BACHI

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed par cooked chicken with out labeling, indicating food is raw. CDI - PIC added labeling to identify as raw.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed par cooked chicken and blanched broccoli cold holding above 41F. EHS Observed items held in old steam well filled with shallow layer of ice. PIC stated equipment came with facility and they have always used it to cold hold TCS items in ice. CDI - PIC voluntarily discarded par chicken and moved Blanche broccoli to WIC. PIC moved all other TCS items to PU for cold holding. EHS stated they need to keep all TCS items to proper cold holding equipment to maintain compliance. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in ROP packaging thawing in fliptop, not removed from reduced oxygen packaging. CDI - PIC sliced bags.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet, wiping cloths, stored on countertops. CDI - PIC replaced with clean dry cloths.

4-501.11 Maintain equipment in good repair. Observed LB for sushi not operating. PIC stated establishment is looking into buying a newer unit due to LB braking. Repair/replace 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Food equipment shall be used in accordance with the manufacturer’s intended use. Observed TCS items held in old steam well filled with shallow layer of ice. PIC stated equipment came with facility and they have always used it to cold hold TCS items in ice. CDI - PIC moved all in temperature TCS items to PU for cold holding. EHS stated they need to keep all TCS items to proper cold holding equipment to maintain compliance.

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, residue and buildup on stove, shelving, WIC, and in prep units. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food residue and debris under equipment and throughout floors and walls. Increase cleaning frequency.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed 3 comp sink sanitizer not at proper concentration. CDI - PIC remade sanitizer at proper concentration. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in ROP packaging thawing in fliptop, not removed from reduced oxygen packaging.

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 bottles of oil, sauces, seasonings unlabeled. CDI - PIC added labels

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 handle in sugar and bowl without handle in veggie mix. CDI - PIC removed utensils.

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, residue buildup on stove and in prep units. Increased cleaning frequency.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed used container in handwashing sink by sushi station. CDI - PIC removed container from sink.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P- Per PIC, facility par cooks diced chicken. Observed container of par-cooked chicken prepared today. Facility procedures require keeping a cooking log. Review of log showed no entries for month of November. CDI - EHS educated PIC on requirements for par-cooking. PIC entered today's date for chicken cooked this morning

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. 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) -P- Observed a tray of cooked cauliflower in WIC with an expiration date of 11/11. CDI - PIC voluntarily discarded tray of cauliflower. 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 .

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 two cans of Raid insect spray, labeled for residential use only, in the kitchen area. Per PIC, product was used in the summer for ant hills outside of the facility door. CDI - PIC voluntarily discarded insect spray.

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 unopened reduced oxygen package of smoked salmon in WIC thawing. CDI - PIC opened package and returned salmon to WIC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces and oil, and large tubs of soy sauce and oil without labels. PIC labeled containers.

-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 food debris build-up on cooler gaskets and on bottom interior surfaces of reach-in coolers and freezers. PIC to address cleaning frequency.

-REPEAT- 6-202.14 A toilet room located on the premises shall be provided with a tight-fitting and self-closing door. Observed door to left-side restroom not self-closing. PIC to repair or replace closing mechanism for door.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lid missing. PIC to contact building manager and dumpster service for repair or replacement of unit.

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 walls with grease build up. Observed ceiling over 3-comp sink and ceiling over door to sushi line with build up of dust. PIC to address cleaning frequency.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door reach-in freezer in kitchen. Observed rusted kitchen shelving next to grill. Observed lights burned out in vent hood.

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 gaskets soiled with buildup throughout facility. Observed probe cover and screen of thin-tip thermometer soiled with greasy residue.

6-501.19 Closing toilet room doors. Observed no self closure on restroom door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container of water in handwashing sink.. CDI Bucket was removed

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

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 shelving were clean dishes are stored rusted.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items that are not necessary to operation and maintenance in need of being discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several trays of noodles. Broccoli , rice in WIC not Cooling unwrapped.

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 squeezer bottles and shakes without labels

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls without handles sitting in food.

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 doors of reach in throughout facility in need of cleaning

5-501.17 Provide a covered waste bin in female restrooms. Observed wastebasket without cover in gender neutral restrooms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tempura batter at 60F.CDI.. Batter was voluntarily discarded. Facility will use TPHC for batter. Form has been filled out.REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 shelves were clean dishes are kept with rust.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles, and cream cheese tightly covered. CDI.. Moved items to WIC/WIF to quickly cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed several bottles not labeled. REPEAT..

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple sauce dishes with sticker residue. CDI-PIC to rewash sauce dishes. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed floor cleaner connected to sanitizer dispenser for 3 comp sink. Per PIC, chemical provider hooks up chemicals to dispenser system. CDI-Service request made during inspection, PIC will manually pour quat sanitizer when using 3 comp sink. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken with a cooling rate of .24 (93F to 79F within 58 mins) not cooling fast enough through the first 2 hours. CDI-PIC voluntarily discarded chicken. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked noodles, chicken, broccoli, and raw beansprouts above 41F in containers sitting on bed of ice in prep top across from grill. CDI-PIC voluntarily discarded out of temperature TCS foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed cooked chicken cooling in deep, metal pan on bottom shelf of WIC. CDI-PIC voluntarily discarded chicken. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing and tuna thawing under refrigeration in ROP packaging without any openings to allow airflow. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed scallops at 46F that were thawed using 78F water from the prep sink. CDI-Scallops were placed into WIF to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil and other sauce bottles by grill without labels that were not in their original packaging.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed old testing strips that could not accurately test for sanitizer concentration. CDI-EHS provided test strips for establishment.

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 moderate food residue and buildup on the sides of the grill, stove, and fryer.

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 grease build up on ceiling tiles through out facility and on floors underneath cooking equipment. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing a wiping cloth in hand sink. Observed plastic container being stored in hand sink. CDI: PIC redirected employee to use dump sink for rinsing wiping cloth and plastic container was removed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of rice paddle in contact with rice. CDI - Handle was moved out of contact with rice.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of grease residue on wall and ceiling above prep and cook area. Keep clean 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 asparagus, cooked tofu, eel, and plantains in reach in with no date labels. CDI - Date labels were added appropriately. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored in bag on floor. CDI - Onions were moved off the floor.

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 residue build up under microwave. Needs cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of grease residue on wall and ceiling above microwave. Needs cleaning.

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

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 Observer raw shrimp in reach in at 48F. PIC stated shrimp had been prepped today and was cooling. Shrimp was moved to WIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of tongs in contact with noodles. CDI - Handle was moved out of contact with noodles.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine sanitizer reading 0 ppm bleach sanitizer. CDI - PIC contacted EcoLab who came and repaired dish machine.

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 chicken in cold well/ice bath at 44 F. Chicken container was to full to be stored in ice bath without loosing temperature. CDI- Chicken was taken back to freezer to cool.

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 container of chicken dated 11/1 that PIC stated was cooked yesterday. CDI - Date was corrected.

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 facility including under the grill and above the 3-comp sink is in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PICs CFPM certificate expired in February.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies near 3-comp sink. PIC stated and showed email documentation that pest control visited July 18th for treatment.

4-501.11 Maintain equipment in good repair. Observed handle of reach in at sushi bar was broken and duct taped. Needs repair.

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 edging next to mop sink separating and was duct taped down. Needs repair.

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

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 shrimp cooling tightly wrapped in reach in cooler. Observed par cooked chicken cooling in ice bath on make line. Top portion of chicken was 70-80 and bottom was 43 F. CDI- Shrimp was moved to freezer to cool in wrappings more rapidly. EHS advised PIC to stir chicken cooling in ice bath to properly cool the food. 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 chicken cooling in reach in cooler and chicken in WIC cooling in large deep containers. CDI - PIC moved chicken to freezer to cool.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service containers on the floor. CDI - PIC moved boxes off the floor.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility had no vomiting and diarrhea event procedures. EHS discussed this requirement with the new adoption of the 2017 Food Code with the PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container in handsink at sushi bar. Observed ice in sink next to WIC. CDI - Ice was melted and plastic container was removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over vegetables in reach in unit. CDI- Storage order was rearranged. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans under flat top with food debris on them. CDI - Pans were moved to be cleaned.

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 eel and salmon in reach in by sushi line with no date labels. CDI - Dates were added.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory had reminder statement but was missing the disclosure statement. CDI - PIC added statement next to menu.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle in contact with food. CDI - Scoops moved.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at sushi counter filled with sanitizer pan. CDI: Education provided and PIC removed pan. Observed green scrub brush stored in hand sink next to prep sink in kitchen. CDI: PIC removed brush. REPEAT VIOLATION.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw seafood in make table. CDI: Education provided and PIC rearranged storage order. REPEAT VIOLATION.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed no partial cook log for today's chicken upon arrival for inspection. Food employee stated product was prepared @11:30am. Previous logs are detailed and well-kept. CDI: Education provided and food employee filled out log.

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 broccoli prepared on 04/23/21, and rice and noodles prepared on 04/26/21 that did not meet cooling parameters inside walk-in cooler. EHS recommended use of ice baths and more spacing between products when placed on speed racks. Cooling chart provided to PIC via email. CDI: Education provided and PIC voluntarily discarded products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy tuna being held above 41F in reach-in cooler below sushi counter. PIC stated product had been sitting out approx. 1 hour prior to inspector arrival. All other products inside reach-in cooler under 41F. CDI: PIC moved product to step-in freezer for rapid cooling. Observed blanched broccoli being held on ice bath above 41F. PIC stated product prepared 04/26/21 and removed from walk-in cooler @12pm. CDI: PIC moved product to walk-in cooler for rapid cooling. Product reached 41F. REPEAT VIOLATION. **Points not escalated due to nature of the violation and improvements made in cold holding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice, broccoli, and noodles not meet cooling parameters inside walk-in cooler. See violation #20 for more details. Products stacked in thin trays on speed racks; however, product needs more space for air flow around products. Food employee stated product do get an ice bath but for only a short 10-20 minute period. EHS recommended extending time in ice bath and spacing out product on speed racks(every other shelf) for better air flow. Cooling log provided to PIC via email. CDI: PIC voluntarily discarded products.

3-501.13 Use approved thawing methods. Observed shrimp thawing on drain board of prep sink. PIC stated product waiting to be peeled. CDI: Education provided and PIC placed shrimp in ice bath.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards(sushi, prep, etc.) throughout facility in need of sanding or replacing.

6-501.19 Closing Toilet Room Doors - C Observed broken self closure on left restroom door.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed noodles thawing in hand sink at sushi station upon arrival for inpsection. CDI: PIC removed noodles. Observed chemical spray bottle being stored hanging over splashguard in hand sink near walk-in cooler. CDI: Food employee moved spray bottle. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near walk-in cooler. CDI: PIC provided paper towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored in carton on top of large combro container of soy sauce. CDI: PIC moved eggs to approved location.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QAC sanitizer dispenser for 3-vat sink unable to dispense correct amount of sanitizer- test strips reading 50ppm. Repairman arrived during inspection to repair. CDI: QAC sanitizer dispenser now dispensing at 250ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several raw species of fish being held above 41F in make table. Ambient air temperature- 40F. Due to products being raw and under 45F facility allowed to place products on ice to keep below 41F. EHS will return within 10 days to verify make table can hold foods below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance may result in Risk Control Plan and possible permit action being taken.

4-501.11 Maintain equipment in good repair. Observed two lights out in vent hood and one fixture with electrical wires showing/falling out of vent hood ceiling. Observed make table with ambient air temperature of 40F casuing food to sit between 42F-44F. EHS will return within 10 days to verify make table keeps foods below 41F.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken partially cooked and being held @ 80F in steam well. PIC stated product is cooked to approx. 120F, placed in steam well, portioned out per order and cooked to 165F. EHS provided education on partial cook process. PIC moved chicken to walk-in cooler(WIC) for rapid cooling. Papers provided for partial-cook procedures. EHS will return within 10 days to verify correct par-cook procedures and paper work. VERIFICATION REQUIRED.

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 white rice cooling in WIC at a rate lower than the required minimum. CDI: PIC portioned out rice into smaller batches for more rapid cooling. REPEAT VIOLATION. *Points not escalated due to overall improvement throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steamed broccoli being held above 41F in ice well. Product prepped on 10/09/20 and brought to ice well at 12 pm. CDI: PIC moved product to WIC for rapid cooling. Observed milk being held in refrigerator above 41F. Product was opened 12pm. CDI: PIC moved product to WIC for rapid cooling. Observed salmon being held above 41F in make table. Product prepped on 10/06/20. CDI: PIC voluntarily discarded product. Observed salmon in WIC being held above 41F. Product prepped on 10/06/20. CDI: PIC voluntarily discarded product. 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 steak prepped at 12pm cooling in WIC covered with plastic wrap. CDI: PIC removed wrap and product cooled to below 41F. REPEAT VIOLATION.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by walk-in cooler blocked by rolling cart and trashcan, and filled with sanitizer bottles and wiping cloths. Observed hand sink at front sushi counter filled with plastic insert pan. CDI: PIC made sinks accessible.

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 not meeting cooling parameters- white rice, steamed broccoli, lettuce, and scallops. Cooling rate for foods cooling from 135F to 70F must meet at least 0.54 degrees per minute; and cooling from 70F to 41F must meet at least 0.12 degrees per minute. CDI: PIC relocated foods that could be rapid cooled to walk-in freezer and voluntarily discarded products that exceeded time limits.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice hot holding at 118F. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled shrimp being cold holding at 42F prepped on 07/24/20. Observed raw salmon cold holding at 50F prepped on 07/29/20. CDI: PIC voluntarily discarded boiled shrimp and moved raw salmon to the walk-in cooler for rapid cooling. Salmon reached 41F.

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 noodles and chicken on TPHC not labeled with begin and end times. CDI: PIC labeled with sticker at product and updated TPHC logs.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle and butane lighters stored on sushi prep counter. CDI: PIC relocated chemicals to an approved area.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed smoked salmon cooling in plastic container on prep table. CDI: PIC relocated product to walk-in freezer. Observed lettuce cooling in styrofoam to-go trays in 3-door reach-in cooler at front counter. Lettuce prepped at 11:30AM. CDI: PIC relocated to walk-in cooler for rapid cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf NOTE: discussed more frequent deliveries with less product, use of speed racks with thin sheet pans, and allowing for longer/earlier prep times. Facility has difficulty with cold holding and cooling due to limited cold storage space.

3-501.13 Use approved thawing methods. Observed frozen shrimp thawing under running water at 70-86F in collander. CDI: Educated PIC on preoper thawing methods- cold running water, use of bowl instead of collander, and use of ice on product to help product remain as cold as possible.

4-302.12 Provide an accessible thermometer for use. Provide a thin tip probe thermometer for accurate measure of thin foods.-Pf Observed no thin tip thermometer in facility. EHS will return within 10 days to verifiy thermometer was obtained(on or before 07/10/20). VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on side of hand sink and on prep counter. CDI: PIC placed wiping cloths in sanitizer.

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 handles on scoops in rice bulk container and in rice cookers coming in contact with the product. CDI: PIC turned handles upright.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards. 4-501.11 Maintain equipment in good repair. Observed light out in vent hood.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan of raw calamari being thawed in kitchen handsink. CDI- Calamari moved to prep sink, sink cleaned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed box of lemons stored above cut and washed cucumber. CDI- Unwashed produce stored below RTE foods.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice actively cooling in pans at a slow rate due to thickness of rice. Observed lettuce cooling from room temp prep in deep and covered tub not in contact with ice bath under tub to help chill lettuce. CDI- Rice separated into shallower amounts to speed cooling, observed cooling at proper rate by end of inspection. Ice added to ice bath to chill lettuce from the bottom and lid removed to speed cooling lettuce.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cuting boards well worn and pitted. CDI- PIC disposed of worn cuting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave on cook line needing better cleaning inside.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floors needing better cleaning in corners under storage racks and behind cooking equipment, observed stainless steel backsplash wall behind cookline needing cleaning of build up.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed small container of scallions in small reach in that had molded. CDI- Worker voluntarily disposed of scallions. -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon for hibachi stored above RTE sushi tuna on speed rack in walk in cooler. CDI- Raw salmon moved below RTE sushi.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed deep tub of rice in walk in cooler cooled overnight (6 hrs+) that was 47 degrees in the center. CDI- Worker voluntarily disposed of rice. Observed deep tub of noodles cooling at a rate too slow to ensure proper cooling, noodles were 73 degrees approx. 2 hrs after cooling began. CDI- Noodles moved to ice bath in prep sink, observed at 55 degrees 15 min. later.

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 thawed cooked egg not date marked since thawed yesterday. CDI- Item date marked. Observed some sushi bar items in sushi reach in cooler being date marked with date of disposal and some items in reach in cooler and walk in cooler date marked with date of prep. Be sure date marking system is consistent to prevent shelf life confusion. CDI- Worker had items date marked with both a prep and an expiration date.

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 foods not being consistently time marked on log sheets for every batch of of foods held with TPHC per written procedure. CDI- Corrected by instruction, all of todays foods properly time marked on log sheet.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice, broccoli, and noodles cooled or actively cooling in deep tubs in walk in cooler. CDI- Reviewed proper cooling methods with PIC. Broccoli and noodles put on ice baths and observed to be cooling at a proper rate. Rice separated into shallow amounts to speed cooling. Rice that improperly cooled overnight in deep tub was voluntarily disposed of by worker.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed rolling cart in front of hand sink and a small ladder in front of the other hand sink. Don't block hand sinks. CDI by moving the cart and ladder.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 3 comp sink below range of 150 ppm. Oasis sanitizer has a range of 150-400 ppm. CDI by making a service call for Ecolab to ensure the proper concentration is available. There was air in the line which may be causing a lower concentration of sanitizer.

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 cooked chicken and cooked noodles on TPHC without written procedures. CDI by providing TPHC form for both items. Items were marked for a 4 hour discard time, but procedures are required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the disclosure missing from the main. CDI by adding stickers to the menu stating **This item contains raw or undercooked ingredients.