YUME BISTRO

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed an employee on the cookline handling raw chicken with their gloved hand while placing it into the fryer basket and then change their gloves to work with RTE foods without first washing their hands. CDI - EHS intervened and proved education on proper handwashing procedures. Employee washed hands before donning a new pair of gloves to continue working with RTE foods.

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 2 employees to be peeling hard boiled eggs with their bare hands at the time of the inspection. CDI - 3 trays of peeled hard boiled eggs were voluntarily discarded. Facility allowed to continue peeling the rest with gloves on. 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

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of tomato purée to be stored on the dry storage rack with a large dent in its top seam. PIC stated staff had dropped it the other day and it was not used immediately. CDI - PIC removed from shelves and placed into office to be returned for credit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw egg mixture to be stored on the top shelf of the small lowboy refrigerator across from the induction stovetop, directly above a container of RTE sauce. - Observed an insert container of raw tuna to be stored on the top shelf of the sushi lowboy refrigerator, directly above containers of RTE kani and avocados. Sushi employee stated that they had just brought it up from the back for prep but hadn’t had a chance to yet due to orders coming in. CDI - Storage order rearranged in both lowboys. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to be testing at 0ppm chlorine at the time of the inspection. After attempts to prime it was still testing at 0ppm and no sanitizer was observed to be moving through the line. PIC contacted Ecolab at the time of the inspection and an Ecolab rep was scheduled to show up later today. Facility approved to temporarily conduct the wash and rinse steps in the dishwasher and then sanitize in the 3 compartment sink as the sanitizer dispenser at the 3 compartment sink was observed properly functional. 3 day VR to observe repair. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed the facility to be actively thawing packages of raw chicken in the food prep sink under no running water at the time of the inspection. When water was turned on it was then observed at 83F out of the faucet. CDI - Faucet turned on and ice added to keep water temperature below 70F.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple knives to be stored in uncleanable crevices at the cookline opentop refrigerators at the time of the inspection.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single service plastic containers for seaweed salad and other commercially produced salads to be actively reused throughout the facility as well as a stack of single service containers stored as clean with other clean dishes to be reused at a later date.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a garage can to be placed directly in front of the sushi counter handwash sink that is across from the sushi counter prep sink, blocking access to the handwash sink. CDI - Garbage can moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal sifters of various sizes, pairs of tongs, and multiple plastic insert containers to be stored as clean on the clean dish racks with visible food debris/sticker residue on their surfaces. CDI - PIC placed all dirty dishes at the dishwasher area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of raw pork katsu and raw chicken katsu to be at temperatures of 43-45F in the 1 door lowboy across from the induction stovetop. PIC stated he was unsure of why it was out of temperature and that staff shouldn’t have had it out today. REPEAT. CDI - Moved to WIC 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 .

3-501.19(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 the facility utilizing TPHC for the items in the 2 cookline opentops and some items in the cookline lowboys but the white board set up on the previous inspection to keep track of time stamps was observed to be erased/blank. Facility uses TPHC for their lunch hours (12pm-2:30pm) and then discards and replaces all items when the dinner hours start at 4pm. REPEAT. CDI - EHS on site at 2:30pm and observed all items discarded before being replaced at 4pm. TPHC board properly set up for dinner period before EHS left.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles containing a purple and a yellow solution to be stored at the pre rinse sink of the dishwasher area and both were not labeled as to their contents. CDI - PIC labeled spray bottles.

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 an insert container of pooled eggs, 2 insert containers of shredded cabbage, and a container of raw marinating chicken to be at temperatures of 45-50F in the cookline lowboy refrigerators and the 1 door lowboy across from the induction stove at the time of the inspection. All items were observed with tight fitting plastic wrap/lids covering the containers. PIC stated all items were prepared earlier, approx 1 hour before the EHS arrival. Lowboy refrigerators are not approved nor designed for rapid cooling and tight fitting plastic wrap/lids shall not be used on items actively cooling down as it prevents the cold air from flowing around the product. REPEAT. CDI - PIC moved all items to the WIC and removed the tight fitting plastic wrap on the containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a wiping cloth bucket at the sushi counter to be testing at >500ppm quaternary ammonia. CDI - Wiping cloth bucket emptied and refilled with properly concentrated 250ppm solution from 3 compartment sink dispenser.

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 employee beverages in open glasses to be stored on prep tables throughout the kitchen, allowing for potential contamination to food products and/or equipment. CDI - Drinks moved to a designated area that cannot contaminate food/equipment.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed the container of shellstock tags to not have the dates of when the last shellstock was used recorded on them since September. Oysters are not a common item served int he facility and they are only bought when they can get a good deal on them. 10 day VR to observe corrections going forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed two packages of cooked shrimp in the sushi bar 2 door lowboy at temperatures of 44-45F. Sushi manager was unsure as to why it was out of temperature but knows that it was brought up to the sushi counter this morning before opening at 12pm. REPEAT. CDI - PIC placed cooked shrimp into blast chiller 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 .

3-501.19(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 all of the items in the 2 cookline opentops to be held on time as per the PIC but he was not able to show how the items are labeled with start and discard times. PIC stated that all items are brought into the cookline opentops before lunch service starts at 12pm and discarded at the end of lunch at 2:30pm. Items are then restocked at 4pm for the dinner service. CDI - EHS and PIC set up a white board with all items held on TPHC in the opentop refrigerators and they were time stamped for discard at 2:30pm. EHS advised the PIC that this white board must be maintained or another labeling method with start and discard times for all items held on TPHC.

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 containers of shrimp tempura and fried chicken cooling in the cookline lowboy refrigerator. Items were observed at 71F and 93F, respectively. Items were in a unit that is not designed for rapidly cooling and were observed with tight fitting plastic wrap over the containers which does not allow for adequate air flow around the product. REPEAT. CDI - PIC moved items to freezer drawers to rapidly cool. EHS emphasized that cooling must not be done in the cookline lowboy refrigerators and they items must be cooled in the WIC, WIF, blast freezer, or held on TPHC going forward. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several shakers and condiment bottles at the cookline to not be labeled as to their contents. REPEAT.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned insert containers and pans to be wet nested on the clean dish racks.

5-202.12 Provide at least 100F water at handsinks. - Observed the hot water turned off the sushi counter handwash sink. CDI - PIC turned hot water back on to handwash sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the sushi counter handwash sink to have an accumulation of food debris in the basin. Handwash sinks must remain for handwashing only and must not be used for prep/dump sink purposes. CDI - Sushi counter employee cleaned out the sink basin.

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. - Observed a container of pooled eggs stored on a shelf directly above a tray of raw fish in the sushi RIC. REPEAT. - Observed a container of chicken katsu stored directly on top of a container of pork katsu in the 2 door lowboy cooler adjacent the ice machine. REPEAT. CDI - PIC rearranged the storage order for both coolers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw spider crab in the cookline lowboy at a temperature of 47F. PIC stated it is pulled daily from frozen and then held on the line. CDI - PIC relocated raw spider crab to WIF 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle containing a blue liquid hanging on a cart by the stairs that was not labeled as to its contents. CDI - PIC labeled spray bottle.

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 2 containers of corn, a container of fried salmon skin, and a bowl of fried shrimp tempura all cooling in the cookline lowboy coolers. Corn was prepared at 12pm and the fried salmon skins and fried shrimp tempura were both fried at approx. 1pm. EHS emphasized that all cooling must be done in the appropriate unit as the lowboy coolers are not designed to rapidly cool products down. REPEAT. CDI - PIC moved all items to WIF 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 .

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 shakers and condiment bottles at the cookline to not be labeled as to their contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed no sanitizer buckets set up for the storage of in use/soiled wiping cloths.

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 the large ice scoop to be stored with its handle in direct contact with the ice inside at the start of the inspection. CDI - Ice scoop removed. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple knives stored in uncleanable crevices of the cookline opentop refrigerators.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the shelves to the WIF to be rusting. 4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser to the 3 compartment sink to be dispensing a solution of 50ppm or less of quaternary ammonia. PIC must contact Ecolab for a repair. EHS to follow up during VR for test strips. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips on site to test for quateranry ammonia, which is used at the 3 compartment sink dispenser. 10 day VR to observe facility acquiring test strips.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw pork stored on shelf above broth in walk-in cooler. Raw beef stored above banana leaves in upright cooler. Raw fish stored above sauces and other RTE foods in sushi reach-in coolers. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 3 pans of boiled eggs in walk-in cooler were from 5-6. Pan of tofu in sandwich cooler from 5-4. Pan of mushrooms from 5-6 in sandwich cooler. TCS ready-to-eat foods must be used or discarded within 7 days from preparation. CDI - PIC discarded items. 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 2 pans of fried chicken were cooling in bottom of sandwich cooler at 93-110F. Cook stated he cooked both of them 30 minutes ago. Use walk-in cooler or freezer to rapidly cool TCS foods after cooking or preparation. CDI - PIC moved chicken to walk-in cooler to continue cooling. Pans were small and potentially could have cooled in time so 0 points taken. 0 pts. 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 .

3-302.15 Wash fruits and vegetables prior to use. Cut lime at sushi station had sticker still on it. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Some rusted shelves in walk-in cooler. Replace rusted shelves. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Some shellstock tags from the last 90 days are missing dates on them. Ensure staff place the date the shellstock batch was used or discarded on tag. CDI - PIC educated on shellstock tags.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw squid stored on same plate as cooked octopus in sushi display cooler. Raw beef stored above sauces in walk-in cooler. Raw shrimp stored above pre-cooked mussels in walk-in cooler. Raw fish stored on shelf above RTE non-raw foods in reach-in cooler at sushi station. 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 Raw chicken, raw pork, and liquid eggs in reach-in cooler measured 56F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved raw foods to walk-in cooler. Do not use cooler until it is repaired. Follow up visit to be completed on Monday to check cooler repair. 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 Miso broth in sandwich cooler bottom was dated as being prepared on 1-19. House made pickled were prepared on 1-23. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 0 pts. 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 .

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Reach-in cooler at sushi station is not working. Reach-in cooler in kitchen is also not holding temperature. Other reach-in cooler in kitchen has torn gaskets. Repair/replace listed equipment. // 4-502.14 Shells, Use Limitation Establishment is reusing oyster shells to serve on plate with oyster shooters in shot glass. Sushi employee stated that they are washed before use. Establishment must boil shells to reuse. PIC sent memo that has instructions on how to properly reuse oyster shells. REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee on line observed handling ready-to-eat cabbage and ready-to-eat fry with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Fries and cabbage discarded. Employee washed hands and donned gloves. 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

3-302.11 (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. Ceviche made with raw fish were stored above broth in walk-in cooler. Also, raw octopus was stored on shelf above cooked egg in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf No time label on TCS foods in the 2 sandwich coolers on the line. Ensure staff place the TPHC start time on these items, and use them within 6 hours. TCS foods must stay below 70F to use 6 hours instead of 4 hours. Also, TCS foods were still in unit at 2:50PM. 20 minutes after the 6 hour mark. CDI - PIC discarded all food in unit upon EHS request.

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 Breaded raw pork and breaded raw chicken were 52-54F in reach-in cooler. Employee stated they were prepared and placed in cooler 20 minutes ago. Use walk-in cooler or freezer to cool TCS foods after preparation. CDI - Pork and chicken moved to walk-in cooler. 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. Several boxes of food were stored on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was preparing food without a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sushi cooler doors. REPEAT // 4-502.14 Shells, Use Limitation Establishment is using oyster shells to serve shucked oysters. Establishment must boil the shell for 10 minutes at a minimum, dry the shells thoroughly, and reuses the shell within 48 hours of shucking the oyster. Establishment must also post a conspicuous sign in the establishment that states that establishment reuses oyster shells to serve cooked oysters. CDI - PIC educated on requirement and posted sign during inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink blocked by cart. Maintain access to hand washing sinks. CDI - PIC moved cart. 0 pts.

3-201.15(A) Molluscan shellfish shall be obtained from sources according to Law and the requirements specified in the National Shellfish Sanitation guide for the control of molluscan shellfish. -P PIC does not have invoice for orange clams. PIC had a picture of a shell stock tag on his phone but no invoice. Establishment must have source information for all shellstock and be from an approved source. // 3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Pink powder in walk-in freezer has no English ingredients or any information on it in English. Packaged food must have food name, ingredients, manufacturer name/address, nutrition information, and labeling in English. CDI - PIC discarded pink powder.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Pink snapper on specials menu is in reality sea bream. Food may not be misbranded. Establishment must put this as sea bream and not pink snapper. VR - Verification required within 3 days.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf No physical tag present for 2 pans of clams in walk-in cooler. Shell stock must have a shell stock tag and held with that batch of shell stock until it is used or discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored on shelf above curry in walk-in cooler. Raw squid stored on same plate as pre-cooked octopus in sushi display cooler. Raw fish stored on shelf above pre-cooked crab in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. Raw food must also be physically separated so cross-contamination cannot occur. CDI - Food storage order corrected during inspection. REPEAT 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. Various utensils found on clean utensil shelf had visible food debris/residue on them. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Soiled utensils taken to dish machine to be washed again. 0 pts. 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 .

3-501.18 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 Curry and shiitake mushrooms in walk-in cooler were dated as being prepared on 5-8. Tomatoes in bottom of sandwich cooler were dated as being prepared on 5-10. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. PIC stated that curry and mushrooms were mislabeled as they were prepared on 5-18. CDI - PIC corrected dates for mushrooms and curry and discarded the tomatoes. 0 pts. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf No consumer advisory present on specials menu that has raw items on it. VR - Verification required within 10 days that establishment has corrected menu.

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 Corn was cooling at 66F in bottom of sandwich cooler. Raw breaded chicken was cooling in another reach-in cooler. Use walk-in cooler or freezer to cool TCS foods. CDI - PIC moved corn and chicken to freezer to continue cooling. 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. Several boxes of food stored on floor in walk-in freezer. Broths and sauces were cooling while on the floor. Food must be stored at least 6 inches off the floor. REPEAT // 3-307.11 Protect food from contamination sources not specifically noted by the code. Coffee creamer bottles were being stored in ice machine. Do not store items in ice machine unless they are washed and sanitized utensils, such as an ice scoop.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was preparing food without a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

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. Ice scoop handle laying in the ice. Handles must be stored above the food or ice. // 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. Cooking utensils stored in 86F water. Utensils may only be stored in water if the water is at least 135F. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sushi cooler doors. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Dish machine has lime buildup. De-lime dish machine. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leaks at faucet of 3-compartment sink. Repair leaks. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over ready to eat items in the walk in cooler. CDI- Items removed. EHS noticed that violation has been out of compliance several times. EHS sent over risk control plan to manager Toni Yum. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 scallops and shrimp cooling at a rate of 0. CDI- Items unwrapped and uncovered and cooled. scallops 47, shrimp 46. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 shrimp and scallops covered tightly while cooling. CDI- Items unwrapped. 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 food stored on the floor in the walk in freezer. Remove from floor.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in crevices of the prep top. Cleaning cannot be done in the area the knives were stored. Area was soiled with old food debris. CDI- Iknives removed and taken to be cleaned.

4-501.11 Maintain equipment in good repair. Observed dish machine pulling a low concentration of sanitizer. EHS tested the chemical by itself and got a read. EHS, then tested the sanitizer once mixed and could not get a read. Facility will soak dishes in 3 comp sink after. PIC called maintenace again.

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 drink in sushi station, over prep area, without a lid.

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 right end of sushi bar blocked by a large trash can. CDI-Employee relocated the trash can so the hand sink is accessible.

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 raw quail eggs stored over produce in reachin cooler. Observed raw tuna thawing in same container as RTE imitation crab. CDI-PIC corrected storage order. 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 unwashed produce stored over RTE broths and sauces in WIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dish machine measured 0 ppm on test and was being used this morning. PIC has called technician for repairs. VR required within 3 days. 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

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 cooked pork and beef that was frozen and then thawed for service without a thaw pull date. CDI-PIC knew when food was thawed and added correct date marks.

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 thawed and thawing fish in ROP at sushi bar and inside WIC. CDI-Employee removed thawing and thawed fish from ROP.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pork belly stored on the floor of the WIC and buckets of frozen fish stored on the floor in the WIF. Points not escalated due to improvement from previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces surrounding sushi bar prep. Prepare sanitizer buckets for in-use wiping cloth storage.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed three knives stored in crevices, like between the wall and a prep unit, between use. 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 in-use spoons used for garnishes and toppings stored in room temperature water.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all sliding doors open to both dumpsters. Keep doors closed to prevent the harborage of pests.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish observed on shelf above cooked octopus in reach-in cooler at sushi station. Raw fish also stored above cooked eel in another reach-in cooler at sushi station. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dish machine measured 0 ppm on test strip and was being used this morning. CDI - PIC primed machine and then it read 50 ppm on test strip. 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

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pork belly held on pan at grill measured 78F. TCS foods shall be held at 135F or above in hot holding. Recommend establishment use TPHC for pork belly if it is held out of temperature control. CDI - PIC e-mailed sample TPHC form to fill out for pork belly. Pork belly today will be discarded within 4 hours of removal from temperature control. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked octopus, salmon, tuna, and eel in sushi coolers measured 46-53F. PIC states these items probably warmed up during transfer and prep this morning. Ensure staff place TCS foods above 41F in walk-in cooler or freezer to cool to below 41F, prior to placing in holding equipment like the sushi coolers. CDI - Items moved to walk-in cooler to cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 Marinated boiled eggs in walk-in cooler had date labels of 3-16 and 3-23. Pans of vegetable dumplings had 3-8, 3-16 and 3-18 as prep dates. Shiitake mushrooms in walk-in cooler were prepared on 3-15. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. Discard TCS ready-to-eat foods within 7 days, or if the label is incorrect. CDI - PIC discarded items that were past 7 days and changed the prep labels as some items had the incorrect dates on them. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Pill bottle observed in pan at sushi station. Do not store employee medications where they can contaminate food or clean utensils. CDI - PIC removed medicine. 0 pts.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Portions of raw tuna were still in vacuum packaging and were thawing in walk-in cooler. Remove raw fish from ROP packaging prior to thawing under refrigeration. 0 pts.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf 2 facility thermometers measured 34.7 and 34.3 in ice. CDI - PIC discarded thermometers and had another thermometer that measured 32.3 in ice bath. 0 pts. 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

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Large amount of various types of food stored on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee on grill was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sushi cooler doors. Shelves below prep tables are rusted and need to be reconditioned or replaced. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 cutting board at sushi station had deep cut marks and needs to be resurfaced or replaced. REPEAT

6-305.11 Designation - Dressing Areas and Lockers (C) Bus tub of employee personal food was stored on shelf above restaurant food in walk-in cooler. Store employee personal food on bottom shelf. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf No tag available for live scallops. CDI - PIC found tag during inspection. 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 Raw fish for sushi stored on shelf above cooked lobster and sauces. Do not store raw animal foods above ready-to-eat foods. CDI - Raw food moved to bottom of cooler. REPEAT // 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 Bus tub of raw chicken stored on shelf above raw beef in walk-in cooler. Store raw animal foods according to final cook temperature. CDI - Chicken moved to bottom shelf.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . PIC states sushi cutting boards and knives are cleaned at end of day. In-use utensils and food-contact surfaces of equipment must be washed, rinsed and sanitized at least every 4 hours. CDI - Cutting boards and knives taken to be washed. 0 pts.

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Establishment was holding sushi rice for 6 hours. Follow written procedures for TPHC. Rice may not be held using TPHC for longer than 4 hours. CDI - Rice discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Crab salad cooling in upright cooler with tight-fitting plastic wrap. 10 pans of marinated boiled eggs measured 48-52F and had been cooling since 12:45PM. Pans were stacked up on top of each other and covered. TCS foods shall be loosely covered or uncovered to facilitate rapid cooling. CDI - Boiled eggs and crab salad left uncovered and placed in freezer.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sushi reach-in cooler doors. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards at sushi station have deep cut marks and need to be resurfaced or replaced. REPEAT

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 Employee observed dipping raw shrimp in tempura batter with gloved hands. Employee then changed gloves and began handling cooked shrimp. Employees must wash hands when switching from handling raw animal food to handling ready-to-eat foods. CDI - Employee instructed to wash hands and did so. // 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed drinking from cup with no lid or straw. Employee began handling clean utensils without washing hands. CDI - Employee instructed to wash hands after drinking from cup with no lid or straw and did so.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee at sushi station handled salmon skin with bare hands. Employees must not handle ready-to-eat foods with their bare hands unless it will be heated to at least 145F. CDI - Salmon skin fried above 145F as corrective action.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Disposable lids in hand washing sink. Do not store items in hand sinks. CDI - Lids removed from sink. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Mussel tags are missing dates. CDI - PIC educated on writing the date the last shellstock is sold on the tag and to keep it for 90 days. 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 Raw seafood stored above broths in walk-in cooler. Quail eggs stored on shelf above cooked eel in upright cooler. Raw salmon stored above sauces in sushi cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT

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 . Pork, 2 containers of corn, tofu, bamboo shoots, and rehydrated mushrooms measured 46-52F in sandwich cooler top. CDI - Items taken 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 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 . Cooked pork in sandwich cooler was missing date label. Bamboo shoots and rehydrated mushrooms missing date labels in sandwich cooler. TCS ready-to-eat foods must be dated marked if held for 24 hours. CDI - Items dated by PIC. Reduced to half credit due to improvement from last inspection. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bowl of food stored on floor in walk-in freezer and container of teriyaki sauce stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee at sushi station was wearing a watch. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces throughout kitchen. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards at sushi station had deep cuts and scoring marks and are no longer smooth and easily cleanable. Replace cutting boards. REPEAT // 4-501.11 Maintain equipment in good repair. Gaskets on reach-in cooler in kitchen are torn. Gaskets on reach-in coolers at sushi station are torn. Replace torn gaskets. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle and dumpsters were not covered. Keep dumpsters and grease receptacle covered. REPEAT. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed few employee drinks stored above facility food items throughout facility. Maintain items below facility food items and cleaned equipment. - 0 -

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed mussel tag not keep with batch of mussels stored in walk in cooler. CDI - Mussel tag moved to be with batch. Tag must remain with batch until last shellstock is sold. Observed mussel tags not dated or stored in chronological order. A VR will occur no later than 9/11/2022 to ensure mussel tags have been correctly dated and stored. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw salmon stored above RTE crab salad in reach in cooler. CDI - Storage order rearranged. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed asparagus stored directly on shelving in prep unit. CDI - Asparagus was moved to be washed and wrapped. - 0 -

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 pork belly pulled from freezer with date of prep, but date of thaw. CDI - Date of thaw added to item. - REPEAT - 3 - 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: 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 pans of ceviche containing tomato dated 8/22. CDI - Facility voluntarily discarded items. ** Facility greatly improving with date marking. All items were dated. Only pork belly stored without correct date. Facility not escalated to a risk control plan due to improvement *

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 canned corn placed into prep unit at 71F to be cooled. Observed lettuce recently prepped, wrapped, and placed in prep unit for cooling at 60F. CDI - Items were moved to WIC and uncovered for rapid cooling. - REPEAT - 1 -

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at sushi station with deep black scoring. Resurface or replace as needed. - 0 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Dumpster is shared. - 0 -

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed cans of Miola powder that is used for rice flavoring without any English on label. Discontinue use of this product or provide additional information to ensure that product is from an approved source. CDI- PIC agreed to discontinue using until proper labeling information can be obtained.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. For more information please visit: http://meck.co/FoodSafety Observed employee use knife to slice soft boiled egg then wipe with towel. Same knife and towel are being used throughout the shift as needed. CDI by instruction with PIC. One knife will be designated for use with soft boiled eggs and second knife designated for RTE food items. Repeat violation.

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 vegetable and seafood broth in walk in cooler holding at 42F. Observed all other items in walk in cooler holding 40-41F. Ambient air temperature of walk in cooler at 40F. Recommend to decrease temperature of walk in cooler to ensure all foods are maintained at 41F and below. Facility received several deliveries during inspection and cooler temperature increased due to deliveries. CDI- temperature of cooler and broths decreased to 41F prior to end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open package of sausages in top of prep unit, cooked beef and cooked pork in bottom of prep unit near fryers without dates. Observed several wrapped pieces of sushi fish in sushi coolers in front area without dates. Observed eel pulled from freezer on Monday in 2 door cooler without date. CDI- all products dated or discarded. Facility has notably improved but still must ensure that all products are properly date marked or risk control plan will be implemented at time of next inspection. No product observed in any refrigeration units past 7 days.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility now using TPHC for several products including salad mix, corn, bamboo shoots, tofu etc. in top of noodle prep unit. Facility has a log posted and was properly completing process. Facility had a previous risk control plan written using TPHC but did not have TPHC template form. CDI- procedures completed with PIC during inspection.

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 cabbage in top of prep unit near fryers 52F. Cabbage was cut this morning and placed directly in prep unit. Cool to 41F in walk in cooler prior to placing in prep units.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several packages of sushi fish (himachi, tilapia, slack tuna) in ROP packages partially thawed. CDI- by education with PIC and employees.

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 stored in container of sushi rice in dry good area and bowl stored in container of spicy mayo in walk in cooler. CDI- bowls removed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring that foods are being held at proper hot and cold temperatures, sanitizing of food contact surfaces and utensils, and proper hand washing are occurring during operation. CDI by educating PIC.

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 policy missing 6th illness and jaundice as a reportable symptom. CDI- updated policy emailed to PIC. No points taken due to first inspection since 2017 code implementation.

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 poster that is incomplete. CDI- full template plan emailed to PIC. No points taken due to first inspection since 2017 Code implementation.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handle raw shrimp and then put on gloves to continue working with cooked/ready to eat foods. CDI- employee redirected to wash hands and put on clean gloves before continuing with food prep.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed fish thawing in hand sink in sushi area. CDI- removed and placed in food prep sink at sushi area instead.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. Observed metal pan of oysters in walk in cooler without tag. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several retained tags without date of last used written on tag.

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 oysters, raw salmon and other raw fish stored above ready to eat sauces and broths in walk in cooler. CDI- items relocated. Points not escalated due to improvement. Violation only occurred in walk in cooler.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee using knife for various tasks and employee wipe knife blade with towel and continue to use. Also observed employee open package of raw shrimp on prep surface at cook line and also later prepare ready to eat foods on surface without proper cleaning and sanitizing. CDI by education and surface cleaned/sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 three pots of broth on stove top holding below 135F. CDI- all reheated.

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 miso dressing, tofu, shiitake mushrooms, corn, bamboo shoots, daikon radish, cooked pork, cooked beef, cabbage etc. in top of both prep units on line holding above 41F. CDI- items discarded or relocated to walk in if placed in unit this morning. Observed salmon, squid salad, cream cheese and tuna in 2 door reach in unit holding above 41F. CDI- PIC stated that items had removed from walk in or freezer this morning. All items relocated to walk in or freezer to rapidly cool. V

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 tofu, daikon radish, cooked pork, cooked beef etc, in prep units with out dates. Observed several wrapped pieces of sushi fish at sushi coolers without dates CDI- items in kitchen discarded. Sushi fish was pulled from freezer yesterday and allowed to be dated. 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 curry sauce, veggie broth, miso dressing, bamboo shoots, shiitake mushrooms, cooked beef and pork past 7 day expiration. **Facility needs overall improvement on date marking system throughout the facility. Ensure that dates pulled from freezer recorded on label. Verification required to determine overall compliance with date marking. Facility will require a risk control plan if not corrected at time of VR.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bucket chlorine sanitizer in kitchen above 200ppm. CDI- diluted to 50ppm.

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 stacked covered containers of soft boiled eggs in walk in cooler cooked this morning at 46-47F. CDI- lids removed to facilitate cooling.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed oysters stored in metal pan of untrained ice in walk in cooler. CDI- removed from ice. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed leak from ceiling at hood system on cook line. Observed rain water dripping on to floor. Leak is located between fryers and prep unit with likely potential for food to be contaminated during preparation. Repair rood leak immediately. If leak becomes worse then facility may need to close to prevent contamination of food during service. 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of raw chicken stored on floor under shelving in walk in freezer.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet/dirty towels stored on prep surfaces.

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 bowls stored in sauces in walk in cooler and container of sushi rice in dry storage.

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 PIC wash hands, then turn off faucet with bare hands. CDI-EHS intervened and explained they need to use a paper towel to turn off. PIC rewashed hands and turned off with paper towel. EHS did see good handwashing today, did not take points due to 1 violation.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs over raw sushi fish, shrimp and beef in different prep units. Raw shrimp thawing in the same container as boiled eggs. CDI-PIC took out shrimp (eggs will be reboiled) and thawed it in a separate container. CDI-Raw eggs were moved to the bottom. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mangos and peppers over RTE eel and RTE/washed lettuce. CDI-PIC changed storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish over RTE currys and sauces. Observed raw pork over RTE cabbage. CDI-PIC changed storage order. VR REQUIRED 10/4/2021

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine pulling 0PPM bleach. CDI-PIC added new container and it pulled 50PPM. Dishwasher rewashed all dishes washed today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken sitting near the grill at 86F. PIC said they are temporarily using time today since their is only one cook. They do use time procedures for other items. CDI-PIC added time stamp and EHS saw them voluntarily discard during service. Observed egg dish sitting on counter at 68F, PIC said they made it at 11:30-it was 1:30. CDI-PIC moved to the WIC.

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 5 container of Cevaiche labeled 9/10-PIC said they freeze them but they have fresh tomatoes in them and the chef said they don't freeze. CDI-Product was voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed sanitizer bottles full of MR.CLEAN floor cleaner. PIC said they use this on tables tops and they don't use anything on prep tops. Observed liquid nail and propane bottles sitting over dry food goods. CDI-EHS showed how to properly make sanitizer from the Quat at the 3-comp and how to test. Moved toxic chemicals to the bottom shelf.

3-501.13 Use approved thawing methods. Observed fish and beef thawing on the counter.

4-501.11 Maintain equipment in good repair. Observed prep unit holding 48F, ice building up in the WIF.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above customer food in reach in prep unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a ladling spoon stored in the handsink upon entry to establishment. CDI: Spoon was removed and washed. REPEAT VIOLATION

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken hearts stored over raw beef in walk in freezer. CDI: Items rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored over ready cabbage and raw pork stored over pork chasu in walk in cooler. CDI: Items reorganized.

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 tempura shrimp holding in bowl on TPHC with no procedure written. CDI: Tempura shrimp added to existing procedure.

4-501.11 Maintain equipment in good repair. Observed split gaskets on 2 reach in cooler doors. PIC has the gaskets in the facility as they were delivered yesterday, they just need to be installed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar items such as rubber mat and containers stored in handsink at the bar. CDI: Items relocated. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at bar handsink. CDI: Papertowels provided.

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 pork sauce at 2 hours after cooking, above 70F. CDI: Product was rapidly cooled to 70F in shallow containers in the freezer. Product continued to cool in freezer for remainder of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in grill area prep top coolers holding above 41F. CDI: Items voluntarily discarded today. EHS stressed to PIC that due to this being a recurring issue, an intent to suspend (ITS) may be issued. PIC has agreed to complete a risk control plan (RCP) for cold holding in the prep top coolers. EHS emailed RCP form to PIC today. REPEAT VIOLATION

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 black garlic in oil and roasted garlic in coolers from more than 7 days ago. CDI: Items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles with yellow cleaner. CDI: Bottles labeled. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medications stored on shelf above food prep area. CDI: Medications relocated to employee storage area.

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 pork sauce cooling in walk in cooler in a large, deep, covered plastic container. CDI: Product split up into shallower pans and placed in the freezer. Observed pork cooling in walk in with lid. CDI: Pork uncovered.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on site during inspection for the dish machine. VERIFICATION REQUIRED

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee bottle of water stored above prep unit in kitchen. CDI: drink was relcoated.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one of the handsinks at the sushi area blocked by trash can. CDI: trash can relocated.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grill cooler holding TCS foods > 41F (see temp chart). CDI: foods in cooler for over 4 hours were voluntarily discarded. Observed one of the sushi coolers #3 holding TCS foods > 41F(see temp chart). According to manager, these items were just prepared and placed inside cooler prior to properly cooling. CDI: TCS items were moved to walk-in to rapid chill. Due to violation being documented on more than 3 consecutive inspection, return visit is needed to ensure facility does not warrant risk control plan or ITS (intent to suspend). VR 3/23/20

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pork belly inside bottom of prep cooler with no date that was made yesterday. CDI: by properly dating.

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic cups without handles being stored in some dry good products in the kitchen.

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 multiple employees wash their hands and used same washed hands to touch sink knobs while turning off faucet. CBI/CDI- Educated employees on proper hand washing and hand washing was achieved adequately. 0 points.

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 large containers of chicken and beef broth at 43-66F. CDI- PI was educated on proper cooling and out of temp broth that were said to be cooling since last night were voluntarily discarded. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Entire cold hold sushi display case was holding cream cheese, tuna octopus and other TCS foods at >41F. PIC stated that items were suspended in ambient air prior to being placed in cold hold display unit. Cold hold sushi case was observed holding <40F CDI- Out of temp food items were placed on TPHC after it was discovered they came from the walk in which is holding foods at 41F and below. REPEAt - 3 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked pork in walk in cooler was not labeled. CDI- cooked pork was backdated. 0 points.

7-201.11 Store toxic materials to avoid contamination. -P/ 7-102.11 Common Name-Working Containers - PF Observed several chemicals bottles stored without any labeling. Observed medicated sun burn canaster stored above cold hold unit prep station. CDI- personal items were removed from prep areas and chemical bottles were labeled. - 1 point.

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 containers of broths cooling at >41 in walk in cooler. Food items were said to of been cooling since last night. CDI/REPEAT- Out of temp broths were voluntairly discarded. Facility has been instructed to loose more shallow cooling methods that allow for proper ventialtion. If facility does not adjust cooling methods then establishment shall be placed on a risk control plan. - 1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of sea urchins on the floor in the walk in cooler. Observed other food ingridients on floor in walk in freezer. -1 point.

5-205.15 (A) System repaired according to law - P : Obsered water on floor near hand sink. Hot water faucet is not plumbed due to waterflow that occurs while hot water at hand sink is in use. Also observed heavy leaking from condenser unit that is near cold hold make line. Staff stated that the leak from this unit occurs whenever it rains. PIC stated that reapir operator is in process of making plumbing adjustments. Ensure that water splash is resolved to avoid any possible contamination from rain water.. Recommend no prep in proximity until condenser is serviced. 0 points. VR

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw masago over ready to eat kani in walk in freezer. Masago was out of commercial packaging. CDI: Product rearranged. Observed raw salmon and shrimp stored over broths in walk in cooler. CDI: Product relocated. REPEAT VIOLATION Improvements made in overall organization. Less food was stored incorrectly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork dumpling overstacked in prep top cooler. CDI: Item relocated to another cooler to rapidly cool. EHS recommends potentially placing this on TPHC if it does not remain at or below 41F. Observed sushi fish above 41F in sushi cooler. CDI: PIC stated that they were just very busy and to give it some time and the product would return to below 41F. Sushi items returned to 41F within 20 min. EHS noted that removing the plastic riser trays would likely help as the fish plates would be directly on the cold plate in the cooler. Observed reach in cooler holding some items above 41F CDI: Product relocated to walk in cooler and cooled to below 41F within 30 min. REPEAT VIOLATION Improvement from previous inspection in cold holding because only one item in prep top was over 41F/not on time, and other coolers that were out of temperature recovered quickly, showing that it could have been a case of significant overuse.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed household use only flying insect killer. CDI: Product removed from faclity.

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 with onions and tofu cooling in prep top cooler. CDI: PIC relocated items to walk in cooler for proper cooling. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters at bar. CDI: Cloths placed in sanitizer bucket.

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 handle of ice scoop in ice. CDI: Ice scoop remvoed from ice. Observed rice scoop stored in room temperature water. CDI: Rice scoop removed from water. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Dishes separated.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw sushi for frying and change gloves, but not wash hands before working with ready to eat foods. CDI: Employee washed hands and donned new gloves. 2-301.14 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 employee handle dirty dishes and then clean dishes with no handwash. CDI: Employee washed hands. Dishes were rewashed.

3-201.11 Use food from approved sources only. -P Observed surf clams with no invoice that could be provided. PIC stated that the invoice is in her husband's car and he is in NY. PIC was able to obtain shellstock tag from supplier during inspection. VERIFICATION REQUIRED.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed no shellstock tag for surf clams that PIC stated were purchased on Tuesday. CDI: PIC was able to get a copy of the tag from supplier. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tags for mussels. Observed no recording of when last of each oyster batch was sold on tags that have been retained. VERIFICATION REQUIRED

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw pork in walk in freezer out of commercial packaging. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken, pork, fish, and mussels stored over ready to eat items in walk in cooler. Raw pork and chicken stored over ready to eat items in reach in. CDI: Items reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in reach in. CDI: Items reorganized. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed sheucked oyster shells for use with sushi dishes. CDI: Shells voluntarily discarded as the procedure per new law is not being followed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up.

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 eggs cooling in prep top cooler at a rate of .06F/min. CDI: Eggs relocated to walk in cooler for rapid cooling. Observed pork cooling at a rate of .067F/min in walk in. CDI: Product vented and began cooling properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mackerel hot holding below 135F. EHS suggested placing it on TPHC from the time it is first fried or frying completely to order. Product will likely not stay hot sitting in basket above oil. CDI: Product sold within 20 min of frying. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed far right reach in cooler at sushi station holding above 41F. Observed items in prep top coolers on line holding above 41F. Items were triple and double panned. CDI: Items rapidly cooled or voluntarily discarded depending on prep time. EHS recommended placing items directly in prep top with bars to support pans. Observed server reach in cooler with salad mix and sauces holding some items above 41F. VERIFICATION REQUIRED REPEAT VIOLATION

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 mango sauce from 8/25 above 41F but below 45F. Observed house made tartar sauce from 8/18. Observed tori broth from 8/7 in walk in. CDI: Products voluntarily discarded. 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 no date marks on egg, tofu, masago, kani, or kani salad. CDI: Products properly date marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marked for sushi rice held on TPHC. Observed no procedures or time marked for "kitchen" rice held on TPHC. CDI: Time marked for sushi rice. Kitchen rice discarded. PIC stated he will now keep kitchen rice hot. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on cold smoked salmon. Observed no consumer advisory on specials board or specials printed menu. VERIFICATION REQUIRED REPEAT VIOLATION

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 eggs and garlic in oil cooling in prep top cooler. Observed pork in walk in cooler cooling while tightly covered. CDI: All items vented and eggs placed in walk in cooler, except garlic which was voluntarily discarded. REPEAT VIOLATION

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed live, in the shell clams stored in ice bin of ice maker at sushi station. CDI: Clams voluntarily discarded and ice burned. Ice well cleaned and sanitized.

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

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 ice scoop handle down in ice.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster oven in sushi area being used for eel that says "Household use only" on it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods throughout the facility (see temperature log) holding between 42F and 47F. Areas included the two flip tops across from the cooking equipment and in the walk in unit. CDI: Out of temperature items in the flip tops (marinated eggs, gyoza, etc) were placed on TPHC to be discarded at 3 PM, and out of temperature items in the walk in unit were vented and placed on ice to rapidly chill to 41F. All other items in the walk in unit were 41F or below, leading EHS to believe that the equipment itself was not the issue. REPEAT.

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 time logs for sushi rice with intervals exceeding 4 hours. PIC was able to produce written procedure for sushi rice, which stressed the 4 hour limit. Observed shrimp tempura at room temperature with no mention in procedures. CDI: EHS had PIC explain procedures to staff and ensure that no rice was left more than 4 hours, as well as add shrimp to procedures. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder on weekly special menus. Items were marked with an *, but no text present. PIC stated that special menus are not provided to customers, and that wait staff is responsible for telling customers about special. CDI: EHS had PIC take menus out of use and ensure that servers recieved training to ensure they explain which foods are served raw or undercooked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled bottle of sanitizer at nook between sushi and alcohol bar. CDI: Bottle labelled.

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 freshly made salads at 44F in low boy unit rated for holding. PIC stated that salads are made fresh each shift and do not last longer than 4 hours. CDI: EHS had PIC place salads on TPHC to be discarded at 3 PM, and informed PIC that salads must either be kept on appropriate TPHC (with procedures) or cooled to 41F before being placed into holding. REPEAT. Note: Points were not escalated, as facility has shown improvement on cooling methods in regard to cooked egg products.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Provide documentation of certification for future inspections. You have 210 days from permit issuance before points will be deducted (today is day 155). REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over containers of sauce in walk in cooler. CDI: Raw chicken relocated to bottom shelf in walk in unit. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several clean, plastic containers with tape labels left on them after the wash process. Ensure that all sticker/tape residue is removed during the W/R/S process. CDI: Utensils with tape on them were removed from storage and sent to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork belly and shell eggs overstacked in flip top unit across from cook line. Top portions read well above 45F, bottom read 41F. CDI: Top portions of above items were removed and sent to walk in unit for rapid cooling to 41F. REPEAT.

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 no procedures for TPHC on site; PIC could not locate them. CDI: EHS emailed copy of procedures for PIC to fill out and keep for records. REPEAT. Points were not escalated due to excellent recordkeeping in regard to time logs.

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 eggs cooling in a deep, covered plastic container in walk in unit. CDI: Lid removed and product began cooling at a more rapid rate. REPEAT.

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 containers without handles being used in dry goods. Use a handled scoop. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed sushi trays stored with food contact surface facing up. CDI: Lids palced on top container of each stack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine. VERIFICATION REQUIRED within 10 days to determine compliance.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Provide documentation of certification for future inspections. You have 210 days from permit issuance before points will be deducted.

5-205.11 Maintain access to handsinks. -Pf Observed hand sink in kitchen blocked by cart and the hand sink at the bar filled with jars. Both were cleared for use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over containers of sauce in walkin cooler. Relocated eggs. Observed raw chicken over cooked pork belly in the walkin freezer. Rearranged. Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over large containers of sauces in walkin cooler. Unwashed produce is being rearranged and moved to bottom shelf.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed curry from yesterday at 58F in walkin cooler. Product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 containers of cooked bean sprouts and rehydrated mushrooms and crab salad above 45F in flip top prep units. There are containers missing from the top which is allowing cold air to flow out. Keep lid closed when not in use. Moved these items to the walkin cooler. The crab salad was stacked on top of another container. Discontinue stacking like this.

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 No procedures for TPHC were on site. TPHC form filled out during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle unlabeled. Labeled during inspection.

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 Ice bath for cooling curry is not working. Curry was still above 45F and it was made yesterday. Discussed ice wands to use with ice baths and other cooling strategies.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some sushi bar sauces unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of gyoza and ice packs on the floor in the walkin freezer. Moved off the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep unit. Moved to sani bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sani bucket on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. Observed containers without handles being used in dry goods. Use a handled scoop.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floor cleaning needed throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an opened bottle of water at sushi station, a open can of coffee beverage and a bottle of ice coffee on prep line. Relocated all to areas away from food.