KABUTO 51 OF CHARLOTTE INC

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 EHS observed cooked rice in sushi low boy cooler dated 9/21. Facility utilizes TPHC for sushi rice during service. During discussion, PIC unaware as to why rice was saved. Front of house manager stated rice was made and used during service but saved as a training guide for the second sushi chef to teach how the rice is prepared. EHS advised that if rice was used for service it shall be discarded after 4 hours if placed on time. Neither front of house manager or PIC could verify if item was on time during on that day. CDI - PIC voluntarily discarded rice. PIC will discuss TPHC procedures with sushi chef. (1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed cut beef actively cooling in reach in compartment of make unit. PIC stated beef was prepped at approx. 11 am. EHS observed item tightly wrapped into portions and stored in metal container. PIC relocated beef to WIC during inspection. EHS observed inadequate cooling after 30 minutes. CDI - PIC relocated beef to WIF to quickly cool. EHS observed beef under 41F within 30 minutes. 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. EHS observed uncooked vegetable mix stored in large plastic container with no lid directly under equipment used during service. EHS advised to keep lid on vegetables to prevent any contamination from equipment stored above. PIC stated equipment stored above is stored clean. EHS observed minor food debris on shelving. CDI - PIC placed lid on container. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed half pot of cooked white rice being held under 135F in rice cooker. PIC found unit half plugged in and stated it possibly turned off after the cooking process by mistake. PIC stated rice was cooked at 10am. CDI - PIC voluntarily discarded rice. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) EHS observed cut salmon and spicy crab mix in 2-door LB sushi unit without proper date marks. PIC stated it was prepared the day prior and confirmed with sushi chef. CDI- PIC allowed to date the salmon and spicy crab mix, Chef verified with sushi chef items were prepared prior to close the night before. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed litter accumulating around dumpster area. EHS observed items such as shelving and wood pallets being stored outside of dumpster area. EHS advised to clear out area of unnecessary items and litter. (0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed large amount of residue on the ceiling in hibachi dining rooms due to preparing food during hibachi service. EHS advised to increase cleaning frequency of ceilings and walls of dining rooms due to food being prepared in room. (0)

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. EHS observed raw beef being stored over seafood in reach in unit of make table. CDI - PIC rearranged storage order. No contamination observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed noodles cooling in large cambros in WIC. PIC stated noodles were prepared today three hours prior to inspection. PIC stated facility ice baths noodles after cooking is completed and then place in WIC to finish cooling. EHS advised to ice noodles for longer prior to moving to WIC. EHS stated the issue is the large container the noodles are stored in making it difficult to cool effectively. EHS advised to ice bath until noodles are 41F prior to placing in larger container unless the method can be changed all together. CDI - PIC removed noodles from WIC and placed in WIF to quickly cool within time parameters. (1) REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. EHS observed boxes of single service items stored in outside storage unit. Single service items are being stored on the floor of storage shed. EHS advised to elevate boxes 6 inches an off the ground. (0)

4-501.11 Maintain equipment in good repair. PIC stated second make unit for sushi station is in disrepair. PIC stated they are looking into repairs but for now are not using unit and only working out of one reach in cooler. EHS advised to have cooler repaired and update EHS on status. (0)

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 three containers of noodles prepared yesterday above 41F (see temperature chart). PIC stated noodles are cooked, then placed in ice bath, then moved to WIC. EHS observed noodles in large container with lid on top. EHS observed all noodles from yesterday above 41F while noodles prepared one other days were held below 41F. PIC stated the noodles were not cooled properly. CDI - PIC discarded all noodles observed above 41F. (0) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in sushi low boy cooler held above 41F (see temperature chart). PIC stated the raw fish was originally placed in display case but case was never turned on so PIC moved fish to low boy cooler until display case reached temperature. EHS observed sheet pans on each shelf which could potentially be obstructing the air flow in the unit. EHS observed ambient temperature below 41F. EHS advised to remove sheet pans to allow for better air flow in bottom of unit. CDI - Sushi fish that was originally in display was moved to freezer to quickly cool and all other TCS items that were in cooler prior to today was voluntarily discarded. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 2 door RI above 41F. Chicken was in large container with lid. EHS checked back after 30 minutes with no temperature change. CDI - Chicken was moved to freezer to quickly cool within 4 hours. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 tuna in 2-door lowboy at sushi station thawed with no slit or cut to remove fish from reduced oxygen environment. EHS advised to thaw ROP fish by cutting a slit or corner of packaging to remove fish from reduced oxygen environment. CDI - Fish was removed from cooler and slits were cut in packaging. (0.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans and sheet pans stored still wet stacked on top of each other. EHS advised to stagger dishes to allow for air drying before stacking. (0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed door to employee restroom breaking apart near the bottom of the door. Observed rubber strip that runs along baseboard of floor in dining room area coming off wall and exposing inside of wall. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink adjacent to dish pit blocked by stack of crates. CDI- PIC relocated crates to allow sink to be easily accessed. *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 gyoza originally opened and frozen on 6/2, per the PIC, date marked as prepped on 6/4. CDI- EHS discussed date marking procedures with PIC, PIC had correct date marked on container to reflect original day of prep and when items were thawed. 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 (B)Use approved thawing methods. Pf. Observed raw shrimp being thawed under running water temping at 76F. CDI- PIC adjusted temperature of water and added ice to sink.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut lettuce and salad mix stored in direct contact with undrained ice located in WIC. PIC stated this was to keep them looking fresh. Cut lettuce and salad mixes may not be stored in water or undrained ice.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored as washed with stickers still intact in low 2D RIC behind sushi bar. PIC removed items to have stickers removed.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep units and low 2D RICs located in kitchen ripped and in disrepair. *REPEAT*

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large stack of crates stored in front of the hand washing sink near the drink station. -CDI- PIC immediately relocated the crates so that the hand sink was accessible. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bowl used for scooping stored directly in container of cooked rice. -CDI- The bowl was removed and the affected rice was voluntarily discarded. (1 pts)

4-501.11 Maintain equipment in good repair. Observed rusted shelves with chipping paint directly over a prep station. Repair/replace the necessary shelves. (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in the dish washing area. Repair grout. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Knife observed in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed knife. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Some portions of raw fish for sushi were stored above the pre-cooked sushi seafood (imitation crab, eel, shrimp) in the reach-in cooler. Do not store raw animal foods above pre-cooked foods. CDI - Raw fish moved to bottom of cooler. 0 pts. 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. 10 bowls found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Bowls taken to dish machine to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(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 Rice from yesterday held using TPHC was still in the pot and had not yet been discarded. TCS foods held using TPHC must be discarded within 4 hours of removing from temperature control. CDI - PIC discarded rice and washed pot.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf No asterisk beside “Arizona roll” and “hot night roll” on menu. Items both contain raw fish. VR - Verification required within 10 days that establishment adds asterisk to menu that ties these items to the consumer advisory at the bottom of the menu.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine at zero ppm when tested. EHS and PIC ran dish machine several times and determined that dish machine needed to be serviced. CDI Ecolab employee serviced machine during inspection and retested between 150-200ppm -1.5 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date mark on bag of rice stored in lowboy of sushi bar. CDI PIC voluntarily discarded. -0 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed fly in dish pit area. -1 Point

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored over container of sauce.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - observed food employee handling raw chicken remove gloves and proceed to next task of handling new gloves and equipment. Observed dishwasher handle soled equipment then proceed to handle clean equipment without removing gloves and washing hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored over washed and RTE prepared onions. Observed raw shrimp stored over sauce in low reach in refrigerator. CDI, foods relocated for proper storage. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soled equipment then proceed to handle clean equipment without removing gloves and washing hands.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing. Improvement made from last inspection. Points not escalated today.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed nontyhphoidal salmonella not included on written employee health policy agreement. CDI, updated employee health policy agreement emailed in English and Spanish. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed hand washing sign missing from restroom hand washing sink. CDI, signage provided.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed crab at sushi case not covered / protected during storage. CDI, crab covered and protected.

For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed a tea urn for soup not sanitized after washing and rinsing cleaning at 3 compartment sink. Nozzle not removed for cleaning and sanitizing. CDI, employee removed nozzle and relocated tea urn to wash, rinse and sanitize at 3 compartment sink. Improvement made snide previous inspection. Points not escalated today. 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-lh0

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed Lysol containers stored over 2 compartment sink. CDI, containers relocated for proper storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing at 3 compartment sink with running water at 79 degrees F. CDI, employees prepared shrimp during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several sauce and oil bottles and seasonings not labeled by common name.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee washing tea urn at same 3 compartment sink currently being used to prepare raw shrimp. CDI, equipment relocated for proper washing, rinsing and sanitizing. Ensure sink washed, rinsed and sanitized between tasks. CDI.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed loosely wrapped raw beef stored over container of sherbert and loosely wrapped raw salmon stored over imitation crab in WIF. CDI - PIC rearranged food storage. No cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P. Observed employee wash and rinse knives before placing them on the wall mounted knife rack. CDI - EHS reminded employee to sanitize utensils after washing. Employee removed knives, mixed chlorine sanitizer in sink compartment, and sanitized knives. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife on wall mounted knife rack stored as clean with food residue on blade. CDI - PIC removed knife to be re washed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (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 packages of thawed raw tuna in sealed vacuum package in low reach in unit. Package label requires tuna to be removed from vacuum package prior to thawing. CDI - employee removed tuna slabs from vacuum packaging.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various foods registering > 41 F in reach-in units. Refer to temperature chart for details. Products had been prepared and placed into cold holding moments before and during the inspection. CDI - All foods relocated to walk-in cooler/freezer to achieve proper cooling towards < 41 F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x1 food employee not wearing a hair restraint while portioning salads. All other employees wearing hair restraints while preparing foods. CDI - Employee put on hair restraint.

4-502.11(A) Maintain utensils in good repair. Observed split gasket at x2 doors of upright reach-in unit.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on handles with bare hands. EHS intervened. CDI - Hands re-washed and water turned off using paper towel.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed hose emptying out water from koi pond into hand sink across from dish pit. CDI - EHS educated and hose removed.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 no date marking on large container of cut lettuce and x2 small portions of cooked chicken. PIC confirmed that products were left over from previous day. CDI - Products date marked. 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. 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 opened and unopened containers of expired heavy whipping cream at bar reach-in unit and inside walk-in cooler (manufacturer’s use by date: 6/11/22). CDI - Items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed x2 unlabeled chemical spray bottles at dish pit. PIC confirmed contents as degreaser. CDI - Items labeled.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and purses stored with single service articles on shelving units inside dry storage room. CDI - Items removed to designated area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed opened container of heavy whipping cream at 44 F inside bar reach-in unit. Product had not been taken out for today’s services. CDI - Item voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed opened container of heavy whipping cream, shrimp, raw chicken, raw beef & tuna > 41 F inside cold holding units. Refer to temperature log for details. PIC stated that all but the heavy whipping cream had been prepped fresh for today’s services 30 minutes prior to EHS arrival. CDI - Heavy whipping cream voluntarily discarded while other items taken to walk-in freezer for rapid cooling to < 41 F.

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 no date marking on container of cut lettuce. PIC and employee present confirmed that the product was from 3/21/22. CDI - Product date marked. 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 no date marking on opened container of heavy whipping cream; product temperature recorded at 44 F. PIC unable to determine when product opened and last use date. CDI - Item voluntarily discarded.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed several TCS foods cooling tightly wrapped inside cold holding units. Refer to temperature log for details. PIC stated that all products had been prepared 30-60 minutes before inspection and then placed into refrigeration for tonight’s services. CDI - EHS educated on proper cooling methods and products were relocated to walk-in freezer for rapid cooling to < 41 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food container on floor inside dry goods storage room. CDI - Container relocated to dry storage shelving.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wet cloths throughout facility. CDI - EHS educated and cloths removed.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned small salads, steak, filet mignon, sirloin and raw chicken > 41 F inside upright reach-in coolers (RIC) I & II. PIC stated that these were prepped and placed into WIC before they were brought out for today’s services; EHS observed the units actively being opened during inspection. CDI - PIC relocated items to walk-in cooler for rapid cooling. Observed the upright RIC II unable to keep temperatures < 41 F. 3-day VR REQUIRED.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed portioned shrimp sauce cooling (62 F) inside of upright reach-in cooler. PIC stated that the product was portioned an hour before inspection and then placed in this unit for tonight’s services. CDI - Products were relocated to walk-in cooler to cool down to 41 F. EHS observed temperatures reach < 41 F after 20 minutes. Points not escalated due to significant improvements from previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labeling throughout premises.

2-402.11 Effectiveness - Hair Restraints (C). Observed food employee not wearing a hair restraint.

REPEAT: 4-502.11(A) Maintain utensils in good repair. Observed ice build up on freezer floor. Observed split gasket and door of lowboy reach-in unit in need of repairs.

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 build up on lowboy reach-in gaskets at sushi station and at lowboy reach-in next to RIC. Recommend thorough and higher cleaning frequency.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P-. Observed large quantity of broccoli in unwashed cardboard box. PIC stated that the item was considered washed and ready to eat. EHS educated PIC on food contact with surfaces of equipment and utensils required that they are durable and capable of properly being W/R/S. CDI - PIC instructed employees to re-wash broccoli and place into a clean plastic bus tub. Product taken to be washed and relocated to a clean bus tub.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed escolar in the sushi bar > 41 F. CDI - Product placed into an ice bath in low boy RIC to rapidly cool down. Observed salad in the reach in cooler II (RIC) that was being used to serve customers holding > 41 F; observed steak, filet and raw chicken in RIC I > 41 F. EHS noted that RIC was constantly being opened during inspection. CDI - PIC quickly placed products from both RICs in ice bath to cool down quickly. EHS observed all temperatures decrease toward < 41 F during the inspection.

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 no date marking on beef kushi. PIC stated that the item was made the night before. CDI - PIC date marked product.

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 wrapped cooked chicken from 8/24 inside RIC. Product had not been used for today’s services. CDI - PIC voluntarily discarded. Observed tightly covered large container of cut lettuce holding > 41 F in RIC. PIC stated that the product was made an hour before EHS arrival; CDI - PIC placed ice bath on product; temperatures began to drop down towards 41 F during inspection.

4-501.11 Maintain equipment in good repair. Observed ice building up on the freezer floor. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in unisex employee restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna steaks, and salmon in the sushi bar that were above 41F. CDI-fish were put into an ice bath to rapidly cool down. Observed salad in the reach in cooler that was being used to serve customers that was above 41F. CDI-PIC instructed to put ice in salad to get it to cool faster.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on top of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in flip top unit that was prepped before EHS arrival and was above 41F. Shrimp was in the process of being used by chef while cooling in the unit. CDI-Shrimp was still being used when EHS went back to check on temperature. Temperatue decreased some but not 41 and below. PIC notified that before any food is to be used to cook it must reach the apporprite temperautre of 41F before it can be used. Shrimp that was not being used at the time was moved to WIC to cool.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice being held in a rice maker that was time stamped for 4 hours but no procdures were provided to EHS. CDI-TPHC form filled out during EHS visit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles in large tubs cooling with lids on. Observed shrimp sauce cooling in WIC with lid on. Both products were made before EHS arrival. CDI-lids were removed off of products to rapidly cool.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on cutting board.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touch cabbage with bare hands. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed scallops and shrimp recorded above below 41F (see chart). CDI- Discarde.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies in kitchen. Clean drains and keep up with monthly pest control.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on cutting board. Keep in designated spots.

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 lo mein dated 12/20. CDI- Discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sani. too strong. CDI- Diluted.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloth stored on prep table.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink. Do not dump ice in handsink. CDI- Sink cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Two knives soiled with good debris. CDI- Taken to dishwasher. Assure all equipment FCS are cleaned to sight and touch.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some chicken in reach in cooler recorded above 41F (see chart). CDI- Taken to WIC to be cooled.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large black tubs stacked while wet.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee who had been rinsing utensils in the three compartment sink don new gloves for food preparation without engaging in a handwash. Hands must be washed in between gloves changes. CDI- Discussed issue with PIC. PIC instructed employee to wash hands and don new gloves. 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 employees turning the faucet off without using a protective barrier. Use a barrier when turning faucet off to avoid recontaminating hands. CDI- Discussed issue with PIC.

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 a large covered container of rice in the walk in cooler at 53F. Two large densely packed containers of noodles were in the walk in cooler at 56F. Rice and noodles were cooked yesterday. Proper cooling methods must be used in order to cool TCS foods within the correct cooling parameters. Items were discarded today. Repeat violation. 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 a large covered container of cut lettuce in a reach in cooler at 48F, lettuce was prepared yesterday. Lettuce discarded. A verification visit will be made to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and noodles in the top portion of a prep cooler at 43F. All TCS items in cold holding must be maintained at 41F or below. CDI- Items moved to walk in cooler. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice, noodles, and lettuce all above 41F from yesterday. Items were not cooled properly. Rice was placed in a container with a tight fitting lid. Noodles were densely packed and stacked with lids. Lettuce was also in a dense portion and had a lid. Lettuce was stored in a reach in cooler. CDI- Items discarded today. A verification visit is being made to facility for cooling issues. Repeat violation.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handle of the rice scoop stored submerged in the rice. Keep handles above and not touching the food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service items stored on the ground of the shed outside. Remove from floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed place setting mats and a towel stored in a handsink. Nothing can be stored in handsinks as they must be accessible at all times. Ensure handsinks are only used for handwashing. CDI- Items removed from handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the soap dispenser and paper towel dispenser not working at the bar handsink. Soap and paper towels must be provided at each handsink. CDI- Batteries replaced in paper towel dispenser and soap restocked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the ware washing machine reading 0 ppm. Use test strips frequently to ensure ware washing machine is functioning properly and sanitizing utensils and equipment. CDI- Ecolab rep came to facility during inspection and repaired ware washing machine. The sanitizer is now reading at the correct concentration.

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 two large covered tubs of noodles from 3/27 at 52F - 53F in the walk in cooler. Other tubs of noodles in the walk in cooler were at 40F. PIC stated ice baths are used to cool noodles. Be sure the noodles are consistently being cooled using an ice bath. The noodles from 3/27 were not properly cooled. CDI- Noodles voluntarily discarded. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in the low reach in cooler behind the grill area cold holding above 41F. See temperature chart. The cooler was not properly functioning and had an ambient air temperature of 55F. Some items had been placed in this cooler today and were moved to the reach in cooler. All TCS items that had been in the cooler overnight were voluntarily discarded. This cooler will not be used until a repair is made.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer with no label. CDI- bottle labeled. Repeat violation. 7-204.11 Provide sanitizer at correct concentrations -P. Observed two spray bottles labeled sanitizer reading 0 ppm. Use test strips to ensure all sanitizers are reading at the correct concentration. CDI- Bottles refilled with sanitizer at the correct concentration. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large covered tubs of noodles that were cooked and cooled on 3/27 at 52F - 53F in the walk in cooler. Facility normally uses ice baths to cool noodles. Noodles that were cooked and cooled yesterday were in the walk in cooler at 40F. Ensure all employees know to properly cool TCS foods and that the noodles are consistently being cooled correctly within the proper cooling parameters. CDI- Noodles voluntarily discarded. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed the low reach in cooler behind the grill area is not cold holding TCS foods at 41F or below. The cooler has an ambient air temperature of 55F. This unit will be used to hold TCS foods until a repair is made. Repeat violation. Points not increased as this is a different issue. Facility has replaced all split gaskets since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris/residue accumulating on the shelves in walk in cooler and on top of the ware washing machine. Cleaning needed. Repeat violation. Points not increaed as facility has made significant improvement on keeping shelves throughout kitchen clean.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at employee restroom handsink. A handwash sign must be posted at every handsink used by employees. CDI- Handwash sign provided to facility today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw calamari and raw shrimp stored above ready to eat sauces in the low reach in cooler. A sauce is still considered ready to eat even if it is heated up before serving. CDI- Storage order rearranged. Raw calamari and shrimp moved to a different area of cooler not above any ready to eat food. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI- Unwashed produce moved to produce shelf.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a large container of rice in the walk in cooler at 48F, a large container of rice in the bottom of a prep cooler at 47F, and a portion of rice tightly wrapped in plastic wrap in the sushi cooler at 49F. All had been cooked last night and did not reach 45F or below. Ensure rice reaches 70F within 2 hours and 45F or below within a total of 6 hours. CDI- All rice voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two large containers of rice at 42F - 43F from 11/09. TCS foods held between 41F - 45F only have a 4 day shelf life. Both containers of rice were above 41F and on day 5. CDI- Rice voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice being held on time. Rice had no begin or end time. Facility has no written procedure for TPHC. TPHC form provided to facility today. VR- Verification visit will be made to ensure procedure is filled out and facility is properly marking rice with a begin and end time. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser and two spray bottles of sanitizer with no identifying label. CDI- Spray bottles properly labeled. 7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P Observed sanitizer stored in a spray bottle that had previously been used for glass cleaner. A container previously used to store poisonous or toxic materials may not be used store sanitizing solution. CDI- Spray bottle discarded. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two spray bottles of bleach sanitizer with a concentration above 200 ppm. When at a concentration too high, it is toxic and not a sanitizer. Facility mixes their own sanitizer. Suggestion made to facility to post procedures for proper ratio of bleach/water when making sanitizer. CDI- Bleach diluted in spray bottles to reach proper ppm for sanitizer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large covered containers of rice and a portion of rice in tightly wrapped plastic wrap. All rice was prepared last night and was above 45F. Proper cooling methods must be used to ensure rice cools within the proper parameters. Cool rice in smaller portions and keep vented. CDI- Rice voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one large container of sugar with no label. CDI- Container properly labeled. REPEAT VIOLATION. Left at half points as only one container was not properly labeled during today's inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed juices stored on the floor in dry storage area. CDI- Juices placed on shelves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on counters during today's inspection. Keep wet cloths in sanitizer at the proper concentration between uses.

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 a utensil handle in the stir fry veggies and a utensil handle in a container in the reach in cooler. Keep the handle above food so contamination cannot occur.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use articles stored on the floor of shed outside of facility. Remove boxes from floor.

4-501.11 Maintain equipment in good repair. Observed split gaskets on the sushi cooler. Gaskets need replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scarring. Cutting boards are no longer easily cleanable. Replace or resurface cutting boards. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed sushi display case is not ANSI certified or equivalent.

4-204.113 Warewashing Machine, Data Plate Operation Specifications. Observed no data plate on warewashing machine. 4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment. Observed no pressure gauge on warewashing machine. Temperature gauge on warewashing machine does not work.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue on shelves throughout facility and minor debris in gaskets. Area behind grills in dining area have old food debris accumulation. Increase cleaning frequency. REPEAT VIOLATION.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee clothing/bags stored on shelf in contact with single use paper towels. Observed employee beverages stored on shelf above prep sink. Store employee items in areas where contamination cannot occur. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights above sushi prep area are not shatter-resistant and are not shielded. Replace bulbs with shatter-resistant bulbs or place shields over light bulbs.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink debris and build-up inside of ice machine. Make sure to increase cleaning frequency.

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 on TPHC not marked with a begin and end time. CDI PIC will ensure rice is discarded at close of lunch and ensure food employee properly marks.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles not labeled. Make sure to label all working containers of food/food ingredients once removed from original packaging. REPEAT *Suggestion to PIC to use wax pan, tape etc to label bottles if it is easier. •

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one or two insects in food establishment. Make sure to have pest control address and keep doors closed at all times. REPEAT Points not escalated due to low risk; however if seen in next inspection points will be deducted.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using multi-use towels in reach in unit. Make sure to use a nonabsorbent material.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food debris in gaskets and shelving in reach in units. Observed trays used at ware washing heavily soiled.Make sure to increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF At beginning of inspection did not observe a certified food protection manager. CDI: PIC showed up within 8 minutes of arrival time. Make sure to have a PIC at all hours of operation when food preparation is occurring. IF seen in next inspection regardless of when PIC shows up points will be deducted.

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 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling raw steak then touching clean equipment/pans. CDI Food employee stopped and directed to wash hands. Observed food employee coming into work and start touching clean equipment prior to hand washing. CDI Food employee directed to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back hand sink blocked with knives and cleaning tools. CDI Items were removed. Make sure to only use hand sinks for hand washing.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooked yesterday in reach in unit at 47-49 degrees. CDI Chicken was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tofu date marked for 10/26 and at 43 degrees. CDI Tofu discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken that was cooked yesterday tightly wrapped in plastic wrapped while cooling in reach in unit. Due to method of how the chicken was cooled; parameters were not met. CDI Chicken was discarded. Observed rice in wic tightly covereed with plastic while still above 100 degrees. CDI Rice was uncovered to allow quick cool down. Observed rice being placed in flip top unit while still cooling (Lunch rush; door constantly opened.). CDI PIC will ensure that rice is cooled to 45 prior to placing in flip top unit and for today due to immediate service rice will go through quickly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of food/food ingredients once removed from original packaging. CDI PIC had containers labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in back corner where tubs of oil and sauces are kept (tall boy reach in unit). Make sure to have pest control address.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few food employees wearing bracelets/watches while performing food preparation. Make sure to remove all jewelry when performing food preparation/food dispensing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones being stored with single service products and above food preparation areas. Make sure to have a designated area. Observed prep top by ice machine where food employees are storing drinks, hats, and employee cell phones with knives and gloves being stored on same preparation table. Make sure to have a designated area where equipment, utensils and single service will not become contaminated.