YAMA JAPANESE RESTAURANT

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - oBSERVED employee handle raw steak then handle clean plates with same gloves at cook line. CDI, employee removed gloves and washed hands. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over raw fish and raw salmon stored over RTE food in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed low temperature dish machine providing 0 ppm chlorine. CDI, dish machine calibrated while on-site. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several clean pans and containers wet stacked

4-501.11 Maintain equipment in good repair. Observed dish machine not providing required concentration to sanitize and 2 lights out under hood.

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 some shelving and gaskets in need of cleaning in kitchen .

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 Masago on TPHC without time labeling when it was taken out of temperature control. CDI - Time added

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sani bottle un labeled. CDI - PIC added labeling.

3-302.15 Wash fruits and vegetables prior to use. Observed Brussels sprouts being prepped and stored without being previously washed.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting in clean dish rack. CDI - PIC re staked them to allow for proper drying.

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 grill station with black build up on sides of equipment and on stove top.

General comment: 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed pressurized sprayer attached to hose without back flow prevention device. CDI - PIC Removed sprayer.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled waste container then handle clean equipment. Observed 2 employees turn faucet off with bare hands after washing and another change gloves but not wash when donning new gloves. Observed dishwasher handle soiled equipment at dish machine then handle clean equipment without removing gloves and washing hands. CDI, employees rehashed hands and proper handwashing between tasks and procedure discussed with operator and staff.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed miso soup hot held at 130 degrees F. CDI, soup voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open bag of cooked dumpling opened on Sunday per staff not date marked in prep refrigerator and cooked eel with date of preparation of 8/16. CDI ,foods voluntarily discarded. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed zojiruschi rice cooker intended for “household use” used.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in need of cleaning throughout kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy black build up on floor throughout and grease accumulating on floor and in between cooking equipment. Repeat.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed various P and Pf violations occurring while PIC was on site that were not corrected until pointed out by EHS. Multiple violations noted on previous inspections. CDI - EHS educated PIC and walked PIC through training material on MCEH website. 0 pts. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink by dish machine blocked by dirty dishes during inspection. Observed employee washing avocados in front sushi prep area. CDI - PIC unblocked dish machine handsink. Employee removed avocados from handsink, PIC educated employee on proper handsink usage. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish and proteins being stored above RTE foods in WIC, sushi prep 1, sushi prep 2, and fryer prep during inspection. CDI - PIC reordered storage. Repeat. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed staff stocking sushi display with product before the unit was able to achieve 41F or below after being turned off overnight. Foods were removed and placed into working unit until display was able to achieve 41F. Observed various TCS foods in fryer prep holding above 41F during inspection. See temperature chart. Ambient in unit 44F. Maintenance contacted during inspection, unit to be placed on time until it is repaired. All out of temperature foods voluntarily discarded. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 sushi grade raw salmon baring a date of 4/25 in sushi prep 1 during inspection. Observed cream cheese in sushi prep 1, cream cheese and cooked egg in sushi prep 2, and and opened bag of cooked dumplings in fryer prep not baring labels indicating their date of opening or preparation. CDI - raw salmon and cooked dumplings voluntarily discarded. PIC was able to verify the opening date of cream cheese and cooked egg, and properly labeled. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked, blanched vegetables being cooled in WIF while in a deep plastic container. Vegetables were not cooling hastily. CDI - Employee moved vegetables to sheet tray. Vegetables began cooling hastily. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door propped open for an elongated period of time during inspection. Observed various fruit flies throughout kitchen area. More thorough or frequent pest control necessary. CDI - Back door closed. 0 pts.

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. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut lettuce being stored in ice as a means to cool the product while being stored in a container that would not allow for drainage. Observed container of sauce being stored directly on the floor in WIC. CDI - Employee moved lettuce to colander to allow for ice drainage. PIC moved sauce to appropriate location. Repeat. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer solution with concentration of 50ppm quat during inspection. CDI - Employee refilled bucket with sanitizer at concentration of 100ppm quat. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being sliced for use without being washed and while still baring the produce sticker. CDI - Employee began washing avocados. 0 pts.

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 to go containers being stored with the food contact area facing upwards. CDI - PIC flipped upside down. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily damaged and stained cutting board being stored as clean in dry storage area. Resurfacing or replacement necessary. Obeserved cardboard being used as a means to extend shelf area on main kitchen line. Replacement or removal necessary. 0 pts.

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 heavy black build up on floor underneath handsink next to dish machine. More thorough or frequent cleaning necessary. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages being stored on lowboy units and above customer food in WIF and WIC. Observed employee pocket knife being stored in conjunction with customer foods in dry storage area. CDI - PIC moved to appropriate locations. 0.5 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef being stored above RTE foods in WIC and Wok Prep Unit during inspection. CDI - PIC reordered storage. 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 Observed cooked tempura shrimp being cooled in WIF in stacked, deep, covered plastic containers and raw shrimp cooling from ambient in a deep, covered container in WIC during inspection. Raw shrimp was not cooling hastily. CDI - PIC uncovered plastic containers of cooked shrimp to allow for better air flow. Raw shrimp was moved to sheet tray. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cardboard box of sweet potatoes being stored on a broken down cardboard box on the bottom of the prep table in the back prep area. Cardboard was visibly soiled and had evidently been there for at least a week. Remove to preclude contamination of sweet potatoes.

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 single use plastic containers being used to dispense edamame in wok prep unit during inspection. CDI - PIC removed.

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 food and drinks being stored above customer food and prep areas. Ensure all employee food and drinks are stored in a manner that cannot lead to cross contamination of customer food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both mechanical dishwashing machine and three compartment sink dispenser not dispensing sanitizer at correct concentrations. Mechanical dishwashing machine around 10ppm chlorine, and three compartment 0ppm quat. Both units are in need of servicing. EHS allowed PIC to fill two compartments of the three compartment sink with liquid bleach at adequate concentration to sanitize dishes with in the mean time. 72 hour VR required. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 raw chicken, raw shrimp, spicy tuna, spicy salmon, and raw beef cooling from ambient at roughly 3 hours maintaining temperatures around 50F. CDI - PIC moved raw chicken, raw shrimp, and raw beef to freezer to complete cooling process within the cooling parameters. All other foods were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut RTE tuna, cut RTE salmon, spicy tuna mix, cooked asparagus, raw beef, and other TCS foods in display case not maintaining 41F or below. Unit showing signs of not being able to maintain proper cold holding during high usage times. PIC voluntarily discarded all items. 72 hour VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple TCS foods throughout facility being cooled in prep units that were not going to meet proper cooling parameters without EHS and PIC intervention. Observed multiple foods in WIC being cooled in large plastic tubs, or wrapped in plastic wrap that were not going to meet the cooling parameters. CDI - PIC moved some items to walk in freezer to achieve proper cooling, and discarded the rest. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 fish being thawed in WIC without being removed from packaging. Remove all ROP fish from original packaging to reduce risk of C. Botulinum growth. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of 0ppm. Ensure all wiping cloths are stored in sanitizer at correct concentrations.

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 plastic deli containers being stored in bins of non TCS food items. Ensure all equipment used to dispense non TCS foods are stored and/or designed to preclude cross contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of hotel pans stored as clean wet stacked during inspection. CDI - PIC directed employee to move pans to another area to allow them to air dry. Repeat.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting board in back prep area with heavy staining, deep cuts, and chips in the surface. CDI - PIC discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed tofu and canned mushrooms being held on TPHC without a start/discard time. CDI: PIC placed time labels on items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken cooling at a rate of 0F/min inside a large bus tub covered with a lid. CDI: PIC removed lid. 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 .

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed multiple packages of ROP fish thawing inside walk in cooler with packaging still intact.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed Aluminum foil covering shelving and parts of stove top at grill line. Remove.

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 grease and food debris on sides of equipment at grill line.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents throughout facility with dust build up. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrubber being stored in hand sink near 3 comp sink at beginning of inspection. CDI: Scrubber was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried brussel sprouts and house made teriyaki sauce hot holding below 135F. CDI: Food employee reheated teriyaki sauce above 165F and discarded the brussel sprouts. 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 .

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a bus tub full of crab thawing inside walk in cooler with ROP packaging still intact.

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 in use squeeze bottles and spice containers at cook line not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm quat. CDI: bucket was changed new concentration is 200ppm

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 of grease and food debris on shelving in dry storage area, sides of fryers and other cook line equipment. Clean as needed.

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 ceiling vents above dish machine with dust build up. Observed walls throughout kitchen especially near back prep area in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cardboard box being stored on hand sink basin next to prep sink in back prep area. CDI: PIC moved box to allow access to employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a stack of sushi container lids being stored as clean on clean storage shelf with several lids containing date mark stickers where stickers were in contact with inside of lid. CDI: PIC returned entire stack of lids to be W/R/S. 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 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 . Observed a container of house made curry and an open bag of pre-cooked shrimp dumplings both missing date marks. CDI: PIC stated dumplings were opened last night and PIC showed larger date marked container of curry which was same batch as container of curry missing date mark. PIC date marked both items.

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 several individual takeout containers of spicy mayo and regular mayo on back prep counter and several working containers of spicy mayo and regular mayo at sushi counter being held on TPHC with no time marked to indicate 4 hour time window. CDI: PIC marked items with time to indicate 4 hour period.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer on chemical storage shelf not labeled. CDI: PIC labeled bottle.

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 a box of yellowtail and several packages of tuna in reduced oxygen packaging still in their intact packaging thawed in WIC. CDI: PIC cut open packaging.

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 working bottles of sauces and oils at sushi prep area and at cook line not labeled. Label all working containers of food. REPEAT.

6-303.11 Provide required lighting intensity. Observed 0.5 foot candles 30 inches off the floor in WIC. Increase lighting in WIC to at least 10 foot candles when measured 30 inches off the floor. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal clothing and an employee purse hanging from clean utensil and equipment rack. PIC instructed employee to remove their personal items from clean storage rack.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a container of raw chicken being stored directly on top of a bowl of crab meat on shelf in WIC and a container with raw beef being stored on a shelf in WIC above raw calamari. Also observed a container of raw chicken being stored behind a container of raw calamari in prep flip top cooler creating potential for cross contamination when pulling chicken out of container for use. CDI: PIC re-arranged all items to proper storage order. REPEAT

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 3 containers with soil residue being stored as clean on shelf across from dish machine. CDI: PIC returned items for W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a packages of pork dumplings being stored stacked high in a container in prep flip top cooler with top package at 47F and a container with fried lobster meat with one piece holding at 45F. All other dumplings and lobster meat were 41F or below. CDI: PIC voluntarily discarded piece of lobster and placed dumplings in freezer to rapidly cool to 41F or below as they had been in unit for approx. 3 hours. 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, 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 a large covered plastic bin of cooked broccoli cooling in WIC at an insufficient rate to reach cooling parameters. See temp chart. CDI: PIC moved broccoli to 3 separate bins and uncovered to spread out and allow more air flow to rapidly cool to 41F or below.

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 condiment bottles of soy sauce, oil and water unlabeled on cook line. CDI: PIC labeled bottles.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a container of beef in prep unit and several pieces of various sushi fish in WIC with paper towels lining containers or covering food. EHS discussed with PIC that linens cannot be used in contact with food during storage. REPEAT

4-501.11 Maintain equipment in good repair. Observed several cracked plastic sliding doors on sushi display case. Repair sliding doors. 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 bottom shelf of storage counter used for clean utensil storage in front of cook line with build up of soil. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed bowl of shrimp being stored on a shelf in WIC above a box of avocado's. CDI: PIC re-arranged items to proper storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a bowl of raw chicken wings being stored on a shelf in WIC above packages of raw beef. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed yellowtail tuna and striped bass being held above 41F in sushi display case. CDI: items were moved to low boy cooler to rapidly cool. Points not taken due to overall good cold holding.

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 opened bag of ready to eat shrimp dumplings in prep unit without date mark. Also observed container of fried shrimp with an expired prep date. PIC stated fried shrimp was placed in freezer after prep and pulled 2 days ago. CDI: EHS educated PIC on need to date mark items when they are pulled from freezer. Items were date marked with respective dates.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer being stored hanging off of shelf right above a box of avocado's. CDI: PIC relocated spray bottle.

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 thawing in WIC in original unopened package. CDI: PIC opened packaging.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed several containers of food in prep unit and WIC with paper towels lining containers or covering food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counters throughout kitchen. REPEAT

4-501.11 Maintain equipment in good repair. Observed several cracked plastic sliding doors on sushi display case. Repair sliding doors.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under and behind grill/prep area with build up of food debris and soil. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands then proceed to handle clean gloves. Observed employee touch face but not wash hands. Employees washed hands. CDI, repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employee touch RTE lettuce with bare hands. CDI, lettuce voluntarily 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 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 recently cut lettuce cooling in deep tightly covered container as well as prep cooler. Cooling temperature 1 at 1:42 measured 62 degrees F. At 2:14, lettuce was at 60 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, lettuce relocated to shallow uncovered sheet pans to rapidly cool.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep table and surfaces along line.

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 single-service container used as scoop in dry food ingredient storage container. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 72 degrees F in between uses. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife wedged between prep equipment on line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers and pans wet stacked on drying rack.

4-501.11 Maintain equipment in good repair. Observed bar dish machine not providing required concentration of sanitizer when tested. Sanitizer bottle near empty and replaced during inspection. Dish machine providing required 50-100ppm chlorine. Observed some lights out under hood ventilation system.

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 general cleaning needed on shelving throughout food preparation area.

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 Employee observed drinking from cup with lid and screwed lid back on cup while touching the rim of the cup. Employees must wash hands after handling cups without a lid and straw. CDI - Employee instructed to wash hands and did so correctly. REPEAT // 2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink with no soap and with gloves still on hands. Employees must wash hands only in hand washing sinks, remove gloves, use soap, and use a clean barrier, such as the paper towel to turn off faucet handles. CDI - Employee instructed to wash hands in hand sink and did so correctly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed putting lemon on rim of drink cup with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Lemon discarded and employee donned gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Dumplings in sandwich cooler top measured 41-52F. Dumplings were stacked above fill line of pan. CDI - PIC moved dumplings to walk-in cooler to cool. 0 pts.

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 Fish eggs and imitation crab on time as a public health control were missing time labels. CDI - Times placed on containers by PIC. REPEAT

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Cucumbers wrapped with cloth towel in walk-in cooler. CDI - PIC removed towel. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on cutting boards at sushi station and along cook line in kitchen. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ice cream scoops and knives stored in 70F water in kitchen. CDI - PIC removed and washed them in dish machine. // 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Knife stored in space between sandwich cooler and prep table. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 3 stacks of containers and bowls stacked while still wet on clean dish shelf. Allow utensils to fully air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Sliding plexiglass doors of sushi display cooler are cracked and need to be replaced. REPEAT // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 cutting board at sushi station has large amount of deep cuts and is no longer smooth and easily cleanable. Replace or resurface cutting board. 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. Stove top and tops of sandwich coolers need to be cleaned. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on shelf above flour. Do not store personal items where they can potentially contaminate food. 0 pts.

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. Employee drinks stored on shelf above prep table and on side table beside grill. Store employee beverages in a separate location to prevent potential contamination of food-contact surfaces of equipment, clean utensils or food. Employee must wash hands after drinking from beverage containers that do not have a lid with a straw.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed stirring cup of coffee while drinking it and did not wash hands before beginning to prepare food again. Employees must wash hands after consuming beverages that do not have a lid with a straw, or if they employee touches the straw. CDI - Employee instructed to wash hands and did so correctly. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Quail egg carton stored on shelf above ponzu sauce in reach-in cooler at sushi bar. CDI - Ponzu sauce moved to top shelf. REPEAT. Kept at half credit due to less raw food storage issues from last inspection.

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 . Steamed broccoli, cooked softshell crab, fried lobster, and spring rolls in sandwich coolers did not have date marks. Striped bass, yellowtail, black striped bass, fluke, salmon, and sea urchin in sushi bar area did not have date marks. All TCS ready-to-eat foods must be date marked. CDI - Manager back dated all foods that were missing date marks.

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 Masago and radish sprouts were brought from walk-in cooler today that had time labels from yesterday. Ensure employees are following time as a public health control procedures. Food must be discarded or used within 4 hours. Do not move items held on TPHC back to coolers to use beyond the 4 hour limit. CDI - Masago and radish sprouts 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 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 . Cut pieces of salmon in sushi display case measured 50F and were cut this morning. Use the walk-in cooler or walk-in freezer to rapidly cool TCS foods after preparation. If raw fish used for sushi rise above 41F during preparation they must be placed in walk-in cooler or walk-in freezer to cool down to 41F before placing in holding equipment. CDI - Salmon pieces moved to walk-in cooler to cool. 0 pts.

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. Vacuum packages of raw fish in walk-in cooler were completely thawed and still in their ROP package. Remove raw fish from ROP packaging prior to thawing in refrigeration. CDI - PIC opened vacuum packages. 0 pts.

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. Container of salt on dry storage shelf was not labelled. CDI - PIC labelled salt. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting mushrooms directly out of the box without washing. Wash fruits and vegetables before cutting or use unless they are received in a pre-washed state, labelled as such by the supplier.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Sushi station cutting boards have deep cut marks and need to be replaced or resurfaced. REPEAT // 4-501.11 Maintain equipment in good repair. Sliding doors of sushi display coolers are cracked and missing pieces. Replace doors. REPEAT

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw fish stored on shelf above Japanese mayo in sushi reach-in cooler. Seaweed and wasabi paste packages stored on speed rack below raw fish. Portion of green onions stored in sandwich cooler top and were partially in a pan of raw eggs. Raw animal products must not be stored above ready-to-eat foods. Store raw foods separately from ready-to-eat foods. CDI - Food storage order corrected during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Yuzu sauce bottle measured 70F. Yuzu sauce made with Japanese mayo that has a statement from manufacturer that states "refrigerate after opening". TCS foods in cold holding shall measure 41F or less. CDI - Yuzu sauce discarded. 0 pts.

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 1 container of masago did not have time label. Follow TPHC written procedures. Time stamp all TCS foods using time instead of temperature control. CDI - Time stamp placed on container. 0 pts.

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Establishment had container labelled "pink salt" to use on mackerel. No receipt or product label could be provided. Pink salt is a potential food additive with limits as to how much can go into food. Pink salt can't be used without a label to show how much can be added to food safely. Do not use pink salt unless the label is provided with instructions on how much can be added to food safely. CDI - Pink salt discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Establishment is using disinfecting wipes to clean prep sinks and prep table. Manufacturer's label states this is to be used for non food contact surfaces only. Only use soap and sanitizer at appropriate concentration to clean food-contact surfaces. CDI - Manager educated on proper use of chemicals. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. At least 6 wet wiping cloths observed on surfaces throughout kitchen. Wet wiping cloths shall be stored in sanitizer solution between uses.

4-501.11 Maintain equipment in good repair. Sliding doors of sushi display coolers are chipping and held together by tape. Equipment shall be maintained in good repair. Replace broken plexiglass doors. REPEAT. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 sushi station cutting boards have deep cut marks and are not smooth and easily cleanable. Replace or resurface cutting boards. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Gun attachment attached to hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure on hose. CDI - Attachment removed during inspection. 0 pts.

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. Floor underneath wok station needs to be cleaned. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. REPEAT. 0 pts.

3-402.11 Parasite Destruction - P - Fluke provided by sushi supplier and served undercooked does not have parasite destruction information from supplier. All fish served raw or undercooked must have parasite destruction information from the supplier. VR - Verification required by 8-14-2021 that fluke is either aquacultured or frozen as specified under 3-402.11 of NC Food Code.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Spicy salmon, yellow tail and tuna scraps did not have date marks on them in sushi cooler. Ready-to-eat TCS foods must be dated marked and held for no longer than 7 days. For sushi fish, day 1 is the date the fish is thawed or opened. CDI - Dates placed on items with no dates. Half credit due to improvement from last inspection.

3-501.15 Cooling Methods - PF - Spicy tuna, regular tuna, and salmon were cooling at 50-57F in sushi display cooler. Place foods that are cooling in equipment that is designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Items moved to walk-in cooler to cool to 41F before they will be placed back at sushi station.

3-302.15 Washing Fruits and Vegetables - C - Repeat - Employees cutting avocadoes at sushi station with stickers still on them. Fruits and vegetables must be washed thoroughly before cutting or serving. Remove stickers during washing process.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Torn gaskets on the doors of sushi reach-in coolers and reach-in freezer. Sushi display cooler's plastic doors are cracked and held together by tape. Equipment shall be maintained in good repair. Repair/replace listed equipment.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Refrigeration gaskets have moldy buildup throughout establishment. Floor in walk-in cooler needs to be cleaned. Heavy grease buildup on stove top. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-205.15 (B) System maintained in good repair - C - Prep sink hot water does not work. Plumbing fixtures shall be maintained in good repair. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Floor cleaning necessary underneath woks and underneath handsink beside dish machine. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 points due to improvement from last inspection. 0 pts.

3-301.11 Preventing Contamination from Hands - P,PF - Employee observed picking up sea bass used for sushi with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Sea bass discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw fish for sushi stored above cooked foods and vegetables throughout establishment in the walk-in cooler and sushi coolers. Raw mackerel stored above imitation crab, raw tuna stored above ponzu sauce, raw tuna over seaweed salad, raw scallops above cooked shrimp, raw scallops over cooked eel. Raw animal foods must not be stored above TCS foods, such as cooked seafood or vegetables. 1 pair of tongs was being used for both raw chicken and raw shrimp. Separate utensils must be used for foods with different final cook temperatures. Tongs taken to dish washing area. // Tempura batter and flour bowls are used for raw shrimp and vegetables. Batter and flour mixtures must be separate for foods with different final cook temperatures. // 3-304.15 (A) Gloves, Use Limitation - P - Employee observed handling raw masago with gloved hands. Employee then used same pair of gloves to retrieve cucumber from container. Masago eggs visible in other non-raw fish ingredients at sushi prep area. Employees must discard gloves when switching from handling raw animal foods to non-raw ready-to-eat foods or vegetables. CDI - Employee instructed to discard gloves and retrieve new pair and did so. VR - Verification visit required within 10 days that establishment is storing raw foods correctly.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Manager stated that sushi prep cutting boards, in-use and cutting boards by grill area are washed, rinsed and sanitized once per day. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - All cutting boards and utensils are going to be washed, rinsed and sanitized before dinner service at 5PM.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Cooked eel sitting in small oven at sushi station at 89F, tempura shrimp sitting in pan at sushi station at 91-98F. TCS foods must be stored at 135F or above when in hot holding. Maintain these foods under temperature control (above 135F or below 41F), or use time as a public health control. CDI - Items discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Crab sticks sitting out at sushi prep area at 61F. Sprouts sitting out at sushi prep area at 73F. Masago sitting out at sushi prep area at 67F. Sushi salmon, red snapper and tuna in sushi display case all measured 44-48F. Lettuce in make-unit across grill measured 47-48F. TCS foods in cold holding must be 41F or less. CDI - Sushi items sitting out of temperature control discarded. Lettuce, and sushi fish varieties moved to walk-in cooler to cool. Establishment may add items sitting out of temperature control at sushi prep area on time as a public health control if written procedures are made and followed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Nearly all ready-to-eat sushi fish were not date marked. No dates on tempura shrimp and sprouts in walk-in cooler. TCS ready-to-eat foods must be date marked and held for no longer than 7 days, with day 1 being the date the food was cooked or the day the commercial package was opened. VR - Verification required within 10 days that establishment begins date marking sushi fish, and that date marking improves overall.

3-501.19 Time as a Public Health Control - P,PF - TPHC procedures for sushi rice state that a sticker with the time the rice was prepared will be placed on the rice container. No time sticker present on sushi rice at time of inspection. CDI - Time placed on container upon EHS request.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Label sugar and salt containers. All containers of ingredients that are not "readily identifiable" must be labelled. 0 pts.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Container of thawing shrimp and containers or raw chicken on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Small tomatoes in original container in make-unit top across from grill. After washing fruits and vegetables, place them in a clean pan or container. Fruits and vegetables must be removed from original container after washing. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Rice cooker and wooden rice washing pan were sitting upright with standing water in them. Utensils and food-contact equipment must be air dried. Invert containers and other utensils or equipment that can hold water to allow to air dry.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Disposable to-go sushi trays are sitting on top of sushi display cooler with food-contact portion of utensil exposed to potential contamination. Invert to-go sushi trays to prevent potential contamination. // 4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Establishment is re-using plastic containers that sushi items are shipped in. Do not re-use single-use or single-service articles. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on both sushi reach-in coolers and on both doors of the dessert freezer. Plastic sliding doors of the sushi display cooler are cracked and need to be replaced. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Detail cleaning necessary in refrigeration units throughout, especially gaskets and shelves. Heavy grease buildup on cooking equipment underneath ventilation hood. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Flooring underneath or behind equipment throughout establishment is moldy and needs to be cleaned. Wall behind soda dispenser has soda and food splatter on it and needs cleaning. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean.

6-501.110 Using Dressing Rooms and Lockers - C - Repeat - Employee personal food stored on shelves above food for restaurant in walk-in cooler. Designate a separate area for storage of employee foods, such as an employee food shelf on the bottom shelf in the walk-in cooler.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee handle raw calamari and raw chicken, remove soiled gloves and don clean gloves to handle ready to eat food with no associated hand wash. CDI - PIC directed employee to wash hands and change gloves. Hands washed and gloves changed. When handling raw meat, wash hands before donning gloves. REPEAT - 2 point deduction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blender stored as clean with organic residue and foul water inside. CDI - PIC removed to dish for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed knife used to cut raw seafood wiped off with soiled wiping cloth and then hung on magnet with other clean knives. CDI - PIC removed to dish for re-cleaning. Food contact surfaces must be cleaned and sanitized before storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tempura shrimp holding at 122f in pan at sushi bar area. CDI - PIC discarded. Maintain hot TCS foods at 135f or higher - or use TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple house made TCS sauces including shrimp sauce and spicy mayo holding in dispensing containers on the countertop in both back of house and in sushi bar with no method of maintaining cold temperatures. Sauces with temperatures ranging from 60 - 67f. CDI - PIC discarded. All sauces that are considered TCS must be maintained at 41f or lower. Shrimp dumpling in line area prep top unit at 46f. CDI - PIC discarded. REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in the implementation of a Risk Control Plan or in permit action.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various open and/or prepared TCS foods kept longer than 24 hours with no date marking present including opened shrimp dumplings and assorted sushi items like kani and beef fillet. CDI - PIC discarded or applied date marking to items. All TCS foods which are opened and/or have been prepared and are kept longer than 24 hours must have a date label including sushi items which are kept overnight and re-used for next day service or beyond. REPEAT - 1.5 points

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sealed plastic container of raw stretched shrimp cooling in top of flip top unit at line. CDI - PIC relocated to freezer to quickly chill. Do not cool TCS foods in tightly sealed containers. Do not cool food in the tops of service units. Use methods that allow air to flow around the food for quick cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee portioning rice, preparing dessert items, portioning soup, and more all with no hear restraint and while wearing watch on wrist. REPEAT Improvement noted as most employees were following hair restraint and jewelry standards. 0.5 points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both in use sanitizer buckets holding wiping cloths at sushi bar area with less than 50ppm quat in solution. Use test strips to check sanitizer solution in buckets frequently. Replace sanitizer solution when the concentration falls below standard. REPEAT - 1.0 point

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stored stacked together wet on clean dish rack. Air dry before stacking together.

4-501.11 Maintain equipment in good repair. Rusty/collapsing shelving in back of house areas needs repair/replace. Replace damaged gaskets on reach in coolers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white and tan cutting surfaces with deep gashes/heavy wear/staining need to repair or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed multiple food containers stored as clean on clean dish rack with label residue or adhesive residue present on exterior surfaces. Observed various refrigerator gaskets with mold and/or buildup. Observed various pieces of equipment throughout back of house areas including shelving with buildup needs cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring under/behind equipment in back of house and at bar with debris and/or dark buildup need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee items including cell phones and clothing items stored mixed with restaurant food and equipment in back of house. Designate an area away from food and food contact items for the storage of employee belongings. REPEAT - 0.5 point deduction

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Multiple employee beverages on prep surfaces or on shelving above food prep surfaces throughout kitchen area. Store employee beverages away from food and food contact items to prevent contamination.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee handle raw shrimp, remove soiled gloves and don new gloves to handle cooked food items with no hand washing. CDI - PIC directed employee to wash hands and change gloves. Hands washed and new gloves donned.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee use gloved hands to handle raw beef and then continue to handle clean utensils and cooked food with soiled gloves. CDI - PIC directed employee to wash hands and change gloves. Gloves changed and hands washed. Change gloves whenever they area soiled or when changing tasks. REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw calamari, shrimp and beef above mushrooms in line reach in cooler. CDI - PIC placed mushrooms on top shelf. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observe raw chicken stored directly above raw beef in walk in cooler. CDI - PIC removed chicken to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed dumplings at 45f in line prep top cooler. Dumplings laying in open packaging across pans and not placed down into cold holding. CDI - PIC discarded. Observed all TCS foods including RTE sushi grade fishes including salmon, tuna, mackerel, etc. with temperatures 43-44f. Ambient air temp of unit 41f. PIC to call for repair. All items placed into cooler today relocated to alternate cooler. TCS foods held overnight in unit discarded. VR required.

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 food items in sushi bar area including cream cheese and cooked salmon with no date marking. CDI - PIC applied date mark. Ensure all TCS foods held longer than 24 hours are date marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed cooked rice using TPHC at sush bar with no timing applied as required on written procedures. CDI - PIC applied time sticker. Follow written procedures for holding TCS foods using THPC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no asterisk denoting consumer advisory for grilled duck breast on menu. Confirmed with PIC that duck may be cooked to order upon request. VR required to ensure consumer advisory asterisk added to menus for duck breast.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple spray bottles labeled 409 cleaner actually containing sanitizer. CDI - PIC properly labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bottles of sanitizer with quart concentration greater than 400 ppm. CDI - PIC diluted to proper concentration. Use test strips to ensure sanitizer mixed at proper concentration and not used at toxic levels.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fish from previous day delivery stored on floor of walk in cooler. Observed food on shelf in walk in freezer less than 6 inches from floor. Store all food at least 6 inches off of floor to prevent contamination. 3-305.14 Food Preparation - C. Observed employee cutting brussels sprouts into container on top of trash can. Do prep food on trash cans.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi prep employee handling RTE foods wearing bracelet. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry observed multiple back of house employees with no hair restraint. Ensure all employees handling food have effective hair restoration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed back of house and sushi bar sanitizer buckets holding wiping cloths in quat solutions 0 - 50ppm. Use test strips to ensure solution remains at proper concentration. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring under bar area equipment with dark buildup and debris needs cleaning. REPEAT

6-305.11 Designation-Dressing Areas and Lockers - C. Observed employee outerwear and umbrellas laying on dry storage shelving mixed with restaurant food items. Designate an area away from food storage and food prep areas for employees to store personal items.

6-301.14 Post a handwash sign at each handsink. No handwashing signs available at back area hand sink or at front sushi bar hand sink. REHS provided signs posted during visit. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scrubber in hand sink at front sushi area. CDI - manager removed. Ensure hand sinks only used for hand washing. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at sushi area hand sink. CDI - manager replaced towels and indicated that the paper towel roll gets relocated to other areas at sushi bar. Ensure paper towels area available for drying hands at sink.

3-202.11 Temperature - P,PF During inspection, observed delivery containing Tofu labeled "keep refrigerated" arrive with other dry shelf stable items. The delivery was accepted and the PIC did not take the temperature of the tofu. Temperature taken by REHS at that time showed the refrigerated item was at 63f and not 41f or lower as required. CDI - manager took the tofu out of the establishment to the parking lot and returned it to the truck driver who accepted it for return. Ensure all TCS items are checked upon delivery to ensure proper receiving temperatures. Do not accept deliveries of TCS items that are above required temperatures.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above prepared foods in walk in cooler. CDI - PIC relocated produce to lower shelf. REPEAT 3-304.15 (A) Gloves, Use Limitation - P Observed sushi prep employee wiping gloved hands on soiled wiping cloth while cutting and assemble sushi. CDI - PIC directed employee to remove gloves, wash hands, and don clean gloves and removed soiled wiping cloths. Ensure only clean gloves are used when handling food.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine at bar area with 0ppm cl sanitizer. CDI - Service called and technician repaired machine during visit. Machine observed sanitizing at 50ppm cl at end of inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup present on drop plate of bulk ice bin and inside of beverage dispenser gun at bar area. Clean equipment frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepared dumplings in prep top cooler at 46f and 48f. Items were overfilled in metal pans. All other items in unit were 41f or lower. CDI - manager voluntarily discarded dumplings. Do not overfill containers in prep top cold holding units. REPEAT

3-501.13 Use approved thawing methods. Observed packages of raw fish thawing under flowing water at 83f in sushi area prep sink. Ensure water used for thawing remains less than 70f.

6-501.111 Keep the premises free of insects, rodents, and other pests. House flies and small flies present throughout establishment. Contact PCO for service.

3-305.12 Food Storage, Prohibited Areas - C Observed food items stored under condensation leak in walk in freezer. Frozen liquid buildup visible pooled on food packages. Do not store food items under leaking pipe work.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Multiple back of house and sushi prep employees handling foods with watches and bracelets on wrists. Remove jewelry and watches from wrists when handling foods. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet soiled wiping cloths laying on equipment surfaces throughout back of house areas and at sushi prep area. Ensure soiled wiping cloths are placed into sanitizer 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 several clean knives stored wedged between prep table and wall surface which was visibly soiled. Store clean utensils in clean locations to prevent contamination. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service plastic utensils stored directly on floor in storage room. Ensure all single service items are stored at least 6 inches off of the floor.

4-501.11 Maintain equipment in good repair. Damaged/torn gaskets on back area reach in freezer need to repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Nonfood Contact Surfaces - C Equipment non-food surfaces, shelving, sides and legs of equipment throughout with significant greasy and organic buildup. Clean non-food surfaces throughout.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors and wall surfaces throughout back of house and in restrooms with buildup need cleaning. 6-501.16 Drying Mops - C 6-501.113 Storing Maintenance Tools - C Brooms and dust pans stored jumbled togeher unclean. Mops stored wet inside mop sink basin. Hang mops to dry and store brooms, dust pans, and other cleaning supplies in a sanitary manner.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed single-service container stored in handwashing sinks. CDI, containers removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell egg in prep unit stored over vegetable and unwashed produce stored over pre-prepared ready to eat vegteables in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tempura shrimp stored between 45-49 degrees F. Operator stated that product may have been out of temperature control from refrigerator for lunch. TPHC discussed with PIC, handout provided and completed while on-site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed some old menu's in-use that did not contain asterisk on some seared fish items such as Salmon Truffle, Salmon Tasting and Tuna tasting. CDI, asterisk added to old menus while on-site.

3-307.11 Miscellaneous Sources of Contamination - C - Observed dish detergent soap stored on prep sink. Ensure all washing of equipment completed at 3 compartment sink or chemical dish machine.

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

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 several utensils stored in soiled area and wedged between prep coolers and wedged between prep table and soiled wall. Repeat.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - - Observed wash detergent temperature at 89 degrees F while staff washing equipment in 3 compartment sink. CDI by instruction to refill with detergent water above 110 degrees F.

3-501.13 Use approved thawing methods. - Observed shrimp being thawed using running water. Water temperature was 81F. Tried to turn water down but temperature would not go lower than 81F. Should be thawing in water 75F or less. -0.5pts-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed sanitizer bucket stored on the floor. Corrected during the inspection (CDI) - Bucket was relocated to shelving. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed same bucket with sanitizer concentration below 50ppm. CDI - Sanitizer was replaced. -0pts-

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 plastic bowl being used as a scoop for rice in the kitchen. Ensure that staff use the scoop with the handle to avoid contact with the food. -1pt-

4-501.11 Maintain equipment in good repair. - Observed torn gasket in the kitchen on the short reach-in cooler across from the oven. Needs to be repaired. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed debris within gaskets during inspection. Observed build up on shelving in the walk-in cooler. Needs to be cleaned. -1pt-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P -Observed 2 food employees turn faucet off with their bare hands after hand washing. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employees bare handling ready to eat cucumber. CDI, cucumber voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed dumpling and crab overstacked in prep units above 41 degrees F. CDI, foods recently placed in unit according to PIC and relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed new menu item, sliced salmon, offered uncooked / raw according to PIC but was not asterisked on menu. CDI to ensure new menu item asterisked by next inspection.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored at handwashing sink behind bar and in kitchen. Maintain in sanitizer in 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 single-service containers without handle being used as scoop. Observed in-use knives wedged between prep table and wall in soiled area. Observed in-use tongs and spoon stored in water at bar below 135 degrees F.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed chlorine test kit on site had expiration date in 2018. Vr to ensure facility has proper chlorine test kit.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observe oil accumulating on hood ventilation system. 6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored over customer food in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking from an uncovered beverage at prep line. Improvement made since previous inspection.

2-301.14 When to Wash - P - Observed food employee handling raw shrimp with bare hands then cooking hand handling utensil with cooked shrimp and moving gloved hand over cooked shrimp. CDI, PIC separated process of individual handling raw shrimp with a different employee handling cooked shrimp to prevent possible cross contamination from handling raw and ready to eat foods.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of tempura shrimp not date marked in walk in cooler. CDI, tempura shrimp voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic chemicals stored over napkins in dry storage area. CDI, chemicals relocated for proper storage.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil wedged between prep tables. Observed in-use utensil stored in hot water in container at 113 degrees F. Observed single-service bowls used as scoops in food storage containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being wet stacked at storage rack behind dish machine.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service sauce containers being re-used for storage of other foods. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 lights out under hood ventilation system.

4-301.13 Drainboards - C - Observed some water accumulating on end of clean drainboard at dish machine. Adjust so that they are sloped to drain.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks located above clean equipment. Repeat. 2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee meal stored above clean equipment and consumer items.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below required concentration at 3 compartment sink and chlorine sanitizer registering below 50 ppm as indicated by test strips. CDI, sink refilled to required concentration and dish machine primed to provide required concentration while on-site.

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 tempora breading ingredients held on table but used for raw shrimp. TPHC discussed for breading process if holding out of temperature control.

3-501.13 Use approved thawing methods. Observed meat thawing on prep sink. Ensure approved thawing methods are used such as thawing under running water at 70 degrees F or below, under refrigeration or in the cooking process.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed some dry food storage containers not labeled by common name of food.

3-307.11 Miscellaneous Sources of Contamination - C- Observed tempora batter used for both vegetables and raw shrimp. Separate to ensure cross contamination is prevented. Improvement made since previous inspection.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service plastic containers being washed and reused according to PIC and drying on storage rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival for inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored in container next to raw meat in walk in freezer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and then turn faucet off with their bare hands after hand washing. CDI by instruction.

6-301.14 Hand washing Signage - C - Observed no hand washing sign at restroom hand washing sink in men's restroom. CDI, hand washing sign provided. 6-301.12 Hand Drying Provision - PF - Observed disposable towel dispenser not dispensing towels and towels not available due to no batteries in dispenser. Cdi, towels removed from dispenser and placed on top of unit to provide disposable towels.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed imitation crab stored in contact with container of raw fish in sushi area. Observed raw fish stored over ready to eat sauce in low prep unit at sushi area. Observed unwashed produce stored over ready to eat sauce in walk in cooler. Observed raw raw chicken stored over sauce in prep refrigerator and raw egg stored over ready to eat food in prep unit at cook line. CDI, foods relocated for proper storage. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed crab and broccoli overstacked in prep unit above 45 degrees F. CDI, foods overstacked relocated to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked shrimp cooling on sheet pan at ambient room temperature. Observed deep covered container of chicken cooling in prep unit in bowl. CDI, shrimp and chicken relocated to walk in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open container of sauce stored on ground in kitchen. Repeat. Observed chicken on rack in freezer less than 6 inches from the ground. 3-307.11 Miscellaneous Sources of Contamination - C - Observed bowl of raw chicken and raw shrimp prepared on same prep sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth near cutting board behind sushi bar.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil stored in water at 76 degrees F.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 split gaskets on door of low reach in prep refrigerator behind sushi bar. Observed cold water faucet handle loose.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed clean drainboard of 3 compartment sink accumulating some soil residues.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment at dish machine then go to clean drain board of dish machine then handle clean without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed RTE foods such as cucumber located under raw fish at sushi bar. Repeat. Observed raw chicken in walk in unit over raw beef and RTE foods. Observed open package of pork bun located on raw fish with commercial packaging open. CDI, foods relocated for proper storage.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P - Observed staff not wash, rinse and sanitize pans at 3 compartment sink. Employee did not rinse, and sanitize after scrubbing pot with detergent and placed pans with clean pans at prep line. CDI, PIC relocated pans to dish machine to properly clean.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw beef that was prepared using non-continuous cooking process. VR required for update on procedure and handout provided to operator.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed Morrison dish with raw beef offered to consumer undercooked according to PIC but not identified with consumer advisory on menu. CDI update menu by next inspection if offering to consumer beef that is not fully cooked.

7-201.11 Store toxic materials to avoid contamination. -P - Observed butane fuel stored over dry food ingredients and equipment on storage rack. cdi instruction. 7-102.11 Common Name-Working Containers - PF - Observed unlabeled bottle of chemical that operator suspected was glass cleaner but was not sure. CDI by instruction. Chemical 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 blanched broccoli cooling in deep container at prep table and shrimp cooling on table that operator stated was left for approximately 1 hour. CDI, operator transferred to shallow container and relocated foods to walk in unit to rapidly cool.

3-501.13 Use approved thawing methods. Observed seafood and sushi fish thawing on shelf at sushi area. Informed management of use of proper thawing methods.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available for use. VR required by 4/30/18.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry food ingredient bins not labeled as required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored on ground in walk in freezer and cooler. Operator stated they had delivery. Repeat.

4-803.11 Storage of Soiled Linens - C - Observed soiled apron stored on clean drain board of 3 compartment sink and several soiled cloths on prep surfaces.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service articles being washed and reused at storage rack near dish machine.

4-205.10 Food Equipment, Certification and Classification - C - Observed non ANSI / NSF "household use only" gold Midea rice cooker and non NSF vegetable slicer. Use proper equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored above food and food contact surfaces. CDI-removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees donn gloves wihtout frist washing hands. CDI - hands washed, new gloves donned 2-301.14 Wash hands after activities that contaminate them.-P Observed food employee drinking from beverage then continuing food preparation without a hand wash. CDI through isntruction

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at drink bar prior to opening bar. CDI- restocked

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple examples of raw sashimi fish stored over ready to eat foods like cucumber. CDI- re-organized 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed cucumbers lying in direct contact with bottom of refrigeration unit and ice bin at bar with ice uncovered since close the night before. CDI discarded

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obseved slightly soiled knives on magnet rack. CDI removed to clean

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 all TCS foods at sushi bar and some in walk in cooler have no date marks. CDI date marked

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice in open ice bin uncovered all night. CDI discarded

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth on cutting board and not in sanitizer. CDI- removed3-304.14(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 multiple dry wiping cloths with visible soilage on food prep tables. CDI- removed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored with opened cans of paint.