SOMI SUSHI

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle soiled cloth and soiled faucet handle then proceed to handle clean equipment and food preparation. CDI, employee removed gloves and washed hands. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg stored over RTE foods in flip to prep unit. CDI, eggs relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 curry prepared with cooked onion cooling at 115 degrees F at 1:27. At 2:03 curry was at 1:14. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, curry transferred to shallow uncovered sheet pan in walk in cooler to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed seafood mix overstocked in flip top prep unit at 47 degrees F. Foods recently placed in unit according to PIC and relocated to walk in cooler to rapidly cool. 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 curry prepared with cooked onion cooling at 115 degrees F at 1:27. At 2:03 curry was at 1:14. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, curry transferred to shallow uncovered sheet pan in walk in cooler to rapidly cool. 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 .

4-903.11 (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 linen and equipment stored under soiled items in rack .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with bare hands after washing. CDI, rewash. 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 dishwasher handle soiled equipment at 3 compartment sink then proceed to handle clean equipment after removing from dish machine. CDI, employee rehashed hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed seaweed broth not covered / protected in walk in cooler which was prepared and already cooled from prior day. CDI, operator covered with lids.

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 oil and vinegar not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on floor.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage stored over prep area and dish machine. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw pork stored over tempura batter. CDI, foods relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates stored as clean but soiled with debris and soil at pass thru window. CDI, plates relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab overstocked in prep units and at 44-49 degrees F. CDI, foods relocated to cool. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed cleaner not labeled at dish area. CDI, cleaner discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Napa cabbage recently prepared and cooling in deep covered container. CDI, cover removed to facilitate heat transfer. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have ANSI accredited certified food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered employee beverage stored over dish machine.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch garbage can then proceed to handle clean equipment and food preparation without removing gloves and washing hands. CDI, employee removed gloves and washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed sushi chef handle RTE vegetables with bare hands to prep and cut. CDI, vegetables voluntarily discarded. 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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle waste container with gloves and use same gloves for food preparation and handling clean equipment. CDI, employee removed gloves and washed hands.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed probe of food thermometer not sanitized before use. CDI, by instruction to sanitize probe.

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 fish placed in sushi case around 10-10:30 but start time on label stated 11:00. CDI, label correct to provide proper time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach and water used to wipe dining tables not labeled. CDI, bottle labeled.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service box used for shell eggs re-used to store unused equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw, repackaged fish being stored above RTE food in RIF during inspection. CDI - PIC reordered storage. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed most TCS foods in sushi display case maintaining above 41F during inspection. PIC stated display case is turned off over night and turned on again in the morning. All items in case had been placed there immediately after prep with the intentions to cool. Ambient in unit 46F at 11:35, and then at 42F at 12:05. Employee moved all items to WIC to rapidly cool. EHS strongly recommended placing unit on time. Unit must be assessed to ensure it is able to maintain temperatures through times of heavy use. 72 hour VR required. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 cream cheese and raw sushi fish being cooled after being cut in sushi display case while wrapped in plastic wrap during inspection. Observed raw sushi fish being cooled while wrapped in plastic wrap and stacked together in WIC. Observed cut cabbage being cooled while in a deep, covered plastic container in WIC. CDI - PIC moved all sushi fish and cream cheese from sushi display case to WIC. Sushi fish in WIC was unstacked and laid out in a single layer on sheet tray. Cabbage was uncovered. All items achieved proper cooling rates during inspection. Repeat. Risk Control Plan to be discussed if no improvement by next inspection. 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 portioned out squid salad and portioned out side salads stacked together in salad prep with no gap or barrier in between the bottom of the top container and the food in the bottom container. CDI - PIC placed plastic wrap barriers in between layers of food. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items being stored with their food contact surfaces facing upwards, exposing them to contamination. CDI - Employee flipped containers. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in back kitchen area during inspection. Repair or replacement needed. Repeat. 0.5 pts.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee ice cream cake being stored in conjunction with customer foods in RIF during inspection. CDI - PIC moved to appropriate location. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC turn off faucet with bare hands after washing. CDI - EHS educated PIC on using a barrier to turn off faucet. PIC rewashed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Obsevred employee plate salmon ordered fully cooked while maintaining an internal temperature of 126F. CDI - employee placed salmon back on grill and cooked to an internal temperature of 168F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked eel, kani, sushi tuna, and other TCS foods in sushi display and sushi prep unit maintaining above 41F during inspection. PIC was unable to verify how long foods had been out of temperature. CDI - PIC 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 .

3-501.18 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 cooked shrimp, miso soup, ramen broth, shredded cabbage, and other various TCS foods throughout kitchen not labeled to indicate its date of preparation or opening. CDI - PIC was able to verify preparation date of all items and labeled. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce being cooled in a deep, covered container in WIC. Lettuce was not cooling hastily. CDI - PIC moved lettuce to smaller containers and left uncovered. Lettuce began to cool quickly. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and damaged floor tiles in kitchen area. Repair or replacement needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repackaged raw proteins being stored above RTE foods in both RIFs. EHS advised PIC to reorder storage. EHS could not get CDI due to amount of reorganizing needed to fix problem. 72 hour VR required. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine. More frequent cleaning needed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw tuna and raw salmon in sushi prep unit prepared at ambient temperature maintaining a temperature of 44F at 10:50am. No change of temperature had occurred by 11:35am. Observed tempura shrimp 8/1 in tempura prep unit that had not completed the cooling process and was maintaining 44F. CDI - PIC changed cooling method to hasten cooling. All items achieved proper cooling rate. Tempura shrimp was voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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 squid salad prepared on 7/24 in prep unit for use during inspection. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 raw tuna and raw salmon prepped at ambient being cooled in prep unit while wrapped tightly in plastic wrap, stacked on top of each other. Observed cooked tempura shrimp from 8/1 that was being cooled in a prep unit while in a plastic container covered with plastic wrap that had not completed the cooling process. CDI - PIC moved all items to WIC and laid out on a sheet tray to hasten cooling. All items achieved proper cooling rate. Tempura shrimp voluntarily discarded. 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 .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed unsealed wooden cutting board in kitchen area during inspection. PIC stated it is regularly used to slice cooked steaks. CDI - PIC removed from kitchen and advised all employees to stop its use.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored above vegetable stock inside prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beef cooling at a rate of 0F/min, salmon 0.04F/min and shrimp 0.02F/min. All items were cooling inside prep units or sushi case and covered with Saran Wrap. CDI: Items were moved to walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed shrimp, crab and eel inside walk in cooler, and prep units completely thawed while in ROP packaging.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 damp wiping cloths sitting on cutting boards. CDI: PIC placed wiping cloths in sanitizer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed prepped raw beef being stored over edamame in reach in freezer. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored in walk in cooler above cream cheese and spring rolls. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: PIC labeled item. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of bleach testing over 200ppm (bleaching out test strip). CDI: PIC diluted concentration to 50ppm.

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 crab thawing in reach in cooler with ROP packaging still intact. Remove item from or cut holes in packaging while thawing under refrigeration.

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 tongs coming into contact with canned bamboo and onions in prep top.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse egg slicer in hand sink. Observed food employee fill up pitcher of water in hand sink. CDI: Education provided and items were removed.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee rinse visibly soiled whisk and pitcher, then hang to air dry. CDI: items were placed in dish machine to be washed/rinsed/sanitized. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse metal bowls, then place to air dry without sanitizing. CDI: Items were placed in dish machine to sanitize. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sauces at sushi area without labels. CDI: Items were labeled.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 Vegetable broth cooling at a rate of 0.2 and was at 73F with 10 mins left in the 2 hour cooling window. CDI: PIC placed vegetable broth on stove to reheat and start the cooling process over.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ready to eat salmon, fish eggs and crab in prep top at sushi station did not have dates. Items were prepped today, PIC stated they would be held for more than 24 hours. CDI: PIC placed dates on items.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut salmon in reach in cooler above 41F with only 30 mins left in 4 hour cooling window, items were tightly wrapped in Saran Wrap. CDI: PIC placed items in freezer to quickly cool. Observed vegetable broth in a large bucket cooling in walk in cooler. CDI: EHS and PIC discussed cooling methods.

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 ROP packages of shrimp and fish in walk in cooler with packaging still intact. CDI: PIC cut open packaging.

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

REPEAT 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 facility with old employee health sheets. CDI: EHS emailed employee health sheets.

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with vomit and diarrhea poster but no written procedures. CDI: EHS emailed written procedures.

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 beef being stored over cooked rice and pasta in freezer. CDI: PIC rearranged storage order.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed vegetable broth at 71F after 3 hours of cooling. Pork broth cooling from yesterday was above 41F. Multiple items were prepped this morning including raw chicken, raw beef, cut cabbage, boiled eggs were in the cooling process and were unable to cool with 4 hours due to walk in cooler issues. CDI: All items were voluntarily discarded by PIC

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 multiple items in walk in cooler above 41F including spring mix, curry, miso paste, ginger sauce, etc. Ambient air temperature was 46F. PIC voluntarily discarded items. VR required by 8/6 to ensure walk in cooler is working. Facility voluntarily closed until walk in cooler is repaired.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed multiple items in walk in cooler cooling with an ambient air temperature of 46F. Items were also tightly wrapped. CDI: EHS discussed proper cooling methods 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 ROP packages of shrimp in walk in cooler still intact. CDI: PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-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 facility with a thermometer that does not have a thin probe. VR required by 8/13 to ensure facility has a thin probe thermometer

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 vinegar in large plastic tub unlabeled. CDI: PIC labeled item

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temperature of 46F. repair unit.

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 PIC could not relay to EHS how food employees are informed of their responsibility to report the "big 5" symptoms and "big 6" illnesses. CDI - PIC educated and given employee health policy posters in English and Spanish. 0 pts.

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 No policy in place at establishment regarding the cleanup of vomit/diarrheal events. CDI - Establishment given sample policy to use. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Tempura batter and flour used to prepare both raw vegetables and shrimp. Use separate containers of flour and batter to prepare raw vegetables and raw shrimp separately. Also, raw salmon stored above stock in sandwich cooler. Raw fish stored above pickled green onions in sushi cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw red snapper on speed rack. Raw chicken must not be stored above raw fish. CDI - Raw chicken moved to bottom.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety Employee observed washing dishes by hand and took them back to line area to be used without sanitizing. Utensils and food-contact equipment must be sanitized after cleaning. CDI - Items taken back and ran through the dish machine. // 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. Manager states that in-use knives to prepare sushi rolls are cleaned daily. Ensure all food-contact equipment and utensils that contact TCS foods are washed, rinsed and sanitized at least every 4 hours. Also, sushi knives must be washed, rinsed and sanitized when going from cutting raw fish to cutting cooked foods as well. CDI - Manager educated and knives will be washed at 3PM. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine measured 0 ppm on test strip and employee was actively using machine to wash dishes. Chlorine sanitizers shall be 50-200 ppm. CDI - Dish machine primed and measured 100 ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Chicken broth measured 117F at 12:30PM. Manager stated that chicken broth began cooling at 11AM. EHS told manager to reheat product and restart cooling process. Employee forgot to do this and chicken broth measured 90F at 1:20PM. CDI - Chicken broth voluntarily discarded. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tempura shrimp sitting on pass through window at 95F. TCS foods must be maintained at 135F or above when in hot holding. Maintain tempura shrimp below 41F, above 135F, or use time as a public health control and discard every 4 hours (must have written procedures). CDI - Tempura shrimp moved to walk-in cooler to cool. 0 pts.

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 Cooked pork in the walk-in cooler and in sandwich cooler were both not date marked and prepared Sunday. TCS ready-to-eat foods must be date marked. CDI - Dates added to items. 0 pts.

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 Chicken broth cooling in walk-in cooler in large container. TCS foods must be cooled using methods that are able to cool TCS foods within the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. Use ice wands, or ice bath with constant stirring, or use ice as an ingredient to cool the broth within the cooling parameters. CDI - Chicken broth was voluntarily discarded. REPEAT.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Small container of chili sauce with lid and spoon are placed at each table for customers to use. This is not adequately protected against potential consumer contamination. CDI - Chili sauce removed from tables during inspection. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Some wet wiping cloths observed on surfaces in preparation areas. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans and plastic containers stacked while still wet. Allow adequate time for air drying of utensils before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler and sushi cooler doors. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink observed on sushi prep station upon entry. Repeat violation.

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 A dense pot of pork broth observed cooling overnight above 41F (see chart). CDI. Broth discarded. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ramekins of squid and seaweed salad observed cold holding in flip top above 41F. Salmon and tuna observed in sushi case cold holding above 41F. CDI. Items were sent to rapidly cool in walk-in cooler and replaced with product below 41F. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Sushi rice observed without time stamp at sushi station. CDI. Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pork broth observed cooling overnight in WIC in large, dense pan without any ice or chill wand, stirring, etc.

3-501.13 Use approved thawing methods. Crab stick and shrimp observed thawing on prep sink without running water.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on dish machine.

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 deep container in large volume cooling in walk in cooler. Cooling temperature 1 at 1:48pm was at 100 degrees F and cooling temperature 2 at 2:14 was at 95 degrees F. Cooling rate calculation indicated that method not effective to cool at proper rate. Stock relocated to shallow uncovered pans to rapidly cool. Other effective cooling methods discussed with PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed squid overstacked above chill line and crab in prep cooler at 45 degrees F. Observed cut cabbage overstacked in prep cooler at 50 degrees F. CDI, items prepared according to PIC and relocated to rapidly cool.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer above 100ppm in spray bottle and bucket. CDI, sanitizer diluted to required concentration. 7-207.11 Restriction and Storage-Medicines - P,PF- Observed employee medications stored above equipment on storage rack. CDI, medication relocated for proper storage.

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 covered container of lettuce cooling in walk in cooler. CDI, lettuce relocated to shallow uncovered sheet pans to rapidly cool. Observed deep container of stock cooling in large volume container in walk in cooler. CDI, stock relocated to shallow uncovered container. Proper cooling methods discussed with PIC. Repeat.

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-service articles stored on ground at can wash and on ground near back door.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed chemical dish machine out of detergent. New detergent container provided during inspection.

2-301.14 When to Wash - P - Observed food employee move garbage can but proceed to handling food without removing their gloves and washing their hands. CDI by instruction.

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 cut cabbage not date marked in walk in cooler. CDI, cabbage voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed disinfectant wipes stored over food equipment on rack. CDI, wipes relocated for proper storage.

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 broth at 69 degrees F at 1:51 and at 66 at cooling temperature 2 at 2:20 and cooling in deep covered container in walk in cooler. CDI, PIC transferred broth to shallow uncovered pans in walk in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Oberved fish thawing at prep sink behind front counter. Proper thawing methods discussed with PIC.

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 for rice stored in water below 135 degrees F.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over cooked broth in prep unit. CDI, foods relocated for proper storage.

7-208.11 Storage-First Aid Supplies - P,PF - Observed burn cream and first aid kit stored over prep table. CDI, items relocated for proper storage.

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 recently prepared lettuce cooling in covered container in walk in cooler at 45 degrees F at 12:27 and remained at 45 degrees F at 12:57. Cooling rate temperatures did not meet cooling parameters. CDI, cover removed from lettuce to facilitate heat transfer. Observed recently prepared salads and squid cooling in prep cooler behind front counter. CDI, squid relocated to freezer to rapidly cool and salads relocated to walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 sanitizer bucket below 50 ppm chlorine.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee dump ice water in handwashing sink. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sauce, whipped cream, squid cold held in prep cooler between 42-45 degrees F. CDI, squid and whipped cream in unit overnight voluntarily discarded by PIC and food recently placed in unit relocated to walk in cooler to rapidly cool. Repeat. Thermostat adjustment made on prep cooler while on-site and ambient air decreased 31 degrees F after a few minutes. EHS recommended to continue monitoring refrigerators to ensure that units are maintaining TCS foods at 41 degrees F and below.

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 cooling

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 cut lettuce recently prepared according to PIC and cooling in prep cooler at 57 degrees F. Observed recently portioned crab cooling in prep cooler at 44 degrees F and sauce cooling in deep covered container with cooling temperature of 113 at 1:38pm and at 94 degrees F at 2:24pm. CDI, items relocated to shallow pans in walk in cooler to rapidly cool. Repeat.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed cell phone stored on prep surface in kitchen

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC upon arrival on-site did not have ANSI accredited certified food protection manager certification. Certified PIC arrived after start of inspection.

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 1 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food and raw shell eggs stored over cooked ready to eat food in prep refrigerator. CDI, foods relocated for proper storage. Repeat.

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 soup cooling from day before in deep container at 46 degrees F. CDI, soup voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cabbage and sauce holding in walk in cooler holding between 44-45 degrees F and unit not holding TCS foods at new requirement of 41 degrees F and below.. Ambient air temperature measured 45 degrees F. Refrigeration company contacted while on-site. Vr to ensure long-term compliance and calibration of walk in cooler to ensure unit maintaining TCS foods at required temperature. Company scheduled to arrive this afternoon. Effective January 1st, all TCS foods shall be held at 41 degrees F and below.

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 soup cooling in deep container in walk in cooler from day before. Observed cut lettuce cooling in covered containers in prep unit behind front counter. CDI, soup voluntarily discarded and proper cooling methods discussed with PIC and salads relocated to walk in cooler uncovered.

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

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal food stored over food for consumer in walk in cooler and glasses, drink and cell phone stored on prep refrigerator.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw house wrapped to fish stored over rte dumplings. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one slicer stored as clean with slight food debris still present. CDI- removed to clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods in walk in cooler to be 43F +-1F) and ambient air temp at 45F. In accordance with State guidance, points were not taken and food was not discarded. CDI - PIC and owner were instructed that *****FOLLOWING INSPECTIONS WHERE TCS FOODS ARE OBSERVED AT THIS TEMPEARTURE MAY LEAD TO IMMEDIATE DISCARD AND ESCALATING POINTS BEING ASSESSED.****

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility has installed absorbent curtains in the doorway to the kitchen and expo line window and food pased through can touch this. PIC instructed to remove and replace with material in compliance with the code above

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee donn gloves without first washing hands. CDI through isntruction

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee bare hand cutting broccoli to be cooked at a later date. CDI through instruction

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee changing tasks but not changing gloves. CDI through instruction to PIC; translated to food employee3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple slightly soiled utensils, including tongs hanging from shelf bracket on cook line, slicer and sticker residue on containers. CDI - removed to re-wash

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, some on day 2 or more. CDI - allowed to date mark this time; next time automatic discard3-501.18 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 hard boiled eggs date marked 8/3. CDI- discarded

3-302.15 Wash fruits and vegetables prior to use. Observed plant material, leaves and flowers held in top of food pep unit that had not been washed. CDI- removed to wash.

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 multiple in use utensils stored out in room temp water or on soiled surface.