SUSHI QUEEN SUSHI AND GRILL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above RTE batter in fry station prep top. CDI - PIC rearranged to prevent contamination. Well For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed online menus were customers order for delivery or to go with out consumer advisory. Establishment shall add disclosure and reminder to items that are served raw or undercooked. EHS went over with PIC what needs to be provided on menus. EHS will arrive back on sight within ten days to verify menus consumer advisory. * Items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical torch stored above RTE items and single use containers. CDI - PIC moved to prevent contamination.

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 salmon thawing in sushi LB with out being removed from ROP. CDI - PIC sliced package.

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 soiled hot water with visible food debris. CDI - PIC changed water.

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 food stored in non food grade plastic bag. CDI - PIC re washed vegetables and moved to food safe container.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw spicy tuna mixture stored above imitation crab in one sushi cooler. Observed open packages of raw fish stored above cooked items in the walk-in freezer. CDI - Items were moved to the correct order.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree crab sticks on the right side of one sushi cooler. All other temperatures were below 41. CDI - Items were voluntarily discarded.

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 a missing thaw date for spicy tuna mixture in the sushi cooler. CDI - Items were thawed this morning and date marks were corrected.

10-DAY VERIFICATION REQUIRED 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisks for smoked salmon sushi rolls such as: Volcano Roll, Rock and Roll, Fried Green Tomatoes (with salmon), Smokey Mountain Roll, Philly Roll, Philly Roll on the “Lunch Combo” list and “Party Platters”

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a chef preparing sushi with a long beard and no restraint.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean pots hanging within close proximity to a hand wash sink. CDI - Items were moved further down the storage rack.

4-501.11 Maintain equipment in good repair. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a broken rice cooker handle. Observed the dish machine drain board separating from the wall/caulk.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in basin of sink also observed sponge and cloth on hand sink. CDI..Items were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tempura shrimp and rice above 41. CDI.. Shrimp was moved to walk in freezer and rice was 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 .

3-302.12 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 and shakers without labels to identify contents inside. REPEAT

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in salt. CDI..Handle was removed . REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on shelf next to clean dishes. Phone was actually touching the dishes

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P OBSERVED employee wash hands then use bare hands to turn off faucet.CDI.. employee re-washed hands.

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed hand soap in bottle previously used for hand sanitizer. CDI..Facility used soap bottle

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 at sushi prep without label's.

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 bowl submerged in rice beans.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed food debris In hand sink.CDI sink was cleaned out. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.Observed scoops with handles touch raw protein. CDI. Scoops were placed with handles not touching raw protein.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility not necessary for operation or maintenance. 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 facility in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 hand sinks with food debris. CDI..Sink was cleaned out

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

3-501.15 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 pans of food cooling with lids tightly covered.. CDI..Lids were removed For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 plastic on shelves where clean dishes are housed with build and debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys placed between clean plates on shelf. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cup without lid placed on shelf with carry out items. CDI..PIC moved items.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for less than 20 sec. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee after washing hands not using barrier to turn faucet off. CDI..EHS has employee wash hands again and use barriers to turn faucets off. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yellow tail, salmon, spicy tuna and tuna above 41F.. CDI ..PIC put items in frezzer to quikcly cool. Spicy tuna 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-502.11(A) Maintain utensils in good repair. Observed prep unit near kitchen not working. PIC did put in a service request.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat place on self with cup holders. CDI..PIC moved hat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Portioned raw salmon stored on speed rack above packages of opened RTE foods in walk-in freezer. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved salmon to bottom of speed rack. 0 points taken due to it only being one small piece. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sushi cooler doors and salad cooler door. Shelves beginning to rust in walk-in cooler. Plastic pieces on top of rice holding units are broken. Repair/replace listed equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Wrapped portions of raw fish and wrapped portion of cooked octopus were in same container in the sushi display cooler. Separate raw animal foods from ready-to-eat foods. CDI - Octopus removed from container and stored separately. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Flying fish roe, spicy tuna, yellowtail, and cooked octopus were missing date labels in sushi coolers. Cooked broccoli missing date labels in drawer cooler. TCS ready-to-eat foods must be labeled with prep date if held for at least 24 hours. CDI - PIC placed dates on items. // 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 Cooked mushrooms (6-27), hydrated seaweed (6-27) and tofu (6-28) were over 7 days since preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw smoked salmon and raw yellowtail thawing in sushi cooler. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit open packages.

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. Some flood splatter and grease residue on walls on prep line. Clean physical facilities more frequently. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots hot holding in steamer at 112F. CDI - Carrots were reheated and temperature on steamer was increased. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 salad cooling in flip top of prep cooler with lid on. CDI - Salad was moved to WIC and lid was removed to allow for more rapid cooling. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 scoops in steamer with water at 112F. CDI - Water was heated.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on washed avocados. CDI- PIC had employee remove stickers and rewash avocados.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI - Employee phone was removed. REPEAT.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed bottled employee beverage on prep table. CDI - Employee beverage was removed from table.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by cardboard boxes. CDI - Boxes were moved to allow access to handsink.

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 food debris on slicer and on rubber spatula stored as clean. CDI - PIC moved items to be cleaned. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knives at sushi bar being cleaned by wiping with a sanitizer cloth. Employee stated she will wash/rinse/sanitize at the end of the day. CDI - EHS discussed proper cleaning with PIC.

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 sink was not cut open to allow air.

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 foods missing labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees missing head coverings.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed large containers holding dry goods are not food safe. VERIFICATION REQUIRED. 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 cardboard covering make table coolers to prevent knife damage. Cardboard needs to be removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI - Employee phone was removed.

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 crab sticks in sushi make table at 47 F. CDI - Employee stated the crab sticks were placed out at a couple hours earlier. Employee moved crab sticks to WIC to cool to 41F.

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 large accumulation of debris in hot water being used to hold utensils. CDI - Water was refilled.

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 dust on shelving above ice machine. Observed black build up on outside edges of ice bin below soda fountain. REPEAT.

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 spicy tuna for sushi over washed avocados. CDI - Spicy tuna was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives, peeler, and scallion slicer stored in containers with debris inside. Observed plates stored on shelf under table with debris on them. CDI - All utensils were moved to be cleaned at 3-compartment sink. REPEAT.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers and cups. 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 debris on shelving holding plates next to grill. Needs cleaning.

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 EHP missing nontyphoidal salmonella and updates from 2017 Food Code. CDI- EHS provided PIC with updated Employee Health Agreement and documentation.

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 did not have a vomiting and diarrheal event cleaning procedure. CDI - EHS provided and reviewed with PIC the state created procedures and requirements for the plan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plate and rubber spatula with residue and debris on them. CDI - Items were moved to dish area for cleaning.

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 scoop handle in contact with panko and sugar.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle of Body Armor stored in reach in mixed in container containing bags of food. CDI - Body Armor drink was discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to dish machine blocked by rolling trash can. CDI - Trash can was moved.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed bags of rice cooling overnight in WIC 3 of the bags were above 41 F. Bags held thin portions and were opened to allow air flow, the majority of the bags of rice were in temperature. PIC stated rice is usually cooled in these bags in the WIF and then moved into the WIC when the temperature is below 41F. CDI - Rice was voluntarily discarded. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces, dressings, and oils throughout kitchen without labels. CDI - Employees added appropriate labels to all bottles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in bottom of small convection ovens on sushi line.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice prepared on 04/15/21 cooled overnight in walk-in cooler not meet cooling parameters. CDI: Education provided and PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice prepared on 04/15/21 cooled in sealed bags in walk-in cooler. See violation #18 for more detail. CDI: Education provided and PIC voluntarily discarded product.

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 utensils being stored on stove in water below 135F. CDI: Education provided, PIC sent utensils to be W/R/S, and changed to fresh hot water.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several colored cutting boards with moderate-heavy scoring. REPEAT VIOLATION.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed food employee drinking personal beverage in kitchen at table where prep was occurring. CDI: Food employee discarded beverage and washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink beside 3-vat sink. CDI: PIC provided paper towels.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored above raw beef in walk-in cooler. CDI: PIC rearranged storage order.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed moderate food splash inside microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of spicy tuna being held above 41F. Product was placed in sushi make table on 12/14/20. CDI: PIC voluntarily discarded product. **Points not escalated due to improvements in cold holding.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed low QA sanitizer levels in red sanitizer buckets- 50ppm. CDI: PIC remade QA sanitizer solution- 150ppm.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with moderate-heavy scoring.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked white rice and carrots cooling overnight in WIC with temperature of 50F and 48F repsectively. Foods did not meet cooling parameters. CDI, discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, lettuce, octopus, and crab cold holding above 41F. PIC stated they use the cold holding unit to cool. CDI, educated PIC on foods being 41F or below before storing in cold holding unit. Items moved to WIC to cool down. Suggested PIC put in a service request for unit.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed Octopus with incorrect date mark and lettuce and shrimp with no date mark. Oberved cooked rice, carrots, and beef with no date mark in walk in cooler. Fish for sushi not date marked. Date on octpous corrected and PIC was educated on correct date marking of TCS ready to eat foods. Verification of date marking system in facility within 10 days.

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 white rice cooling in large sealed bags and carrots cooling in covered deep container. CDI, educated PIC on cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of produce stored on floor of WIC. CDI, educated PIC that foods must be stored 6 inches off the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed urinal in mens restroom out of order.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P observed employees washing hands and turning off water with bare hands. CDI- employees re-wash hands and turn off water with a paper towel.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried shrimp tempura stored beside fryer < 135F. CDI by discard.

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 bags of cooked rice, cooling in walk-in. bags were folded over and closed. CDI- open bags placed on sheet pans in the freezer.

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. at grill, observed multiple untensils stored in container of water 78F.

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 build-up on floors in kitchen and restrooms. remove old caulk at clean side drainboard of dish machine. Clean wall and recaulk.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Sushi rice not disposed of per TPHC procedure within 4 hrs was to be served after being out of temperature since last night. CDI- Rice disposed of.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wearing gloves handle raw chicken then handle a plate to plate cooked food. CDI- Employee corrected, disposed of gloves, washed hands and put on new gloves to handle plates and RTE foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Facility makes shrimp sauce using TCS ingredients. PIC said TCS shrimp sauce is given to customers in multi use squeeze bottles to use at the tables and are then saved to use again. As the sauce is removed from temperature control and held out for an un-determined amount of time, facility will need to take single service amounts of TCS sauce to customer's tables that are not kept. Will follow up that facility changes procedure for single service of TCS sauces. g

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS shrimp sauce and TCS spring roll sauce in prep cooler and walk in cooler improperly date marked with older dates that PIC said was in-accurate. CDI- Spring roll sauce made several days ago was voluntarily disposed of. Shrimp sauce that PIC confirmed was made yesterday was properly date marked. Observed cut half a head of cabbage in salad prep cooler cut a few days ago that was not date marked. CDI- Cabbage voluntarily disposed of. Will follow up within 10 days that facility is maintaining proper date marking.

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 facility had made a sushi roll for a take out order this morning using rice from rice cooker that was on TPHC from the night before. Also observed a sushi roll made yesterday in sushi cooler, made with sushi rice that was on TPHC yesterday. TPHC procedure requires all foods held with TPHC to be disposed of within 4 hrs max. after cooking or removing temperature control. Sushi rolls made with rice on TPHC also must be disposed of within 4 hrs max. CDI- Sushi rolls and left-over rice from last night voluntarily disposed of by sushi chef. New batch of sushi rice placed into use and properly time marked per TPHC procedure.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC explained verbal health policy but said several employees have not been trained on their employee health policy. CDI- Emailed PIC copy of food code employee health policy to review with employees.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on prep table next to clean plates. CDI- Drink removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one kitchen handsink with tub lid and towels stored in the sink. CDI- Items removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed deep tub of rice on counter PIC said had just been removed from walk in cooler 15 minutes earlier, that had been cooling overnight. Middle of rice was 56 degrees, outside edges of rice was 45 degrees, indicating rice likely did not cool properly. CDI- PIC voluntarily disposed of tub of rice in garbage. Observed large pot of TCS house made teriyaki sauce that is made with cooked fresh garlic and cooked celery that was on prep table at 83 degrees. PIC said the sauce had been cooked last night and left on stove with no temperature control and no cooling methods more than 6 hrs. CDI- Teriyaki sauce voluntarily disposed of by PIC in garbage.

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 TCS shrimp sauce made with fresh garlic and oil mixture in prep cooler not being date marked, made 5 days ago acc. to PIC. CDI- Sauce date marked. Observed a few raw sushi fish items thawed approx. 24 hrs ago that were not date marked with date of thaw. CDI- Items date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed spring roll sauce and sweet chili sauce in walk in cooler and squeeze bottles at prep cooler that are both made with TCS ingredients of cooked fresh garlic that were date marked for 15 days ago. TCS foods are allowed a max. 7 day shelf life. CDI- Out of date sauces voluntarily disposed of by PIC.

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 tub of rice improperly cooled over 6 hrs in a deep amount and TCS teriyaki sauce that improperly cooled over 6 hrs with no temp control or cooling methods used. CDI- Reviewed proper cooling methods with PIC. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility has no shallow pans to help with cooling. Will follow up that facility is capable and is properly cooling foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tub of raw broccoli stored on floor of walk in cooler. CDI- Food stored off the floor.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Dish machine temperature guage is broken, needs repair ASAP. Will follow up within 10 days that temperature guage is working.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored co-mingled with restaurant food in prep cooler and walk in cooler. Need to store personal items in designated location separate from restaurant foods. CDI- PIC moved personal items to designated shelving in cooler.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored with raw steak in the walk in cooler. CDI - items were separated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above sauce in the walk in cooler. CDI - items were rearranged correctly.

General comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of degreaser unlabeled. CDI - bottle was labeled.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed cups at the drink station stacked wet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility did not have test strips for their QUAT sanitizer buckets. Verification required 4/16/2018