PISCES SUSHI BAR AND LOUNGE

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 open employee beverage over prep area.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - observed chlorine sanitizer dish machine not providing required concentration to sanitize equipment. CDI, new bottle replaced at dish machine and now providing required sanitizer concentration. 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 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed equipment stacked at 3 compartment sink sanitizer vat and dishwasher not sanitizing them fully when manually wash, rinsing and sanitizing at 3 compartment sink . CDI, by education and proper use of 3 compartment sink. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine corner of baffle in need of cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed some chicken not cooked to 165 degrees F and only reach 150. CDI, chicken placed back on grill to continue cooking to 172 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, noodles, various other TCS foods in prep unit between 48-51 degrees F. See temperature observation chart. Flip top prep unit had ambient air temperature of 50 degrees F. Work order placed on unit and foods in unit over 4 hours voluntarily discarded. Verification required to ensure calibration of prep unit. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed fried rice held on TPHC according to PIC but no written procedures provided. CDI, new procedures completed while EHS present. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed 1 of 2 food thermometers not accurate to + or - 2 degrees F. CDI, thermometer removed from use. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit fly in back of kitchen dry storage area.

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

4-501.11 Maintain equipment in good repair. Observed wrong lines connected to sanitizer at dish machine and not testing. CDI, corrected during inspection.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - observed soap water at 89 degrees F at wash vat of 3 compartment sink. CDI, to drain and ensure wash water at 110 degrees F when actively wash, rinsing and sanitizing.

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 a pan of cooked sweet and sour chicken that bore no date label, stored inside make table 1. PIC stated this was cooked on Sunday and taken out to thaw this morning. CDI: Food employee created both date labels of prep and thaw. Observed pan of cooked lo-mein noodles that bore no date label, stored inside make table 2. PIC stated this was cooked on Sunday. CDI: Food employee created date label for cooked lo-mein noodles. 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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pan of fried takoyaki and pan of fried eggrolls that are held on TPHC at the make line, time-stamped with start times of 11:20AM and 11:35AM, when EHS's observation of these food items held on TPHC was 11:09AM. CDI: PIC had food employee create new time stamps for both food items with the correct times they were held on TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored in the server station near the handsink. PIC stated this was chlorine sanitizer. CDI: PIC labeled spray bottle for easy identification.

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 shelves inside standing reach-in cooler. Observed soiled gaskets in cold holding units. Observed soiled interior surfaces of cold holding units. Increase cleaning frequency. REPEAT VIOLATION.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee working the chemical dish machine with gloved hands loading soiled dishes then handling and sorting through the cleaned dishes with the same pair of single-use gloves. CDI: PIC educated employee that a handwash is required when changing tasks and the same pair of gloves cannot be used to touch soiled dishes and cleaned dishes, and dishes that were re-contaminated were re-washed/rinsed/sanitized in the chemical dish machine. *Note: Not deducting points since there were over 10 employees working this shift and only handwash violation was from this one employee.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a metal pan stored inside the handsink near the WIC. CDI: PIC removed pan.

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) in one of the make tables at the make line inside the kitchen. EHS observed ambient air temp of the unit was temping 56F. PIC stated they do not keep these food items in here overnight, and will re-stock the unit right before the lunch shift starts at 11:00AM. PIC called their repairman immediately to have the unit checked out. CDI: All TCS food items that were temping above 41F were placed into the WIF to rapidly bring down temps, since they were placed in the unit less than 4 hours prior. **Repairman showed up on-site within 30 minutes after call was made by the PIC, and repairman noticed the only thing was that containers and pans were blocking the fan inside the make table unit, and cleaned out the fan; EHS observed that the make table was repaired and the ambient air temp was temping at 29F, and maintaining TCS food items at or below 41F. EHS advised conducting temperature checks on their cold holding units throughout the day so that they can take corrective actions when they are first observed. REPEAT VIOLATION. *Note: This is the third consecutive time the facility has been out for cold holding. If observed as a repeat violation during the next routine inspection, then EHS will implement a Risk Control Plan to ensure facility gains long-term compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 4 deli containers of cooked pork that was date-marked with a prep date of 7/08, stored inside one of the lowboy coolers at the make line. PIC stated that they cook the pork, then freeze the pork once sliced into smaller portions, and thaw out a couple deli containers before use. PIC stated that these deli containers were pulled out to thaw yesterday. Observed 2 deli containers of curry chicken sauce that was date-marked with a prep date of 7/08, stored inside one of the lowboy coolers at the make line. PIC stated they also cook, then freeze, then thaw out before using this TCS food item as well. CDI: PIC had food employees create thaw date labels to ensure TCS food items are not held past the 7-day window. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 frozen saku blocks (raw tuna) completely thawed out, with no open slits for oxygen entrance, stored in the lowboy cooler at the sushi station. Observed multiple ROP'd packages of frozen raw minced tuna completely thawed out, with no open slits for oxygen entrance, stored on a sheet tray on the speedrack inside the WIC. CDI: EHS explained the reasoning behind this violation to the PIC and PIC had food employees create slits with a knife for all packages to prevent contamination.

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 unlabeled bottles of oils and sauces stored at the make line. EHS explained to PIC that if keeping physical labels for oils and sauces is difficult due to the oily surface of the bottle, then they can place the labels directly on the non-food contact surfaces at the make line and store them with the respective food names. Observed a large unlabeled cambro w/spout stored on the bottom shelf of the clean dish rack. Food employee stated that this is cooking oil. Keep all working containers of food labeled.

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 a container of in-use utensils held in water at the make line temping below 135F (see temp chart). CDI: EHS explained to PIC and food employees that the container for in-use utensils held in water cannot be stored out at room temp and must be held at or above 135F, whether they want to keep the container on heat on their stovetop grill or flattop grill, and PIC had employee dump out the container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans and metal mixing bowls stacked wet and stored on the clean dish rack. Ensure all multi-use equipment and utensils are completely air-dried before stacked together.

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 four stacks of single-serve small to-go containers (lids and bottoms) used at the sushi station, stored out of it's original packaging and stored right-side up, on top of the sushi display cases. Keep all single-serve articles stored inverted when out of it's original protective packaging, to prevent contamination.

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 one medium-sized metal strainer stored on the clean utensil hooks, with a portion of the food-contact metal wires visibly protruding out of the sides and no longer safe to use. CDI: PIC voluntarily discarded the metal strainer.

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 heavy oil accumulation on the hood system above the make line. PIC stated that their hood cleaning company comes once every 3 months to clean, and the employees also clean the hood vents once a week. Observed dust and debris buildup on shelves throughout the facility. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak underneath the handsink stored next to the 3-compartment sink. PIC stated she will call the plumber to get it repaired.

6-303.11 Provide required lighting intensity. Observed on lightbulb out in the hood system above the fryers. Replace with new lightbulb.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Plate of raw tuna observed beside plate of ready-to-eat imitation crab. Pieces of raw tuna were touching crab. Ensure raw animal foods are segregated from ready-to-eat foods to prevent cross-contamination. CDI - PIC discarded crab. No increase in severity so kept at half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shrimp (44F) in sandwich cooler top, lo mein noodles in sandwich cooler bottom (44F), shrimp in sandwich cooler bottom (44F), tofu in other sandwich cooler bottom (45F) and salad greens in other sandwich cooler top (54F) were above 41F in cold holding. TCS foods in cold holding shall measure 41F or less. CDI - Lo mein discarded, shrimp moved to freezer to cool, ice added to tofu, and salad greens moved to walk-in cooler top cool. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Several TCS RTE foods had today’s date as prep date. When employees were asked what day the items were prepared they stated the items were not actually prepared today. Ensure staff places accurate prep date on all TCS ready-to-eat foods. CDI - Upon discussion with PIC and employees, proper prep dates were placed on items. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using towel to dry dishes that came out of dish machine. Utensils and food-contact equipment must be air dried before stacking. Do not use cloth towels to dry utensils or food-contact surfaces. 0 pts.

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. Remove plastic coating from sides and lid and sandwich cooler on line. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No sink and surface test strips at establishment. VR - Verification required in 10 days that establishment acquires proper test strips for sanitizer solutions used in establishment. // 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime dish machine more frequently. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean sides of sandwich cooler in front of cooking equipment. Clean dry storage containers. REPEAT

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. Caulking at hand washing sink near dish machine and prep sink beside 3-compartment sink is starting to separate. Recaulk sinks to wall where caulking is old and separating. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean wall beside sandwich cooler in front of cooking equipment. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jackets hung up on coat rack are touching dry storage containers. Employee personal items must be stored separately from food. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Strainer observed in hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed strainer. 0 pts.

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. Raw hamburgers stored on shelf above raw scallops in bottom of sandwich cooler. Do not store raw comminuted beef above raw seafood. CDI - Raw hamburgers moved to bottom. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried rice in rice cooker measured 128F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated rice on grill to above 165F. 0 pts. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shrimp, dumplings and lo mein in sandwich cooler measured 45-47F. Tofu in other sandwich cooler measured 51F. Salads in front to-go cooler measured 43-44F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved all items above 41F to walk-in cooler/freezer to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 Spicy hamachi in sushi display cooler measured 51F. Employee stated it was prepared an hour ago and was cooling down. Use walk-in cooler or freezer to cool TCS foods after preparation. CDI - PIC moved hamachi to walk-in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bus tub of broccoli observed on floor. Do not store food on floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook was wearing a bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting broccoli directly out of box without washing it first. Fruits and vegetables must be thoroughly washed before use. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at sushi station have deep cut marks and are no longer smooth and easily cleanable. Replace or resurface cutting boards. // 4-501.11 Maintain equipment in good repair. Replace torn gaskets on sandwich cooler doors. // 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. Remove tape from coolers so they can be easily cleaned.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime dish machine.

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. Clean containers in dry storage area and clean shelves in walk-in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath and behind equipment. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Small carton of raw quail eggs stored on top of pan of cooked shrimp. Do not store raw animal foods above ready-to-eat foods. CDI - Eggs moved to bottom of cooler. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Lo mein, dumplings, and cooked shrimp were missing date labels in sandwich cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - Employee placed Sunday’s date on the pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Replace torn gasket present on sandwich cooler door. Bottom of walk-in freezer door is damaged. Repair/replace listed equipment. 0 pts.

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. Clean low shelves, sides of cooking equipment, dust buildup on shelves beside hand washing sink. Clean these areas more frequently.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling lemon with bare hands. Employees must not handle ready-to-eat foods with bare hands. CDI - Lemon discarded and employee educated. 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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsinks blocked by sushi rice pots at sushi station. Keep hand washing sinks easily accessible. Do not block hand washing sinks. CDI - Sushi rice pots moved away form hand washing sinks. Different circumstances so kept at half credit. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Times not labeled on sushi rice held using TPHC. TCS foods held using time as a public health control must be labeled with time removed from temperature control. CDI - Employee placed times on rice pots. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bleach stored in glass cleaner spray bottle. CDI - Bleach discarded. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 box of food stored on floor in walk-in cooler and 2 pans of cooling lo mein noodles stored on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at sushi station are worn and no longer easily cleanable. Resurface or replace cutting boards. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leaks present at 3-compartment sink faucet and handles. Repair leaks. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rice cooker lid in hand sink next to three comp sink. CDI Lid removed. Repeat 5-202.12 Provide at least 100F water at handsinks. Hot water not working at hand sink by three comp sink. Needs repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink at 0ppm of the sink and surface sanitizer. Bottle under sink empty. CDI PIC added chlorine based sanitizer and tested at 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in RICs holding above 41F. Items were from days prior and had not been out for prep. Unit holding 41F and below. Believe it is doors being held open for extended periods of time. All items were voluntarily discarded. Repeat VR required. 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 .

3-501.18 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 Multiple items throughout facility that required date marking and had been prepared Sunday, had no date marking or incorrect date mark. Many items voluntarily discarded, EHS allowed some date marking. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for the spring rolls or fried crab item. CDI PIC time stamped items.

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 front of reach in coolers and handles, shelving throughout, as well as oven in sushi area with heavy build up and debris. More frequent cleaning needed. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in front sushi area blocked by rice cooker on cart. CDI PIC moved cart to another area.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed fish being prepped, cut and portioned, on a dish towel on a cutting board which was over the three comp sink. The three comp sink had dirty dishes in it. CDI Employee moved prep operation to seafood prep sink. Do not prep food in the three comp sink, use designated prep sinks. Do not use dish rags, they are not considered a cleaned and sanitized equipment/utensil/surface.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stacked clean with stickers and residue still attached to outside of container, which because stacked, was touching the inside, food contact surface, of the next container. CDI PIC moved all items to dish are for re wash. 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 salmon in RIC across from fryers holding above 41F for unknown amount of time. CDI. PIC voluntarily discarded item. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of salt with no label. CDI. PIC labeled product.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed package of frozen shrimp sitting on floor in front of RIC. CDI PIC facilitated items moved into RIC.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Bowls used as scoops in several different foods throughout kitchen. Utensils must have a handle. Do not use bowls as scoops. Observed serving spoon in fried rice with handle touching food. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed front of reach in coolers and handles, as well as oven in sushi area with heavy build up and debris. More frequent cleaning needed.

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. 3 employee drinks observed on prep tables. Also, an employee’s bowl of cucumbers was being stored in the ice machine with the bowl contacting the ice. Do not eat or drink where food can be contaminated. Store employee food and beverages in a separate area. Only use properly sanitized utensils in the ice machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was being used during inspection. EHS checked dish machine with chlorine test strip and test strip measured 0 ppm chlorine. Bulk sanitizer bucket was nearly empty that was connected to machine. CDI - PIC replaced container and then dish machine measured 50 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked chicken measured 87-98F at 3PM. PIC stated chicken began cooling at 11:30AM. Also, large bus tubs of rice cooling in walk-in freezer. Rice measured 134F at 3:30PM. At 4PM, rice measured 130F. This rate is too slow to reach 70F by 5PM. CDI - Chicken voluntarily discarded as it did not reach 70F within 2 hours. Rice moved to shallow pans and placed back in freezer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eel in sushi cooler measured 61F. PIC states that employees pull out eel often during lunch rush and they sometimes don’t place it back in cooler. CDI - Eel moved to walk-in cooler to cool. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P No TPHC label on sushi rice. Employee stated that rice was placed on TPHC at 11:30AM. Also, sushi rice was still being used at 3:50PM. TCS foods on TPHC shall be labeled with time the food was removed from temperature control. Sushi rice must be discarded or used within 4 hours of being placed on TPHC. CDI - Employee placed time label at beginning of inspection, and EHS directed employee to discard rice at end of inspection and he did so. 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 Cooked shrimp and cooked chicken cooling in sandwich coolers. Cooked rice cooling in walk-in freezer in full bus tubs. Chicken was cooled for over 2 hours after cooking out of temperature control. TCS foods shall be cooled in equipment that is designed for rapid cooling, such as the walk-in cooler or freezer. Cooling TCS foods shall also be cooled in shallow pans or containers instead of large bus tubs. CDI - Chicken discarded. Shrimp and other pan of chicken moved to walk-in cooler. Rice moved to shallow pans and placed back in freezer. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Roach observed on prep table where clean dishes are stored. Also, several small flies observed in warewashing area. Contact pest control to treat for flies and roaches.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Bowls used as scoops in several different foods throughout kitchen. Utensils must have a handle. Do not use bowls as scoops. REPEAT

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Buildup on interior of dish machine doors. Clean dish machine. 0 pts.

2-103.11(O) Ensure a food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed a food employee not able to demonstrate effective health policy followed and not knowlagble about reportable symptoms and illnesses. CDI, updated employee health agreement information emailed to PIC. For more information on employee health policy, please visit: http://meck.co/FoodSafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employees turn faucet off with bare hands before proceeding to preparation. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed container of raw beef stored over cooked shrimp. CDI, containers relocated for proper storage. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed uncovered drink pitchers at wait station. CDI, pitchers covered.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed a few pieces of hibachi chicken not reach 165 degrees F. CDI, chicken placed back on grill to continue cooking to greater than 165 degrees F. See temperature observation chart.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed spring roll and cheese wonton held using TPHC but no written procedures provided. Foods identified with time and operator stated they discard after 4 hours. CDI, written procedures completed and provided during inspection. TPHC procedure template may be found at: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed container of hand sanitizer stored over container of flour in dry storage room.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl used as scoop and container with handle in contact with vinegar used for sushi rice.

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 drinking from glass cup with no lid in the middle of the kitchen. Drinks should be covered with a lid. Do not drink or eat in the kitchen near food and food contact surfaces.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. - Observed employee turn off faucet with bare hands after washing hands. Utilize paper towel to turn off faucet after washing hands. - CDI - Education provided. Employee washed hands properly.

6-301.14 Post a handwash sign at each handsink. - Observed men’s bathroom lacking required signage. - CDI - EHS provided required sign. PIC posted sign.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed chlorine sanitizer of 0ppm at dish machine. - CDI - PIC replaced sanitizer container which was empty. Observed dish machine properly sanitizing after sanitizer container replaced. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed stickers and sticker residue on stacked dishes stored clean. Ensure stickers are completely removed from dishes during cleaning process. - CDI - Education provided. PIC moved dishes with sticker/residue to dish machine area to be cleaned again.

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 two large bus tubs of noodles dated 11/14 and 11/15, respectively, holding above 41F in walk-in cooler (see temperature chart). Per PIC, noodles had not been moved from cooler since they were cooled down. Noodles cooled improperly. - CDI - PIC voluntarily discarded noodles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed raw salmon, cooked noodles, and raw carnitas holding above 41F in lowboy unit around 2:30pm (see temperature chart). Ambient temperature of unit read 40F. PIC stated items are taken out of unit often during lunch rush but were all placed in unit today before opening at noon. - CDI - PIC moved items to walk-in freezer to quickly cool. Do not leave TCS items out during lunch rush any longer than necessary. - NOTE: EHS elected to maintain point deduction at half due to unit properly functioning. Full points will be taken at next inspection if cold holding issues persist.

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. - REPEAT - Observed rice cooling in walk-in cooler in large bus tubs. Rice only cooled 2F in a 50 minute period (see temperature chart). Observed noodles stored in large bus tubs not meet required cooling parameters from 11/14 and 11/15. Do not cool items in large, deep containers. - CDI - PIC separated rice into multiple, shallow containers and placed in walk-in freezer to continue cooling. PIC voluntarily discarded noodles. - NOTE: If cooling issues persist at next inspection, risk control plan will be implemented.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed gyoza dumplings and raw beef thawing at ambient temperature on prep table at beginning of inspection. Do not thaw food at room temperature. Approved thawing methods include thawing during the cooking process, thawing under refrigeration, or thawing under running water of 70F or less. - CDI - PIC moved items to walk-in cooler to continue thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer bucket with sink & surface cleaner sanitizer at a concentration of 0. - CDI - PIC replaced sanitizer bucket with properly concentrated sanitizer.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. - Observed employee drying dishes with cloth. Allow dishes to air dry.

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 food residue on walls throughout facility. Clean and maintain clean.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee wearing food handler gloves while washing soiled pans at dish area return to grill area and remove gloves and begin to don clean gloves to handle food without washing hands. CDI - EHS directed employee to wash hands before donning clean gloves. Hands washed.

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 grill area wearing glove on only one hand to portion ready to eat food into bowl but use the other bare hand to support/place the food back into the bowl. CDI - food discarded and employee donned gloves on both hands to portion cucumbers and tofu into bowls.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS food items in both fry-side line flip top/ reach in coolers holding above 41f. See chart. CDI - items placed into coolers today relocated to alternate cooler. Items held in coolers overnight discarded. No temperature checks of either unit were conducted today and both units were observed to be approximately 50f during visit. Do not store food in either cooler until repaired and holding food at 41f or lower.

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: http://meck.co/FoodSafety 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 pan holding multiple containers of cooked pork belly with date mark 6/27. CDI - discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed multiple prepared food items using TPHC with either no time documented or with inaccurate time documented. Rice at sushi area with no time marking, spring rolls at fryer area with no time marking, all items at sushi area documented to have been prepared at same time - 12:00 - which is also the exact same time all other TCS foods holding on TPHC in back of house were also documented as being prepared. Employees are dry labbing on timing boards the time the establishment opens - no the time the food is actually prepared as is required in written procedures. EHS recommends using alternate method to track time until staff is re-trained on TPHC procedures. Verification required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles holding yellow chemical with no identification and one holding grill cleaner with no identification. CDI - labels applied. EHS also noted that the sanitizing basin of the 3 part sink is set up with Sink and Surface Sanitizer which PIC indicated was in the basin. Upon multiple testings and conversation, it was determined that staff was instead setting up manually mixed chlorine sanitizer. Ensure PIC and staff know what chemical sanitizer is in use in the sink. CDI- solution replaced

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed hot cooked rice placed into deep plastic tub into WIF to cool. Rice was stratified with cold layer on top and rice underneath still hot. CDI Rice divided into smaller metal pans placed back into freezer and stirred. Do not cool food in deep plastic containers. When cooling dense food like rice, use shallow layers and stir frequently while in the freezer. Use methods that allow air flow to the food including spreading the food into shallow layers whenever possible. REPEAT 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed both main fry side reach in cooler units with apparent mechanical issue and elevated ambient air temperatures holding foods above 41f (see #22). Both units are integral to the operation and must be repaired. Do not store food in either unit until repaired and holding food consistently below 41f. Verification required within 10 days.

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 package of raw eggs stored directly above ready to eat food in line cooler. Observed pan of blanched broccoli stored below raw fish items on speed rack in WIC. CDI - eggs relocated to bottom shelf, broccoli relocated to top. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves while bussing, rinsing, and loading soiled dishes into dish machine then proceed to remove and put away clean dishes while wearing same soiled gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed employee cooking raw chicken remove from grill and plate for service with maximum internal temperature of 152f. CDI - chicken returned to grill to finish to above 165f.

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 deep bus tub of fried chicken pieces cooling at room temperature at 124f at 12:15. PIC relocated chicken to WIF where it was found to be at 112f at 1:15pm. Cooling rate of 24 degrees per hour not sufficient to reach 70f by 2 pm which would be 2 hour cooling mark. CDI - chicken spread onto sheet pans and placed back into freezer. EHS verified below 70f by end of 2 hours to continue cooling to 41f. Chicken would not have met cooling parameters without EHS intervention. Observed bulk tub of cooked rice cooling in WIC from previous day at 43f. All other TCS foods in cooler found to be below 40f. CDI - rice discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw shrimp ambient cooling in WIF at 51f at 1:15 still at 48f at 2:15. Shrimp had been cooling since approximately 12:00. Cooling rate of 3 degrees per hour not sufficient to reach 41f by 4 hour mark. CDI - shirmp uncovered and spread out to quickly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried rice holding in rice warmer at 121f. CDI - rice reheated to above 165f as it had been out less than 2 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed fried chicken cooling at room temperature in deep plastic tub placed into freezer but remained in deep plastic tub not cooling at proper rate (see #20). Observed rice cooked previous day and placed into deep plastic lidded tub cooling improperly in WIC. Observed raw shrimp mounded onto trays and tightly wrapped with film and then double stacked together while cooling. CDI - items spread onto shallow pans and uncovered/unstacked to allow air flow for cooling. Rice discarded. Do not allow food to sit at room temperature for cooling once it enters the danger zone at 135f. Do not cool food in deep containers. Do not cover with lids or films while cooling. Do not double stack foods while cooling. Use methods that allow air flow to the food including spreading the food into shallow layers whenever possible. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna labeled for removal from packaging prior to thawing thawed in WIC still sealed in vacuum packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bus tubs of raw chicken on floor of walk in freezer. Observed oil and bulk sauce stored on floor near dish area. Do not store food on the floor. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking food without hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed raw asparagus, cherry tomatoes, and cucumber in use in service coolers in original retail packaging unwashed. Wash produce and store in clean containers prior to use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic food containers stored stacked together wet on clean utensil storage rack. Air dry pans before stacking. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee food and drinks stored mixed with restaurant food in coolers and mixed with clean utensils on storage racks. Observed personal cell phone charging laying on shelf directly above food at line area.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no procedures for cleaning up vomit or diarrheal event. CDI - Correction by education/conversation with PIC regarding procedures. Flyer and copy of procedures left on site during inspection. 0 point deduction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed bar dish machine providing 0 ppm cl in final rinse. CDI - bar dish ware taken to main kitchen dish machine for wash/rinse/sanitize until EcoLab on site to repair machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS food items in line reach in coolers holding above 41f. Line cooler near fryers improperly set up missing pans in flip top portion which is allowing cold air to escape. TCS foods in bottom reach in elevated. See chart. Pans replaced and air temperature of unit recovered to 38f. Reach in cooler holding raw proteins operating properly, however, raw salmon was found to be holding at 47f inside. All other items in unit at 41f or lower. Do not allow TCS foods to sit out of temperature control. CDI - items holding in fry side reach in discarded and salmon discarded. REPEAT - full 3 point deduction. No escalation to risk control plan or permit action as significant improvement noted in overall cold holding equipment operation and employee behaviors.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled window cleaner actually holding other yellow cleaner. CDI - PIC discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed shrimp cooked earlier in day placed into flip top service unit while still cooling. CDI - shrimp relocated to freezer to quickly finish chilling to 41f. Observed bulk batch of shrimp sauce ambient cooling in deep sealed plastic buckets in upright cooler in kitchen. CDI - sauce relocated to shallow pans and placed into walk in to quickly chill. Do not place food into service units while still cooling. Do not seal food into lidded deep plastic buckets until fully cooled to 41f. Do not cool in the upright cooler as it has a history of operational issues and may not be able to cool foods effectively.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of raw fish on floor of walk in freezer. Do not store food on the floor. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic food containers stored stacked together wet on clean utensil storage rack. Air dry pans before stacking.

4-501.11 Maintain equipment in good repair. Observed various back of house coolers with split/damaged gaskets. Repair or replace. REPEAT

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not ensuring food code standards are met. EHS observed violations related to hand washing, sanitizing of equipment and utensils, bare hand contact with ready to eat foods, not monitoring TCS food temperatures at delivery, and more. PIC is a CPFM, however, is not actively in control of risk factors ongoing in kitchen area. Verification Required to observe active managerial control is in place in kitchen going forward.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered in use employee beverage sitting on equipment prep top at fry line area. Beverage immediately adjacent to and mixed with in use restaurant food. Beverage removed.

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 using no soap and only scrubbing for less than 5 seconds. CDI - EHS directed employee to re-wash hands and follow posted hand washing procedure. Hands re-washed. 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed various employees don gloves when changing tasks without washing hands. EHS corrected several employees, however, behavior continued and appeared be habitual by most staff. Retraining and monitoring by PIC is necessary. Verification Required. 2-301.15 Where to Wash - PF. Observed employee repeated rinsing soiled hands in 3 compartment sink basin in lieu of washing in hand sink. EHS discussed with PIC and coached employee to wash hands in hand sinks only. Verification required.

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 bartender enter kitchen and use bare hands to hold salad bowls while using tongs to fill with salad greens. Salad greens observed in direct contact with thumbs in bowls. CDI - EHS directed employee to discard salads, wash hands, and don gloves prior to handling salads. Do not touch food that is ready to eat with bare hands. REPEAT

3-304.15 (A) Gloves, Use Limitation - P. Observed various employees changing tasks/touching soiled dishes/handling raw items with gloves and then continuing on to handle clean dishes and or other food items with same soiled gloves. EHS directed employees to change gloves and wash hands, however, behavior observed again by various employees. PIC re-training and oversight of employee behaviors is necessary. Verification Required. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef, raw eggs, raw fish roe all stored above other ready to eat food items in walk in cooler. Observed raw quail eggs stored above ready to eat food items in reach in coolers. Observed raw beef over prepared carrots in other reach in cooler. Observed unpackaged raw fish and meat items stored above and mixed with other foods in clouding ice cream in walk in freezer. PIC placed all raw meat items on bottom shelves in cooler units. Walk in freezer will require re-organization to separate raw unpackaged items from other items and to store according to proper cooking temperature hierarchy. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed various bulk unwashed produce items stored above ready to eat washed and/or cut produce items in walk in cooler. Do not store unclean produce above produce that is washed and ready to eat. Verification Required. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple food pans stacked together as clean near dish area with label adhesive transfer from exteriors of containers into the inner food contact surfaces. CDI - items returned to dish area for re-cleaning. REPEAT Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black organic buildup on interior drop plate of bulk ice machine needs cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed diced chicken holding at 91f on countertop beside of cook line. Once cooked, chicken must be held above 135f, cooled and held below 41f, or placed under TPHC procedure time control. Do not allow hot food to sit at room temperature. CDI - Chicken discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods holding above 41f including noodles at 51, raw beef at 50, raw chicken at 44f, sliced cheese at 44f, raw scallops at 45f in reach in unit #2. Ranch dressing at 49f, salad blend at 56f in upright cooler. Ambient air of upright cooler 47f. Soft shell crabs at 50f in reach in #1. Unsalted butter on countertop at 86f. Items discarded as they had been in coolers or on countertop longer than 4 hours. PIC to call for service to reach in cooler #2 and upright cooler. Verification required. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various TCS foods with no date marking including open macadamia nut milk, cooked Brussels sprouts, smoked/marinated tofu, and more. EHS also observed almost all date marks applied to in use food items were dated with today’s date mark even though items may have been opened/prepared and held in WIC from previous days. The date mark on working containers of food in service coolers must match the date of the bulk food item in the WIC. 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 timing marked on sushi rice in kitchen. CDI - employee noted that rice finished at 12:00 - 4 hour time applied from 12:00 - 4:00. Observed cooked softshell crabs holding above fryer oil along with spring rolls and other items using TPHC timing system. Cooked crabs are not listed on TPHC procedures. CDI - crabs discarded. Update TPHC procedures Zane timing board to include the crabs or hold them above 135f. REPEAT

7-206.11 Restricted Use Pesticides, Criteria - P. Observed multiple containers of household pesticides not approved for use in commercial food kitchens including cans of Raid Ant & Roach, Spectracide Bug Stop Home Barrier, Ortho Home Defense, and more. CDI - PIC discarded. Contact PCO for pest control needs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous small flies in kitchen especially around bulk produce items. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of meat and bag of fish stored directly on floor in walk in freezer. Store food at least 6 inches off of floor to prevent contamination. REPEAT - no point escalation as overall improvement noted in food items not stored on floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bartender preparing salads for customer service with no hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelet on wrist while preparing food.

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 ice scoop laying in server alley ice bin with handle in direct contact with the ice. Observed grill utensils stored in unclean water at 89f at grill area. Water replaced but later found to be returned to original unclean state with food debris floating in water and water at 105f. Do not store utensils in standing water less than 135f and change the utensil water whenever it becomes soiled with food residue. Do not allow the handle of the ice scoop to come into contact with ice for customer beverages. Observed bowl used as scoop laying in container of cooked fried rice. Do not use bowls as scoops. Scoops. Must have a handle that remains out of the food. REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed stacked clean plates stored immediately adjacent to hand sink without a splash guard or barrier at sushi bar area. Splatter and splash from hand washing visible around the plate ware. PIC relocated plates away from the sink.

4-501.11 Maintain equipment in good repair. Observed upright cooler with ambient air temperature of 47f holding TCS foods at elevated temperatures. Repair. Observed line cooler holding TCS foods above 41f with damaged split gaskets. Repair/replace. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment using EcoLab Sink and Surface sanitizer - test strip container water damaged and strips inside likely water damaged as well and not reading product concentration. Replace test strips. Verification Required.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various shelving units, pieces of kitchen equipment, refrigerator gaskets, inside of bar cooler, and more with buildup and/or residue present. Observed label adhesive residue on exterior surfaces of food containers stored as clean. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed drip from 3 part sink drain line onto floor and missing sink stopper with plastic wrap balled up used to plug sink. Repair drip and replace sink stopper.

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. Flooring in various areas under/behind equipment especially at bar area with buildup need cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items mixed with restaurant food in line coolers. Observed cell phone chargers and cords laying on equipment surfaces in kitchen. Designate an area away from restaurant food for the storage of employee items. REPEAT - no point escalation as improvement in personal item storage overall noted during inspection.

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 line employee touch blanched ready to eat broccoli with bare hands. CDI - broccoli discarded. Do not touch food that is ready to eat with bare hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink in sushi bar area with shelf pushed in front blocking access. CDI - shelf moved away from sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish placed directly above ready to eat foods in walk in cooler. CDI - raw fish moved to lower shelf. Do not store raw animal products above other foods in coolers.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine at bar area with 0ppm chlorine sanitizer in final rinse. PIC called for service and EcoLab repaired during inspection. EHS verified sanitizing at 50ppm cl at end of visit. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various small wares with food residue present stored as clean. CDI - PIC returned to dish area for re-cleaning.

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 cooked rice cooling from previous day still at 46f in walk in cooler. CDI - PIC discarded. Observed rice placed in walk in to cool at 134f at 3:45 pm still at 134f at 4:45 pm. CDI - PIC relocated to freezer to quickly chill. Observed noodles cooling for 5 hours still at 49f in walk in cooler. CDI - PIC placed into freezer to quickly chill to 41f. 1.5 point deduction

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed diced chicken holding at 102f on countertop beside of cook line. Employee noted that they half-cook the chicken and keep it warm until finishing when customer orders. EHS did not observe this process. EHS discussed with PIC that partial cooking is a specialized process that requires a variance. PIC coached line employee to fully cook before holding. Once cooked, chicken must be held above 135f, cooled and held below 41f, or placed under TPHC procedure time control. Do not allow hot food to sit at room temperature. CDI - Chicken discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed line cooler with elevated ambient air temperature holding various TCS foods including cooked chicken, tofu, cooked Brussels sprouts, and more above 41f. See chart. All TCS foods in unit longer than 4 hours discarded and other items allowed to use until 4 hour time then discarded. PIC called for service and to use alternate cooler or ice bags until unit repaired. Verification required. Observed other line cooler with overfilled items on flip top including blanched broccoli holding above 41f. Noodles in reach in portion also above 41f but may have been allowed to sit out of refrigeration as all other TCS foods in unit were below 41f. CDI - PIC discarded overfilled broccoli above 41f and discarded noodles. 1.5 point deduction

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 most prepared/opened TCS foods in line coolers and numerous prepared/opened TCS foods in walk in cooler with no date marking. EHS observed various employees applying date marking to foods throughout kitchen all with date mark of today when foods were not prepared today. Observed most foods in flip top units filled from bulk containers in walk in unit with no date marking. Verification required to ensure date marking system is in place for all areas of establishment. Ensure all TCS foods have accurate date marking applied. When filling smaller container from bulk containers, the date mark must follow the product through disposition. All sushi items that are prepared and kept longer than 24 hours must also have date marking in sushi reach in cooler and in sushi display units. The only TCS foods that do not need date marking are foods that are prepared and discarded within 24 hours. 1.5 point deduction

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Upon entry, PIC noted that the establishment does not currently use TPHC timing procedures. During course of evaluation, TPHC procedures for various products identified in both the kitchen and sushi areas. Sushi rice in use at sushi area was only product listed that had timing present. No timing on any other item listed on either set of TPHC procedures and various items including spring rolls, dumplings, tempura shrimp were observed sitting out on countertop with no temperature control. Employees noted that they use time control but could not describe process and the times stated by employees changed from employee to employee. Products discarded. When using TPHC, follow the written procedures. Timing must be present on each item that is held at room temperature and must be changed when new batches of product are prepared. Verification required. 1.0 point deduction

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 various TCS foods including rice and noodles cooling in deep plastic tubs sealed with lids. Observed calamari and soft shell crabs still in cooling process after thawing placed into service cooler which had elevated ambient air temperature. CDI - rice and noodles uncovered and placed into walk in freezer to quickly chill. Calamari and crabs relocated to walk in cooler to quickly chill. When cooling foods, use methods that allow air flow. Do not cool in deep plastic containers stacked together. Do not cover foods with lids while cooling. Do not place food that is still cooling into service coolers or into coolers that are not at proper temperature. REPEAT - Full 1 point deduction

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 working containers of oils, sauces, water, etc. in use at cook line with no labeling or identification present. REPEAT - 1.0 point deduction

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous food items stored on the floor in walk in cooler and in walk in freezer. Establishment had delivery earlier in day, however prepared foods were stored on floor inducing prepared sushi fish and washed rice in bowls. Do not store food on the floor. All food must be at least 6 inches off of the floor. REPEAT 1.0 point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous soiled used wiping cloths laying on equipment surfaces throughout kitchen area for duration of inspection. Once a wiping cloth has been used, place it into sanitizer solution at the proper concentration if it will be used again or remove it to soiled linen receptacle.

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 various scoops laying in food with handles in direct contact with food including in server area ice bin, in dry rice, and others. Observed bowls used as scoops laying in food items. Do not use bowls as scoops and do not leave them laying in food. REPEAT - 1.0 point deduction

4-501.11 Maintain equipment in good repair. Observed line cooler with damaged door hindering proper closure with elevated ambient air temperature needs repair. Observed dish machine not properly dispensing sanitizer at bar needs repair. REPEAT - points not escalated as repair items not from previous inspection.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various shelving units, pieces of kitchen equipment, and more with buildup and residue present. Observed label adhesive residue on exterior surfaces of food containers stored as clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring in various areas under/behind equipment especially in server areas with buildup need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple personal employee items including cell phones, food items, and drinks stored on countertops in line area and in reach in cooler units mixed with restaurant items. Designate an area away from food or food contact items for the storage of employee items.

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 dumplings cooling at room temperature during inspection. Per PIC they would fry the dumplings in the morning then cool it down in the walk in cooler. When EHS temped dumplings it read 91F. CDI-Dumplings were moved to walk in cooler to finish the cooling process and EHS educated PIC on cooling methods.

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 sauce bottles and spice containers without a label.

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

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 the handle of scoops in contact with dry rice and flour.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in units of flip top.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee go from washing dishes to donning gloves and conducting food prep. CDI/CBI- Education was given to employee on proper hand washing. Observed adequate hand washing from that point forward. 0 points.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags not marked with sell by date and not in chronological order. CDI/REPEAT- PIC used computer systems to backdate all times that shellfish was sold. Shell stock tags were also placed in chronological order during the inspection. - 1 point. Adjust violation or risk losing double points in future inspections along with possibly being placed on risk control plan.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed main dish machine not properly dispensing chemcials during inspection. CDI- service tech came onsite to properly adjust chemical dish machine so that it is adequately dispensing 50-200 ppm. -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 food items on TPHC board marked with time that was not currently out on time. CDI- Time boards were adjusted to reflect actual time of foods going out for time. REPEAT - 2 points.

7-102.11 Common Name-Working Containers - PF Observed one chemical bottle unlabeled. CDI- bottle was labeled. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large containers of lettuce and chicken cooling while fully wrapped inside of refrigeration prone to a lot of prep activity. CDI- education was given on proper cooling methods. Food items were placed in shallow amounts, uncovered and placed in WIC. -.5 points.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed a container of lemons being stored inside of ice bin where the ice is used as an ingredient for beverages. CDI- ice was melted to be discarded. - 1 point.

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 in use utensil being stored in water that was less than 135. CDI- water was heated to be at 135 to hold utensils. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C/4-501.12 Cutting Surfaces - C Replace rusted shelving under prep counter across from dish machine. Replace or resurface cutting board at cold hold protein prep station. 0 points.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tag with in the shell scallops in the walk in refrigerator. CDI: PIC was able to obtain a copy of the tag from the purveyor. Tag was printed and put with the shellstock. Observed no "last sale" date on tag for scallops from May. VERIFICATION REQURIED to ensure new tags have proper last sale dates.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm chlorine at the dish machine. CDI: EHS and PIC determined that concentrate was not strong enough. PIC got a fresh bottle and dish machine was then measuring at 100ppm chlorine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee drop spatulas on the ground, pick them up, and put them back at the grill area. CDI: EHS directed PIC to remove them for proper washing. Spatulas were washed, rinsed, and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice that was cooked yesterday cooling in walk in cooler still at 56F and 57F. Observed rice in the reach in that was cooked yesterday at 46F. CDI: Rice voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler for salads and sauces holding above 41F. VERIFICATION 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 Observed eel and shrimp shumai held on TPHC, per PIC, with no time marking and no procedure. VERIFICATION REQUIRED. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice in walk in cooler cooling while tightly covered from last night. CDI: Product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split gaskets on some reach in cooler units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three dishes stored as clean with minor food debris. CDI- PIC moved dishes to dish washing area for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two containers of pork in the reach in unit by the prep line with no date mark labeles. CDI- PIC back dated items with yesterdays date.

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 in the rice holder with the time labeled 11:30am when the time was only 10:50am during the inspection. PIC explained that the rice had been made around 9am. CDI- PIC adjusted the time on the rice to 9:30 to 1:30pm.

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 food debris on the floors near the flyers and the stove. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food particles in the handsink of the sushi station. CDI- Explained to PIC that nothing should be dumped or rinsed in the handsink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a bowl of avocados stored directly in a container of spring mix in the prep top unit near the cook line.

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 container of noodles in the walk in cooler with a tight lid with a temperature of 55F. Also observed a container of fried dumplings in the bottom reach in with a temperature of 56F with a tight lid. CDI-PIC uncovered noodles in the walk in cooler. PIC also uncovered fried noodles and moved them to walk in cooler for rapid cooling. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor food debris on the floor of the walk in freezer. Minor cleaning needed.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees hand dispense food after handling soiled prep handles and leaving station to grab food in the kitchen with soiled gloves. CDI - PIC educated food employees on when to wash hands. Hands were washed. -2-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching spring roll with bare hand while cutting at beginning of inspection. CDI - Food voluntarily discarded, hands washed and gloves used to handle spring roll. -1.5-

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside ice machine along splash guard and on diet cola nozzles at beverage station for wait staff usage. -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 cooked crab sticks and tempura shrimp held on TPHC at sushi station without written procedure. CDI - PIC and EHS filled out TPHC form for these and all other items held using TPHC during inspection. -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 lid tightly in place on cooling lo mein in walk in cooler. CDI - Lids vented. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked glasses in bar areas. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed reused cardboard boxes used for paper and cloth napkins. -0-

4-402.12 Fixed Equipment, Elevation or Sealing - C In areas subject to moisture, seal equipment to wall to prevent buildup. Observed caulk that is old and allowing buildup at the sushi prep sink. -0-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use hoses in a manner to prevent backflow. Observed soda nozzle in rear bar area below flood plane of sanitizer while cleaning. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bottles hanging on the side of handsink in the sushi area and drink station area. CDI-PIC removed bottles and instructed to sanitize sinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs on top shelf in bar area. Observed raw chicken on top of rice cooker with rice in cooker upon entry to kitchen. CDI-PIC moved items to correct storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms, tomato, mangos over ready to eat sauces and food in walk in cooler. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on bar menu for french kiss drink with raw egg white. VR by 4/30.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 sanitizer buckets in kitchen without label. CDI-PIC labeled sanitizer buckets.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VR by 4/30

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crunchy flour draining oil directly under the first aid and employee medicine container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes on prep surfaces in the kitchen and sushi bar area. Observed dry wiping clothes being used multiple times to wipe counters and other equipment surfaces.

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 knife in sushi bar area stored in box of plastic wrap. Observed plastic wrapped bamboo sushi rollers stored on top of sushi case that PIC stated was not sanitized.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer in 3 compartment sink with food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored throughout the facility on countertops and prep surfaces and over food and equipment. Observed jackets and bags hanging in dry storage in contact with single use items and food. PIC had several ideas of where to store employee items better.

3-302.11(A) Separate the different types of raw animal foods. -P Upon entry to the kitchen area, an employee placed a container of raw chicken on top of a styrofoam, intact container of frozen salmon. Employee performed this action so they could wash their hands, and the chicken product was removed by PIC within minutes. EHS will not deduct points for this violation, as all other instances of raw product storage was observed intact, including raw vegetable storage mentioned in the previous inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed noodles that had been left to cool in a colander under no temperature controls for 1 hour at a temperature of 80-90F. EHS had employee place the noodles into the freezer for roughly 30minutes, at which time a temperature of 45F was observed. Do not leave items out under no refrigeration for extended periods of time, especially when cooling foods. Hot items must go from 135F to 70F within 2 hours, and 4 hours from 70F to 45F. Utilize approved cooling methods that allow cold air to move in and around the product. Repeat Violation.

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 sticker denoting time on the rice in the sushi area damaged such that it was not legible. EHS temped the rice at 140F internal food temperature. As the food had not reached 135F yet, EHS allowed facility to create a new time stamp for the 4 hour window. Stickers denoting time for TPHC must be easily readable.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling for roughly 1 hour in a colander in the kitchen area. Item had been left out under no temperature controls. Utilize active cooling methods such as ice baths, placing the items into the cooler or freezer, or ice wands to quickly cool foods through the temperature danger zone. After EHS correction, a proper cooling time/temperature rate was observed after item was placed into the freezer.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce such as lemons and limes stored above ready to eat food products such as sauces and other items. Produce was moved to the other side of cooler, where it is stored with unwashed vegetables.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed container of rice left to cool overnight in a covered, deep, bus tub. Item was 65F and was discarded. Utilize proper cooling methods, such as increasing the surface area through methods such as spreading the product on sheet pans, and leaving the item uncovered so that heat is able to escape.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice left in the walk in cooler in a packed, deep, tightly covered bus tub. Item was 65F after more than 7 hours and was discarded. EHS recommends cooling products such as rice on sheet pans, where the prodcut is spread out and air flow is greatly increased. Items must be left uncovered while cooling to allow heat transfer, stirring should also be utilized to ensure that an even cooling rate is applied to all portions of the product, reducing the chance for a hot section on the interior of the product.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles in the restrooms and mop sink area that are not smooth, durable and easily cleanable.