KUNG FOO

REPEAT 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cut broccoli stored in the cardboard boxes they were shipped in. Observed unwashed vegetables stored above ready-to-eat items in the walk-in cooler. Observed raw sushi fish stored on top of sauces in the sushi cooler. Observed raw shrimp stored behind cooked shrimp in the prep cooler top. CDI - All raw seafood was moved to the correct order. Continued violations of this manor may result in a risk control plan.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one boiled egg at 117 degrees. CDI - Item was voluntarily discarded.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one bottle of Tylenol stored above single-service articles. CDI - Item was removed.

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 57 degree crab salad cooling in the small under-counter cooler at the sushi bar. Manager stated that it was prepared 2 hours before from ambient temperature. CDI - Crab was moved to the walk-in freezer to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three small roaches underneath equipment and 3-compartment sink. EHS did not observe any contamination of food or food contact surfaces.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bag of onions stored on the floor of dry storage.

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

3-302.15 Wash fruits and vegetables prior to use. Observed two avocado’s at the sushi bar with stickers still attached.

REPEAT 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacked dishes.

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavy rust on the walk-in cooler shelves. Points reduced due to establishment repairing storage shelves in the dish room, replacing all torn gaskets and shelf in the sushi area.

REPEAT 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 pitting in the kitchen floor that will be difficult to clean and will hold water. Ceiling tiles have been replaced with non-absorbent material. Observed a significant amount of ice build-up on the floor of the walk-in freezer. Manager stated that a leak had caused the ice to build-up but has been repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw fish filets stored over crab stick in the walk in freezer. Items were out of hermetic packaging and wrapped in cellophane. CDI: Items reorganized. Some improvement as there were far less issues with storage order. Continue to designate specific areas for raw and ready to eat products throughout all food storage areas. REPEAT VIOLATION Storage order posters provided during inspection today. Future violations related to storage order may result in a risk control plan and/or permit action. 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 employee crack raw egg, handle various items and then handle clean single service togo box prior to placing fully cooked items for the customer in the box all with the same gloved hand. CDI: Togo box was voluntarily discarded and a new box provided before placing fully cooked items into the box using utensils only. Employee doffed gloves and washed hands. EHS and PIC discussed process to attempt to eliminate or reduce cross contamination including having one person handling the raw only items and another employee handle all clean/RTE items, and ensuring glove changes and handwashing occurs after each time raw products are handled before continuing or moving on to clean/RTE items.

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 noodles cooling in walk in freezer at a rate of .03F/min. PIC stated they had made the noodles earlier this morning and that this was the last step in the cooling process, that no other changes would be made. CDI: Product was split into shallow, uncovered containers and mixed, then cooled properly. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Chun Li roll with tobiko listed as an ingredient with no asterisk. CDI: Servers added asterisk to menu during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in deep, covered containers in the walk in freezer. Product was not mixed/stirred and was left there to continue cooling. CDI: Product was separated into smaller, uncovered containers and mixed to allow for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed pans and bins stacked wet after washing. CDI: Items separated. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed employee food and personal items stored underneath of inverted bus tubs on the storage shelf. CDI: Food removed and bus tubs were washed, rinsed, and sanitized. Ensure employees do not store personal items and food in contact with clean utensils or on storage shelves for the facility.

4-501.11 Maintain equipment in good repair. Observed heavy rust on the walk-in cooler shelves and storage shelves in the dish room. Observed split gasket on reach in door of right side prep cooler. Observed split gasket on single door reach in freezer. Observed shelf at the sushi area with significant wear and no longer smooth and easily cleanable. REPEAT VIOLATION

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed dust and food residue on the sides and tops of equipment and shelves. Ensure more frequent cleaning. Some improvement from previous inspection. Ensure these areas are on a regular cleaning schedule to maintain clean. REPEAT VIOLATION

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 a rough concrete floor with pitting throughout the kitchen, particularly in the dish area. This area has some water standing in the pitted areas. Make floor smooth and easily cleanable. Observed several ceiling tiles in the kitchen that were recently replaced with absorbent tiles. EHS and PIC discussed the need for washable tiles. REPEAT VIOLATION

6-301.14 Post a handwash sign at each handsink. Observed a missing handwash sign for the sushi bar hand sink.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above cooked chicken in the walk-in cooler. Observed raw eggs stored above imitation crab in the walk-in cooler. Observed open packages of raw shrimp stored above ready-to-eat items in the reach-in freezer. Observed raw eggs stored above coconut milk in a reach-in cooler. Observed raw sushi fish stored above sauces in the sushi cooler. CDI - Items were moved to the correct order during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy debris and microbial growth inside of the drink machine ice chute.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-45 TCS foods in the front of the walk-in cooler. All cooked or processed items were voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time sticker for TPHC sushi rice. CDI - Rice was voluntarily discarded

10-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed TCS foods above 41 degrees in the front of the 6x5’ walk-in cooler. EHS believes this is partially due to the door being opened repeatedly in the morning and it being over-filled. EHS recommends increasing deliveries from 2 days to 3-4 and installing door flaps. EHS will conduct follow up visits to ensure there is adequate space for cooling and cold holding.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer for the sauce cooler and a broken temperature gauge on the outside walk-in cooler and walk-in freezer.

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 two large bins of sugar or salt without labels.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service items stored less than 6 inches off of the floor in the outside storage unit.

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavy rust on the walk-in cooler shelves and storage shelves in the dish room. Improvements made from previous inspection due to gaskets being replaced.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residue on the sides and tops of equipment and shelves.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P 5-205.15 Maintain a plumbing system in good repair. Observed a spray hose hanging below the flood rim of the 3-compartment sink. CDI - Spray hose was lifted onto a hook. Observed water splashing onto the floor of the sushi bar hand sink.

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 a rough concrete floor with pitting throughout the kitchen that will be hard to clean.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee rinse hands at sink behind sushi bar before attempting to work with RTE foods. CDI- EHS discussed with PIC, PIC had food employee rewash hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed multiple food employees fail to use barrier after properly washing hands. CDI- PIC had employee rewash hands, use paper towel to turn off faucet. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after handling personal phone before attempting to work with RTE foods. CDI- PIC had employee properly wash hands.

5-202.12 Provide at least 100F water at handsinks. Observed handsink behind sushi bar with no available hot water. All handsinks must be able to provide 100F water. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink behind sushi bar with heavy residue accumulation and food debris. CDI- EHS discussed handsink usage, PIC had food employee clean sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed RTE krab stored under large containers of raw marinated chicken in WIC, Raw salmon stored over RTE foods in prep unit behind sushi bar. CDI- PIC adjusted storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed cutting knife stored between flip top units in kitchen. Area between unit had heavy food debris and residue accumulation. CDI- PIC removed item to dish machine. 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 noodles fail to change in temperature in WIC after almost an hour. CDI- see item #33 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 spicy krab mix in low RIC, pork slices and shredded steak in left flip top, pork belly in right flip top, kimchi and fried tofu and sausage in left prep unit, sesame chicken and raw marinated chicken in right prep unit, all temping above 41F. PIC stated that items are not removed from units at end of day. 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 .

3-501.15 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 have no change in temperature in WIC, spicy krab mix being cooled in prep unit, and TCS foods unable to cool overnight in cold holding units due to being held in deep densely packed metal containers with tightly wrapped covering. CDI- EHS discussed effective cooling methods with PIC, PIC removed noodles to shallow pans and to WIF, spicy krab mix removed to rapidly cool in WIF, see item #22. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being maintained open during inspection. Back door does not have air curtain, mesh screen, or other method of protecting outer opening. Maintain door closed or acquire method of effectively protecting opening.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep units throughout facility is disrepair. Replace gaskets. *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 shelves in WIC heavily rusted. Observed aluminum foil being used on shelving in kitchen area.

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 areas between equipment with heavy food debris accumulation, top of shelf of prep table holding dishes with debris and residue accumulation. 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 walls by handsink behind sushi bar with food debris and residue accumulation, ceiling tiles throughout kitchen with heavy black buildup accumulation, areas under and behind cooking equipment with liquid residue accumulation. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: 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 tightly wrapped containers of cooked noodles and cooked shrimp cooling in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food. -0 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of raw salmon stored on floor of walk in cooler. Observed containers of food stored on floor of walk in freezer. Observed bag of onions stored on floor in dry storage area. Establishment has small walk in cooler and freezer. PIC has been advised to evaluate amount of food being stored in freezer and cooler to allow for more space for proper storage. - REPEAT- -2 points

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. CDI - Hair restraint was provided during inspection. -0 points-

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in dry storage areas. -0 points-

6-303.11 Provide required lighting intensity. Observed no lighting in reach in sushi cooler. Replace light. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat noodles in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed soft boiled eggs stored on prep table with sticker tracking begin and discard times. Soft boiled eggs were not listed in written procedures as a TCS food being held on TPHC. CDI - Soft boiled eggs were added to TPHC procedure.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored on chemical storage rack. PIC identified contents to be chlorine bleach. CDI - PIC labeled spray bottle with name of contents. -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 containers of raw chicken and raw salmon stored on floor of walk in cooler. Establishment has small walk in cooler and freezer. PIC has been advised to evaluate amount of food being stored in freezer and cooler to allow for more space for proper storage. -REPEAT- -2 points

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 use food containers stored on floor of rear storage shed. -REPEAT- -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat noodles and cooked beef in walk in cooler. CDI - Storage order was corrected. -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 tightly wrapped and covered containers of cooked noodles cooling in walk in cooler. CDI - Containers were uncovered and unwrapped to allow cold air to circulate in and around food. Items were taken to walk in freezer for faster cooling. -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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna completed thawed in walk in cooler without being removed from packaging. -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 buckets of sauces, containers of sushi grade tuna stored, and large bag of carrots stored less than 6 inches above the floor in walk in cooler. Establishment has small walk in cooler and freezer. PIC has been advised to evaluate amount of food being stored in freezer and cooler to allow for more space for proper storage. -REPEAT- -2 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use sushi containers stored less than 6 inches from floor in storage unit near walk in coolers. -0 points-

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 tightly wrapped containers of cooked shrimp and raw shrimp cooling in reach in freezer. CDI - Wrappings were removed to allow for cold air to circulate in and around food. -0 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 .

3-501.13 (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 tuna thawing under refrigeration while still in ROP in walk in cooler. PIC has been instructed on proper thawing methods for ROP fish. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. -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 buckets of sauces and containers of sushi grade tuna stored on floor in walk in cooler. Establishment has small walk in cooler and freezer. PIC has been advised to evaluate amount of food being stored in freezer and cooler to allow for more space for proper storage. -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, residues, and oil on non-food contact surfaces of cooking equipment, fryers, and reach in coolers. Recommend higher frequency and more thorough cleaning. -0 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 ceiling above wok and fryer area with discoloration and food splash. Recommend high frequency and more cleaning. -REPEAT- -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles, chicken, beef, and ham in flip top cooler holding at temperatures between 44F and 49F. All items were placed in flip top prior to lunch service. CDI - PIC stated that items do not stay in flip top cooler for more than two hours. PIC has been advised to conduct frequent temperature checks on cold holding equipment to ensure TCS foods are at 41F or less. All items in flip top were placed on TPHC. -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 knife stored in crevice between flip top coolers. Store in use utensils in a manner that does not lead to contamination. CDI - Knife was moved to dish machine to be washed rinsed and sanitized. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler at sushi station. -0 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 vents in kitchen above dish machine with build up of dust. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed food being held on TPHC still in use 5 minutes past 4 hour hold time. CDI - All items were discarded and new items were removed from refrigeration and marked with begin and discard times. -0 points-

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 stacked and covered metal pans of cooked chicken cooling in walk in freezer. Observed wrapped portions of krab cooling in reach in cooler. Observed cooked shrimp cooling in flip top cooler. CDI - Cooked chicken was unstacked and unwrapped, krab was unwrapped and moved to reach in freezer, and shrimp was moved to reach in freezer. PIC has been advised to review cooling procedures. -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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing under refrigeration at sushi station without first being removed from vacuum packaging. -0.5 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection. -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 containers of cooked chicken and containers of prepared food sitting on concrete curb outdoors near walk in cooler. Establishment has walk in cooler and freezer outside of establishment. Food is transported from kitchen to cooler and freezer without the aid of a push cart and food is placed on concrete until it is moved into refrigeration. CDI - Items were placed in walk in cooler and freezer. PIC has been advised to safely transport food to outdoor refrigeration and to avoid contamination. -REPEAT- -2 point-s

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 knife stored in crevice between flip top coolers. Store in use utensils in a manner that does not lead to contamination -0 points-

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 use items stored on floor in storage room. -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 food splash and residues on non-food contact surfaces of stove and microwave oven. 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 ice dumped in handwashing sink in kitchen. CDI - Ice was removed by regulator -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances stored in kitchen dish pit area and on counter top. PIC identified contents to be bleach and degreaser. CDI - PIC labeled spray bottles with name of contents. -1 point-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped metal pans of cooked shrimp and cooked noodles cooling in reach in freezer and in walk in freezer. Observed tightly wrapped portions of tuna and salmon cooling in sushi station display. CDI - Items were unwrapped to allow cold air to circulate in and around food product. Cooked shrimp was transferred to shallow hotel pan to rapidly cool to 41F or less. Salmon and tuna were unwrapped and PIC was advised to allow sushi to undergo proper cooling step prior to placing in sushi station display. -REPEAT- -0.5 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 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 container of lettuce stored on floor in kitchen area. Observed numerous items stored on floor in walk in freezer. CDI - Lettuce was moved to reach in cooler. -REPEAT- -2 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 shelving in walk in freezer and cooler lined with cardboard. Observed wood planks being used to hold equipment in kitchen. Remove cardboard. Wood planks need to be replaced with corrosion resistant and non-absorbent materials that are smooth and easily cleanable. -REPEAT- -1 point-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed ginger stored sitting on a shelf with no wrapping or container. CDI - Ginger was moved and put in proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 tongs and metal pan with food debris on them stored as clean. CDI - Items were pulled to be cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up in ice chute on soda fountain. Needs cleaning.

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 food in prep cooler above 41F ( See temperature log). Prep cooler ambient temperature was 42F. CDI - Food was voluntarily discarded and prep cooler was put out of use until facility has it serviced.

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 lettuce cooling in flip top unit. CDI - Lettuce was moved to freezer 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 squeeze bottles of sauces missing labels at sushi bar. Needs labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of wings stored on the floor under the prep table. CDI - Wings were moved off the floor and container was sanitized. *Facility lifted chicken wings off the floor and placed them on cutting board area of prep unit to grab wings out of. EHS had PIC clean and sanitize all surfaces of the prep unit.

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 flour.

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

4-501.11 Maintain equipment in good repair. Observed prep cooler not holding temperature. Observed sushi display cooler door is taped up because it is broken. Needs repair. 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 cardboard being used to line shelves. Observed planks of wood used to line shelf under multi use cups. Needs removal. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with broken corners. Needs to be replaced.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee open bottle water over the sushi prep area. CDI - Water bottle was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed product stored over ready to eat foods in the walk in cooler. CDI - PIC rearranged storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

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 two containers of cooked chicken in the reach in cooler without a date. CDI - PIC stated they were prepped yesterday. Allowed PIC to properly date mark. 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 .

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 chicken wings cooling in a deep container. CDI - PIC removed from container and placed chicken wings on a sheet pan to cool rapidly in the walk in freezer. 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 .

3-501.13 (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 tuna not removed from the reduced oxygen environment. CDI - Provided education to the PIC on proper thawing. Packaging 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 a bowl being used as a scoop for shrimp sauce at the sushi prep area. Provide a scoop with a handle to prevent touching the food with your hands.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed sushi to go trays improperly stored with the food contact surface upward. CDI - PIC inverted the trays.

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 build up on edges and in gaskets of reach in units. Needs cleaning. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone and ear pods with the single packet sauces. CDI- personal items were relocated.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employees eating in the kitchen prep areas. Observed employee drink stored in the reach in cooler. CDI - Educated the PIC that employees shall not eat in the kitchen prep areas due to possible cross contamination. Employees moved to the dining area. Employee drink was relocated to prevent contamination.

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 chicken stored over/beside shredded lettuce in reach CDI - Storage order was rearranged and EHS discussed developing a plan for more organization for food storage with PIC. -REPEAT-

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed rice noodles not marked with discard time. Discussion with the PIC and was able to determine that the noodles were just placed out 30 minutes ago. CDI - Allowed the PIC to place time sticker on product.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soup spoons stored with the food contact surfaces upward. Invert to prevent contamination. CDI - soup spoons were inverted.

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 build up of debris in and on the outside of the microwave. Observed build up of debris on sides of soda fountain and shelving throughout kitchen. Observed build up on edges and in gaskets of reach in units. Needs cleaning. -REPEAT-

5-205.15 Maintain a plumbing system in good repair. Observed the cold faucet at the sushi handsink not functioning properly. The hot faucet is working and the water is at least 100F. Repair the cold faucet, handsink shall have cold and hot water functioning properly

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed the following priority items during my inspection: food separation; cold holding; and date marking. CDI - Provided education on these individual items.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employees eating in the kitchen prep areas. CDI - Educated the PIC that employees shall not eat in the kitchen prep areas due to possible cross contamination. Employees moved to the dining area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp over bok chop in reach in next to soda fountain. CDI - Storage order was rearranged and EHS discussed developing a plan for more organization for food storage with PIC. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tapioca in reach in at 53F; observed shrimp in reach in cooler at 56F. CDI - PIC stated these were prepped less than 4 hours ago, allowed to relocate to the walk in cooler to properly cool to 41F. PIC has chosen to place tapioca on TPHC, will add to their current plan for sushi rice.

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 cooked shrimp in the reach in prep top cooler not date marked. CDI - PIC was able to determine preparation dates for foods an all foods were dated appropriately. Date marking has improvement in this facility half demerits. REPEAT.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna not removed from the reduced oxygen environment. CDI - Provided education to the PIC on proper thawing. Fish was removed and rewarded with plastic wrap.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed plastic containers containing food on the walk in cooler floor. CDI - PIC elevated the container off the floor. -REPEAT-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet towel on sushi cutting board. Store wet towels in sanitizer to help prevent the growth of bacteria.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils on shelves in dish area wet stacked.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility Employee Health agreement is missing nontyphoidal salmonella and updates from adoption of the 2017 Food Code. CDI - EHS discussed changes with PIC and provided new documentation to review with employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have vomiting or diarrheal event cleaning procedure. CDI - EHS informed PIC of the requirements for the plan and provided a link to the state plan.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at sushi bar was blocked by a table. Employee stated dump sink is used as a handsink. CDI - Table was moved to allow handsink access. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observe no soap at handsink at sushi bar. CDI - PIC provided soap at sushi bar handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp over cooked chicken in reach in next to grill. Observed raw chicken over broccoli in reach in next to soda fountain. CDI - Storage order was rearranged and EHS discussed developing a plan for more organization for food storage with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal and plastic pans stored as clean with food or other debris on them. CDI - Utensils were moved to be cleaned and sanitized at 3-comp sink. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine and ice chute of soda fountain. Needs cleaning.

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 chicken, noodles, cooked tofu, beef and other items in WIC and in reach in units with no date label. CDI - PIC was able to determine preparation dates for foods an all foods were dated appropriately. EHS discussed date marking strategies and organization with PIC to improve. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in dish machine area and around sushi bar. EHS advised PIC to contact pest control for treatment.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of rice stored on floor in outside storage room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils on shelves in dish area wet stacked. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed large metal pans stored between prep table and cooler in dish area on the floor. EHS and PIC discussed locating a new area to store large pans which are used as trays for carrying large orders.

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 build up of debris in and on the outside of the microwave and toaster. Observed build up of debris on sides of soda fountain and shelving throughout kitchen. Observed build up on edges and in gaskets of reach in units. Tea cup holder contains debris. 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 debris on floors underneath and behind equipment and on walls throughout kitchen. Needs cleaning.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed roach in flour. CDI- PIC voluntarily discarded the flour. Discussion on covering foods and contact their pest control company

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 breaded chicken, cooked egg roll, crab sticks without date marking. CDI - PIC stated they were made on Sunday. Allowed to properly date products. -REPEAT-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed bean sprouts and noodles on Time however no times were on the product. PIC stated that these products were placed out at 11 and expire at 3. CDI - PIC properly placed time and then they were discarded at 3 PM.

General Comment. 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. -P Observed noodles prepped this morning in the walk in cooler covered with plastic and a lid and stacked. CDI-PIC uncovered the noodles and unstacked.

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 utensil stored in standing water at the beverage area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at sushi station being blocked with a Styrofoam fish container. CDI - PIC removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw unpackaged pork stored over ready to eat foods in the walk in freezer. Observed raw chicken stored over washed veggies in a reach in cooler. Observed raw shrimp stored over ready to eat foods in prep top cooler. CDI - PIC relocated the raw foods below. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shelled eggs sitting out at room temperature since 1130AM. CDI - PIC placed back into the refrigerator and 8 eggs were kept out, placed on TPHC and added to their existing TPHC procedures. Eggs were time stamped for discard at 330PM.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pork cooked and sliced in house in the reach in freezer without date marking. CDI- PIC stated that the pork was made this past Monday. Explained date marking process. PIC labeled with correct date marking.

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 a pot and tongs in standing water. Observed knife being store in between equipment. CDI - PIC removed the tongs and pot from the water. Water is used to refill the noodle steamer. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic mats on drying rack accumulating some dust and debris. Clean.

5-202.13 Backflow Prevention, Air Gap - P Observed warewashing sink sprayer hose below the flood rim of the sink. Repair/replace the sprayer hose so that it sits above the flood rim. Verification visit required in 10 days to ensure compliance.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belongings stored with single service items in ware washing room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on the prep table. CDI- PIC removed the drink and located to acceptable place to prevent contamination.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed carrots in the walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over cooked breaded chicken in the walk in cooler. CDI- PIC rearranged the storage order in the walk in cooler .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the tapioca at 67F. CDI- PIC stated that these were just made a couple hours ago. I allowed them to place in the walk in cooler to get down to below 41F. Explained to PIC that this food must also meet the cooling parameters as all other TCS foods. 135F-70f in two hours and then 70-41F in four hours.

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 bean sprouts and fried tofu on time, however no times were on the product that were on the prep table at the cookline. CDI- PIC voluntarily discarded the fried tofu and the bean sprouts. Reviewed facility TPHC process with them.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed chicken powder unlabeld at the cookline.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a plastic container of chicken stored on the floor in the walk in cooler. CDI- PIC relocated the chicken.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the sanitizer spray bottle at the bar at 0 ppm of chlorine. CDI- PIC remade the chlorine sanitizer and is now at 100 ppm of chlorine.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use knife stored in between prep units. Observed knife at the sushi station stored in standing water.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed sushi to-go containers stored with the food contact surface facing upward.

General Comment. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee crack raw egg with bare hands and proceed to do other activities without washing hands. CDI- Employee was instructed to stop and a hand wash was done.

General Comment. 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 chicken from yesterday afternoon, chicken from yesterday morning, spring mix from two days ago. CDI- All items were date marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed two containers of rice noodles on TPHC with no start or end label. CDI- Containers of rice noodles were labeled.

General Comment. 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 two containers of shrimp holding above 45F. Food employee stated shrimp was prepped this afternoon at 12pm. Observed a container of lettuce inside of flip top unit above 45F. Food employee stated lettuce was prepped this afternoon 11am. At sushi station observed crab meat, yellow tail, and salmon all above 45F. Food employee stated items were put out this morning at 11am. CDI- Containers of shrimp and lettuce was placed inside of reach in freezer to rapidly cool. All items at sushi station were placed in the prep unit below. Suggested that items inside of the sushi station be placed on TPHC because items go pretty quickly and the doors to the sushi unit are opened pretty frequently.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. At sushi station, observed container of ginger on floor.

Repeat Violation, Full Points-1-4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers in clean dish/utensil area.

General Comment. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee use clean bare hands to turn off faucet. CDI- Educated employee to use a clean barrier to turn off faucet after a handwash and a rewash was done.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In walk in cooler, observed raw pork being stored directly on top of box of tomatoes. CDI- Container of pork was removed.

General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf On plastic containers being stored as clean with stickers on them. CDI- Containers were removed from shelf to get stickers removed and be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. At sushi bar, observed interior of ice machine with black residue on the walls. Cleaning frequency needs to increase.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk in cooler above 41F. Items from last night(beef, noodles, chicken, shrimp and pork) were all cooked between the hours of 6-9 pm, placed in freezer to cool for about 10-15 minutes and then put inside walk in cooler uncovered to finish cooling process. Items were covered up with plastic wrapping this morning. The ambient air of the cooler was at 68F. Cooler is located on outside and PIC thinks cooler is not at the right temperature due to door being opened and closed a lot. CDI- All items were voluntarily discarded and EHS instructed PIC not to use walk in cooler and to utilize other equipment until unit is fixed. *Compliance visit will be made within 10 days to ensure unit is holding foods at the right temperature. Observed wasabi sauce, spicy mayo, and japanese mayo at sushi bar above 41F. Sauces are in bottles on counter not under temperature control. Employee stated sauces had been out for about 10 minutes and get used within 4 hours. CDI- Sauces were placed on temporary time. Facility will like to use TPHC on sauces going forward, procedure was explained.

Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with non working thin probe thermometer.

General Commment. 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 being stored down in buckets of rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nesting.

General Comment. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility is using coke refrigerator to store potentially hazardous foods. Instructed PIC not to use the unit to store foods but only to store bottled and packaged products as the manufacturer label states.