COOL FISH

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sushi fish stored above avocados in the sushi cooler. CDI - Items were moved to the correct order. No increase in points due to improvement from last inspection.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing date marks for all items in the prep coolers. CDI - Items were dated for the day they were prepared.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in the kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth stored on a prep cooler cutting board.

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 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing recycling dumpster lid. Observed a missing drain plug.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on a counter above single-service items.

REPEAT 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 chicken stored above wonton wraps in the prep cooler. CDI - Items were moved to the correct order. Points reduced due to significant improvement in storage order.

REPEAT 3-DAY VERIFICATION REQUIRED 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the bar dish machine. Employees have had to manually add sanitizer to it for it to sanitize. Significant improvements have been made from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree whipped butter and jalapeño butter made from unsalted butter. CDI - Items were voluntarily discarded. Butter will now be kept in the coolers.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed beef thawing in a prep cooler with no running water. CDI - Cold, running water was turned on.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a sushi chef preparing food with a long beard and no restraint.

4-502.11(A) Maintain utensils in good repair. Observed several tongs by the grill with cracked and broken handles.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed an open dumpster lid due to it being pinned behind the back. Observed a missing drain plug.

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

3-201.11(A) Use food from approved sources only.-P 3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed a container of white powder with Japanese writing and no identifying information in English. Employees stated that it is “sushi powder.” This ingredient could possibly considered an unapproved additive due to no FDA regulation. CDI - Item was removed from the kitchen and will no longer be used.

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 stored above wraps in the prep cooler. Observed raw fish stored above cut vegetables in the sushi cooler. CDI - Items were placed in the correct order.

3-DAY VERIFICATION REQUIRED REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in both the main kitchen dish washer and the bar dish washer. Employees attempted to prime both machines and were only able to repair the bar dish machine. ESTABLISHMENT WILL USE SINGLE SERVICE ITEMS ONLY UNTIL THE MACHINE IS SANITIZING AT THE APPROPRIATE CONCENTRATION.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an employee adding date marks to all items in the prep cooler at the beginning of inspection. CDI - EHS and employee discussed the importance of date marking products when they are prepared or moved to working containers.

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 tapioca pearls sitting out past the 4-hour discard time. CDI - Item was voluntarily discarded. Improvements made on TPHC from previous inspection.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of allergy medicine stored on top of a prep table. CDI - Items was removed.

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 thawing in the walk-in cooler inside of intact ROP 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 one large container of salt or sugar without a label.

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

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

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a broken drain plug.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above cooked peppers in the walk-in cooler. CDI - Items were moved to the correct storage order. Improvements on storage order made from previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 0ppm chlorine in the dish machine. Observed a container of utensils stored as clean with visible food debris on the handles. CDI - Machine was primed to the appropriate concentration. Dishes and utensils were removed to be rewashed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree roasted garlic on the counter. CDI - Item was voluntarily discarded.

REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. 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 older TPHC policies without tofu (miso topping) listed. Observed sushi rice, tofu and tapioca pearls sitting out past the 4-hour discard time. CDI - All items were voluntarily discarded. EHS provided new policy for all TPHC items.

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 in the walk-in cooler inside of intact ROP packaging.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee cutting fish while wearing a hairband around her wrist.

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 an employee cutting avocado’s with stickers still attached.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep stains in both cook line / prep cooler cutting boards.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna and raw spicy tuna stored over ready to eat items In the walk in. Observed various raw fish stored over imitation crab and spicy crab salad in sushi reach in. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed carrots stored over ready to eat items in walk in. CDI: Product reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted garlic held on counter above 41F. CDI: Product was moved to refrigeration and rapidly cooled as PIC stated he pulled it out 45 min earlier for an order. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed soy bbq from 4/23 and 4/24 in prep cooler and walk in coolers. CDI: Product was voluntarily discarded. Observed no date mark on hard boiled egg. CDI: Date of Tuesday added to egg container as PIC stated that it was the last one from Tuesday’s batch. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hard boiled egg in prep cooler with no date mark. PIC stated it was the last from the batch cooked on Tuesday. CDI: Product date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 no time stamp on sushi rice. PIC stated that this was the first batch of rice and it was finished at 11:30am today as they were running behind getting set up this morning. Time stamp of 11:30 added to rice. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed tofu held on TPHC per PIC but no pre-written procedures. CDI: Tofu added to procedures. Tofu was voluntarily discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for the following items which contain raw proteins: Cornelius bridge roll, LKN roll, Phoenix roll, and smoked salmon nigiri. VERIFICATION REQUIRED

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked pork belly thawing in standing water at prep sink. Observed raw tuna that is ready to eat, thawed over 41F. Observed tuna and shrimp thawing in standing water upon arrival. CDI: Pork belly moved to prep, and tuna moved to walk in cooler to rapidly cool. Shrimp moved to walk in cooler.

4-501.11 Maintain equipment in good repair. Observed gaskets on coolers throughout including sushi, prep, and walk in to be torn. Observed rusted shelving under prep sink drain board.

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 2 AC ceiling vents near dish area beginning to rust.

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 buildup on top of dish machine. Observed buildup on make table gaskets on cook line. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp being held above 41F at breading station. PIC stated product left out after preparing tempura shrimp. CDI: Education provided and product placed back into cooler for rapid cooling (<41F). REPEAT VIOLATION.

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 on kitchen make tables soiled with light-moderate buildup/food waste. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at thee compartment sink- 0ppm. CDI: Education provided and PIC re-made solution by hand- 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in sushi display case. See temp chart for details. PIC stated food removed and unit turned off nightly for cleaning, then turned on during prep each morning. CDI: Education provided. EHS temped product after 35 minutes in unit and product cooled appropriately. EHS recommended facility to begin turning unit back on for cooling at night. Observed various TCS foods being held above 41F in sushi make table. See temp chart for details. External thermometer of unit reading 33F. Temperature logs not maintained. CDI: Education provided, TCS foods voluntarily discarded, and service order placed for unit. EHS will make compliance visit within 10 days.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 1-door reach-in freezer. Observed QAC dispenser at three compartment sink in poor repair- dispensing incorrect/weak solution. REPEAT VIOLATION.

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 fan covers in walk-in cooler soiled with dust buildup. Observed vent covers on ice machine soiled with dust buildup. CDI: PIC pulled vent/fan covers for cleaning. REPEAT VIOLATION.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters at time of inspection. EHS will return within 10 days to verify facility obtained letters of guarantee. CDI: PIC located parasite destruction letters.

4-501.11 Maintain equipment in good repair. Observed lights out in vent hood. REPEAT VIOLATION.

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 protective plastic wrap on insides and outsides of make tables and reach-in cooler accumulating buildup/food splash. EHS recommended removal and cleaning of units. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: Food employee provided sanitizer and primed- 100ppm. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P Observed W/R/W cycle at dish machine- wash detergent connected to both wash and sanitizer liquid lines. CDI: Education provided and food employee provided sanitizer and primed- 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tapioca pearls being held below 135F at boba tea station. Food employee stated product prepared daily at start of each shift. CDI: Education provided and facility placing product on TPHC. Paperwork provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg wash being held above 41F on prep table. Food employee stated product prepared daily at start of each shift. CDI: Education provided and facility placing product on TPHC. Paperwork provided. Observed cream cheese and various fish being held above 41F in sushi case. Product placed into unit between 10am-11am. PIC stated product removed from case each night and unit broken down for cleaning, not turned on until morning. EHS recommended turning unit on to cool down overnight. CDI: Education provided and product sent to be cooled(<41F).

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed fried egg(Korean steak bowl) and chef's choice(nigiri/sashimi) on menu without asterisk. EHS will return within 10 days to verify consumer advisory disclosure noted with asterisk. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout kitchen during inspection.

4-501.11 Maintain equipment in good repair. Observed light 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 moderate-heavy buildup on shelves in walk-in cooler. Observed dust buildup on ice machine vents.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed item hanging over edge of handsink. CDI - Item was removed to allow access to handsink.

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 on speed rack over carrots. Observed cooked pork under shrimp on shelf in WIC. CDI - Storage order was corrected. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bits of food debris on plates stored as clean. CDI - Plates were moved to dirty dish area to be cleaned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of boiled eggs with no date. CDI - Eggs were dated by PIC. REPEAT. 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 . 3-501.18 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 date labels on items in flip top all saying prepped 2/3 expires 2/9. Observed items in sushi display stating they were prepped 2/9 when items were prepped today. CDI - Dates were corrected and EHS and PIC discussed date marking systems. REPEAT. 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 .

3-302.12 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 and shakers at grills with no labels. Needs labeling.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados that PIC stated had been washed. Stickers need to be removed before washing vegetables.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blender in facility is for household use only. Needs to be commercial

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 in kitchen registering at 0ppm chlorine sanitizer during inspection. EHS observed that a full bottle of sanitizer was hooked up to machine, PIC believes bottle was just recently switched, machine needs to be primed before use. CDI- machine primed during inspection, registering at 100ppm chlorine sanitizer after priming. Dishes re-washed after correction.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a couple of products with no date label, including chicken wings and crab salad. PIC stated that label inconsistency is due to the date label machine breaking, have been using tape and marking with pen during this time. CDI- products labeled during inspection 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 one container of ramen boiled eggs marked as prepped on 7-7, had exceeded 7 day limit. CDI- eggs discarded during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility using cold running water to thaw out frozen beef during inspection. EHS explained that during summer months, thawing under cold running water is no longer reliable due to groundwater being above 70F. CDI- products brought to cooler to finish thawing. REPEAT. Note: points de-escalated as facility is attempting to thaw using approved methods.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual cutting boards with deep grooves, no longer smooth and easily cleanable. 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 gaskets on main prep unit in kitchen with food debris and black buildup, in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink nearest sushi prep line. CDI- PIC provided soap for this sink during inspection.

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 prepared tuna and salmon holding above 41F in small prep top unit, see temperature chart. EHS observed that ambient temperature of unit was ranging from 44-46F. PIC stated that the reach in door was left open for an extended period of time (around 30min) this morning when they were moving product, causing the rise in temperature of the unit. Products out of temperature were brought back to walk in cooler to rapidly chill, had been recently prepared. EHS emphasized importance of leaving door shut as much as possible to avoid losing temperature. PIC will monitor unit and avoid leaving product in overnight if there are issues holding temperature, will call for service if this unit isn’t holding temperature. CDI- products moved to walk in cooler to rapidly cool, EHS observed ambient temperature of unit dropping after product had been removed and door was left closed for extended period. EHS will make compliance visit to ensure unit is holding temperature.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a box of frozen crab meat stored next to prep sink, thawing in room temperature air. CDI- packages removed from box and put under running water.

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 sanitizer buckets stored on the floor near sushi prep line. CDI- bucket moved off the floor. REPEAT. Note: points not escalated due to different nature of violation compared to previous inspection. Previous inspection cited concentrations low, this inspection sanitizer buckets on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of metal containers wet stacked on clean dish shelving. REPEAT. Note: points de-escalated due to improvement in this area. EHS observed only a few containers wet stacked compared to previous inspections. PIC has trained employees on avoiding wet stacking and has removed unnecessary containers for more room to air dry.

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 to-go containers stored upright near kitchen prep line, not in protective packaging. Ensure these items are kept in original plastic protection or stored upright to avoid contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards that had deep grooves and wearing, no longer smooth and easily cleanable. REPEAT. Note: points not escalated as facility has replaced cutting boards attached to prep units, just needs to replace the individual cutting boards. Note: facility has replaced all gasket seals since previous inspection.

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 gasket on walk in cooler with black buildup, in need of cleaning.

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 multiple containers of marinated raw chicken (breasts and cut pieces) stored on shelf directly above sushi grade Tuna. CDI- all raw chicken moved to bottom shelf, EHS discussed storage order. REPEAT.

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 sushi display area date marked incorrectly, products were dated from 1/10 to 1/17. EHS discussed date marking with PIC, discussed the first day of prep counting towards 7 day limit. EHS observed PIC print out date stickers from today that showed 1/12 to 1/19. EHS explained that first day of prep counts, label from today should say “1-12 to 1/18”. PIC stated that computer system needs to be edited to put one less day for shelf life of sushi products. CDI- product labels changed during inspection. EHS observed PIC speaking with employees about new date marking system. REPEAT. Note: points left at half demerit due to improvement from previous inspection. EHS observed all products date labeled during inspection, no products had exceeded 7 day limit. EHS observed a clear date marking system in place and consistently utilized, just needed to edit system to mark one less day.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few spray bottles with clear liquid that did not have a label. CDI- bottles labeled as sanitizer during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple of shakers on cook line with no label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple quat sanitizer buckets registering around 50ppm or lower when tested. CDI- buckets remade to proper concentration (200 ppm quat sanitizer). REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several white containers wet stacked on shelving above 3 compartment sink. PIC stated facility will look at removing some unnecessary utensils/equipment to allow for more room when air drying. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units below sushi display case with minor damage, beginning to split. Observed gaskets on reach in unit in kitchen area with significant damage, splitting and peeling from frame. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards attached to prep unit in kitchen area with deep grooves and staining, no longer smooth and easily cleanable.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open during inspection. Note: facility shares dumpster with multiple facilities in plaza.

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 flooring underneath cook line in kitchen with black/ food debris buildup, in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottles of chemicals hanging from metal divider on handsinks. CDI- chemicals moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chicken stored on a shelf above a container of ginger sauce in the walk in cooler. Observed raw scallops and raw beef stored in the back row of the flip top unit, behind ready to eat foods like carrots and peppers. Storage of raw products had potential to contaminate ready to eat foods when handling. CDI- container of raw chicken moved to bottom shelf. Scallops and beef reorganized to front row of flip top, no longer a contamination concern. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored behind raw shrimp in the flip top unit. Storage of raw chicken has potential to contaminate shrimp when handling. CDI- flip top reorganized, no longer a contamination concern.

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 prepared seasoned sushi tuna and sushi salmon in reach in unit with no date mark. PIC stated products were from yesterday. CDI- PIC placed date mark on products during inspection. 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 products being labeled for 8 days in facility (9-28 to 10-5). EHS explained that first day of prep counts, date marks changed to 9-28 to 10-4, products will be discarded after today. Observed chicken wings, dumplings and spring rolls date marked 9-21 to 9-26, PIC stated that the labels were incorrect and must not of been taken off containers. PIC identified products as made yesterday. CDI- products properly labeled during inspection, PIC stated he will change dates on labeling system to reflect 7 days, including the day of prep.

3-501.13 Use approved thawing methods. Observed fish thawing on prep sink in room temperature air, no running water. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in kitchen area registering 50ppm quat sanitizer. CDI- sanitizer remade to proper concentration. Note: points not escalated due to a different nature of violation compared to previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of plastic containers wet stacked on shelving across from dish machine. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets beginning to split in reach in units at bar area and in kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on walk in cooler with black buildup, ensure cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection. Needs to be certified

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. CDI. PIC called ecolab and they walked him through the repairs and it fuctions as intended now.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna, salmon, crab salad, jellow tail, in RI cold holding at temperatures above 41F. PIC voluntarily discarded. unit was placed out of service and will be back in 10days to check on holding temperatures. 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 sushi rice held on time without a time stamp on it. CDI. PIC voluntarily discarded the rice and indicated it was made 5 hours ago.

3-501.13 Use approved thawing methods. Observed beef meat thawing in the prep sink without running water. CDI. PIC ran water on it.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing hand band while working with food. Needs to be removed when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers stacked wet. CDI containers were seperated and allowed to air-dry. REPEAT.

4-501.11 Maintain equipment in good repair. Observed one of the RI unable to hold food at 41F and below. Needs to be repaired.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chemical dish machine across from 3-comp sink is not registering proper sanitizing strength (at least 50 ppm). VR- facility has up to ten days to increase sanitzing strength. Facility will use single-service items until dish machine is fixed. Dish machine at bar can also be used for certain items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed tossed salads stored above 41 F. Tossed salad was prepped yesterday according to management.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers stacked wet. CDI- containers were seperated and allowed to air-dry.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over cooked jack fruit in the WIC and shelled eggs over spring mix in the prep cooler. CDI (corrected during inspection) shrimp was relocated in the WIC and eggs were moved to the bottom of the prep cooler. 1.5 pts

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 a small amout of sushi rice in a covered bowl left from the night before which hadn't discarded. CDI by discarding. Rice shall be discarded at the end of the 4 hour period. Also recommend labeling the sushi rice with the begin and end times. 0 pts

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Chlorine (bleach) sanitizer over 200 ppm at the 3 comp sink. CDI sink was drained, refilled and 2 capfuls of bleach were added so the sanitizer was at 50ppm. Facility ran out of quat sanitizer and is switching from Auto Chlor to Ecolab on Monday. Both dish machines, chemical dispensers and chemicals will changed. Dish machines are similar, a pass through single rack machine in the kitchen and an under-counter bar machine. The model numbers were not know today. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle labeled sanitizer with glass cleaner present. CDI by dumping out the bottle. 1 pt

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed unprotected lemons, limes and oranges used for zest in drinks sitting on the bar in front of a customer. CDI by putting the wire basket back in the bar cooler. 0 pts

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees not wearing hair restraints upon arrival. 0 pts

4-205.10 Food Equipment, Certification and Classification - C Observed white household use only chest freezer at the bar. This freezer only stores ice for cocktails. 0 pts

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed multiple raw fish in service at sushi bar cooler without date mark. CDI by date mark. observed container of diced canteloupe in walk-in cooler without date mark. CDI by discard. * All ready to eat foods (including raw sushi fish) must be date marked if held for more than 24 hrs. VR to reassess compliance within 10 days.

3-501.13 Use approved thawing methods. observed shrimp thawing in prep sink without running water. CDI- shrimp moved to walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple house flies throughout establishment. PIC will continue to use approved methods to control/eliminate house flies. VR to reassess compliance within 10 days.

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