KING FISH POKE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed scraper stored in handsink at beginning of inspection. CDI - PIC removed and reminded to keep items out of handsink. Handsinks are for washing hands only. -1-

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 TCS kimchee, RTE raw fish, and other TCS foods without dates in reach in coolers in prep area. CDI - PIC date marked these items and reminded to keep up with date marking items that are in ready to eat form, held in facility for 24 hours. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several bags of minced tuna thawing in ROP. CDI - Bags opened.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed soda containers stored under handsink drain directly on the floor. Store away from sewer lines. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned cutting boards stored behind faucets at prep sinks and 3-comp sink. Store in a clean, dry location. -.5-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed cleaned dishes stored on soiled drain board on the wash side of 3-comp sink. EHS educated PIC to keep dishes flowing from clean to dirty and then air dry using clean spaces, such as cleaned prep table and other clean prep surfaces. Wash, rinse and sanitize to keep sinks clean, including prep sink.-.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed several trays of thawing salmon in the RIC directly over unwashed produce (cucumber, avocados), and ready to drink beverages (monster cans). CDI - PIC rotated raw animal food to separate available shelving in RIC 2. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed three (3) Raw Tuna thawing in ROP packaging in RIC.

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. EHS observed several spray bottles in the RIC of house made sauce without labels.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors open and lids off the dumpster.

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 scoop handle in direct contact with cooked rice. CDI - Scoop handle removed. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop submerged in rice vinegar. Observed scoop floating in soy sauce.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used to store reusable gloves for cleaning. CDI - Gloves were removed from the sink.

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). Observe containers of cut cabbage (x5) and a container of RTE corn with no date marked. CDI - PIC stated that the items were prepared the previous day, Facility was allowed to add the proper date marking. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of crab meat (7/31) held longer than 7 days. CDI - Crab was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed masago (fish roe) with no time stamp. CDI - PIC stated the items was replaced at 12:30 PM and was not labeled, correct label was added.

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 rice scoops (x2) with handle directly in contact with sushi rice and brown rice. CDI - Scoops were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored as clean, with residue on food contact surfaces. CDI - Can opener was moved to the 3 compartment sink to be properly w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TCS food items held on TPHC at the front prep service that were not on the written TPHC form. (Rehydrated black seaweed, cut lettuce, chopped cabbage) CDI - Items were added to the written 6 hour TPHC procedures for CH items. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped corn decrease 1F in temperature over 48 min time span. CDI - Corn was uncovered to promote rapid cooling. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed rice scoop (x2) with handle directly in contact with rice. CDI - Scoops were removed. 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 handless scoop submerged in uncooked rice. CDI - Scoop was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple TCS foods in cold holding unit on make line above 41F. PIC knew when items were placed on make line from RIC. Observed cooked chicken in RIC at 43F. All other items in RIC were 41F or below. PIC did not know when chicken went above 41F. -CDI- PIC placed items on make table on TPHC for 6 hours, due to temperatures being below 70F. PIC voluntarily discarded the cooked chicken. 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- Observed multiple TCS foods lacking a date mark, held for 24 hours or with the intent of being held for over 24 hours (cubed tuna, salmon, cooked shrimp, cooked chicken, tofu, seaweed salad, cut cabbage, crab salad). -CDI- PIC knew when items were prepared and properly added date marks. 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 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items in the cold holding unit on the make line above 41 degrees F. CDI: PIC voluntarily discarded items temping above 41 degrees F. 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 Observed seaweed salad, crab salad, and tuna chunks all prepared today at 11:00AM and not labeled. PIC stated that these items will be used for the next couple of days. CDI: PIC labeled all items. 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 tuna chunks and cooked shrimp cooling in deep metal pans, covered in the reach-in cooler. Observed no temperature decrease after 40 minute window. CDI: Changed method of cooling to shallow sheet trays for rapid cooling. 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 tray of ROP’d packages of tuna all thawing under refrigeration without being removed from the reduced oxygen environment. CDI: PIC punctured holes into ROP’d packages. No point escalation, improvement observed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets holding in-use wiping cloths at 0ppm. CDI: Food employee changed the sanitizer bucket with properly concentrated sanitizer.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign posted at hand sink in back food prep area. EHS provided at end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna and salmon thawing above ready to eat kani in RIC. CDI - PIC reordered storage For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, chopped chicken & edamame in front prep unit holding above 41F. PIC stated all had been there since the morning. CDI - PIC discarded both items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 corn cooling from ambient temperature in RIC at 58F in a covered container. CDI - PIC uncovered container and placed in freezer to complete cooling. 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 tuna thawing in RIC still sealed in packaging. Informed PIC of dangers associated with thawing sealed ROP fish. CDI - PIC cut packaging open on still frozen, slacking fish to allow oxygen in for the remainder of thawing.

4-501.11 Maintain equipment in good repair. Observed RIC in food prep area soiled and/or rusting. Clean or repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden sushi mats bound together with string that are used in direct contact with food. Informed PIC that sushi mats need to have an additional barrier between them and customer food, small cracks and crevices of mats and strings are not smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses hanging on shelf in food storage area. CDI - PIC moved purses.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand wash cdi pic replaced paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items in front of hand wash CdI PIC removed items.

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 ready to eat items prepared Tuesday(corn, soy beans , pork, tofu). Without date labels. CdI PIC to date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed brown rice still on TPHC after more than four (4) hours. CDI - PIC voluntarily discarded and made new rice. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 cooked chicken, cooked shrimp and other TCS foods cooling in make table since 1:30P. Per PIC, these items were refilled after lunch. Cooling rate was .02 degrees per minute. Method changed to cool in prep in ice. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed aoilis blended in-house stored directly on floor between uses. -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves on both sides of cutting boards at serving line. Consider resurfacing or replacing cutting boards. -.5- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup in deep grooves in cutting board at serving line. Clean often enough to prevent buildup. CDI - PIC flipped to other side and re-cleaned. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves on both sides of cutting boards at serving line. Consider resurfacing or replacing cutting boards. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handling online ordering tablet while preparing orders without washing hands prior to returning to food service. CDI - PIC educated food employee and hands were washed. -2-

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed knife scrubbed with sponge, rinsed and stored as clean without using sanitizing step. Per PIC, this is the process used when large amounts of dishes are air drying. CDI - EHS educated PIC about 3-step method of cleaning. PIC rewashed using 3-step method of cleaning. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed kimchi, edamame, salmon, tuna and shrimp in make table without date marking. Per PIC, these items are dated on the bulk container in back. VR no later than 04/09/2023 to ensure small containers in make table are date marked. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna thawing in ROP without introducing oxygen. CDI - PIC poked holes in bags to introduce oxygen. Per PIC, fish changes color when bags are opened. EHS advised that food grade storage bags may be used to help slow the color change. REPEAT -1-

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 rice scoop stored in direct contact with rice. Per PIC, facility always uses gloves and the risks should be minimized. CDI - Handle moved out of food. EHS advised PIC that gloves do collect debris and other contaminants, so the handles shall be kept out of food. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees that have worked at other food establishments without training for this facility. Per PIC, there is no training process. CDI - PIC trained food employees during inspection using visual learner information. EHS advised PIC to train all new food employees, ensuring they know when to report required symptoms and illnesses. -1-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at men’s restroom handsink. CDI - PIC refilled during inspection. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs stored directly above RTE pickled ginger and other TCS foods. Observed raw spicy tuna stopped directly above RTS krab salad near rice warmer. CDI - PIC rearranged storage. -1.5-

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 roe, spicy tuna cold holding above 41F in make table. CDI - PIC voluntarily discarded and put cold product into make table from back RI. EHS advised PIC to have cooler service and to ensure set temp is cold enough to maintain food at or below 41F at all times. Per PIC, prep unit is no longer turned off overnight and EHS observed foods in make table were stacked properly. No overstacking observed today. -1.5- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER THE LAST INSPECTION.

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 fish thawing in ROP without introducing oxygen. CDI - PIC poked holes in bags to introduce oxygen. Per PIC, fish changes color when bags are opened. EHS advised that food grade storage bags may be used to help slow the color change. -.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces at front counter and in RI without label of common name. Label these. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer at 0 ppm. CDI - PIC refilled and EHS discussed possible methods of meeting sanitizer concentration requirements by saturating wiping cloths before filling containers, changing more frequently to keep solution at a higher concentration. Sanitizer was refilled to 50 ppm. Ensure a minimum of 50 ppm at all times. -.5-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned and sanitizer cutting boards stored behind faucet at 3-comp sink. Per PIC, these items are removed prior to using sink. EHS advised PIC to ensure once sanitizer applied to cutting board, they air dry and remain dry until use. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed three (3) tall stacks of disposable drinking cups at front counter cash register with lip areas exposed to customer coughs, sneezes and other contamination. Move these to an area where there is protection from contamination. Observed disposable gloves and aluminum foil stored in direct contact with butane burner. CDI - Cups moved behind clear plastic shield and butane relocated to another section of counter. -.5-

4-501.11 Maintain equipment in good repair. Observed leak being caught in plastic bowl at lower right side of make table/prep at front counter. Repair. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with vomit/diarrhea template but not actual plan. CDI emailed plan in English and Chinese.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsinks used to store scrubbers, and other equipment. CDI items relocated.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed red cabbage and other unwashed produce stored directly above sliced cabbage and prepped items for front case. CDI - PIC moved RTE foods to separate shelf with other RTE foods. -1.5- Observed salmon used for bowls stored above crab salad in reach in. CDI item relocated.

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 front serving prep units holding at an ambient air of 70-80F in both units. TCS items that were pulled for serving holding above 41F since placed in unit. CDI items moved from prep units and placed in back reach in to drop temperatures. Facility temporarily closed until repair person can fix issue. Will follow up to check units.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed sushi rice from night before holding on prep line and observed no discard time recorded on unit. Told PIC to ensure every batch of sushi has discard time and only held for 4 hours. CDI items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red sanitizer buckets filled with soapy water and not labeled. CDI buckets labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls on prep line to prepare bowls. Allow these to air dry before stacking. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drink and cell phone on prep table where raw salmon and tuna to be Cut.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticide in use in facility PIC stated is used in restrooms. CDI - PIC removed from facility. -1-

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 overstacked, tightly wrapped crab salad, cut cabbage, cut salmon and cut tuna cooling in prep unit. PIC had originally explored TPHC but TCS foods have not been observed cooling to proper cold holding as required by TPHC procedure for cold foods. VR no later than 05/05/2022 to ensure facility is using proper cooling methods. PIC stated out of temperature foods were freshly prepared at 2:30P. CDI - PIC vented containers and EHS again discussed proper cooling methods. -.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of food without labeling of contents and shirachi bottle reused for food grade oil without labeling with current contents. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer at 10 ppm. CDI - PIC remade sanitizer to above 50 ppm. -.5-

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 in-use fish scaling knife stored between prep sink and handsink. Keep in a clean location between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls over 3-comp sink. Allow these to air dry before stacking. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting boards stored behind sink faucets at 3-comp sink. Keep these in a clean, dry location. -.5-

5-201.11 A plumbing system and hoses shall be installed using approved materials in accordance with plumbing LAW. -P Observed rubber hose installed as a permanent faucet fixture on prep sink to the immediate left of the prep sink. PIC stated fish scaling process improves when using the rubber hose. EHS explained the requirement to use commercial, food-grade equipment for food processing. CDI - PIC reattached permanent plumbing fixture. REPEAT -2-

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 cold cut cabbage, edamame, seafood salad and hijiki seaweed above 41F within 30 mins of stocking in prep unit at front counter turned off on days when facility is closed. CDI - PIC cooled these in make table section of prep unit when unit turned down. -3- 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 cut, washed lettuce cooling in make table with ambient air 65F. CDI - PIC moved cut lettuce to RI to cool. -.5-

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 fish thawing in ROP without introducing oxygen. CDI - PIC opened bags and EHS reminded PIC of the requirement. Per PIC, fish changes color when bags are opened. EHS advised that food grade storage bags may be used to help slow the color change. REPEAT

5-201.11 A plumbing system and hoses shall be installed using approved materials in accordance with plumbing LAW. -P Observed rubber hose installed as a permanent faucet fixture on prep sink to the immediate left of the prep sink. VR no later than 03/20/2022 to ensure approved material used for the faucet repair. -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of the reporting requirement for Salmonella nontyphoidal. CDI - EHS educated PIC that this information is available with an asterisk on the visual learner poster for Employee Health. Employees educated today. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for vomiting and diarrheal events today. CDI - EHS educated PIC and gave handout with example written plan.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed red cabbage and other unwashed produce stored directly above washed cut onions and mashed avocados. CDI - PIC moved RTE foods to separate shelf with other RTE foods. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front serving line prep units turned off overnight. Foods restocked this morning and cold holding temperatures after 45 minutes were 45F and above. VR no later than 12/12/2021 to ensure TCS foods are 41F or below at all times. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed TPHC form available in-house without key information such as time stamp procedure. CDI - PIC given 2017 form today and EHS educated PIC about new requirements. -0-

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 thawing raw tuna in reach in cooler in the ROP packaging. CDI - EHS educated PIC about the requirement to open ROP packaging. Packages opened. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic spoons for dispensing toppings such as nuts and seaweed used for more than one food and not changed often to prevent buildup. Change out these spoons often to prevent buildup. -.5-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed four open employee drinks stored on prep table during food prep and on dry dry storage shelf with food and single use and single service items. CDI - PIC moved these items. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed personal raw shelled eggs and raw chicken stored above RTE salad in reach in in kitchen and raw salmon stored over RTE krab salad in make table at serving line. CDI - PIC rearranged storage order. -0-

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 washed cut lettuce cooling in make table at 63F after more than four hours. CDI - PIC voluntarily discarded and EHS advised that TPHC could begin when cold lettuce is first cut if product will either be used or discarded every four hours. -1.5-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility using sous vide to cook raw chicken in-house. VR no later than 09/23/2021. Sous vide discontinued today until procedure can be documented and variance application submitted. EHS advised PIC to use only RTE chicken as this facility has no cooking equipment for proteins. Only cooking equipment is a rice cooker. -.5-

3-501.13 Use approved thawing methods. Observed raw tuna thawing at room temperature at beginning of inspection. CDI - PIC put raw tuna back into rewach in cooler to thaw. Product still frozen solid. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored on dry storage shelf with intact cans. CDI - PIC moved these to separate area after EHS explained the risk associated with cans dented along the top, bottom and side seams. -1-

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 two dry goods scoops inside food in a manner that a hand grabbing the scoop would touch the food. One scoop was without a handle. CDI - PIC removed these scoops and EHS educated PIC about the risk of touching the food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drain board of 3-comp sink. EHS advised PIC to separate these to allow air drying. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned cutting boards stored behind faucet of 3-comp sink subject to splashing, not allowing them to air dry. EHS advised PIC to move these to a clean dry location. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go containers stored less than 6 feet off the floor near restrooms and in-gorund grease trap. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic bag over the back handsink. PIC stated they do not use handsink. CDI- Plastic bag removed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shrimp thawing in the sink with soiled dishes. CDI- Shrimp removed from the sink and placed in the prep sink for thawing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife sharpener in the handwashing sink. CDI- Removed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over ready to eat tuna. CDI- Chicken placed on the bottom.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken and ell in the tall reach in units without dates. ICDI- Items dated.

3-501.13 Use approved thawing methods. Observed PIC thawing shrimp in a pan of water. CDI- Placed shrimp under running water.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service paper towels stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of drink machine in need of cleaning. Exterior of drink machine heavily soiled with sticky residue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handsink. CDI-Paper towels placed at handsink. NOTE facility currently does not have much food. No TCS food items were in the low reach in units. Few TCS items were in the tall reach ins.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at back handwashing sink. -REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken in direct contact with raw shrimp in reach in cooler. CDI - PIC moved chicken away from raw shrimp. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC form that does not note that TCS foods other than tomatoes shall begin TPHC at or below 41F or at or above 135F. CDI - PIC given template with all necessary parts today to either fill out or use as a guide for completing in-house form. Observed yum yum sauce at front make table declared on TPHC without being listed on TPHC form. CDI - PIC added to existing form.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls stored over prep sink. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed eating utensils stored at cash register with food contact surfaces exposed to customers. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on white food equipment on prep table. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink in kitchen. -0-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC explained they use 3 different companies for their sushi grade fish, PIC only produced one sheet for KIG. VR required 9/22/2019

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Masago (fish roe) on menu with no asterisk. VR required 9/22/19.

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 tuna that had warmed up from prep, covered with saran wrap. CDI-Items were uncovered to allow for proper air flow.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed the only thermometer to be a dial thermometer, VR required 9/22/19.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Obserevd plastic cups and disposable dinnerware sitting on floor in dining room. Needs to remain off the floor. Observed plastic to-go containers and cups sitting on counter where public has access to. Explained to PIC this is a possible contamination hazard.

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 PIC preparing avacados and contacting with bare hands. CDI- by discard.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed handsink in kitchen without hand soap. CDI added hand soap.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed salmon, tuna (from opened packages), crab salad, romaine lettuce stored in upright cooler without date mark. CDI by date mark.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed fish scales on prep sink. observed build-up inside handsink at front counter area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed items stored in handsink. CDI removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw shell eggs (personal item) stored over RTE vegetables in upright cooler. CDI- rearranged storage order.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed tuna, salmon, lettuce, tofu, shrimp, pork, chicken, crab salad, fish roe stored in open top prep cooler > 41F. all TCS foods were < 45F today. See temp chart. CDI- all TCS foods were placed on TPHC procedure and will be maintained on TPHC going forward. PIC will complete procedure sheet for these food items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on prep sink.

2-301.15 Only wash hands in handwashing sink. -PF observed PIC wash hands in food prep sink. CDI by instructing PIC to wash hands in handsink. Prep sink washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw tuna and cooked shrimp stored at front line cooler > 45F. CDI by removing and cooling in upright freezer. observed items cooled to 44F within 20 minutes.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service bowls stored on the floor. observed boxes of single service containers stored in dining room. **General Comment: Establishment is cooking chicken and shrimp on site. PIC has been notified and instructed to cease and desist cooking raw animal foods at the establishment as this is in violation of the food service permit. PIC will buy pre-cooked foods until permit can be ammended by MCHD to allow cooking on site.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored on a prep table. CDI - bottle was moved to the shelf under the table. Observed chemical bottles stored above single service items. CDI - chemicals were moved to another location.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket on the front line less than 50 ppm. CDI - bucket was remade at 200 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on a prep table. CDI - cloth was placed in a sanitizer bucket.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee jackets and aprons on the dry storage shelves.