OSAKA JAPANESE & CHINESE RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp over lo mein noodles in reach in cooler. CDI - Storage order was corrected. 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 raw chicken above raw beef in walk in cooler. Observed pooled eggs stored above raw shell eggs in reach in. CDI - Storage order was corrected. -REPEAT- -3 points- 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 cut cabbage, mixed vegetables, dumplings, cooked pork, baby corn, and raw proteins in flip top cooler on prep line cold holding at temperatures between 46F and 51F. Ambient air temperature of flip top unit was 50F. CDI - TCS foods were discarded and flip top unit has been taken out of service. Unit cannot be used until repairs are made. A verification will be conducted by 8/28/2026 to determine if repairs have been made. -REPEAT- -1.5 points- 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 .

3-501.13 (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 packaged frozen fish thawing at ambient room temperature on top of chest freezer. CDI - Frozen fish was returned to chest freezer. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen foods stored on floor of freezer. Observed bucket of tempura flour stored on floor in dry storage area. -REPEAT- -1 point-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop for tempura flour buried in flour with handle making contact with flour. 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 hot water utensil hold with a temperature of 121F on flat top grill. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris, splash, and residues on non-food contact surfaces of cooking equipment, on shelving throughout facility, on inner surfaces of reach in coolers and freezers, and in gaskets of cold holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed covered employee drink stored above flip top cooler on shelving. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed containers of raw shrimp and raw chicken stored above RTE lo mein in 3D prep unit. CDI- PIC adjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large plastic pan of lo mein fail to cool properly overnight. CDI- PIC voluntarily discarded item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tofu maintained at room temperature by warmers, raw steak and raw chicken on a stick temping above 41F. CDI- PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed squid salad held without a date prepped on 12/17. CDI- PIC had food employee mark container with correct date. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed eel originally prepped on 12/10 in 3D low RIC. CDI- PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed establishment fail to properly cool lo mein through parameters overnight. Ensure facility is using effective cooling methods with TCS foods. CDI- EHS discussed effective methods, see item #20. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 rice scoops and spoons stored in container of water temping below 135F. CDI- PIC removed utensils from container to be w/r/s and replaced them.

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 heavily rusted shelving in WIC, rack holding large bins, shelving in 3D RIC. Observed soiled aluminum foil being used on shelving in kitchen. Repair or replace shelving *REPEAT*

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of debris on shelving in and on flip top units, areas in tight spaces on and between flip top units, underneath lids of flip tops. Increase cleaning frequency. *REPEAT*

6-303.11 Provide required lighting intensity. Increase lighting of walk-in cooler and freezer to above 10 foot candles. *REPEAT*

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee run fingers through hair while on prep line. CDI- EHS discussed when to wash procedures. PIC had food employee properly wash hands before returning to line. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee using personal phone, move to cookline to begin prepping order. CDI- PIC had food employee properly wash hands before continuing.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed precooked diced pork held in 2 metal containers located in 2D flip top with a greenish hue. PIC showed frozen packaging of item which was a red to brownish hue. PIC was unaware of when items were placed in container. CDI- PIC voluntarily discarded items.

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 raw chicken in a cardboard box stored on top of rewrapped portions of raw beef in WIC. CDI- PIC adjusted storage order during inspection. Observed raw chicken being prepped above raw shrimp in prep sink. CDI- PIC had raw chicken moved to separate sink basin. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after handling personal phone. Food employee was at end of cookline and began to work with clean dishes. CDI- PIC had food employee remove soiled gloves and properly wash hands.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer being maintained unclean while stored to be used during food prep. EHS discussed cleaning procedures with PIC. CDI- PIC removed food thermometer to be cleaned and sanitized. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of thermometer with heavy food debris and residue accumulation located on cookline. Increase cleaning frequency.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed PIC unaware of when eel, crab sticks, diced pork, tofu, and other TCS items were originally opened or prepared. PIC stated items were all prepped yesterday after discussing with food employees. EHS also observed three different marking systems being used in facility causing confusion. Update date marking system to allow for uniform managerial control with date marking. EHS will follow-up with facility to assess date marking system. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed can of Raid for flies being used in facility. CDI- PIC had container discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken being thawed at room temperature at prep sink by WIC. CDI- PIC removed item to continue thawing in WIC. Observed sushi rice, originally frozen per the PIC, being thawed in microwave without additional cook step. CDI- EHS discussed approved thawing methods with PIC, PIC removed sushi rice to be rapidly cooled in WIF due to temping above 70F.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with handles stored submerged in sugar and in ice machine. CDI- PIC removed scoops from non TCS foods after properly washing hands.

4-501.11 Maintain equipment in good repair. Observed gaskets of 2D prep unit on cookline and 2D standing RIC in disrepair. Replace gaskets. 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 heavily soiled aluminum foil being used on shelving and heavily rusted shelving on cooking equipment located on cookline. Plywood shelving being used on shelving in dry storage holding food coloring. Repair or replace shelving. *REPEAT*

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of debris on shelving in kitchen area, buildup of liquid residue on hood system, and on non-food contact surfaces of cooking equipment. Increase cleaning frequency. *REPEAT*

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards in disrepair and low grout in areas throughout kitchen. *REPEAT* Points not escalated due to improvement of violations included with code during last inspection.

6-303.11 Provide required lighting intensity. Increase lighting of WIC to above 10 foot candles.

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 cup without lid, stored on shelving above flip top unit. Designate an area for the storage of employee drinks away from food, utensils, and equipment. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed washed produce stored below raw chicken and raw beef in walk in cooler. Observed raw tuna stored above ready to eat sauces in reach in cooler. CDI - Storage order was corrected by PIC. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken cooling on shelving at ambient room temperature in kitchen. Chicken had an internal temperature of 112F. CDI - Fried chicken was taken to walk in freezer to rapidly cool to 41F or less. PIC has been instructed to begin active cooling step of cooked TCS foods once food reaches a temperature below 135F. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door in kitchen needing a door sweep. Light is visible from under door. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. -REPEAT- -0.5 points-

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 plywood being used as shelving in kitchen. Replace with material that is non-absorbent, smooth, and easily cleanable. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of debris on shelving in walk in cooler, on shelving in kitchen area, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed rug on floor in kitchen area. Remove from kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles and low grout in areas of kitchen. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked egg rolls and cooked tempura shrimp stored in flip top cooler with temperatures between 41F - 49F. Egg rolls and tempura shrimp were overstacked in metal pans. Items at top of pan were above 41F while items below pan fill line were 41F or below. CDI - Volume of food items were reduced and excess egg rolls and shrimp were moved to walk in cooler to rapidly cool to 41F or less. PIC has been advised against storing items above fill line in flip top cooler. -1.5 points- 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for sushi rice being held on TPHC. Written procedures reviewed during recent educational visit could not be located. CDI - New written procedures were completed during inspection and e-mailed to PIC. PIC posted TPHC procedures below parasite destruction letter located at entrance to sushi bar. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken cooling on speed rack at ambient room temperature in kitchen. Chicken had an internal temperature of 78F. Improper cooling methods were also noted during recent educational visit. CDI - Fried chicken was taken to walk in freezer to rapidly cool to 41F or less. PIC has been instructed to begin active cooling step of cooked TCS foods once food reaches a temperature below 135F. -0.5 points- 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 unlabeled containers of spices and ingredients located on cart at cook line. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic bin of tempura flour stored on floor in dry storage area. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. -0 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensil stored in crevice between flip top units. Store utensil on a clean portion of preparation or cooking equipment. -0 points-

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on sushi cooler reach in at sushi bar. Replace gaskets. 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 absorbent pad underneath rice cooker for fried rice. Observed absorbent cardboard on lower shelf of prep table. Remove both absorbent pad and cardboard and replace with nonabsorbent and smooth material. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for responding to vomit/diarrheal events. CDI - Written procedures were given to PIC to post in establishment. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored under three compartment sink. CDI - PIC identified contents to be degreaser and labeled bottle with name of contents. -1 point-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash and food debris on shelving above food prep area and flip top coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 drink cup with straw stored above ready to eat foods in flip top cooler. Designate an area for the storage of employee drinks. -0.5 points-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed "household use only" pesticides stored in establishment. PIC has been advised to only use approved pesticides for commercial food service. CDI - Pesticides were discarded. -1 point-

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 cut plywood being used as shelving for storing food such as non-TCS sauces and dry goods. Plywood was soiled and damaged by moisture. Remove plywood and replace with nonabsorbent material. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on sushi reach in cooler. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food splash and debris on the insides of reach in coolers at flip top, walk in coolers, walk in freezers, and standing reach in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and residues under cooking equipment, shelving, and prep tables. Recommend higher frequency and more thorough cleaning. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used bowl stored in handwashing sink at sushi station. CDI - Bowl was removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink at prep line without paper towels. CDI - PIC provided paper towels. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored behind ready to eat crab sticks in flip top cooler. CDI - Storage order was corrected 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 raw chicken stored behind raw pork and raw beef in flip top cooler. CDI - Storage order was corrected. -REPEAT- -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing without being completely submerged under running water and with a water temperature of 78F. CDI - Raw chicken was moved to prep line to begin processing. -0.5 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. CDI - PIC closed rear door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen prep areas and dry storage areas. Control insects to prevent infestation -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 bag of raw onions stored on floor in kitchen. Observed bus tub of cabbages stored in kitchen corner with cabbages making contact with wall. -REPEAT- -2 points-

4-501.11 Maintain equipment in good repair. Observed reach in cooler with torn gaskets -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above ready to eat sauces in reach in cooler. CDI - Ready to eat sauces were removed from reach in cooler and moved to different refrigeration unit. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken with a temperature of 81F cooling at ambient room temperature on shelving. CDI - Cooked chicken was taken to walk in freezer to rapidly cool to 41F or less. -REPEAT- -0.5 points- 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 unlabeled containers of ingredients in food storage areas and around prep line. -REPEAT- -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 package of turmeric and buckets of peeled onions stored on floor in walk in cooler and walk in freezer. -REPEAT- -2 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut mango stored in flip top cooler with produce sticker still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic food storage container broken and cracked in walk in cooler. CDI - Broken storage container was discarded. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food residues, soil, and build up on shelving throughout establishment especially above flip top coolers at prep line. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed coving and FRP separating from walls around three compartment sink areas and prep sink areas. Repair/replace. -0 points-

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 open employee beverage stored on shelving above flip top cooler. -0.5 points-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee using bare hands to handle raw chicken. Employee then donned gloves without conducting a hand wash. CDI - Employee was asked to remove gloves, conduct hand wash, and then to don gloves. -2 points-

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee handling raw chicken with bare hand, drop chicken into fryer, and then use bare hand to handle utensils and equipment. CDI - PIC instructed employee to wash hands and to don gloves. Utensils were washed and equipment sanitized. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wrapped krab, tuna, and salmon holding in sushi display case at temperatures between 48F and 49F. Observed cooked shrimp holding at 45F in flip top cooler. CDI - PIC was instructed to unwrap sushi items and to place in cooler to rapidly cool to 41F or less. Cooked shrimp was taken to walk in cooler. -1.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken with a temperature of 125F cooling at ambient room temperature on shelving. CDI - Cooked chicken was taken to walk in cooler to rapidly cool to 41F or less. -0 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of ingredients at cook/prep line without labeling. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooling food stored on shelving underneath personal possessions and soiled single service food trays. CDI - Cooling food was taken to walk in cooler. -1 point-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic food storage container broken and cracked in walk in cooler. CDI - Broken storage container was discarded. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout kitchen in need of cleaning. -0 points-

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 Observed employee use bare hands to place lettuce, used for lettuce wraps, on customer's plate. CDI - Lettuce was discarded and employee was instructed to wash hands and put on gloves. -2 points-

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 tuna in sushi prep cooler stored above ready to eat sauces. Observed raw shrimp stored above ready to eat egg rolls and chicken in walk in cooler. CDI - Storage order was corrected. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed Styrofoam cooler of raw fish stored on kitchen floor. PIC stated that raw fish was waiting to be prepped. Observed plastic container of raw onions stored on floor of walk in cooler. CDI - Raw fish was moved to prep table to begin preparation. -1 point-

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 container of utensils stored in water with a temperature of 96F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wontons in the reach in cooler at 71F. Observed breaded chicken in the reach in cooler at 62F. Discussion with PIC revealed that these foods were just prepped. Chicken was out during the lunch rush. CDI - PIC placed the dumplings in the walk in freezer to rapidly 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 .

3-501.17 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 breaded chicken in the reach in cooler not date marked. Observed cooked pork in the freezer. Discussion with the PIC and the breaded chicken were prepped stated on another container with breaded, PIC stated they are the same batch. Cooked pork in the freezer was made a couple days ago. CDI - Provided education that if the facility cooks and then freezes the product that a date mark is needed, therefore the day of prep/ freezer(day 1), thaw (day 2), 5 remaining days to use product. Pork was allowed to date mark during the inspection. Dates placed on the chicken. -REPEAT-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed dry erase menu board containing raw/undercooked products/sushi. Discussion with the PIC stating that the consumer advisory is needed on the menu boards. CDI - PIC corrected during the 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 Oberved prepackaged salad in styrofoam containers stacked and covered in the reach in cooler. Temped salad at 44-47F. Discussion with the PIC revealed that salad were just prepped for dinner. CDI - PIC uncovered and unstacked to cool rapidly to 41f or below. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple of squeeze bottles unlabeled at the prep line.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cut lettuce leaves uncovered in the reach in cooler and stored on other packages. CDI - Lettuce removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the exterior of refrigeration units, handles and exterior of rice cookers/warmers accumulating food residue. Clean. -REPEAT-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling throughout the kitchen prep area is stained brown. Either replace or clean ceiling panels. Observed some areas throughout the kitchen and under dish area coving peeling away from the wall. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor and walls under, around and behind equipment/shelving in need of cleaning throughout.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed the following items during the inspection: date marking and cross contamination. CDI - Provided education to the PIC on these items, they were corrected during the inspection Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

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 Observed raw chicken over raw beef in the walk in freezer. Meats are portioned and placed on sheet pans and then covered with plastic wrap. CDI - PIC corrected the storage order of the raw meats in the walk in freezer.

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 breaded chicken in reach in cooler not date marked. Observed shrimp in sushi reach in cooler not date marked. Observed cooked pork in the freezer. Discussion with the PIC and the breaded chicken and shrimp were prepped yesterday. CDI - Provided education that if the facility cooks and then freezes the product that a date mark is needed, therefore the day of prep/ freezer(day 1), thaw (day 2), 5 remaining days to use product. Pork in the freezer was prepped yesterday and allowed to date mark during the inspection. Dates placed on the chicken and the shrimp.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door open during the inspection. CDI - educated the PIC and the PIC closed the back door.

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 ice scoop handle in the ice.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the exterior of prep top coolers, handles and exterior of rice cookers/warmers accumulating food residue. Clean. -REPEAT-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall coving warped along the walls, especially under the sinks. Repair was completed however the caulking along the walls needs to be recaulked so that it is smooth and easily cleanable. Repair/replace.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing the tea urn top in the handsink. CDI - Educated that the handsink is for handwashing only. Tea urn top was wash, rinse and sanitized.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed the plastic to the sushi rolling mat was changed yesterday. Further discussion with PIC and the plastic is changed once a day. CDI - Provided education that food contact surfaces shall be cleaned throughout the day, every 4 hours. plastic wrap was changed during the 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 cooked pork in the freezer. CDI - Provided education that if the facility cooks and then freezes the product that a date mark is needed, therefore the day of prep/ freezer(day 1), thaw (day 2), 5 remaining days to use product. Pork in the freezer was prepped yesterday and allowed to date mark during the 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed just prepped breaded chicken covered with plastic wrap in the walk in freezer. Observed just prepped spicy salmon covered with plastic wrap in the sushi reach in cooler. CDI - educated the PIC that if a product is prepped to allow to cool properly to not cover, vent product until it reaches 41F or below, then you can cover. Breaded chicken and spicy salmon were uncovered during the inspection. -REPEAT-

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 knife being stored between prep sink and reach in cooler. Discontinue this practice and these areas are not easily cleanable.

. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some plastic food containers are damaged/cracked. Replace

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the exterior of prep top coolers, handles and exterior of rice cookers/warmers accumulating food residue. Clean. -REPEAT-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed current employee health policy does not reflect the addition of Salmonella (nontyphoidal) CDI - Provided the PIC with the new NC Food Code changes and guidance.

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 a clean up kit but no written procedures on how to clean up these types of events. CDI - Provided PIC with new NC Food Code changes and guidance via email.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef stored over cooked egg rolls in the walk in freezer. CDI - PIC relocated the raw beef below the egg rolls. 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 Observed raw chicken over raw beef in the walk in freezer. Meats are portioned and placed on sheet pans and then covered with plastic wrap. CDI - PIC corrected the storage order of the raw meats in the walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls and imitation crab meat stored in the top prep cooler temped above 41F. PIC stated that these were just placed in the unit. Explained that they must cool the product to 41F prior to placing into the prep top cooler for use. CDI - PIC took foods to the walk in cooler to properly cool to 41F or below.

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 on date marking please visit: http://meck.co/FoodSafety Observed two foods mislabeled. Noodles date marked for 11/29 and breaded chicken date marked for 12/6. PIC stated that they placed the wrong dates. CDI - Allowed PIC to properly date marked. Discussion and education on the importance of properly date marking ready to eat foods. -REPEAT-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed noodles, crab and breaded chicken placed in the prep cooler at cookline right after being prepped. Temped were above 41F. CDI - PIC removed and placed into the walk in cooler to properly cool down to 41F or below.

4-501.11 Maintain equipment in good repair. Observed gasket on prep top cooler torn. Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the exterior of prep top coolers, gaskets and handles accumulating food residue. Clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall coving warped along the walls, especially under the sinks. Observed coving along the walk in cooler rusted and damaged. Repair/replace.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed parasite destruction letter from 2017. Requested that the PIC provide an updated letter. PIC stated she will contact the supplier. Verification visit required to ensure compliance.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw shrimp stored over cooked noodles in the reach in prep cooler. Improvement with storage will take half points. CDI - PIC rearranged the storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating residue. Clean and maintain

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 tofu removed from original packaging and not date marked. Observed cooked pork removed from original packaging and not date marked. CDI - PIC properly date marked as the packages were opened this morning.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed round cutting board cracked down the middle and unable to properly clean and sanitize properly. Replace -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep coolers along the cookline accumulating food residue. Clean and maintain.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and coving under equipment and tables in the kitchen in need of cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw shelled eggs in the reach in cooler. CDI - PIC rearranged raw meats in coolers. - REPEAT- CONTINUED NON-COMPLIANCE MAY RESULT IN RISK CONTROL PLAN OR PERMIT ACTION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one circular cutting board cracked. Replace.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed coving under handsink and back dry storage room peeling from the wall. Repair the coving.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not in active managerial control of cooling, storage of raw over RTE foods and other risk factor violations during my inspection today. CDI - Provided more education and Food Safety handouts to help provide additional guidance on active managerial control within the facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverages on prep table in kitchen. CDI - PIC relocated the employee drinks. -REPEAT-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at cookline with a bowl in the basin. CDI - PIC removed the bowl.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. - Observed raw shelled eggs stored over red curry sauce in the reach in cooler. Observed raw meats stored over sauces in the single door upright cooler. CDI - PIC adjusted the order the coolers to prevent cross contamination.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine sanitizing at 0 ppm of Chlorine. CDI - PIC primed the dishmachine and it is now sanitizing at 100 ppm of chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed strainer under prep table with encrusted flour mixture. CDI - PIC rewashed and sanitized strainer.

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 several foods (egg rolls, breaded chicken, dumplings) cooled from the night before between 43-45F in the walk in cooler. Cooling parameters not achieved. Observed the ambient air temperature of the walk in cooler between 48-50F CDI - PIC voluntarily discarded all egg rolls, breaded chicken, dumplings from 2/22. Verification visit required to further evaluate cooling since the walk in cooler was not properly functioning during this inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls, shrimp tempura, scallops, crab sticks in prep top cooler above 41F. Observed raw beef in walk in cooler at 43F. CDI - Items in the prep top cooler were just placed into another unit to cool back down to 41F. Beef was placed into another cooler. Observed the walk in cooler with an ambient air temperature of 48-50F. PIC stated that they are calling for repair ASAP. Refrigeration repair person arrived onsite and is currently working on the unit. The walk in cooler is the facilities main source for refrigeration and PIC has decided to voluntarily close until the walk in cooler in repaired. Please contact me at the number below. I will conduct a verification visit to ensure compliance and that the unit is maintaining 41F or less.

7-201.11 Store toxic materials to avoid contamination. - Observed WD40 and glass cleaner stored with ingredients and equipment under prep table. CDI - PIC relocated the chemicals to prevent cross contamination.

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 several foods (egg rolls, noodles, breaded chicken) cooling in deep plastic containers with tightly covered lids and/or plastic wrap. CDI -PIC removed the lids to those items cooling for today to allow air to rapidly cool products down to 41F or below.

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 several knives stored in between tables and walls in the kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in the walk in coolers and throughout the kitchen in need of cleaning. -REPEAT-

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. Overall cleaning is needed under shelving units throughout the facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open beverage on prep cooler. CDI- PIC volutarily discarded the drink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the sushi prep handsink. CDI- PIC provided paper towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw animal foods store above sauces in the upright refrigerator. CDI- PIC rearranged the cooler. -REPEAT- 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored above washed lettuce in the walk in cooler. CDI- PIC rearranged the ready to eat from the unwashed produce.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the slicer and meat grinder stored as clean with dry food debris. CDI- PIC rewashed and sanitized both pieces of equipment. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dishmachine sanitizing at 0 ppm of chlorine. CDI- PIC primed the dishmachine and is now sanitizing at 100ppm of chlorine. Suggested to the PIC to run and prime at the beginning of the day and check periodically the concentration levels. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crabsticks at the sushi prep at 50F. All other TCS foods in the sushi prep cooler were at 41F and below. CDI-PIC voluntarily discarded the crabsticks.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork in the prep top cooler at cookline prepared a day ago not date marked. CDI- Allowed PIC to date mark.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic containers of ingredients and spices not properly labeled throughout the facility. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on refrigeration units in need of cleaning.

General Comment. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in back area in front of freezer. CDI- Soap was provided.

Repeat Violation-1.5 pts- 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored on top of mushrooms and sauces inside of flip top reach in. *Points not escalated due to improvement from last inspection* 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed zucchini and chicken inside of flip top unit reach in not covered.

General Comment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading at 0 ppm chlorine during the first run. CDI-Machine was primed and the second run got up to the proper concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black residue in need of cleaning.

General Comment. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer not labeled. CDI- Bucket was labeled.

Repeat Violation, Full Points-2- 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of oils, spices, salts, sugars, and rice not labeled throughout facility.

Repeat Violation,1 point- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Around facility observed buckets of sauces being stored directly on floor. In walk in cooler observed bucket of lettuce and buckets of sauces being stored directly on floor.

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 scoops for rice sitting in room temperature water.

Verification Required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no chlorine test strips to test sanitizer buckets and dish machine.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken being stored over raw steak in walk in cooler. CDI- Steak was put over chicken. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwash produce being stored over ready-to-eat foods in walk in cooler. CDI- Storage order was rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp being stored over ready-to-eat mushrooms in flip top reach in. CDI- Shrimp was removed and placed in walk in cooler.

Repeat Violation-1 pt- 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white pepper, oil, sesame oil, flour, sugar, and salt not labeled.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. In walk in cooler observed duck sauce, sauce, and onions being stored in buckets directly on floor.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tile in kitchen area right in front of stove. Tiling needs to be fixed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employees personal foods being stored throughout units.

3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee cutting raw broccoli without gloves on. CDI - educated to wear gloves when preparing food. Broccoli will be cooked. Employee washed hands, put on gloves, and cooked broccoli to proper temperature.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsinks in the kitchen. CDI - provided dispensers with papertowels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding issues in flip top unit for product being overstacked. Observed cold holding issues at the sushi line because the equipment just turned on and wasn't to proper temperature before storing product in them. CDI - educated to not overstack in individual containers. Educated to have equipment at proper temperature before storing food. Discarded unsafe eggrolls from flip top.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed product in flip top unit not labeled with a date of when it was prepared. PIC states all food was prepared yesterday. CDI - labeled product and educated food employees about date marking criteria.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility prepared sushi rice yesterday, placed on time control, did not throw away, and still has it out of temperature control ready for service. CDI - discarded sushi. Educated PIC and food employees about proper time control compliance. Refer to time procedures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no consumer advisory disclosure or reminder on the sushi specials board. CDI - wrote consumer advisory.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled. CDI - labeled bucket.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in the sushi cold holding display case. CDI - provided air thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed MSG (standard & Japanese) not labeled. CDI - labeled MSG.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed utensil handle stored in the wonton chips, sugar, and other food. CDI - removed utensils to prevent contamination. Educated to not store utensil handle in food.

4-501.11 Maintain equipment in good repair. Observed refrigeration unit not operating properly. Advised to fix unit.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed equipment, outside of containers, and gaskets in need of cleaning.