both dumpsters.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food debris. CDI- Slicer taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large salt/ sugar bins in need of cleaning. CDI- Items labeled.

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 the walk in freezer.

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

4-501.11 Maintain equipment in good repair. Observed torn/ broken gaskets in low reach in 2 at wok area, single low reach in at oven area and tall reach in at hibachi area. Observed rusted shelving in walk in cooler.

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 double door glass reach in, sauce containers, sugar/ salt bin containers low reach in 2 in need of cleaning.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils soiled with old food debris, stored as clean in the clean dish storage area. CDI- Items taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in sink without running water. CDI- Water ran on shrimp.

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 salt and sugar bins without label. CDI- Items labeled.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly traps with flies on ceiling. Remove once flies are caught.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in the walk in cooler. CDI- Removed.

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 3 knives stored in between two prep top units. CDI- Knives removed and taken back to be cleaned.

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 tall reach in in need of cleaning. Observed area between prep top 1 and prep top 2 in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout. 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 floors in need of cleaning throughout.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stuffed peppers stored over ribs. Observed raw shrimp stored over cooked crab in the walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several fly traps in kitchen area with dead insects. Remove from kitchen.

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 the floor in the walk in freezer. Observed broccoli stored near handwashing sink under paper towel dispenser. Broccoli was in an area that has splash contamination. CDI- Food removed from the floor. Broccoli removed.

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 area between prep top 1 and prep top 2 in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout the entire back kitchen area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over cooked noodles in the hibachi tall reach in unit. CDI- Shrimp placed on the bottom. For more information on food storage order please visit: http://meck.co/FoodSafety 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 chicken stored over raw fish. CDI- Fish removed and placed in the seafood area. For more information on food storage order please visit: http://meck.co/FoodSafety

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 the floor in the clean dish storage area. CDI- Items removed.

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

4-502.13 Single-use and single-service articles cannot be reused. Observed card board reused to store food items. CDI- Removed

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 tall reach in beverage cooler in need of cleaning. Observed wok area in need of cleaning. Observed meat prep top in need of cleaning.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large container stored in front of the handwashing sink near tall RI 1. CDI- Container removed.

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 tall reach in beverage cooler in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout.

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 take a piece of watermelon from a tray and eat it, while in the walk in cooler.

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: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee pilling boiled eggs without gloves. CDI- Eggs discarded. Employee used gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored sauce in the low reach in unit. Observed raw shrimp stored onions in the prep top unit. CDI- Raw shrimp placed on the bottom.

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 egg rolls, shrimp, melon and crab salad in the walk in cooler cooling while tightly wrapped. Observed tuna and salmon cooling in the sushi area with tight lids. CDI- Items vented.

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 outside of beverage cooler in need of cleaning.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking back handwashing sink. CDI- removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp over sauces in the meat cooler. CDI- Shrimp removed. Observed raw tuna stored over sauce in walk in cooler 2. CDI- Tuna removed. 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: http://meck.co/FoodSafety Observed raw chicken over raw steak. CDI- Chicken removed.

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

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 floor in walk in cooler in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout at the dish machine and near stir fry area. Areas at dish had standing water.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored over opened milk. CDI- Milk removed.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed mussels cooling at a rate of .03. CDI- Items vented

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed trays of mussels with cheese cooling while tightly wrapped in saran wrap. CDI- Vents. Observed chicken sitting out on the prep table. PIC stated they are about to prep chicken, however chicken had not been touched for prep during inspection. CDI- Chicken placed in the meat walk in cooler to cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed squid thawing in the sink without running water. CDI- Water ran over squid.

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

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 floor with missing and chipping tiles in front of the dish machine. Observed floor with low grout at dish machine. Areas are holding standing water.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored with customer items. CDI- Removed

2-103.11 (O) Person in Charge. Observed employee health policy without all necessary information. CDI- Left copy of the updated document

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- Left copyd

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees wash their hand, then turn faucets off with bare hands. CDI- Employees washed hands

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 pans of shrimp and crab stored on the prep top unit (not in the unit). CDI- Items placed in the low reach in unit. Observed fish in the meat walk in cooler cooling with saran wrap. CDI- Saran wrap removed.

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

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

4-501.11 Maintain equipment in good repair. Observed walk in freezer over icing. remove ice

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tongs and fork in the front handsink beside the single comp prep sink. CDI- Items removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fried sushi rolls, tuna and salmon cooling at a rate of .007. CDI- Items placed in the walk in cooler.

3-501.13 Use approved thawing methods. Observed shrimp thawing in the 2 comp prep sink without running water. CDI- Water ran

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bins of flour, cornstarch, sugar and salt without a label. CDI- Bins labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bins of chicken and sauces stored on the floor at the start of the inspection. CDI-Employees quickly removed boxes when EHS arrived in the kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind handwashing sink beside the tall reach in cooler in need of cleaning. Observed floors in need of cleaning.

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 an employee only use water to wash hands. CDI-Instructed the employee to wash hands with soap and water. The employee properly washed hands.

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 several employees not wearing gloves at the start of the inspection. CDI-Instructed all employees to wear gloves. Lettuce was discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a push cart blocking the hand washing sink. CDI-The push cart was moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above sauces in the produce walk in cooler. CDI-The salmon was moved. Observed cooked beef stored below raw chicken in the meat walk in cooler. CDI-The beef was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pots and pans stored as clean that contained food debris. CDI-All pots and pans were moved back to the dish machine and 3-compartment sink for cleaning and sanitizing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed glass two door reach in cooler holding above 41F. CDI-All items were moved out of the cooler and brought to the walk in cooler. Manager will contact a technician for repair of the unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two large bins of flour and cornstarch with no labels. Have labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food stored on the ground at the start of the inspection. CDI-The containers were quickly picked up and placed onto counters. Observed employee use a pan that had contained raw eggs to pour hot soup into. CDI-The soup was discarded and re-made.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths sitting on the prep counters at the start of the inspection. CDI-The cloths were quickly moved. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the fryer tall 2-door reach in cooler, and rusted shelving near the back prep counter. They are no longer easily cleanable. Have replaced. Observed flickering light bulb in the 3-door reach in cooler. Have replaced.

5-205.15 Maintain a plumbing system in good repair. Observed a hole in the faucet at one of the 2 compartment prep sinks. This needs repair. Observed rusted cans holding up the plumbing to another 2 compartment prep sink. Have repaired.

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 missing tiles and missing grout to the kitchen floors. Needs repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needs to the floors of the facility. Have cleaned.

Additional Temps: Spinach/cheese-walk in cooler (39F), Rice-w.i.c.-(39F), noodles-w.i.c(38F), beef-wic(40F), chicken-w.i.c(39F), shrimp-wic(36F), pork-wic(41F), salmon-wic(34F), Salmon-reach in (37F), ginger-R.I. (39F), Crab sticksR.I.(40F), Beef-R.I. (38F), Shrimp-R.I. (34F). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed knives stored as clean with food debris on them. Observed pans underneath the prep table with food debris on them. CDI-Items moved to dish machine to be rewash.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal and plastic pans underneath the prep tables.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed underneath the prep tables and in between gaskets of reach in units

4-202.18 Ventilation Hood Systems, Filters - C-Observed grease build up accumulating on the hood ventilation system.

Additional Temperatures: shrimp-39, rice-40, crab meat-39, tuna-38, fried sushi-40 (All items @ sushi station.) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic and metal containers stored as clean with leftover food debris inside them. Observed soiled spoons stored in bin holding clean utensils. CDI-PIC moved items to dish machine to be rewashed.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer bucket at the sushi station reading 0ppm. CDI-PIC correct concentrations to 100ppm.

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 plates being used to scoop rice, shrimp, and noodles at the hibachi station.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in units at the sushi station and bottom reach in of flip top in the kitchen. Observed rusted shelving in the walk in cooler storing the meats.

5-501.17 Provide a covered waste bin in female restrooms.-Observed no lid/cover on the trash bins in the womens restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed general tsu chicken, sweet and sour chicken, and veggie egg roll all cooked the day before, above 41F in the tall reach in across the fryers. CDI-PIC voluntarily discarded 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-Observed chicken, noodles, and shrimp prep this morning at 11, per PIC, stored in bulk containers covered in the walk in cooler. CDI-Educated PIC on proper ways to cool. Instructed to leave the tops off the containers while cooling and use smaller portions.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal pans on the dish rack.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving in the tall reach in units and on the storage rack holding spices. Also torn gaskets were observed in the bottom reach in units of the flip top and bottom reach in unit at the sushi station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along the side of fryers and grill area. Cleaning is needed inside the tall reach in units as well.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above ground pork in walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon & shrimp roll stored above cooked mussels in reach in cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored above ready to eat foods in walk in cooler. CDI - All items relocated to correct storage order. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bucket of rice noodles at 43F in walk in cooler. PIC stated their intent was to keep it cold, and that it was placed in walk around 10:30 am. CDI - Bucket uncovered to cool rapidly to 41F.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans on shelf with cans for use. CDI - PIC relocated to designated area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal trays and containers wet stacked on clean dish shelving.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several cardboard boxes throughout waste enclosures. Remove as necessary.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed dish handsink without hot water faucet in working order. CDI - Employee turned on mixing valve and handsink was able to provide hot water. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container stored inside handsink at prep area. CDI - PIC removed container.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over cut/washed produce in 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 shell eggs stored on top of cut veggies in flip top unit. CDI - PIC relocated raw shell eggs to correct storage order. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives hung up on clean utensil holder with food debris. CDI - Employee removed for cleaning. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of both ice machines at server stations in need of cleaning. Observed soda nozzles with build up on inside in need of cleaning. Increase cleaning frequency.

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 cream cheese at 46F in sushi prep unit. Manager stated it was cooling from 11 am this morning; at 4:15 pm cream cheese had not met cooling parameters. CDI - Cream cheese 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 whole roast cooling on counter; Manager stated it was finished cooking at 3 pm. At 4:15 pm the roast was 110F. CDI - Roast uncovered and taken to walk in freezer to cool rapidly. Observed white rice in hibachi reach in cooler at 45F; Manager stated it was cooked around 12:30 pm today. CDI - Rice taken to freezer to cool rapidly.

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 all items out on buffet lines (sushi, hibachi, and hot/cold foods) all without time stamps. PIC stated all foods came out at 3:30 pm. CDI -All time stamps placed on TPHC items throughout facility. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cream cheese, eel, sushi fish (salmon, tuna, eel, etc.) all cooling in tightly closed containers in sushi prep unit. CDI - All containers removed and taken to walk in freezer to cool. Observed tilapia, raw bacon shrimp, and other raw fish in reach in cooler cooling in tightly wrapped pans stacked on top of each other. CDI - Items were separated and taken to freezer or walk in cooler to cool rapidly. Observed rice noodles and kung pow sauce cooling in large buckets with lids closed in walk in cooler. CDI - All buckets cooling from cooking taken to freezer to rapidly cool. Observed whole roast cooling on counter tightly covered with foil. CDI - Foil taken off and roast taken to freezer to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils at cook lines in need of identifying labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on floor of veg/meat walk in cooler. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spatulas stored in water at 82F at hibachi grill line. Observed bowls in multiple dry goods containers used as scoops; no handle provided.

4-501.11 Maintain equipment in good repair. Observed split gasket at low reach in cooler. REPEAT. Points not escalated due to different equipment in violation previous inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of both ice machines with significant build up. Observed outside of soda fountain equipment with significant build up. Observed outside of equipment throughout kitchen area in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored throughout sliding door reach in; stored co mingled with customer food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above cooked potatoes in a walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling raw breaded fish then handle clean metal pans without first changing his gloves. CDI- employee changed his gloves and washed his hands. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored in the top portion of a flip top cooler behind raw beef and raw shrimp (when chicken is pulled forward it could potentially drip into the shrimp or beef). CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with debris accumulation on backside of blade. Observed a few pairs of tongs and 1 plastic food storage bucket stored clean with debris accumulation on them. CDI- Items were recleaned/set aside for recleaning.

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 in rice container at 10:15AM with no time stamp on product. PIC indicated the rice was prepared at 9:00AM. Observed sushi prepared using rice on TPHC from 9:00AM with sushi discard times of 3:00PM. CDI- sushi rice was time stamped; EHS instructed PIC that the sushi prepared should have same discard time as the batch of sushi rice.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed facility cook corn to below 135F during initial cooking process. CDI- corn was reheated to above 135F.

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 buckets stored on the floor in both walk in coolers.

3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting melons without washing them beforehand.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food storage tubs stored clean and stacked while wet.

4-501.11 Maintain equipment in good repair. Observed shelving beginning to rust in walk in cooler where raw proteins are located.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash/cardboard accumulation in recycling bin enclosure outside.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed utensils stored in handsinks. CDI- items removed and sent to clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple pans of fried chicken stored outside of refrigeration < 135F. CDI- pans moved to walk-in cooler to begin cooling process (1 hr). observed chicken cooling at acceptable rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed raw fish, raw shrimp in prep area 72F. CDI items moved to walk-in cooler. Instructed PIC to have employees work in smaller batches of food to ensure food temperatures are controlled. observed foods cooling at acceptable rate in walk-in.

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 TPHC procedure controlled items on buffett without time mark. CDI by replacing items and time marking.

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 food items in cooling process stored in thick layers and covered with plastic wrap. CDI- placed in shallow pans and left uncovered or vented plastic wrap.

6-202.13 Insect Control Devices, Design and Installation - C observed fly ribbons hanging over equipment (sushi bar, back prep tables).

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed red pepper oil at hibachi bar stored uncovered for customer self-service. observed dessert items stored outside of cover of sneeze guard. CDI- oil covered, items placed under sneeze guard.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors left open. 5-501.115 Maintaining Refuse Areas and Enclosures - C observed trash on the ground around dumpster area and recycle enclosure.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed 1 handsink at sushi bar without hand towels. CDI added hand towels.

3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken stored over raw beef in the walk-in cooler and freezer. CDI - storage order rearranged. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine operating at 0ppm chlorine and failed heat test strip x2. CDI- service repair on site during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on slicer. CDI wash, rinse, and sanitize.

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 TPHC food items marked for 11:00-3:00pm that were not discarded when observed at 3:30pm. CDI- food items discarded by PIC. Discussed recording methods for time marking and discarding TPHC food items.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf no cosumer advisory posted at hibachi grill. ribeye steaks are cooked to order during dinner. CDI- consumer advisory posted at hibachi grill.

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 TCS foods cooling in walk-in cooler stored in thick layers/deep containers, covered with plastic wrap. CDI- foods placed in shallow pans and left uncovered to accelerate cooling process.

3-501.13 Use approved thawing methods. observed crawfish, clams thawing on rack in kitchen. CDI- moved to cooler.

6-202.13 Insect Control Devices, Design and Installation - C observed fly ribbons stored above sushi bar. remove

3-306.11 Food Display-Preventing Contamination by Consumers - observed crushed red pepper sauce stored uncovered at hibachi grill. CDI- placed in container with lid.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside upright cooler. observed build-up on nfc surfaces of slicer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids open and damaged. Dumpster doors open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. observed missing and damaged dumpster drain plugs. Both dumpster units need to be repaired or replaced.

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. 6-501.12 Cleaning, Frequency and Restrictions - observed food debris build-up on floors. clean floor more frequently.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed multiple food items in walk-in cooler without proper cover. CDI lids placed on food items.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf observed dish machine final rinse operating < 180F. CDI adjustments made by PIC and observed dish machine final rinse operating > 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed multiple TCS foods on hibachi grill buffet > 45F. See temp chart. CDI by placing items on temporary TPHC while cooler is checked for issues. Foods will be discarded within 2 hours per PIC. observed raw fish filets stored in tub at prep sink > 45F. CDI moved to walk-in cooler. observed at 43F prior to departure (20 min).

3-501.13 Use approved thawing methods. observed raw tilapia fish thawing at prep sink in standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on cook line shelving. observed grease build-up on hood system filters.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. oberved 2 employee beverages stored on work surface or above work surface ( cook line , sushi bar) CDI moved to proper storage area. improvement noted from previous inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw shrimp stored over RTE egg rolls and chicken in upright cooler. observed raw chicken stored over raw beef in walk-in cooler.

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 TCS ready-to-eat foods stored in refrigeration without proper date mark. Noodles, egg rolls, rice, fried sushi rolls, chicken. CDI by date mark. (6-12 per PIC).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf observed multiple TPHC controlled foods on buffet without time mark. CDI by adding time mark.

6-202.13 Properly locate mechanical insect control devices. observed multiple fly stick ribbons hanging from ceiling directly over food service equipment including prep tables. CDI removed or relocated. 6-501.111 Keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. PIC will continue to use approved pest control methods.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P observed containers of whip cream stored in ice machine inside ice . CDI by removing containers. Ice for beverages will be taken from another cooler. Ice to be drained.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored on work surfaces throughout kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored uncovered and on food contact surfaces. CDI by discard.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up in ice machine at beverage station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed bean sprouts, rice noodles, corn stored on hibachi buffet cold hold unit > 45F. CDI by discard. Verification required within 10 days.

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 TPHC food items on buffet and sushi bar without discard times marked on stickers. CDI by marking with discard times. improvement noted as all food items on TPHC were marked for time.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed cook at hibachi grill wearing a watch on wrist while preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored on food prep surfaces throughout kitchen.

4-501.11 Maintain equipment in good repair. observed hibachi buffet cold hold unit not holding proper temperature. Ice may be used as temporary measure until unit is repaired.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage stored above food prep table. CDI by discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped cabbage on buffet at grill > 45F. observed garlic and oil mixture on cook line > 45F. CDI-food items rapidly cooled by ice bath or refrigeration. observed proper cold holding temperature prior to departure (< 45F).

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 canteloupe, honey dew melon, lettuce on buffet without time mark for TPHC procedures. CDI by time marking food 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 observed food items cooling in walk-in cooler covered with plastic wrap. CDI by venting cooling food items.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on food prep surfaces throughout kitchen. observed bucket containing 10ppm chlorine sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked containers on the drying rack.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed employee restroom without hand towels. CDI added hand towels.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed several food items in refrigeration stored uncovered. CDI by covering. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P observed pans of food stacked in direct contact with food items in walk-in cooler. CDI by voluntary discard by PIC. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef stored over ready-to-eat beef in walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on meat slicer. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped cabbage, rice, fresh chopped garlic and oil mixture at hibachi line cold hold > 45F. Containers are being overfilled with food product. CDI by removing layer of food items found to be out of temperature. Fresh chopped Garlic and oil mixture voluntary discard by PIC (more than 4 hours). observed octopus salad on buffet > 45F. CDI moved to freezer for rapid cooling. observed at 44F prior to departure.

3-306.11 Food Display-Preventing Contamination by Consumers - P observed cookies stored in pan out from under sneeze guards on buffet. CDI moved to underneath sneeze guard.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. obeserved several wet tight-stacked pans on the drying rack.

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