MR TOKYO JAPANESE RESTAURANT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed member of waitstaff wash hands in kitchen handwashing sink using correct handwashing procedures but fail to use barrier (such as paper towel) to turn off faucet. CDI - PIC corrected through instruction. -0 points- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed kitchen handwashing sink without handwashing signage. CDI - Handwashing signage was provided to PIC. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of surface cleaner stored in chemical storage area. CDI - Spray bottle was labeled with name of contents. -0 points-

4-501.11 Maintain equipment in good repair. Observed prep sink behind sushi station detached from wall. Repair prep sink. -0.5 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed washed, rinsed, and sanitized buckets stored stacked with pooled water. Store equipment and utensils in a self-draining position. 4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed washed, rinsed, and sanitized storage buckets stored in an upright position. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of flip top cooler in kitchen. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0.5 points-

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 thawed in reach in cooler without being removed from packaging. Approved thawing methods for ROP fish were discussed with PIC. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of avocados stored on floor in dry storage area. CDI - Boxes were picked up and placed on risers 6 inches above the floor. -0 points-

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 box of napkins stored on floor in dry storage area. CDI - Box was placed on riser 6 inches above the floor. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored above ready to eat foods in low reach in sushi cooler. CDI- Raw salmon placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of cleaners without labels. CDI- Bottles labeled.

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 seasoning bottle without label.

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

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in back hand wash sink. CDI debris was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with debris. CDI dishes were sent to the dish machine. 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. Observe package of crab meat thawing under running water however, per manufacture crap meat should thaw under refrigeration. CDI, Crab meat was placed in WIC to thaw

3-302.15 Wash fruits and vegetables prior to use. Observed employee prepping broccoli before washing. CDI employee washed broccoli.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee ,twice ,cloth drying dishes after being washed and sanitized. CDI dishes were ran through dishwasher again.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observe employee washing hands and ware washing sink. CDI.. PIC had employee to re wash hands in hand sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet without barrier. CDI.. employee re-washed hands. Also observed employee blow into gloves and place on clean hands. CDI.. Had employee re wash hands and don new gloves.. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces without lables. REPEAT.. CDI PIC labeled bottles

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests through facility .. REPEAT

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

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then use clean hands to turn off faucets.. CDI..PIC hand employee to wash hands again and use barrier. REPEAT 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee wipe nose with bare hands the placed gloves on without hand wash. CDI..PIC hand employee wash hands 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wipe nose and then don new pair of gloves without hand wash.CDI..PIC hand employee wash hands

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grab RTE food (peeled cucumber ) with bare hands to slice for sushi bar. CDI.. PIC voluntarily discarded food For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in back with towel and hand sink in front of facility with food debris. CDI.. Items were removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plate and appetizer plates stacked as clean with food debris..REPEAT..CDI.PIC moved items to dishwasher. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads, Cream cheese, tuna and shrimp above 41F please see temp chart.. CDI.. Items sent to WIC to quickly cool.REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and sushi area. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door held open by boxes and no shield from outside pests from entering. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen 6-202.13 Properly locate mechanical insect control devices. Observed pest lamp sitting on prep table. CDI.. Item was removed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and bucket on floor in WIC. CDI..Items were moved. REPEAT 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed fly in chopped vegetables. CDI..Veggies were voluntarily discarded

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several employees wash hands then turn faucet off without barrier. CDI..PIC and EHS educated employees on correct way to turn off faucets using barriers. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Also observed employee go from dirty to clean without hand wash. ..CDI ..PIC Educated employee on hand washing.

6-301.14 Post a handwash sign at each handsink. Observed hand wash sink in kitchen without hand wash signs. CDI.. EHS provided signs

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils with debris on surface. CDI.. PIC moved dishwasher for w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp and noodles above 41F CDI..PIC moved items to WIC to cool. REPEAT See temp chart. EHS will not escalate points, since ED visit facility has made great improvements. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of sanitizer without lables. CDI..PIC labled bottles

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle and shaker without lables

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of onions stored on floor in WIC

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 Bowls stored in raw chicken and beef, and cooked chicken. 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 bowls stored in uncooked rice and flour.. CDI bowls were removed

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 several plates with chips and cracks. CDI..PIC discarded plates.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M Observed employee handle soiled items then proceed to handle clean dishes without washing hands. Employee washed hands and changed gloves after EHS intervention. CDI

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 Cooked chicken in walk in above 70F after 2.5 hours. Chicken discarded.

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 Noodles in prep top above 41F from earlier in morning. PIC discarded. Seaweed rolls above 41F in sushi reach in. PIC stated items prepared 30 minutes prior. Moved to walk in to quick chill to 41F of below. CDI

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 Tofu lacked time stamp. Prepared 2 hours prior and time stamp added. CDI. 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 Cut chicken past 4 hour limit and discarded. CDI

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bowl of cut cooked chicken cooling in walk in cooler. Proper cooling methods discussed with PIC.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed bottle of soda being stored over prep area in kitchen and one opened employee beverage being stored in RIC with other sushi products. REPEAT. CDI: PIC relocated both beverages away from food and food prep.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee with gloves on drink from bottle of soda then proceeded to hand sink to wash hands with gloves still on. CDI: PIC intervened and employee removed gloves and rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed roll of plastic wrap sitting on handsink at sushi bar. REPEAT CDI - Plastic wrap was removed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cream cheese and crab filling in WIC that was prepared the day prior with temperatures still above 41F. CDI: PIC voluntarily discarded cream cheese and crab filling. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple raw sushi items without date mark. PIC stated that items were thawed the day prior. Observed crab salad prepared the day prior without a date mark. REPEAT CDI: PIC had employee date mark 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of chlorine solution sanitizer with a concentration over 200ppm and beginning to bleach out test strip. CDI: PIC diluted sanitizer to reach 100 ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large batch of cream cheese and crab filling in deep plastic container with plastic wrap and lid cooling in WIC from the day prior. Proper cooling methods discussed with PIC for this product. REPEAT. CDI: PIC voluntarily discarded filling. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting cucumbers from cardboard box that have not yet been washed. PIC stated that they wash the cucumbers after they cut them. CDI: PIC rewashed cucumbers and EHS provided education on the proper washing of produce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked metal and plastic containers. Needs to be air dried before stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in sushi RICs. PIC stated that gaskets have already been ordered.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee with a cup with no lid drinking and eating a meal at a prep area. CDI - PIC had employee leave kitchen and move to employee break area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed roll of plastic wrap sitting on handsink at sushi bar. CDI - Plastic wrap was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes that PIC stated were clean sitting on a metal pan holding dirty water. Rim of clean dishes was in the dirty water. CDI - PIC removed all dishes and had them rewashed. 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 .

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 2 containers of raw steak in reach in cooler at 47 F. Steak was prepared yesterday and placed in large deep plastic containers with lids on then stacked up. CDI - Steak was discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy tuna at 45F and tuna at 44 F in sushi display. CDI - Food was moved to WIC to cool. 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 .

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 chicken in reach in with no date label. CDI - Label was added. 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 .

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 cream cheese, tempura shrimp, and sweet potatoes with no time labels. Typically mark for 11am to 3pm. CDI- products marked during inspection. 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 seared tuna cooling in reach in wrapped in plastic. Observed lids on large containers of steak cooling in reach in 2 from yesterday failed to cool. Observed shrimp cooling covered in plastic in reach in. CDI - Food was moved to WIF to cool rapidly. REPEAT. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of dry goods with no labels. Needs to be labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of onions on the floor in the walk in cooler. Observed onions and chicken stored on the floor of the WIC. Observed onions and broccoli stored on floor. Needs to be stored off the floor. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 50ppm quat sanitizer when testing multiple sanitizer buckets. EHS had PIC fill a new bucket from sink, EHS found that there was air bubbles in the line- likely causing issue with sanitizer. EHS found that sanitizer is at proper concentration after running briefly to release air bubble. CDI- sanitizer buckets refilled to 100-200ppm quat range. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with sugar. Needs to be stored out of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked metal and plastic containers. Needs to be air dried before stacking. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in storage with deep groves. One had half broken off. CDI - PIC discarded cutting boards. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up around ice bin at soda fountain. Needs cleaning. REPEAT. Points not escalated due to being unrelated to items on last inspection.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed closed employee beverages mixed in on shelf’s with food in reach in. Observed employee phone on dry storage shelf.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands at prep sink behind sushi display area. CDI- EHS discussed with PIC, PIC spoke with employee and had employee rewash hands in handwashing sink.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed multiple products (fried shrimp, fried chicken, grilled chicken, tempura crab stick) with no time label to begin inspection. PIC provided EHS with white binder that has products on TPHC, facility must ensure they are marking these products. Typically mark for 11am to 3pm. CDI- products marked during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles filled with chemicals with no identifying labels. CDI- chemicals marked during inspection.

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 diced grilled chicken moved into walk in cooler for cooling, wrapped tightly with plastic wrap. CDI- plastic wrap removed for proper cooling. Chicken cooled within parameters after corrective action. 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 .

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 raw tuna thawing in 2 door reach in, still in package despite the label indicating it is to be kept frozen until use. CDI- packages of tuna opened, PIC will adjust thawing method moving forward.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in sushi area. Observed a few flies in kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to facility propped during entire inspection, no air curtain or screen door to protect from insect/rodent entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of onions on the floor in the walk in cooler. Observed buckets of prepared sauces (teriyaki for example) stored on the floor next to prep areas.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm quat sanitizer when testing multiple sanitizer buckets. EHS had PIC fill a new bucket from sink, EHS found that there was air bubbles in the line- likely causing issue with sanitizer. EHS found that sanitizer is at proper concentration after running briefly to release air bubble. CDI- sanitizer buckets refilled to 100-200ppm quat range. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple bus tubs wet stacked at clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at sushi prep area and attached to prep units that are scored with deep grooves, no longer smooth and easily cleanable.

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 walk in cooler gasket. REPEAT. Note: points de-escalated as this is a different area needing cleaning compared to previous inspections.

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 significant buildup underneath cooking equipment at cook line, in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on paperweight towel dispenser above hand sink and bulk container of rice. CDI: Education provided and beverage moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer in red sanitizer buckets- 0ppm. PIC remade solution with warm water- 50ppm. PIC remade solution again with cold water- 200ppm. CDI: Education provided and new solution made.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in sushi area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple of sanitizer towels stored on prep surfaces upon arrival for inspection. CDI: Education provided and towels placed in sanitizer buckets.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy dust buildup on vent covers on ice machine. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed hot water knob stripped on hand sink closest to dish area.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stainless steel scrub pad stored in hand sink next to rice cookers. CDI: Scrub brush removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice being held above 135F in rice cooker. PIC stated product prepared @11am. CDI: Education provided and product placed on TPHC. Observed several plastic bus tubs of rice being held with no temperature control. PIC stated product is cooked, held in tubs, then made into fried rice when needed. CDI: Education provided and food employee placed product into walk-in cooler for rapid cooling. Going forward, facility will cook, cool, reheat into fried rice, and hot hold product in rice cookers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in make table. Ambient temp of unit 60F. PIC stated product prepared daily @11am. PIC contacted owner and service repair company during inspection. Facility placing TCS items in make table on TPHC until repaired. EHS will make verification visit within 10 days. VERIFICATION REQUIRED.

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 tempura shrimp cooling in covered bus tubs in walk-in cooler. CDI: Education provided and product uncovered for more rapid cooling. Observed fried chicken cooling on sheet trays in dry storage area/no temp control. CDI: Education provided and product move to walk-in cooler for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two sheet trays of fried chicken stored in dry storage area uncovered. CDI: Education provided and product moved to walk-in cooler for rapid cooling. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed make table unable to maintain TCS foods at or below 41F. REPEAT VIOLATION.

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 dust buildup on vent covers on ice machine. Observed food waste on top of dish machine. CDI: Food employee cleaned. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food waste in hand sink at waitress station. CDI: Sink cleaned. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed two insert pans on tempura shrimp and tempura potatoes being stored on drain board of prep/dump sink at sushi station. CDI: Education provided and product moved to approved location. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on sushi reach-in coolers and kitchen make table. REPEAT VIOLATION.

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 pink buildup/liquid on lid covering bulk rice container next to hand sink in kitchen.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided second email copy of procedures to emails on file. REPEAT VIOLATION.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stainless steel scrub pad stored in hand sink next to rice cookers. CDI: Scrub brush removed.

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 two large plastic insert pans of raw chicken stored on “sanitized” side drain board of dish machine next to clean dishes. CDI: Education provided and food employee placed product back into walk-in freezer.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed sweet crab mix cooling at too slow of a rate to meet cooling parameters in walk-in cooler. See temp chart and violation #33 for details. CDI: Education provided and product portioned into smaller containers and placed into walk-in freezer for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed eel being held below 135F on top of small toaster oven. CDI: PIC placing product on TPHC going forward, EHS provided paperwork via email. Product voluntarily discarded. REPEAT VIOLATION.

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 food employees labeling several TCS foods upon arrival for inspection. Time stamps labeled with prep times between 11am-2pm, but upon inquiry food employees stated different prep times from those on label. Food employees switching back and forth between temperature as control and come as control. CDI: Education provided and PIC voluntarily discarded items at/near 4-hour time limit. EHS will make visit within 10 days to verify correct procedures being used for TPHC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray bottles of cleaner stored next to saki machine. CDI: Bottles moved to approved location.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed sweet crab mix cooling in large plastic insert pan stacked 2 deep, covered with plastic and lids in walk-in cooler. No temp change over 35 minute period. PIC stated product prepared @1pm. CDI: Education provided and product portioned into smaller containers and placed into walk-in freezer for rapid cooling. Observed various sushi rolls cooling in sushi reach-in cooler. Food employee stated product prepared @2pm. Food employee moved product to walk-in freezer for rapid cooling but slight/no change in temperature occurred due to product being tightly wrapped and deep stacked. Product intended for use with TPHC. CDI: Education provided and PIC placed product on sheet trays for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed several packages of crab mix being thawed on sheet trays using ambient air. CDI: Education provided and food employee moved product to walk-in cooler for thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed sheet tray of tempura flakes stored with dry goods and no cover. CDI: Education provided and food employee covered with plastic wrap.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean knives at sushi station stored on sheet tray soiled with food waste. CDI: Food employee replaced with clean sheet tray.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on sushi reach-in coolers and kitchen make table. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed concrete mixer attachment and power drill in kitchen. Food employee stated used for mixing sauces. EHS recommended replacing with restaurant grade mixer. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind dish machine soiled with food waste. Observed hand sink next to rice cookers soiled with food waste buildup.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eel being held below 135F in toaster ovens. PIC stated product prepared @11am. CDI: PIC rapidly reheated product to above 165F- 171F. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on prep surfaces throughout kitchen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two white cutting boards at seafood prep sink heavily scored. EHS recommended replacing/resurfacing and use of board whitener. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed power drill and mixing attachment not approved for food service use being used to mix tempura batter. PIC stated they would email spec sheet for mixer attachment upon locating paper.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or temperature test strips for testing hot water dish machine. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened employee beverage stored on shelf above food across from prep sink area.

2-301.14 When to Wash - P Observed food employee lotion hands and remove mask to smell lotion then resume food prep without washing hands. CDI: Education provided and food employee re-washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stainless steel scrub brush stored in hand sink at sushi station. CDI: PIC removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed drain board on "clean" side of dish machine soiled with food waste. CDI: Food employee W/R/S drain board. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tempura eel and tempura crab being held in fryer baskets below 135F. PIC stated product is supposed to be placed on TPHC after removal from fryer. CDI: Education provided and food employee reheated product to above 165F -189F. REPEAT VIOLATION. **Points not escalated due to corrective action.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on salads in sliding door cooler. PIC stated salads prepared today, but product dated as 07/18/21. CDI: Education provided, salads from 07/18 voluntarily discarded, and salads from today moved to walk-in cooler for correct cooling, then time stamped for correct time frame. **Failure to properly time stamp at future inspections can result in food being discarded, a Risk Control Plan, and possible permit action.

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 tofu cooling inside make table. PIC stated product prepared @11am. Unit designed for cold holding, not for cooling. EHS provided education and PIC moved product to walk-in cooler for rapid cooling. Observed salads cooling covered with plastic wrap, stacked 3-4 deep in sliding door cooler. PIC stated product prepared @10:30am. EHS provided education and prduct moved to walk-in cooler for rapid cooling. Observed several sushi rolls and sliced fish cooling in reach-in coolers and sushi display cases at sushi station. All products prepared today between 10am-11am. EHS provided education and food employees moved product to walk-in cooler for rapid cooling. EHS provided facility with cooling logs. EHS will follow-up within 10 days to verify better cooling practices are in place. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance will result in Risk Control Plan and possible permit action.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. EHS recommended fly strips by back door. Observed dead roach under dish machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four containers of dry bulk powders stored with no covers/lids. CDI: Food employee provided covers.

2-402.11 Effectiveness-Hair Restraints - C Observed food employee with long hair working with no hair restraint. CDI: Food employee pulled hair back.

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 sanitizer bucket with murky sanitizer solution at end of cook line. Food employee says product is changed every 2 hours. EHS recommended more frequent rotation to keep sanitizer solution clean.

4-501.11 Maintain equipment in good repair. Observed gasket on middle sushi reach-in cooler torn.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knife soiled with food waste stored on magnetic knife holder. CDI: PIC sent knife to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eel being held below 135F in toaster ovens at sushi counter. PIC stated eel was prepared @11am. CDI: Education provided and PIC voluntarily discarded product. PIC stated going forward, facility with make eel to order, not hot hold.

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 blanched broccoli cooling in make table. Unit designed to cold hold, not cool. PIC stated product prepared @11am. CDI: Education provided and product cooled rapidly in ice bath. Final temp- 39F. Observed salad cooling in 2-door refrigerator. PIC stated product prepared @10:30am. Unit designed to cold hold, not cool. CDI: Education provided and product time stamped. Going forward, facility will use TPHC. Observed various species of fish, cream cheese, and rice cooling in sushi make tables and display cases. PIC stated products were prepared @10:30am. Facility declined cooling fish, and to place on TPHC. CDI: Education provided and products time stamped. Going forward, facility opting to use TPHC on all sushi products. TPHC paperwork filled out during inspection. EHS will return in 10 days to verify compliance with TPHC procedures. VERIFICATION REQUIRED.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed rinse compartment of three compartment sink being used as sanitize compartment. CDI: Education provided and food employee remade all W/R/S solutions in three compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice cooker with brown rice being held below 135F. CDI: EHS provided education and food employee reheated product on flat top to above 165F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic insert pan of chopped lettuce cooling in walk-in cooler with lid on pan. CDI: EHS provided education and PIC vented product and placed on top shelf for rapid cooling. Observed small salads cooling in sliding 2-door refrigerator covered with plastic wrap and stacked 3 deep. CDI: EHS provided education and salads were vented to allow for rapid cooling(within in 4 hour cooling parameter). Unit not designed for cooling- going forward facility should use walk-in cooler for cooling. REPEAT VIOLATION.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed broken "rinse" guage on dish machine- dish machine run 3 times and dial on plate did not move. EHS will return in 10 days to verify facility has repaired rinse guage. PIC contacted serviceman during inspection. Facility must use 3-vat sink until dish machine is fixed. VERIFICATION REQUIRED.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna/salmon over RTE sauces, like soy sauce, shrimp sauce. Over raw shrimp over RTE corn. CDI-PIC put raw items on the bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados and mango over RTE imitation crab and crab mix. CDI-PIC put unwashed produce on the bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in a large plastic container in water at 65F, covered. CDI-PIC added ice and left lid off to allow for cooling. 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 tuna and salmon in the reach in by the sushi area no date. PIC said they were made yesterday. CDI-PIC datemarked. PIC did nto sign due to Covid protocols

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed 3 different rolls with Massago (fish eggs) and no asterisk indicating items are raw. VR REQUIRED 8/16/2020.

7-201.11 Store toxic materials to avoid contamination. -P Observed chlorox wipes stored next to food prep area. CDI-Food employee moved to a safe shelf.

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 P Observed lettuce in a large plastic container in water at 65F, covered. Observed salad in a stand up at 46F, food employee stated they had made at 11am. CDI-PIC added ice and left lid off to allow for cooling. Salads were allowed to cool in the stand up for bottles due to time allowance-not a correct place to cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer on site. VR REQUIRED 8/16/2020.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour, bread crumbs, sauce bottles, all with no labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed batter being made on the floor with a mixer inside. Observed soy sauce and oil stored on the floor inthe dry goods area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using sanitizer to clean with and no sanitizer strips, only bleach strips. VR REQUIRED 8/16/2020.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed drinks, and employee food stored with customer food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored in server station salad fridge above food. CDI- Drinks removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at kitchen handsink, paper towels un-available. CDI- PIC provided paper towels at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tofu double panned on make table of hibachi prep cooler at 50 degrees, said to been in cooler over 3 hrs. CDI- PIC voluntarily disposed of tofu. Observed sauces that are made with TCS ingredient (teriyaki sauce w/ cooked onions & Hibachi sauce w/ cooked garlic) that are being left out at room temperature more than 4 hrs at a time. CDI- Instructed PIC he can add these items to list of other items being held with TPHC procedure. PIC will complete a TPHC form and email to ehs.

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 tempura shrimp and tempura sweet potato held with TPHC at room temp for approx. and not being time labeled per TPHC procedure. CDI- Items properly time labeled. (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 deep tubs of rice actively cooling in walk in cooler and a deep, tightly covered 5 gallon bucket of lettuce cooling since prep. CDI- Rice moved to flat pans and observed properly cooling, lettuce moved to two separate containers with ice added to speed cooling. (see temp chart). Observed TCS sauces (teriyaki and hibachi) that appear to be cooled in deep 5 gallon containers. As these are TCS sauces they need to be cooled using proper cooling methods. CDI- Reviewed proper cooling methods with PIC for these sauces.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one sushi chef wearing a watch during sushi prep. CDI- Employee removed watch.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Hose bib with pistol grip needs a backflow prevention device at Y adapter hose bib of can wash.

General Comment. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Upon entering kitchen, observed food employee cutting cucumbers with bare hands. PIC stated cucumber was going to get washed again before being used. Containers of cucumbers are placed inside walk in cooler after prepping and still should not be prepped with bare hands. CDI- Containers of cucumbers that were cut with bare hands were voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bamboo sticks being stored inside of handsink. CDI- Item was removed.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items holding above 41F. *See temp chart above* This is facilitys first inspection of 2019 with new temperature being 41F. Suggested facility turn down coolers to get temperatures to be at 41F.

Repeat violation. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed shrimp sauce(mayo, sugar and butter) and spicy mayo being held out a room temperature. PIC stated items are on time but there were no time stamps. CDI- Sauces were from this morning and times were put on them.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of ginger being stored directly on floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food for customers.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked chicken pieces on TPHC according to PIC. Facility does not have approved procedure for par cooking. CDI-discarded and PIC will ensure going forward that all chicken is fully cooked to 165F. CDI-chicken discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods stored on counter above 45F such as tofu and raw meat that was being prepped but unattended during most of inspection. Do not prep at busy times such as lunch to ensure items do not stay out of temperature for too long. EHS suggested putting tofu on TPHC. CDI-tofu discarded and raw meat put into walk in cooler.

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 some items on TPHC not labeled with time. CDI-discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees plating up rice without hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed yummy sauce (mayo, sugar & butter) portioned cups at 54F on the counter for to go orders. CDI (corrected during inspection) by placing in sushi prep cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed yummy sauce(mayo, sugar & butter), crab meat sticks and cooked eel not dated in the WIC (walk-in cooler). CDI by dating items which were prepared or opened yesterday.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Obserevd 2 red sanitizer buckets stored on the floor. CDI by placing on an empty bucket or lower shelf.