CO RESTAURANT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing. CDI, employee rewashed hands and used barrier to turn faucet off.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed box of raw chicken stored over box of raw fish. CDI, food separated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken overstocked above holding line and dressings with garlic and oil as ingredient stored on ice above 41 degrees F. See temperature observation chart. CDI, chicken overstocked voluntarily discarded and dressing relocated to rapidly 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed Raid intended for “residential use only” on labeling instructions stored in facility. CDI, Raid voluntarily discarded.

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 mult-use strainer in poor repair. CDI, strainer voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cell phones on prep table .

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 container of chicken recently prepared and cooling in deep container in prep unit. Cooling temp 1 was at at 12:31 was 51 degrees F. Cooling temp 2 remained at 51 degrees F at 1:52. CDI, chicken relocated to shallow sheet pan to rapidly cool. Overal improvment made since previous inspection and points not escalated today. Cooling calculation indicated method not effective to reach cooling parameters. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 sauces prepared with garlic and oil with prep date of 5/31 and 6/4. Pork that was frozen and thawed but had pull thaw date of 6/4 and some RTE TCS items missing thaw date. CDI, all foods not date marked properly voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 container of chicken recently prepared and cooling in deep container in prep unit. Cooling temp 1 was at at 12:31 was 51 degrees F. Cooling temp 2 remained at 51 degrees F at 1:52. CDI, chicken relocated to shallow sheet pan to rapidly cool. Overal improvment made since previous inspection and points not escalated today. Cooling calculation indicated method not effective to reach cooling parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed running water thawing pork but water was at 78 degrees F. CDI, pork relocated to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies and fly in kitchen and near beverage station. Repeat.

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 without handle used as scoop. 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 in-use utensils near grill held in water at 105 degrees F.

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 top of dish machine in need of cleaning.

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 uncovered employee beverage at sushi station.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at handwashing sink across from dish machine reach 82 degrees F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw fish stored over RTE food in sushi prep unit. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed deep container of rice in cooling process covered from either day before or earlier in morning but staff could not confirm. CDI, 3 containers of rice voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 container of shrimp not date marked. Observed TCS RTE food prepped and frozen but didn’t to include freeze date, container of cooked crab not date marked . CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed 2 bottles of disinfectant, one of which was stored on prep table and the other on clean drainboard of 3 compartment sink. CDI, chemicals relocated for proper storage .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep container of rice in cooling process covered from either day before or earlier in AM but staff could not confirm. CDI, 3 containers of rice voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in establishment.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service trays stored on ground in hallway towards office.

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 chicken, bean sprout, cooked shrimp and pork not date marked. Observed kimchi date marked with prep date of 9/14 and rice date marked with prep date of 9/16 and lacksa with prep date of 8/10. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 sushi rice prepared at 7am but time on label did not indicate proper start time per written procedures. CDI, sushi rice voluntarily discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packaged tuna kept in original vacuum environment. CDI, packaging open during inspection to remove from vacuum environment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans wet stacked.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink on front line blocked by cart during inspection. CDI - PIC moved to appropriate location. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak being stored above RTE foods in noodle prep during inspection. CDI - steak moved to bottom of prep unit. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods throughout various units in main prep area holding above 41F during inspection. See temperature chart. CDI - Foods that had been in unit for longer than two hours voluntarily discarded. Items in units for less than two hours moved to WIC to cool. Repeat. 1.5 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 .

3-501.18 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 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 cooked pork in noodle prep with a prep date of 5/12, cooked chicken in fry prep with a date of 4/24, cooked pork in fry prep with a date of 4/26, cooked pork with no thaw date in wok prep, and cooked rice in WIC with date of 6/4 despite being cooked on 6/3. CDI - cooked pork in noodle prep and fry prep, and cooked chicken in fry prep voluntarily discarded. Cooked pork in wok prep properly labeled with thaw date of 6/3. Rice relabeled with correct date. Facility has history of date marking violations. EHS to make long term compliance visit. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice cooling from ambient since 1:20 being cooled while in a deep, sealed plastic container stacked under other plastic container in WIC. Rice was not cooling hastily. CDI - Rice was moved to shallower pans and unstacked to hasten cooling. 0.5 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cut celery being stored inside of a container of cut cabbage with the bottom of the celery container in direct contact with the cut cabbage. Ensure food is stored in a manner that does not promote cross contamination. CDI - Celery container removed from cabbage. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed multiple handsinks not provided with nearby trash cans during inspection. Ensure all handsinks are provided with trash cans to promote proper handwashing. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple housemade TCS sauces in sushi prep unit, cooked chicken and raw shrimp in wok unit, and fried tofu in middle unit maintaining above 41F during inspection. CDI - Sauces, shrimp, and chicken were voluntarily discarded. Employee verified tofu had recently been placed in prep unit top, which had been left open. Tofu was moved to bottom of unit to cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sheet pans of rice stacked together with no barrier or gap in between the base of the sheet pan and the rice. Observed container of green onions being stored directly in contact with cut cabbage in wok prep unit. Ensure there is a barrier or gap between the bottom of all pans and customer foods. Repeat. 1 pt.

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 metal bowl being used to portion and dispense cooked rice at wok station. Bowl was mostly submerged into rice. CDI - Employee removed bowl and replaced with an appropriate utensil with a handle. 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. Observed food debris on shelving units in dry storage and dish pit, and food debris at the bottom of RIFs. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

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 grease build up in between equipment in main kitchen area during inspection. More frequent or thorough cleaning needed to preclude pest harborage. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site for majority of inspection. CDI - CFPM arrived partway through inspection. Ensure CFPM is on site during all hours of food prep. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef being stored above cooked steak in WIC, and raw repackaged salmon being stored above RTE dumplings in RIF. CDI - PIC reorganized. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries being stored above loaves of bread in WIC. CDI - PIC reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed crab rangoon filling in back lowboy dated 10/10. PIC was able to verify that the mix had been made and frozen on 10/10, and that the mix had been pulled from the freezer on 10/20. CDI - PIC labeled with date it was thawed. Repeat. Facility has shown evident improvement. Risk control plan to be discussed if no further improvement by next inspection. 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 ROP tuna being thawed in WIC while still sealed in original packaging. CDI - Employee opened all packages.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food being stored on the floor in WIF. CDI - PIC moved to appropriate location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple hotel pans being stored as clean stacked together while wet. CDI - PIC unstacked to allow to air dry.

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 cleaning needed on shelving units in dish pit, WIC, and on bottom of reach in freezer adjacent to WIC. More frequent or thorough cleaning needed. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 kani crab stick in walk in cooler. Observed raw tuna stored over ready to eat sauces. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with food debris and build up. CDI: Can opener relocated to dish area for washing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed shoyu eggs, chicken broth and pho broth still cooling after 6 hours. CDI: Products voluntarily discarded. EHS and PIC discussed adding ice to broths, using ice wands, and pre-chilling the shoyu sauce that goes with the eggs so cold sauce is added to the cold eggs. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed rehydrated rice noodles still above 41F after more than 4 hours. CDI: Noodles voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pho broth hot holding at 112F on stove. CDI: Product rapidly reheated to over 165F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Laksa sauce and curry held out on counter at room temperature. Sauces are TCS. CDI: Laksa cooled in walk in cooler due to being pulled out less than 2 hours prior. Curry voluntarily discarded. Observed cooked rice in reach in cooler at 64F. Per PIC product was held on the counter during lunch and then placed back in the reach in cooler. CDI: Product voluntarily discarded. If products must be held on counter, EHS recommends placing them on TPHC. TPHC procedures sent to PIC via email during inspection. 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 Observed chicken date marked 5/2 but it was cooked 4/30, short rib date marked 4/3 but it was pulled from frozen (PFF) 4/30, pork date marked 3/16 but it was PFF 4/30, and bang bang shrimp date marked 4/20 but it was PFF 4/29. CDI: Items properly date marked. Observed roe date marked 4/28 but it was opened 4/25, and cooked noodles date marked 4/25. CDI: Items voluntarily discarded. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked shrimp in the reach in. CDI: Product date marked for yesterday when it was cooked. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed employee pre-making sushi rice with seaweed as a set up for sushi rolls. When employee was finished, time of 3:10-7:10 was written. Time on the rice that was used was 2-6. CDI: Time changed to 2-6 for pre-made sushi rice set up. Employee was educated on making sure that the time for the rice used is always written on the pre-made sets.

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 pho broth and chicken broth cooling in walk in cooler in a deep lexan with a sheet pan on top. Observed rice noodles cooling in a deep, covered lexan. Observed shoyu eggs cooling in a deep covered lexan. CDI: All items voluntarily discarded. Observed tofu cooling in a tightly covered lexan. CDI: Product was moved to a sheet pan and rapidly cooled. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles on the line with no label. PIC identified product as oil. Observed no label on white granular at the wok station. PIC stated that it was sugar.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed quart container stored in sushi rice vinegar. 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 utensils at the stove station held in water at 98F. CDI: Water was changed with water over 135F.

4-501.11 Maintain equipment in good repair. Observed right door of prep cooler near stove damaged with insulation showing. Observed gasket on small reach in freezer split.

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 shelving where clean pans are stored with build up. Observed build up on hood filters above stove.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint at entryway to main cook line.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tempura shrimp hot holding on the counter at 70F. CDI: PIC voluntarily discarded item. 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. Observed house made kimchi (9/23), rice with no date, and tofu without a legible date, pic was unsure when it was made. CDI: PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed green curry cooling at a rate of 0.09F/min during the 2 hour window, item was cooling in a plastic container tightly covered with a lid located inside reach in unit. CDI: PIC removed the lid and placed item in 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 .

3-501.13 (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 packages of crab and tuna thawing in walk in cooler with ROP packaging still intact. CDI: PIC cut packages.

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 multiple container lids with large cracks. CDI: PIC voluntarily discarded item.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in main prep unit and wok station prep unit above 41F. Items were voluntarily discarded due to being in the units more than 4 hours. Repair tech arrived during inspection. Facility has discontinued use of wok prep unit until it is repaired. PIC stated they will be using ice baths for the items in the main prep top and keep all back ups in the walk in cooler. VERIFICATION REQUIRED. If violation occurs on future inspections a risk control plan may be implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of reach in freezer. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on cutting board. CDI: phone was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed approx. 10PPM chlorine sanitizer output for dish machine during cycle. PIC submitted service request for dish machine and service provider was able to arrive during inspection to repair machine and sanitizer output was approx. 100PPM chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of yellowtail in prep flip top cooler with upper half of yellowtail with a temp of 45F, Kimchi being held in another prep flip top cooler at 43F and a small cardboard container of fried shrimp being held at 51F in same cooler. CDI: PIC voluntarily discarded shrimp and moved kimchi and yellowtail to RIF to rapidly cool as they had both been placed in respective units approx. 2 1/2 hours prior. REPEAT

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 2 rubber spatulas being stored as clean with several deep, cracks and chips. CDI: PIC discarded spatulas. 4-501.11 Maintain equipment in good repair. Observed torn gasket on door of RI cooler closest to wok on cook line. Replace gasket.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed severe cracking in floor surface at front cook line. Repair flooring to ensure floors are smooth and easily cleanable.

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 several plates with build up of food soil being stored as clean on shelf above cook line. CDI: PIC returned items for W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 pans of short ribs being held at 45F and a pan of cooked noodles being held at 49F in prep unit. CDI: PIC moved items to WIC to rapidly cool. Points not deducted due to good overall cold holding.

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 3 sauce containers in prep unit without a label. CDI: PIC labeled items.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado in prep unit sliced in half with sticker still on skin. Wash avocados prior to use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored in position in grill drawers to go over cooked pork belly and raw eggs stored to be carried over cooked dumplings in grill drawers. CDI reordered storage to meet storage parameters.

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 fried tofu in prep unit 2 on top of prep unit and bottom of prep unit held greater than 7 days . CDI PIC discarded product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several TCS foods cold holding above 41F, refer to temperature chart. CDI, food times placed in walk in cooler to rapidly chill.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 container of milk in walk in cooler opened 2 days prior to inspection not date marked. CDI, milk was date marked for date it was opened.

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 yellow tuna in reduced oxygen packing thawing in walk in cooler in tact and not removed from the reduced oxygen environment. CDI, raw yellow tuna was removed from reduced oxygen packing.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed top of dish machine with debris build up. Observed reach in freezer near walk in cooler with debris build up. Observed general cleaning needed to outside of cooking equipment on main prep line.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone stored on clear plastic food container in back of house near vegetable prep area.

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. 2 employee cups stored on prep tables at start of inspection. Employee beverages must not be stored where they can potentially contaminate food. 0 pts.

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 Raw fish stored on shelf above cooked pork in walk-in cooler. Container of raw eggs stored on top of cooked rice in walk-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Gluten free menu is missing consumer advisory on menu for menu items that contain raw or undercooked animal foods/fish. VR - Verification required within 10 days that establishment corrects menus.

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. Raw tuna and raw yellowtail still in vacuum packages and thawing in walk-in cooler. Raw fish that is received in an ROP package must be opened before thawing under refrigeration. CDI - Packages opened during inspection. REPEAT // 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw ground beef thawing under running water that measured 75F. TCS foods may only be thawed under running water if the water is 70F or less. CDI - PIC educated.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Raw tuna observed wrapped in cloth towel. Do not allow cloth to contact food, unless it is used for serving food and replaced each time the container is refilled for a new customer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee preparing food with bracelets on wrists. Food employees must not wear jewelry on their hands or wrists, except a plain band ring. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on them. Employee observed cutting mushrooms and peppers without washing them first. Wash fruits and vegetables prior to use, unless box says pre-washed.

4-501.11 Maintain equipment in good repair. Torn gasket present on upright freezer. Replace torn gasket. 0 pts.

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 Packages of raw tuna stored on shelf above cooked proteins in walk-in cooler. Do not store raw animal foods above cooked foods. CDI - Raw tuna moved. REPEAT

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 . Sushi cutting board is only cleaned daily according to PIC. Ensure cutting board is washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated on cutting board will be cleaned after lunch. 0 pts.

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 . Singapore sauce in ice bath measured 60F. TCS foods in cold holding shall measure 41F or less. CDI - Sauce taken to walk-in cooler to cool. 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. Packages of raw tuna thawing in vacuum sealed packages in walk-in cooler. Remove raw fish from ROP package before thawing under refrigeration. CDI - Raw tuna moved to prep sink and thawed under running water. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean cups, bowls and containers stacked while still wet. Allow utensils to adequately air dry. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Single-use sushi containers are being reused. Do not reuse single-use or single-service articles. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on upright freezer door. // 4-502.11(A) Maintain utensils in good repair. Lime squeezer was chipping coating. CDI - PIC discarded. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the clean-up and response to vomiting/diarrheal events that could occur in restaurant. CDI - Establishment e-mailed sample policy. 0 pts.

2-301.14 When to Wash - P - Employee observed handling raw beef with gloved hands. Employee then put away containers of limes with same pair of gloves. Employees must wash hands when going from handling raw animal foods, to handling non-raw foods. CDI - Employee instructed to discard gloves and wash hands. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Raw tuna container stored on shelf above ready-to-eat sauces in sandwich cooler bottom. Raw beef stored on top of container of curry in walk-in cooler. Raw animal products must not be stored above non-raw animal foods. CDI - Food storage order corrected during inspection. // 3-304.15(A) Gloves, Use Limitation - P - Employee used same pair of gloves to handle raw beef and handle containers of limes. Employees must discard gloves and wash hands when switching tasks, such as going from working with raw animal foods to ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands and he did so correctly.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Bean sprouts in sandwich cooler top measured 52F, yellow curry container in reach-in cooler measured 48F, and rice in reach-in cooler measured 50F. TCS foods in cold holding shall measure 41F or less. CDI - Rice and yellow curry discarded. Bean sprouts moved to walk-in cooler to cool. Violation kept at half credit due to severity being the same as last time.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Repeat - Container of masa corn was dated 10-12 in sandwich cooler. Containers of noodles were dated 10-13 in walk-in cooler. TCS ready-to-eat foods shall be discarded or used within 7 days of preparation. CDI - Both items discarded. Kept at half-credit due to improvement from last inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C - Cooking utensils stored in water that measured 90F at wok area. In-use utensils must not be stored in water unless the water is at least 135F. CDI - Utensils taken to dish machine to be washed. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Clean pans and cups stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - Torn gaskets present on sushi cooler, sandwich cooler, and reach-in freezer along make line. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Dish machine has lime buildup on top of interior of machine. Warewashing machines shall be cleaned often enough to prevent the recontamination of utensils being washed in the machine. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Manager states that cutting boards attached to sandwich coolers along line are cleaned daily. In-use cutting surfaces that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Manager educated and cutting boards will be washed, rinsed and sanitized at 3-compartment sink at 3PM.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Singapore sauce in reach-in cooler measured 44F. Singapore sauce on ice bath measured 65F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. Ambient air temperature of reach-in cooler was 45F. VR - Verification required by 7-30-2021 that cooler has been repaired to hold TCS foods at 41F or less. Half credit due to improvement from last inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - 2 containers of cooked crab and container of cooked shrimp in sushi cooler were not date marked. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Containers dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Kimchi was prepared on 7-13 in walk-in cooler. Singapore sauce in sushi cooler was prepared 7-12. TCS ready-to-eat foods shall be discarded 7 days from preparation, with day 1 being the date the first TCS RTE ingredient was cooked/prepared. CDI - Items discarded.

3-501.19 Time as a Public Health Control - P,PF - The 2 types of sushi rice are held using TPHC. Label and log stated the rice was cooked was at 11AM and was already sitting out at sushi station at 10:45AM. Label the accurate time on the label and in log. CDI - Time changed.

6-501.111 Controlling Pests - C - Large amount of fruit flies in bar area. Also, 1 live small roach found crawling on drying mat at bar. Pests shall be precluded from the premises. Contact pest control to treat for fruit flies and roaches.

3-304.14 Wiping Cloths, Use Limitation - C - 1 wiping cloth bucket measured less than 150 ppm quat on test strip. Wiping cloths shall be held in sanitizer solution at appropriate concentration when in between uses (150-400 ppm for quat). 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Employee was cutting avocadoes with stickers on them. Fruits and vegetables shall be washed thoroughly prior to cutting or preparation. Remove stickers during washing. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Some stacks of plastic pans and bowls stacked while still wet. Allow adequate time for utensils to air dry. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Torn gaskets present on several coolers and freezer throughout kitchen. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw sushi fish stored directly above cooked shrimp and miso sauce in line area reach in cooler. CDI - PIC relocated raw fish. Do not store raw animal foods above foods which are cooked and/or ready to eat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade. CDI - PIC removed to dish for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken and beef stocks holding on stovetop below 135f. See chart. Stove top not turned on. CDI - products discarded. Kitchen manager noted that the stocks are prepared and allowed to sit for service time and then discarded. Maintain all hot TCS foods above 135f or if holding at room temperature is desired, use TPHC. - 1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of white rice and packages of udon noodles with temperatures above 41f in coolers. See chart. Kitchen manager indicated both items were allowed to sit out at room temperature during lunch period. CDI- rice and noodles discarded. Do not allow TCS foods to sit at room temperature. Maintain all TCS foods at 41f or lower or use TPHC procedures if holding at room temperature is desired. REPEAT - 3 points Multiple house made sauces containing TCS ingredients observed in both portion cups and serving containers with no temperature control. Sauces that are cooked/cooled on site and/or contain TCS ingredients must be maintained at 41f or lower unless documentation provided that lab testing has been conducted and sauces are not TCS. Maintain sauces cooked/cooled in house or made with TCS ingredients at 41f or lower or provide required documentation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple prepared TCS foods with incorrect date marking in line and prep coolers. CDI - PIC corrected. Ensure proper date mark is applied to TCS foods. When filling containers from bulk or when changing out food containers, the date mark on the original container must follow the food.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer bucket stored sitting on top of line are prep cooler directly above food items in wells. CDI - PIC relocated sanitizer to lower shelf below food items. Sanitizer is a chemical. Do not store sanitizer above food items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tightly packed lidded container of bulk pork dumpling filling cooling in prep area reach in cooler. CDI - PIC spread pork onto sheet pan and placed into freezer to quickly chill. Do not cool foods in deep plastic containers. Do not cover cooling foods with tightly fitting lids. Use methods that allow air flow around to food to quickly cool. REPEAT - 1 point

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 watch donning food handler gloves to work with food at line. Remove watches and bracelets from wrists when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket holding wiping cloths with less than 50ppm quat in solution at end of cook line. Use test strips to check sanitizer concentration frequently.

4-501.11 Maintain equipment in good repair. Damaged/split/detached gaskets observed on various reach in cooler units throughout. Repair or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Green cutting board with heavy wear/deep cuts no longer easily cleanable. Repair or replace.

5-103.11 Capacity-Quantity and Availability - PF. Observed instantaneous water heaters malfunctioning during inspection. Heater is repeatedly sounding audible alert and water temperature at all points of service is dropping to as low as 61f before having to be reset and rising to required levels.. PIC continuously reset water heaters during inspection in order to attempt to maintain temperatures. PIC noted that the issue has been ongoing since Sunday and that work orders have been submitted for repair. Return visit required within 10 days. - 1 point

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bulk container of cheese Rangoon filling inside line area reach in cooler at 52f. Filling prepared previous day but removed from cold holding earlier in day for prep. CDI - PIC spread onto sheet pan and placed in freezer to quickly cool back to 41f. Do not allow bulk quantities of refrigerated TCS foods to sit out at room temperature during prep. Only remove the amount needed for prep from refrigeration. EHS recommends packaging into smaller portions once prepared to prevent bulk quantities from repeatedly being removed from cooler. REPEAT Point value remains at half credit due to overall improvement in cold holding from last inspection.

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 noodles sitting at room temperature at line area with 4 hour timing present. Noodles are not listed on TPHC procedures. CDI - PIC added new TPHC procedures for noodles during inspection. When using TPHC, ensure products using have procedures available and follow the procedures. 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 tightly packed and sealed plastic container of ground cooked pork cooling inside line reach in . CDI - PIC spread pork onto sheet pan and placed into walk in to quickly cool to 41f. Pork was cooked and cooled previous day and processed into ground product today. Once processed, use a method to ensure the food quickly cools back to 41f. Do not place directly into tightly packed and sealed containers for cooling. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans of chili paste, lychee, and bamboo shoots not segregated from in use inventory. CDI - PIC discarded. Dented and/or damaged packaged items should be segregated from in use inventory and marked for return or discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils and lids stored in unclean containers at dish area. Store clean items in containers which are clean to prevent contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup and standing water inside of cabinetry under server beverage station.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed empty soy sauce buckets, wooden pallets and other debris present in outside enclosure. Remove to prevent pests.

6-501.12 Floors shall be clean. Caution should be used to minimize food exposure. Observed debris and buildup present on floor under ice machine area needs cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple line employees handle raw meat and/or raw shell eggs with gloved hands and then change gloves and handle ready to eat food with no hand washing. CDI - PIC directed employees to wash hands and change gloves. Hands washed and gloves changed. When changing contaminated gloves and changing tasks, wash hands before donning clean gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed spray bottles of chemicals stored hanging from hand wash sink in kitchen and strainer in basin of hand sink in bar area. CDI - PIC removed. Do not store items hanging from hand wash sinks. Do not use hand sinks as dump sinks. Hand sinks may only be used for hand washing.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed foreign object appearing to be bolt or screw laying inside in use container of shredded cucumbers in prep top cooler unit. CDI - PIC discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed sushi chef handling personal cell phone with gloved hands and then handle ready to eat food with same gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed unpackaged raw fish in containers stored directly above ready to eat foods in upright freezer. CDI - PIC moved fish to one side of unit so that it is not above other foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous small wares, squirt bottles, and other food contact items stored as clean at dish area with food debris, adhesive residue, and greasy residue present. Can opener with dried food buildup present. All clean utensils need to be re-evaluated for cleanliness. EHS recommends re-training of dish area staff. Return visit within 10 days required. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink organic material present on drop plate in bulk ice machine. Organic buildup on soda machine nozzles in server area and on soda gun in bar. Clean frequently to prevent buildup. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken stock at 44f and beef stock at 46f cooling from previous day in walk in cooler. CDI - PIC discarded. Cool hot food from 135 - 70 within 2 hours and then to 41f or lower within a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp at 44f and pulled pork at 43f in line prep top cooler. Cut Napa cabbage sitting out at room temperature near line area at 51f. CDI - PIC discarded shrimp and pork and returned cabbage to walk in cooler. Shrimp and pork both in corner of prep top with air gaps present around containers allowing cold air to escape unit. All other TCS foods at 41f or lower in unit. Ensure top of cooler is proper set up to ensure cold air remains in place around food items. Cut Napa cabbage in bulk container removed from walk in cooler sitting out with other non-TCS cut produce for use at line. Cut cabbage is a TCS item and must remain cold at 41f or lower. Do not allow cut cabbage to sit out at room temperature. Observed packages of refrigerated soba noodles sitting out at room temperature at line with temperature of 52f. CDI - PIC returned to reach in cooler. Do not allow noodles to sit out of refrigeration. Keep at 41f or lower. Noodles may be added to existing TPHC procedures as discussed during inspection. If TPHC utilized for soba noodles, 4 hour timing sticker must be applied and any remaining product must be discarded at end of time.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple TCS foods in prep top units with no date marking or incorrect date marking. CDI - PIC discarded items with no date marking and corrected date marking as observed. Many TCS foods appear to be expired per date marking on containers. PIC determined that date mark was when product was placed into freezer and date marking was not updated once products were thawed out for use. Thawing items in walk in cooler observed with what appear to be expired date marking as well. EHS recommends retraining prep staff on date marking standards for frozen and thawed food items to ensure 7 day use by date is accurately represented. VR within 10 days to evaluate date marking system.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed multiple containers of sushi rice at line are with no 4 hour time labeling as required by TPHC procedures. CDI - PIC labeled. Follow written procedures for rice using TPHC. Time must be applied to rice once removed from temperature control. Rice must be discarded once time expires. Ensure all items using TPHC are noted on procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed deep bulk containers of chicken and beef stock cooling tightly covered with other food items stacked on top of them in walk in cooler. CDI - PIC discarded. When cooling, use a method that allows the food to quickly cool. If using ice bath method, fully cool the food to 41f or lower before placing into deep sealed containers. If cooling in the walk in cooler, cool food in shallow containers that allow air flow around the food. Do not place food into deep tightly sealed container while cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple food items in squirt bottles and working containers at line area with no identification. Label all food items that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies and few house flies present in back of house. Contact pest control operator for service. REPEAT

3-305.12 Food Storage, Prohibited Areas - C. Observed food stored directly under active condensate drip inside walk in cooler. Pooled water present on exterior of food container and splashing onto surrounding food containers. Do not store food under condensate drips to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi prep employee wearing bracelet on wrist while preparing food. Remove jewelry from arms and wrists while handling food. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used soiled wiping cloths laying on equipment surfaces at line area. Once used, return wiping cloths to sanitizer solution between uses or remove to soiled linen area. REPEAT

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed utensils used to form sushi rice onto plates stored in standing room temperature water at line. Store in use utensils on a clean surface or in hot water at least 135f. Do not store in use utensils in room temperature water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic food containers stored stacked together wet at clean dish area. Air dry containers before stacking together. REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean small wares stored in unclean containers at clean dish storage area. Store clean utensils in clean containers.

4-501.11 Maintain equipment in good repair. Observed drop plate inside bulk ice machine damaged missing parts. Repair or replace.

4-602.13 Nonfood Contact Surfaces - C 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on exterior surfaces of dish machine. Adhesive and residue present on non-food surfaces of small wares stored as clean at dish area.

6-305.11 Designation-Dressing Areas and Lockers - C. Observed employee personal cell phone laying on shelving at line area. Designate an area away from the food area for storage of personal items.

2-102.12 Certified Food Protection Manager - C No Certified Food Protection Manager present in facility during inspection. PIC indicated that the certified manager is on leave.

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 food prep employee remove gloves and quickly rinse fingers in running water not using soap or scrubbing for 15 seconds then dry with paper towel before donning new gloves. CDI - manager instructed employee to re-wash hands. Hands washed using proper procedure. REPEAT 2-301.15 Where to Wash - PF Observed food prep employee use food prep sink as hand sink. CDI - manager directed employee to re-wash hands in hand sink. Ensure that sinks are used for their intended purpose. Hand washing should only be done in hand washing sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple vegetable slicer blades stored as clean with dried food residue present. Mandolin stored as clean with dried material present. CDI - manager removed to dish area for re-cleaning. Ensure all utensils and equipment are clean prior to storing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles at server area beverage dispenser with organic buildup. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cream cheese at 52f and salmon at 47f on sushi are prep top. Products overfilled in containers and holding above the chill line. All other items holding on the prep top 41f or lower. CDI - PIC voluntarily discarded. Do not overfill containers on the prep top. Observed cooked gohan rice at 78f out on contertop. CDI - PIC voluntarily discarded. No timing present on item and it is not listed on TPHC procedures list. Ensure that rice is properly cooled and held at 41f or lower or use TPHC which is currently in use for sushi rice.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple house made sauces and prepared food items with date marking beyond 7 days including spicy mayo, open repackaged tofu, cooked chicken in walk in cooler. CDI - manager discarded. Ensure that all prepared TCS foods are discarded after 7 days. 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 multiple prepared food items on line prep top and in line reach in coolers with no date marking present. Manager confirmed items are kept multiple days. CDI - manager date marked items. Ensure that all prepared TCS food items that are kept longer than 24 hours are date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. House flies, small flies, and other insects observed in back of house areas. Contact PCO for service.

3-304.13 Linens and Napkins, Use Limitations - C Observed cloth linen used in direct contact with food items to absorb oil in lexans at line area. Linen may not be used in contact with food unless it is used to line a container for service and is replaced each time the container is refilled for a new customer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch on wrist with glove while preparing food at line area. Remove jewelry from the wrist while handling foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces and tucked into apron around employee's waist. Ensure that soiled wiping cloths are placed into sanitizer solution between uses. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple plastic pans stored as clean stacked together wet at clean utensil area. Ensure equipment and utensils are air dried before stacking together.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed label residue present on exterior surfaces of plastic food containers stored as clean.

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 2 food employees turn faucet off with their bare hands after washing. CDI by instruciton.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over ready to eat foods such as sauces in walk in cooler. Observed raw fish stored over ready to eat food in sushi prep unit. CDI, foods relocated for proper storage.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cream cheese, pulled pork with date of preparation of 1/8, heavy whipped cream not date marked. CDI, foods voluntarily discarded by PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Observed ready to eat crab thawing in same prep sink raw fish thawing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed food employees storing wiping cloths around their waist.

General Comment: 3-302.15 Washing Fruits and Vegetables - C - Observed vegetable wash test kit expired in 2018. Supply non-expired test kit.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at grill rinse items wearing gloves, then remove gloves and put on new gloves before washing hands. CDI- Employees were educated by inspector. Employees washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep coolers and walk-in cooler that were above 41 F. CDI- Chicken stock in walk-in cooler was discarded. Items in prep cooler were placed in walk-in and allowed to chill. REPEAT.

2-402.11 Effectiveness-Hair Restraints - C Observed one food employee not wearing a hair restraint. CDI- employee put on a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were stacked wet near dish machine. CDI- Containers were unstacked and allowed to air dry.

5-204.12 Backflow Prevention Device, Location - C Observed atmospheric vaccum breaker on faucet on mop sink is under continuous pressure. Provide a vaccum breaker that is design to handle continuous pressure.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available at handwashing sink behind bar. CDI, handwashing soap provided during inspection. 6-301.12 Hand Drying Provision - PF - Observed disposable towels out at handwashing sink in back of kitchen. CDI, towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tofu, cut cabbage and shrimp held between 43-45 degrees F in flip top prep unit on side of prep line. CDI, TCS foods relocated to adjacent unit. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees Fan below. If

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pulled pork prepared, then frozen the next day and then pulled to thaw according to PIC but not date marked. Observed beef / pork meatball containern not date marked along line, Observed container of pork belly not date marked. CDI, for discard. 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 rice prepared earlier according to PIC cooling in deep covered container in small low mount prep unit. CDI by instruction to place on sheet pan and relocated to walk in cooler to facilitate heat transfer. 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 in-use ice scoops stored in container collecting debris and soil.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers and bowls wet stacked. Repeat. 4-803.11 Storage of Soiled Linens - C - Observed wet cloths used to stabilize cutting boards in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed quat sanitizer testing 0ppm. PIC stated they were waiting on sanitizer from delivery. Did not observe sink currently being used but facility actually had back up quat sanitizer available on-site and replaced container while present. Observed condensation leak in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep table, on storage rack over clean equipment and an employee drinking from uncovered beverage.

General Comment: 3-301.11 Preventing Contamination from Hands - P,PF- Observed food employee cut bread with their bare hand that was to be toasted at later time per consumer order. CDI, bread voluntarily discarded by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed packages of food stored on ground in front of rear handwashing sink that PIC stated was from recent delivery. CDI, foods located to ensure access to handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed mango stored over panko flour ingredient container and unwashed produce such as oranges stored over ready to eat foods in walk in cooler. Observed raw fish stored over ready to eat food in flip top prep unit near sushi area. Observed raw chicken box stored in contact with package of raw pork. Observed raw shell eggs stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. Vr to ensure proper location of foods and RCP plan discussed with PIC to ensure long term compliance.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener, slicer, and clean drink containers being bar stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer registering 0ppm quat sanitizer at 3 compartment sink. CDI, PIC refilled sanitizer bucket as it was empty.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pork belly, dumpling, egg rolls and other TCS foods held in low prep unit below grill above 41 degrees F. See temperature observations above. TCS foods held in unit over 4 hours voluntarily discarded by PIC and foods recently placed in unit relocated to rapidly cool. Unit displayed ambient air temperature of 53 degrees F as indicated by thermocouple. Visit to ensure long term compliance and equipment calibrated to maintain required temperature to be made by 3/21/19. Per guidance from State, no points deducted on first inspection under new cold hold temperature requirement of 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pork on sheet tray that operator stated was prepared 2 days ago not date marked and pork with date of preparation of 3/1 and rib with date of preparation of 3/2. CDI, foods voluntarily discarded by PIC. Some improvment noted since previous inspection. Ensure up to 3 dates or effective date marking methods used for foods that are prepared, frozen and thawed such as including up to 3 dates such as date of preparation, freeze date and thaw 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 2nd batch of sushi not labeled with time as required on TPHC procedures. CDI, time labeled. Ensure written SOP procedures are followed at all times if using TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling in deep container in walk in cooler and in deep container inside flip top prep unit. CDI, operator transferred to shallow sheet pan to rapidly cool.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed several containers of dry food ingredients not easily recognizable not labeled by common name of food.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on top of dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel drying clean equipment on clean side of drainboard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil residue accumulating on top of dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 uncovered employee beverages stored in facility over equipment at front prep line. CDI, operator voluntarily discarded drinks.

2-301.14 When to Wash - P - Observed employee touch face and not wash hands and employee touch mop bucket and then handle clean equipment on clean drain board without washing their hands in between. CDI by instruction. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands and 2 food employees turn faucet off with their bare hands after hand washing.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed bread stored in contact with single-service cardboard box. CDI, bread voluntarily discarded and denatured while on-site. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed undercooked egg stored over ready to eat food in walk in cooler. Observed raw fish stored over pre-cooked shrimp and ready to eat food in prep refrigerator. CDI, foods relocated for proper storage. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked tofu and pork not date marked in low reach in drawer along prep line. Observed pork belly date marked 11/20 in walk in cooler. Observed cooked shrimp with a date of preparation of 11/20 and 2 containers of sauce in walk in cooler with a date of preparation of 10/1 and 11/20. CDI, operator voluntarily discarded foods. 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 sushi rice prepared at approximately 9:30 am but written procedures not followed to identify time. CDI, operator labeled as required.

7-201.11 Store toxic materials to avoid contamination. -P - Observed degreaser stored over container of food on rack behind bar and labeled Windex. CDI, PIC dumped out degreaser.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored around waist of food employee.

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 stored in holster collecting water and debris. Observed in-use knife stored in water at prep refrigerator at 78 degrees F and utensil stored in water at 76 degrees at grill.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test strips available on-site. VR required by 12/8/18.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed bread stored on ground in walk in freezer in single-service tray cardboard storage container in contact with container and newspapers. CDI, operator voluntarily discarded bread.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over sauce and ready to eat foods in prep refrigerators. CDI foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed detergent water at 98 degrees F while employee was manually washing pan at 3 compartment sink. CDI by instruction to refill detergent water to required temperature.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed rice cooked the day before not date marked and not going to be used within 24 hours on rack in walk in cooler. Observed cooked pork with date of preparation of 8/20. CDI, rice and pork voluntarily discarded by PIC. Improvement made since previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white bulk storage containers in kitchen not labeled by common name of food ingredient.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths on counter surface near beverage dispensing area.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean containers being wet stacked on clean equipment rack and glassware wet stacked in storage refrigerator behind bar. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed glassware stored on wet cloth in refrigerator behind bar.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sink stopper seal not tightly closing vat to hold water in detergent vat of 3 compartment sink. Staff able to provide sink stopper so that proper manual warewashing can be completed at 3 compartment sink .

6-302.11 Supply toilet tissue at each toilet. Observed toilet tissue missing from women's restroom. CDI, toilet tissue provided.

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 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and employee turn faucet off with their bare hands after washing their hands. CDI by instruction. Repeat.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed rack used as prep area stored in front of hand washing sink in front area. CDI, rack relocated to provide access to handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish and beef located over ready to eat foods in prep refrigerators at front line. CDI, raw animal food relocated for proper storage.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pork belly date marked with wrong date of preparation as communicated by PIC. CDI, foods relocated for proper storage.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 products that were frozen one date and thawed another day with only one date. Ensure effective date marking measures in place for TCS foods that are frozen after preparation such as to include, date of preparation, froze date and thaw date. Improvement made since previous inspection.

Observed rainbow pressed sushi platter that operator stated contained undercooked and seared salmon, tuna, hamachi fish. VR to ensure that proper consumer advisory is provided on menu's.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed TCS food cooling in covered container and cut cabbage cooling in large bin. CDI food transferred to shallow sheet pans and moved back to walk in unit to facilitate heat transfer.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed beef and other foods stored on ground in walk in freezer and cooler.

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 stored in holster accumulating black soil residues. Observed in-use knives wedged between prep tables in soiled area at front line.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several plastic containers being wet stacked on storage rack.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed absorbant towel lining food storage container in direct contact with food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed three employee drinks (one in reach in unit, one on dry goods shelving, and one beneath a prep table next to utensils and veggies) stored incorrectly. Ensure that employee beverages are in a covered cup with straw and stored in an area where they will not potentially spill or contaminate goods for restaurant. REPEAT.

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 at warewashing area changing tasks from loading dirty dishes to unloading clean dishes without a proper glove change or handwash between said tasks. CDI: Instructed employee that they must change gloves and wash hands when moving from dirty to clean dish handling, then had them wash hands. 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 using bare hands to turn off faucet after washing hands. CDI: Instructed employee to use a barrier to turn off faucet and had them re-wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items (meat balls, short ribs, chicken) over stacked in make top units holding above 45F. PIC stated that product was recently filled for dinner rush. CDI: All overstacked products were removed and sent to walk in unit for rapid cooling; PIC educated on purpose of fill lines and that TCS product should not be stacked over fill lines.

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 several proteins in make top units on cook line prepared more than 24 hours prior with no date labels on them, as well as multiple products that were frozen one date and thawed another day with only one date. CDI: Undated items were dated with correct prep dates and PIC instructed that items that are frozen and thawed should have 2 dates - the original prep/cook date and the thaw date. 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 that facility did not have written procedures in place for TPHC on sushi rice. Sushi chef had been labelling product and disposing properly. CDI: EHS provided management with written procedures and had them filled out on site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder on Happy Hour menu for salmon carpaccio and tuna tataki. PIC is to contact marketing and get menus fixed. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-501.13 Use approved thawing methods. Observed soft shell crabs thawing in standing water at beginning of inspection. CDI: PIC drained crabs and moved them to walk in for refrigeration.

7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria - P Observed that avocados at sushi area had stickers on them after being washed and cut. CDI: Instructed employees that stickers must be removed prior to washing.

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 bin of bulk dry product with scoop stored down in product, as well as another bin with a round container with no handle. CDI: Discarded plastic container and removed scoop from product. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at server area displayed with lip contact surface exposed to potential contaminaton from air. CDI: Instructed PIC that single service cups should remain covered when on display and in storage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility had no QAC test strips for checking concentraton of primary sanitizer. PIC stated that test strips are on order. VERIFICATION REQUIRED within 10 days to determine long term compliance.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee with beverage on prep table with food. CDi discarded;instruction provided

2-301.15 Only wash hands in handwashing sink.-PF Observed hand soap at dump sink. CDI- designate and label

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed directly plumbed sink with hand soap used as a dump sink. CDI- designate and label

3-302.11(A) Separate the different types of raw animal foods. -P Observed container of raw eggs abover ready to eat foods in bottom of roll top. CDI- reorganized3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple employees in a hurry to clean up soil gloves then return to food preparation. CDi- instruction provided

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 comp sink at 50 ppm QAC. CDI- remade to 200ppm

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS foods not date marked throughout kitchen. CDI- removed to date mark3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple TCS foods date marked more than 8 days prior to todays date. CDI- discarded

3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility not using TPHC and having acidified rice without an approved variance from state of NC. CDI- changed to TPHC

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility hasnt followed steps to request variance. CDI- changed to TPHC

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed many conatiners of solutions and granular substances not labeled. CDI- labeled

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open glasses of garnishes on bar unattended. CDI- removed

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cutting boards.

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 multipl containers of in use utensils in standing water below 135 F.