MR TOKYO MATTHEWS

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 and turn the water off without using paper towel. Cdi. Education was provided and employee rewashed hands. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimps products stored above container of cooked shrimps in food prep area. CDI- items relocated below ready to eat foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a container of both soap and water looking the same without no distinctive label. CDI. PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flying insects in kitchen. Contact pest control service provider to address issue.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing in cardboard dumpster. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back. Repeat

6-501.12 Floors, walls, ceilings including the attachments shall be clean. Observed some cleaning needed for floor in kitchen area and also on ceiling vents. .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored by customer food. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the display case, WI and RI unit at temperatures above 41F. Items in the display case were placed on time since they have been there for just an hour. PIC indicated that it was due to multiple entry and exit stimuli unit. Unit temperature was fine. PIC will use time moving forward. The other items were 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 .

3-501.15 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 items in the facility cooling in the RI coolers, and WI in deep tightly covered containers. CDI. PIC removed the covers. 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 frozen items stored directly on the floor in the WI freezer. CDI. PIC removed. Repeat

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing in cardboard dumpster. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored by customer food. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish products stored above container of cooked chicken in walk in cooler. CDI- items relocated below ready to eat foods. Repeat 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed food items stored above ready to eat soups in WI. CDI- ITEMS relocated to bottom shelf. Repeat Facility generally is improving on food storage.

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: 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 is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of crab legs, cooked eel being held in RI cooler without a date mark. CDI: PIC date marked item.

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: 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 . Observed a container of salads tightly wrapped in plastic cooling in reach in cooler and not drop in temperature after 51 minutes. CDI: PIC removed plastic cover and placed item in walk in freezer to rapidly cool. REPEAT. PIC also indicated that they will start using time for the lettuce.

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 spices being held at prep line without labels. CDI: PIC labeled bottles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in kitchen propped open from under. Keep outer openings of establishment closed to prevent insect or rodent entry. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen items stored directly on the floor in the WI freezer. CDI. PIC removed

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

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 stored with handle touching the rice. CDI. PIC removed. *** points not escalated due to improvement.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

4-501.11 Maintain equipment in good repair. Observed RI cooler upfront in disrepair. Work order is placed for the unit. Facility is currently not using the equipment.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks by the spray area.

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

6-501.12 Floors, walls, ceilings including the attachments shall be clean. Observed some cleaning needed for floor in kitchen area and also on ceiling vents. .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored by customer food. Repeat

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use clean hands to turn off faucet. CDI: PIC demonstrated good active managerial control by instructing employee to re-wash hands and use paper towel as a barrier method without EHS intervention.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee exit through the back door of kitchen while wearing gloves and re-enter with gloves and proceed to attempt to handle food without changing gloves and washing hands in between tasks. CDI: Employee discarded gloves, washed hands and donned new gloves before returning to handle food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of soft shell crabs and fried chicken being held at 48F in walk in cooler. CDI: PIC voluntarily discarded 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 a container of fried chicken being stored on counter next to fryer and a container of individually portioned containers of yum yum sauce being stored on front counter. Both items were being held on TPHC without a time marked to indicate when the 4 hour period has elapsed. CDI: Employee marked both items as they were both placed on TPHC at 11am.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cans of paint and a can of WD-40 being stored on dry storage shelf above bags of produce. CDI: PIC relocated paint and WD-40.

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: 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 . Observed a container of raw tuna tightly wrapped in plastic cooling in reach in cooler and not drop in temperature after 51 minutes. CDI: PIC removed plastic cover and placed item in walk in freezer to rapidly cool. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flying insects in kitchen. Contact pest control service provider to address issue.

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 scoops being stored in containers of sushi vinegar, tempura flakes and tempura powder in which scoop handles were all resting in food. CDI: PIC removed scoops from all containers. 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 accumulation of soil and residue in hot water used for holding in use utensils on grill. CDI: PIC removed container of water and returned to be W/R/S.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bag of tools being stored on dry storage shelf amongst food items. CDI: PIC relocated bag of tools away from food. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage without a lid being stored on dry storage shelf amongst food items. CDI: PIC discarded employee beverage.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in server station being blocked by a trash can, several dust pans and brooms and a caution wet floor sign. CDI: PIC cleared items away from hand sink to allow employees access.

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: 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 is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cooked chicken being held in prep flip top cooler without a date mark. CDI: PIC date marked item. REPEAT. Points not escalated due to improvement since previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles containing cleaners without labels. CDI: PIC labeled spray bottles. REPEAT. 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 a spray can of cockroach spray in which label stated for residential use only. CDI: PIC voluntarily discarded cockroach spray.

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: 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 . Observed two plastic bus tubs of raw beef filled to top of container, half uncovered by lid cooling in WIF and not drop in temperature after 22 minutes and a plate of tuna cooling in sushi display case at a rate insufficient to reach cooling parameters. CDI: PIC divided bus tubs of raw beef into more shallow containers and left uncovered in WIF to rapidly cool and placed plate of tuna in RIF to rapidly cool.

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 escolar fish fully thawed in reduced oxygen packaging being held in sushi prep reach in cooler. CDI: PIC cut open packaging to remove from reduced oxygen environment.

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 being held at sushi prep line without labels. CDI: PIC labeled bottles.

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 two dented cans being stored amongst non dented cans on dry storage shelf. CDI: PIC voluntarily discarded dented cans.

3-302.15 Wash fruits and vegetables prior to use. Observed employee peeling unwashed mangoes to be used at sushi prep line. CDI: Employee removed stickers and washed mangoes prior to peeling any further.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use spoons being stored in containers of food in sushi display cooler. CDI: PIC discarded single use spoons.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep reach in cooler door and reach in freezer. Replace torn gaskets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirt being stored on dry storage shelf amongst food items. CDI: PIC removed employee sweatshirt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed sheet tray of raw mussels stored above container of cooked rice and lettuce in walk in cooler. CDI- mussels relocated below ready to eat foods. Points not escalated due to overall improvement of storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed jalapeños stored above ready to eat crab meat and sliced cucumber in 2 door refrigerator. CDI- jalapeños relocated to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed miso soup holding at 128F. CDI- reheated to 196F and placed back in hot holding unit.

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 hibachi sauce, house made teriyaki sauce, cooked chicken, open container of milk, and container of tofu without dates. Observed several containers in sushi display case without dates. Ensure that date labels are carried from larger stocks to working containers of products in reach in units. CDI- all products without dates were dated with prep date.

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

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 container stored in spicy mayo sauce in 2 door reach in cooler.

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

6-501.12 Floors, walls, ceilings including the attachments shall be clean. Observed some cleaning needed for floor in server station room. Noted improvement from previous inspection.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without active managerial control as evident by multiple violations occurring upon arrival and during inspection such as employees eating in kitchen on prep surfaces, non- employee in kitchen, improper hot holding, improper thawing, possible cross contamination, unaware that sanitizer was not at proper concentration etc. CDI- by education. Certified PIC with some knowledge arrived on site during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Manager on duty upon arrival was not certified. CDI- certified PIC arrived on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee health policy is only available in English. Multiple employees in kitchen did not speak English and could not communicate info about employee health. CDI- employee health policy given to PIC in Spanish.

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 multiple employees eating in kitchen on prep tables and on rolling cart with food stored on shelves under cart. CDI- all employees relocated to tables in dining room to eat. Surfaces cleaned and sanitized. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage on dry storage shelf above dry good items. CDI- beverage relocated to bottom shelf.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee don gloves to begin food prep without first washing hands. CDI- employee discarded gloves, washed hands and donned clean gloves. 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 employee rinse gloves at food prep sink then remove gloves and move to don gloves without washing hands. CDI- employee discarded gloves, washed hands and donned clean gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse hard boiled egg and begin cracking egg at hand sink. CDI- egg discarded and employee instructed on proper use of hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed colander of lettuce on prep sink surrounded by bowls and buckets of raw shrimp in thawing process. CDI- chance that lettuce was contaminated was very high and therefore voluntarily discarded. Observed containers of raw shrimp and raw chicken stored over vegetables in walk in cooler. CDI- raw shrimp and raw chicken relocated to bottom shelves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy residue on scoops and scoop handles stored and used for dry goods.

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 crab Rangoon filling 42-45F in very large container in walk in cooler that was made yesterday. CDI- filling discarded. .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Time shall start when removed from cold or hot holding or cooking completion. Observed times of 11:30am and 11:40am written on multiple containers of spicy crab, crab sticks and sweet crab at sushi station when checked at inspection at 11:00am. CDI- correct time of 10:45am placed on all applicable products. Observed batches of old and new product being mixed together. Keep batches separate or original time must apply Observed overall lack of understanding by employees on proper TPHC procedures. Observed times written on some items that are stored in refrigeration and not on TPHC. Recommend additional training needed for employees.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket of grill cleaner on shelf below grill without label. CDI- container labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer directly from 3 compartment sink dispensing above 500ppm quat. PIC unaware that it was not dispensing at proper concentration or aware that it needed to be diluted. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bowls of chicken on speed rack cooling at room temperature. Observe very large covered container of crab Rangoon filling in walk in cooler. CDI- chicken placed on sheet trays in walk in freezer to cool and filling discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing at food prep sink in running water however, shrimp was observed at 77F due to cold water temp from sink being above 80F. CDI- shrimp placed in walk in cooler. Decrease time at sink when water temp is above 70F or thaw under refrigeration. Observed eel being thawed at room temp on shelf under prep table. CDI- placed in refrigeration.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on multiple dry good bins for flour, sugar etc.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several towels on prep surfaces upon arrival.

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 container stored in dry good bin being used as a scoop. CDI- removed container.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed test strips for quat sanitizer discolored and appeared to have been exposed to water or heat. New test strips must be obtained.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed for exterior of dry good bins and shelves under prep tables and hand sink basin in server station.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed damaged floor in walk in freezer. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers etc shall be clean. Observed some general cleaning needed for floor in server station area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a silicone spatula being stored in hand sink at server station. CDI: PIC removed spatula from hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two boxes of unwashed mangos being stored on a shelf in RIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried rice being held in rice hot holding unit at 98F. CDI: PIC stated fried rice was fully cooked approximately 2 hours prior. Rice was reheated to 168F before placing back in hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS food items being held above 41F in prep reach in cooler both in flip top and reach in portion of unit. Also observed a container of seared tuna in sushi display case, container of crab meat and a container of spicy shrimp being held in sushi prep reach in coolers all above 41F. See temp chart. PIC voluntarily discarded all items. PIC contacted service technician who stated will be onsite later today. PIC will hold foods in prep cooler on TPHC until unit is repaired. VERIFICATION REQUIRED within 3 days to ensure prep cooler is able to maintain foods at 41F or below. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 cut lettuce being held in WIC date marked with prep date of 23June, cut lettuce was actually prepared today. CDI: PIC placed correct date mark on container.

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 Observed at 2:45pm several containers of sushi rolls being held on TPHC in sushi prep reach in cooler and several TCS foods being held on TPHC on sushi line all with a discard time of 2:30pm, 15 minutes past their expiration time. CDI: PIC discarded all items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in kitchen propped open by a wooden block. Keep outer openings of establishment closed to prevent insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Keep outer openings of establishment closed to prevent insect or rodent entry.

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 a bowl being used as a scoop resting in a bus tub of raw veggies at cook line. Use a scoop with handle positioned above food or store bowl outside of container of veggies.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands after washing and don gloves to return working with food. CDI: Employee re-washed hands before returning to handle food.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee stirring a bowl of fully cooked rice with utensil while not wearing gloves and use bare hands to pick pieces of rice off of utensil and place rice back in bowl. CDI: PIC discarded bowl of rice.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at server station with inoperable paper towel dispenser. CDI: PIC placed a roll of paper towels on top of inoperable dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of seared tuna being stored in sushi display cooler and 5 working bottles of eel sauce being stored on prep counter. All items were above 41F. See temp chart. CDI: PIC placed all items in WIF to rapidly cool.

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 3 large containers of yummy sauce made with milk being stored in RIC and a container of crab salad being stored in sushi reach in cooler without date marks. CDI: PIC date marked all items as they had been prepared within the last 48 hours.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed facility holding several items on TPHC throughout sushi bar and kitchen without written procedures available. CDI: EHS provided a copy of TPHC procedure form which was completed onsite.

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: 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 . Observed 4 plastic containers of spicy salmon tightly wrapped in plastic cooling in WIF and not drop in temperature after 16 minutes. CDI: PIC unwrapped containers of salmon to enable greater air flow to ensure rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bus tub of packaged crab sticks thawing under running water in which packages of crab sticks were stacked high over rim and not submerged in water. CDI: PIC reduced height of packages to allow all items to be fully submerged under running water. 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 2 packages of fully cooked squid fully thawed in reduced oxygen packaging in reach in cooler. CDI: PIC cut open packaging to remove from reduced oxygen environment. 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 a scoop being stored in hot holding container of fried rice with handle of scoop resting in rice. Also observed bowls being used as scoops in yummy sauce in WIC in which most of bowl was submerged in food. CDI: Scoop and bowls were removed from food containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers wet nested on clean storage shelf above 3 compartment sink. CDI: PIC unstacked containers to allow for air drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of single service to go containers being stored outside of their original packaging right side up on prep counter behind sushi bar. CDI: PIC inverted containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed steel wool being stored in hand sink at server station. CDI: Employee removed steel wool.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on shelf above containers of tofu in prep RI cooler and a container of raw tuna being stored on a shelf over sauces in RIC. CDI: PIC re-arranged items to proper storage order.

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 a container of tempura shrimp being held on TPHC at grill station, shrimp was 71F. Time for shrimp was marked as 11:00, however actual time was 10:47. PIC stated shrimp was pulled from fryer at 10:30. Also observed all food items being held on TPHC at sushi prep counter marked 11:00 as start time. PIC stated items were placed on line at 10:20. CDI: PIC corrected times for all labels.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a large bus tub of frozen shrimp stacked high above rim thawing in prep sink under running water that was 84F. Shrimp was not fully submerged under water. CDI: PIC spread shrimp into 2 bus tubs to ensure shrimp was fully submerged in water and added ice to bus tub to compensate for high water temp. 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 Asian squid salad in reduced oxygen packaging fully thawed in RIC with package still in tact. CDI: PIC cut open package.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen being propped open by door stop. CDI: PIC closed door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. Keep premises free of flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bus tubs of food being stored on floor in WIF. CDI: Employee placed bus tubs on shelves. 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 a scoop fully submerged in a large bucket of sushi vinegar. CDI: PIC removed scoop and returned to be W/R/S. REPEAT Points not escalated due to multiple violations under same line item on previous inspection.

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 2 boxes of single service to go containers being stored on floor behind register. CDI: Employee placed boxes on shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and bag being stored on shelf amongst single service items. CDI: PIC removed items and placed in designated area.

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 open employee drink being stored on top of prep unit housing food for hibachi station. CDI: PIC relocated item

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. Observed employee enter kitchen and proceed to handle clean utensils and food without washing hands. CDI: Employee washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee enter sushi station from kitchen with gloves on and proceed to handle ready to eat foods without changing gloves. CDI: Food employee changed gloves and washed hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bus tub of ready to eat food items on the floor of the walk in freezer. CDI: Item was relocated.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer at 50 ppm quat.

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 utensil for cooked rice being stored inside container with handle touching the rice. CDI: utensil was 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 utensils used for uncooked rice and flour being stored with handle touching food items. CDI: Utensils were removed.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves. Resurface or replace.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at sushi station blocked by rice cooker on rolling cart. CDI: PIC moved item

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed unwashed bokchoy and mushrooms being stored above washed/prepped mushrooms and zucchini. CDI: PIC rearranged storage order. REPEAT For more information on food storage order please visit: http://meck.co/FoodSafety 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe visibly soiled gloves with a paper towel. CDI: Food employee removed gloves and washed hands.

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 tempura sauce made with cooked cucumbers still above 70F after 2 hours of cooling. CDI: PIC voluntarily discarded item. 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 .

REPEAT 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 being held on TPHC without time labels. CDI: PIC voluntarily discarded item.

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 tempura sauce and rice cooling at room temperature sitting on prep tables. Rice was cooling at a rate of 0.18F/min during 2 hr window. CDI: PIC and EHS discussed proper cooling methods. Rice was placed in walk in cooler to quickly cool.

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 imitation crab and yellow tuna thawing in walk in cooler and prep cooler with ROP packaging still intact. CDI: PIC and EHS discussed proper thawing methods.

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

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 bok choy in walk in cooler being stored above washed and prepped zucchini. CDI: PIC rearranged storage order

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3 compartment sink at 50ppm quat. PIC called Ecolab during inspection. VR required within 3 days.

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 house made teriyaki sauce being held on TPHC without time labels. CDI: PIC voluntarily discarded items.

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed crab meat thawing in a bus tub sitting out at room temperature. CDI: PIC placed crab meat back in walk in cooler.

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 multiple sauces in containers that were not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at wait station being held in sanitizer at 50ppm quat.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls being used for raw beef and raw chicken being held in the food. CDI: bowls were removed.

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

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 multiple plastic containers with cracks and chips. CDI: PIC voluntarily discarded items.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing in cardboard dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around dumpster area.

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 beef and shrimp stored over RTE chicken in prep unit. CDI - PIC rearranged storage order and educated food employees. -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 RTE chicken, raw shrimp, raw beef and other TCS foods in flip prep cooler at cook line all cold holding above 41F. Out of temperature items had been in place since previous day. CDI - PIC voluntarily discarded and other TCS foods were monitored for cold holding. -1.5-

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 raw tuna placed on TPHC before food reached 41F. CDI - PIC served raw tuna and time stamp placed on food once food reached 41F. EHS reminded PIC to ensure TCS foods are at correct temperature prior to starting TPHC by taking a temperature. -3-

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed missing asterisk on hibachi menu steak and salmon that may be cooked to order. CDI - PIC added asterisk with a label maker during inspection to the existing menu. -0-

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 tight lids in place on cooling cut lettuce and sushi case used to cool raw fish with doors open. Observed mounded, deep portions of crab rangoon stuffing cooling while covered in walk in cooler. CDI - Portions reduced for crab rangoon to cool in thinner layers and other cooling foods vented and cooling in walk in cooler. -.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp thawing in standing water on drain board of prep sink at room temperature of 77F. CDI - PIC placed bus tub of raw shrimp in walk in cooler to thaw under refrigeration prior to separating shrimp. EHS discussed options for thawing in warmer months during the year when the cold water is greater than 70F. -0-

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed food thermometer in use that is more than 2F higher than EHS thermometer during cold water calibration to 32F. CDI - PIC removed this thermometer from service and placed two additional backups in service. -0-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all wait staff plating soup and rice for customer orders while wearing painted artificial fingernails without gloves, bracelets on arms and no effective hair restraints. CDI - EHS discussed with PIC options for wait staff to continue working as food employees in a manner that meets Food Code. -0-

4-501.11 Maintain equipment in good repair. Observed rusting lower shelving under prep tables around cook line. Observed damaged and missing hood system filters. REPEAT -.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on prep tables on lower shelves and on handles and other portions of equipment. Clean often enough to prevent buildup. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in the handsink near the middle of the kitchen. CDI: Sink cleaned. EHS educated PIC on only washing hands in the handsink.

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 asparagus stored over cut and washed vegetables in reach in cooler. CDI: Asparagus was relocated. REPEAT VIOLATION Improvement from previous inspection as no raw items were stored over ready to eat items.

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 Observed tempura sweet potatoes from yesterday stored in reach in cooler that were held on time during dinner service. CDI: Product was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with what staff stated was bleach sanitizer for tables that were unlabeled. CDI: Bottles were labeled.

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 a quart container with no handle being used to scoop rice. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gaskets on the main prep cooler for the cook line are damaged. Replace.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer on site for high temp dish machine. CDI: PIC ordered the equipment last Thursday and it has not yet arrived. Per order form it will be here next week. REPEAT VIOLATION

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed lack of control of kitchen with regards to handwashing frequency, cold holding, and cooling. CDI: PIC educated on the requirement for the PIC to follow up with staff and train staff on these proper procedures. REPEAT VIOLATION EHS provided PIC with a copy of the food safety checklist tool today.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no employee health policy on site with non-typhoidal salmonella during inspection. CDI: EHS provided PIC with a copy of the updated health policy that includes non-typhoidal salmonella and discussed requirements with PIC.

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 vomit and diarrhea plan on site during inspection. CDI: EHS provided PIC with a link to the state written plan via email and explained requirements.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees repeatedly don gloves with no handwash after adjusting masks, hats, hair, and when changing tasks. CDI: PIC educated employees on when to wash hands. Hands washed. REPEAT VIOLATION Some improvement from previous inspection as no one handled raw items and then ready to eat items/serving ware.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not dispensing papertowels at hand sink near dish machine. CDI: Paper towels were placed on top of dispenser.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed “white fish” listed on the menus for dinner as Rainbow Roll and for lunch as Dynamite Roll, and TNT Roll. PIC confirmed the product used is Tilapia. VERIFICATION REQUIRED

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 asparagus and peppers stored over washed produce in the reach in cooler. 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 shrimp stored over gyoza sauce and raw chicken stored over teriyaki sauce in the walk in cooler. CDI: Items reorganized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sushi rolls for deep frying cooling in reach in cooler at a rate of .083F/min. CDI: Rolls moved to the walk in cooler and uncovered for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, shrimp, and beef in the walk in cooler holding above 41F. Items were raw and not above 45F. Cooler was “zoned” due to fans being blocked on the top shelf. CDI: Top of cooler cleaned out/items removed to other locations. Air temp in cooler was 36F throughout after relocating. Items above 41F were rapidly cooled to 41F in the walk in freezer before storing in the reach in again. EHS explained to PIC how air flow of reach in cooler work and the amount of space around product required to maintain temperatures. EHS also discussed that all of the cut vegetables in the cooler are not TCS and therefore are not required to be held cold, but are compromising air flow of the cooler throughout based on the large containers. Observed imitation crab stick, imitation crab, cream cheese and spicy imitation crab held out on counter above 41F. CDI: Items were placed on TPHC today by adding the time it was pulled (11am) and discarding them at 3pm today. PIC filled out TPHC procedures on site for these items to be permanently held on TPHC. REPEAT VIOLATION

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 on date marking please visit: http://meck.co/FoodSafety Observed tempura shrimp cooked yesterday in the reach in cooler with no date mark. Date marking throughout the rest of the facility was in compliance. CDI: Shrimp were dated for yesterday.

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 no time written on sushi rice held on TPHC or on cut lettuce held on TPHC. CDI: Time for rice added. Lettuce voluntarily discarded. Observed time on tempura sweet potatoes was marked for 10:30AM. After 2:30 PM, food had not yet been discarded. CDI: Food voluntarily discarded. EHS discussed with PIC that this should be the last item cooked in order to be able to hold the product until 3pm. Lunch runs from 11am-3pm. Cooking them at 11am would allow them to be held until 3pm.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed reach in coolers being used to cool raw meat, sushi rolls, and raw fish. CDI: Items relocated to cooling equipment (walk in cooler and walk in freezer) REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed flour for frying stored with no covering open in the dry storage area. CDI: Products covered.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths in kitchen and server area stored in 0ppm quat sanitizer. CDI: Sanitizer buckets refilled to proper concentration.

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 with no handle in the salt and pitcher with handle in the rice vinegar. CDI: Utensils removed.

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 case of forks, and 2 cases of napkins stored on the floor in the server storage area.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for testing the dish machine. CDI: EHS explained requirements to the PIC.

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 soup warmer/hot hold kettle with food debris and build up around the top of the warmer. Observed several containers in dry storage particularly used for crunchy topping and rice vinegar with heavy build up. Observed interior of reach in freezer with build up. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Ensure PIC are training staff to ensure employees are using proper methods to rapidly cool TCS foods through oversight and routine monitoring of food temperatures during cooling and holding. Observed proper methods not being followed. CDI by instruction.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage on prep table used to prepare zucchini and employee beverages on table next to clean equipment.

2-301.14 When to Wash - P - Observed food employee handle raw chicken then handle clean plates with single-service gloves. CDI, employee removed gloves and washed hands. Discussion with PIC on proper handwashing procedures and glove use.

3-301.11 Preventing Contamination from Hands - P,PF - Observed zucchini prepared and to be placed in cooler for later use according to PIC and cut with bare hands. CDI, zucchini voluntarily discarded by PIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle raw chicken with gloves then proceed to handle container used for raw beef then go to handle clean plates. CDI by instruction to remove gloves and wash hands between task changes and after handling raw chicken and before handling raw beef or clean equipment to prevent potential cross contamination.

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 2 large bins of rice cooled from prior day according to PIC between 50-51 degrees F in deep covered containers in walk in cooler. CDI, rice voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cream cheese and crab mix, sushi, fish items in middle prep cooler between 43-45 degrees F. Ambient air temperature of unit measured 43 degrees F. Observed walk in cooler items cold held between 44-45 degrees F. Ambient air temperature of walk in cooler was 44 degrees F. Thermostat lowered during inspection with Technician arriving while present. Observed rice and noodled cooled from prior day according to PIC between 50-51 degrees F in deep tightly covered containers. CDI, noodles and rice voluntarily discarded by PIC. Technician added refrigerant to middle prep cooler and ambient air temperature measured 35 degrees F in middle prep cooler and 36 degrees F in walk in cooler. Temperature of TCS foods decreased while present. Ensure routine monitoring of TCS foods to ensure always maintained at 41 degrees F and below.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer above 100ppm as tested. CDI, sanitizer diluted to required temperature.

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 cheese and crab mix, sushi cooling in tightly covered containers in prep coolers. Observed recently prepared chicken cooling in tightly covered container in walk in cooler and noodle and rice cooled from day before in deep tightly covered containers above 41 degree. CDI, sushi and crab and cheese mix relocated to walk in freezer to rapidly cool and cover of chicken removed to facilitate heat transfer. Rice and noodles between 50-51 degrees F voluntarily discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine gauge loose and dish machine out of detergent. Detergent bottle replaced during inspection. Observed 2 coolers not maintaining TCS foods at 41 degrees F and themostat set to high. Technician arrived during inspection to calibrate.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed food debris and soil accumulating on shelving along prep line.

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 use bare hands to turn faucet off when washing their hands. CDI by instruction.

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 procedures not being followed or start time sticker per written procedures for several foods held using time control. Shrimp voluntarily discarded by PIC. Repeat. Written procedures prepared for cut lettuce while on-site. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep container of fried rice cooling in bus tub at 108 degrees F at 2:20pm and only dropped to 107 degrees F approximately 30 min later. Observed deep covered container of prepared crab at 47 degrees F. CDI, PIC transferred foods to shallow uncovered containers. Proper cooling methods reviewed with PIC. Handout provided to PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Observed same utensils used for raw chicken used to prepare cooked RTE food and vegetables and same utenisls for raw shrimp for preparation of cooked vegetables.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket below required concentration in kitchen. Repeat.

6-301.12 Hand Drying Provision - PF - Observed batteries needed in disposable towel dispenser as unit not dispensing towels at 1 handwashing sink. CDI, disposable towels provided.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken removed from commercial packaging and stored over raw fish on rack in walk in freezer. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed middle 2 door low prep cooler not maintaining TCS foods at required temperature. Observed ambient air temperature of 56 degrees F and TCS foods such as raw fish and cream cheese held between 52-55 degrees F. CDI, food prepared this morning realocated to walk in cooler to rapidly cool and cream cheese and fish voluntarily discarded by PIC. Visit to ensure long term compliance required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed sushi rice not labeled and prepared the day before according to PIC. CDI, rice voluntarily discarded. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of disinfectant not labeled. CDI, spray bottle labeled as required.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from sushi display cases to measure ambient air temperature.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 quat sanitizer bucket below requried concentration.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed Dayquil stored on shelf above equipment behind front counter and personal food stored above food for consumer in reach in freezer and walk in cooler.

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 wash gloves but not remove gloves to wash hands. Observed several employees turn faucet off with hands and not use barrier. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over tofu in reach in prep cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates behind counter stored as clean but accumulating heavy soil / food debris. CDI, plates relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several TCS foods held between 43-49 degrees F in 2 prep coolers. CDI, crab held in unit 1 over 4 hours and sauce voluntarily discarded and recently prepared items relocated to walk in freezer to rapidly cool. Observed sauce in container at 47. Thermostat adjustement made to prep cooler 2.

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 incorrect time sticker on sushi rice that included prior batch. CDI, proper time stamp placed on equipment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed tempura shrimp cooling at 84 degrees F at cooling temp 1 and then at 77 degrees F at cooling temperature 2. Temperature did not reach proper cooling rate when calculated. Observed recently prepared fish cooling in prep cooler. CDI, foods relocated to walk in cooler to rapidly cool and proper cooling methods discussed with PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer missing from sushi cooler.

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 bowl used as scoop in sauce container.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dish machine leaking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residues / soil accumulating on shelving throughout kitchen.

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

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment then handle clean equipment without washing their hands in between. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates stored as clean but accumulating debirs / soil. CDI, plates relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed fish held in 3 display units between 43-45 degrees F. Observed TCS foods held between 43-44 degrees F. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Vr to ensure calibration of sushi display cases and walk in cooler to ensure units maintaining TCS foods at new requirement. TPHC discussed as option with management for sushi display units. See temperature observations above.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed spray bottle of chlorine sanitizer above 100ppm. CDI, sanitizer diluted to required concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of chlorine sanitizer and bathroom cleaner not labeled . CDI, containers relocated to label per instruction.

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 fried roll cooling in low reach in prep refrigerator behind line. CDI, operator transferred rolls to sheet pan and relocated to walk in cooler to rapidly cool .

3-501.13 Use approved thawing methods. - Observed shrimp thawing under running water but water at 87 degrees F at tap.

3-307.11 Miscellaneous Sources of Contamination - C - Observed employee filling container with dried food ingredients on floor and floor used as prep surface. Observed prep sink used and raw shrimp and vegetable stored on same sink at same time.

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

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test kit available for quat santizier dispener at 3 compartment sink. Vr required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Spicy tuna, cut tuna, blue fin tuna, and crab stick cooling while wrapped in sushi case; lettuce cooling while wrapped in walk in cooler. CDI - All unwrapped to allow rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Wait staff preparing salads and portioning shrimp sauce in kitchen with no hair restraints on. Ensure staff are using hair restraints at all times when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on cutting boards at sushi line. CDI - All placed in sanitizing solution.

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. Scoop stored with handle down in flour. CDI - Scoop reinserted with handle up above food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple plastic food pans wet stacked on rack above three comp sink. Separated to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from inside reach in freezer and wipe down top of door on low prep cooler at cook line.

6-502.12 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. Clean floors inside 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 employees fail to wash hands for appropriate time and recontaminate turning water off. CDI through isntrucion; re-wash2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed multiple food employees going in and out of back door and return to handle raw fish. CDI- stopped ; hands washed2-301.15 Only wash hands in handwashing sink.-PF Observed multiple food employees washing hands in prep sinks. CDI stopped; hands washed in HW sink

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fresh raw fish stored with ready to eat foods all around it and touching. VR for cooler segregation Observed unwashed produce over peeled washed onions. CDI- re-organized3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple task changes without glove changes. CDI through isntruction

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 sashimi in sushi case not date marked. VR

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 utensils stored in water at 75F. CDI- removed to clean

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee beverages stored with ss utensils or above open prep roll top unit. CDI- removed