NEO SUSHI EXPRESS

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). 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 . NO POINTS DEDUCTED: Observed shrimp sauce in front cooler (check out area) not date marked. Observed improvement since last inspection.

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. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few pans stacked wet above the 3 comp sink. Observed items stored under sewage/roof drainage lines in mezzanine storage area. Observed same items stored on pallets. Donot use pallets for storage.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash waster at 100F during warewashing. CDI by refilling with 120F.

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. NO POINTS DEDUCTED: Observed walk in freezer floor in need of repair.

6-303.11 Provide required lighting intensity. Observed extremely low levels of lighting in walk in freezer.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then proceed to grab handle to get paper towel. CDI: PIC instructed employee to re-wash hands and use proper methods. Overall observation of hand wash in facility was sufficient.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine measuring 0ppm chlorine sanitizer and container of solution empty. CDI: PIC replaced sanitizer and dish machine sanitizer measured 50-100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 container of RTE spicy salmon mix, sliced RTE raw salmon, and cooked edamame without date marks. PIC stated that the cut salmon was prepped this morning and salmon salad was prepped yesterday. PIC stated that the edamame is pulled from a bulk tub in WIC that is dated CDI: PIC instructed employee to date marks items. Edamame dated to reflect prep of bulk 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 .

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 wooden planks being used in WIC to support shelving at the floor. Remove and replace with approved material.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used to fill and make sanitizer buckets at the time of arrival. CDI - Employee was stopped and directed to use 3-compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed veggie dicer stored as clean with food debris present on the food contact surface. Observed small slicer stored as clean with food debris present on the food contact surface. CDI - Items were moved to the 3 compartment sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tempura shrimp and seafood dumpling inside the fry prep held above 41F. CDI - Items were placed inside the unit at 5:00 PM and was moved to the WIC for rapid cooling. 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying wet dishes.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in bleach sanitizer solution at 0ppm. -CDI- Employee replaced sanitizer with new solution at 100ppm. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed badly damaged gaskets on the doors of the flip top unit in the corner of the facility closest to the fryers. Replace damaged gaskets. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers with stickers stacked in clean area with stickers on the exterior, but stacked under other containers. CDI- stickers were removed and containers were placed at dish machine to the properly cleaned. REPEAT (full points). 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No disclosure (items are made to order) is provided for hibachi steak on the menu. CDI- PIC added disclosure to the menu. -zero-

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 cut lemons without a lid stored at self-service area. CDI- PIC removed container and discarded lemons.

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing containers in wash water that temped at 95 F. CDI- water was drained and replaced with wash water that was 117 F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stacked in Clean area with stickers on the exterior, but stacked on other containers were the stickers were in the interior. CDI- stickers were removed from containers. Containers were taken to the dish machine to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer that was off by 3 degrees. CDI- PIC replaced thermometer and provided another thermometer that was accurate within a degree. -zero- For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers above 3-comp sink that were stacked wet. CDI- containers were separated and allowed to air dry.

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. Clean debris from corners and cracks along sushi conveyor line. Repeat (half points taken for improvement).

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. Repaint areas of floor in kitchen area. Paint is peeling and damage has been done to floors.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility has taken or passed and ANSI accredited test. Owner came at the end of inspection. GM is on vacation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on or above food prep surfaces during food prep. CDI- drinks were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of fried sushi rolls in prep cooler #1 that were stored above 41 F. PIC (and date) stated items were prepared last night and were stored in prep cooler overnight. Also, observed four totes of fried sushi rolls, and two totes of fried shrimp tempura stored in walk-in cooler above 41 F. Items were prepared yesterday. Reading on walk-in cooler was 45 F. Items were denatured and discarded into trash. VR- facility has up to three days to repair walk-in cooler. REPEAT (full 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 .

4-501.11 Maintain equipment in good repair. Observed walk-in cooler temperature was at 45 F. Items in walk-in cooler were stored below 41F, but many were above 41 F. Owner will have cooler repaired by today.

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. Clean debris from sushi-making machine near conveyor belt.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees eating lunch and enter the kitchen without washing hands before preparing food. CDI- education was performed with employees. Employees washed hands properly and put on gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in walk in cooler that were prepared yesterday that were held above 41F. PIC stated that items were not removed from walk-in cooler. CDI- items were denatured and discarded into trash can. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed to containers of fried sushi rolls that were cooling. Both containers were about six inches deep with rolls stacked about four high, tightly pressed together. Rolls were separated sheet pans, and allowed to cool in walk-in cooler. REPEAT (full 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 food prep being performed on table with sanitizer container stored next to food were it would be exposed. CDI- container was stored on lower shelf. Observed food stored uncovered in walk-in cooler below 41 F. CDI- food items were covered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet above the 3-comp sink. CDI- containers were separated and allowed to air dry. REPEAT (full points).

4-501.11 Maintain equipment in good repair. Replace torn gasket on lowbouy cooler near hand sink in sushi area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large container of shrimp tempura that did not have any temperature change in 30 minutes and remained at 75 F. Shrimp was stored in walk-in cooler with improper cooling methods. Once method was slightly corrected, there was not any cooling in that time period. CDI- container of shrimp tempura was denatured and discarded into trash. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three fried crab rolls that were stored above 41 F. Crab rolls were cold held until placed on TPHC for service once refried. Lack of cold holding was due to overstacking of rolls. CDI- rolls were denatured and discarded into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of shrimp tempura cooling in walk-in cooler. Container was tightly covered and another container of shrimp tempura that was cold-holding was stacked on top of it. CDI- containers were stacked one level, and uncovered. Eventually, product was discarded. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points for improvements).

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water solution that was temping at 106 F during washing of dishes. CDI- water was drained and increased to 122 F. -zero-

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 water bottle stored on food prep surface across from 3-comp sink while doing food prep. CDI- drink was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumber and onions stored above ready-to-eat foods in walk-in cooler. CDI- items were reversed. REPEAT (half points due to severity). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bowls stored on top of food such as cut cucumber, and beef in prep cooler. CDI- Bowls were removed from containers.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet above the 3-comp sink. CDI- containers were separated and allowed to air dry.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed broccoli stored above ready to eat shrimp, and sushi rolls in walk-in cooler. CDI- instructions were given to store unwashed veggies in a place were cross-contamination could not occur. For more information on food storage order please visit: http://meck.co/FoodSafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in solution that registered 0 ppm of sanitizer strength. CDI- PIC replaced that solution with solution at proper strength.

4-501.11 Maintain equipment in good repair. Replaced cracked handle on rice cooker near prep cooler. Duct tape is not a sufficient means of 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. Replace cracked lid on dry storage container near prep sink in dish area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. There was not any paper towels at hand sink near dish machine and hand sink near prep sink in kitchen area. CDI- PIC placed paper towels at hand sinks.

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 shrimp tempura did not have a time in-time out stamp, yet it was holding on time. CDI- ten shrimp tempura were discarded. PIC will have them mark container properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shrimp tempura cooling while tightly wrapped with plastic wrap. CDI- plastic wrap was vented for proper cooling.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed crab rangoons being prepped underneath fly strips. CDI- Fly strips were removed.

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 a bowl with no handle stored in panko breading container. CDI- bowl was removed. Inspector instructed PIC to use a scoop with handle and stored handle above breading.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stacked wet above 3-comp sink. CDI- containers were separated and allowed to air dry. REPEAT (full 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. Clean splash behind prep stations and grill in kitchen area. Clean floors in corners and under equipment in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one who has passed an ANSI accredited test was present at time of inspection.

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 two opened employee drinks stored above food prep areas. CDI- drinks were removed.

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. Dish machine was not registering sanitizing strength at time of inspection. PIC called maintenance to repair machine. Machine was not dispensing any sanitizer. CDI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in kitchen and dining room. Inspector advised facility to have them treat again. The last came on 10/27/22.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Repair handle on rice cooker. Duct tape is not a sufficient repair. REPEAT (half points).

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Provide plug for drain on dumpster. REPEAT (half points).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to floors in kitchen (need repair). -zero-

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. 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 fried shrimp tempera cooling at a rate of 1 F in 10 minutes. CDI- Items were reheated to begin the cooling process. REPEAT (full points)

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 shrimp, beef, and crab meat that were stored above 41 F. Items were in prep cooler during storage. CDI- items were place in walk-in cooler and allowed to chill.

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 sushi rolls, shrimp tempera, and crab meat cooling at room temperature in large piles. CDI- items were separated into large pans and one level piles and placed in walk-in cooler for cooling. REPEAT (full points).

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting vegetables before washing. CDI- veggies were discarded. Employee was educated on washing vegetables before cutting into them.

4-501.11 Maintain equipment in good repair. Observed temperature in reach-in unit at 50 F. Items were placed in unit at 11:30 am. Items were placed in walk-in cooler to chill. VR- facility has up to ten days to repair unit.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs on shared dumpsters. GM will contact Landlord about the issue. -zero-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one at facility has passed an ANSI accredited test. General Manager is out of town.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed veggies stored above ready-to-eat items such as Kani, and rice in walk-in cooler. CDI- veggies were moved to were cross contamination can not occur.

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shrimp tempera cooling at a rate of 3 F in 25 minutes (@ least 5.4 F in ten minutes). CDI- items were reheated to begin process.

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 large batch of sushi rolls that were prepared and cooling at room temperature. Batch was stacked five rolls high. Also, observed shrimp tempera cooling in a large pile at room temperature near prep sink. CDI- batch of sushi rolls were separated and allowed to cool in that cooler. Batch of shrimp tempera were separated and reheated to restart cooling process.

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. Clean exterior of equipment and fryers in kitchen area. Clean exterior of sushi machines in kitchen area.

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 employee wash hands and cut off faucet with bare hands. CDI- employee rewashed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee at dish machine go from dirty dishes to clean and not wash hands in-between. CDI- employee was educated on when to wash hands. Employee rewashed hands. REPEAT (FULL POINTS)

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a rice cooker blocking hand sink near prep sink in back of facility. CDI- Rice cooker was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in solution registering 0 ppm. CDI- wiping cloths were removed and placed in container of sanitizing solution.

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 box of single-service items stored upstairs in facility on the floor. CDI- box was placed on the shelf.

4-501.11 Maintain equipment in good repair. External and interior thermometer on refrigerator were reading above 48 F. Kani Salad was the only TCS food in refrigerator. Kani salad was placed in unit at 1130 am that morning. Unit was found out of temp before 1:30 pm the same day. Kani Sald was placed in walk-in cooler to cool. PIC placed a work order to repair unit. No TCS foods will be placed in unit until repairs are made. VR

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. Clean grease from hand screen in kitchen area.

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed three employee put on gloves without washing hands and begin working with food. CDI- PIC educated employees. Employees removed gloves and washed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee crack raw shell eggs, removed gloves, and put on new gloves before working with ready-to-eat foods. CDI- employee was educated, removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed not sanitizer strength at dish machine. PIC stated that no one tested the sanitizer strength before the shift begin. CDI- Employee replaced empty sanitizer container with a full one. All dishes washed that shift were rewashed for proper sanitization.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed shrimp tempera cooling in a deep container, in which shrimp were overstacked. CDI- shrimp were divided into two containers for better cooling. REPEAT (FULL POINTS)

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a cracked drain plug in one dumpster. Observed cloth and tape used as a drain plug for second shared dumpster.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Bowl of raw salmon sitting directly on top of container of imitation crab in reach-in cooler. Raw eggs and raw fish stored above imitation crab and seaweed salad in walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods or precooked/cooked foods. CDI - Food storage order corrected during inspection.

3-501.14 Cooling - P - 2 large containers of volcano rolls and las vegas rolls measured 45-53F and were prepared last night. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. If TCS foods are prepared with all cold ingredients then the food must cool to 41F within 4 hours from preparation. CDI - Rolls discarded via trash can and denatured with bleach. 0 pts.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Smoked eel sitting in small oven at 105-110F. TCS foods in hot holding shall measure 135F or above. Recommend establishment add eel to list of TCS foods that use time instead of temperature. CDI - Eel to be discarded within 4 hours by using TPHC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Tofu at self-service area measured 48F. Tofu is in container on ice. TCS foods in cold holding shall measure 41F or less. Ensure tofu is held at 41F or less or place on time as a public health control and add it to TPHC procedures. CDI - Tofu put on temporary TPHC and will be discarded if not sold within 4 hours.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Containers of caviar and roe did not have date marks on them. TCS RTE foods shall be date marked and held for a maximum of 7 days, with day 1 being the date of preparation. CDI - Items dated. 0 pts.

3-501.15 Cooling Methods - PF - Repeat - Bulk containers of volcano rolls and las vegas rolls measured 45-53F and were prepared last night. Rolls were stacked up at least 15-20 rolls high in a deep plastic container. Spread out TCS foods, leave them uncovered, use the freezer, and cool in smaller portions. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Rolls discarded.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Do not reuse plastic containers. Establishment is re-using containers from KGI as reusable food containers. // 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Disposable cups beside cash register are unprotected. Single-use and single-service articles shall be protected against potential contamination. Leave plastic sleeves on cups or use a dispenser that protects that cups from potential contamination. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on reach-in cooler. Equipment shall be maintained in good repair. Replace torn gaskets.

5-501.114 Using Drain Plugs - C - Drain plugs missing on dumpsters. Contact waste management company to install drain plugs on dumpsters. 0 pts.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee washing utensils and handling chemicals then don gloves to do food handling activities. CDI - EHS directed employee to wash hands. Hands washed. Wash hands when switching from other activities and before putting on gloves to do food handling duties. 2.0 point deduction

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed multiple instances of raw fish items stored directly above cooked items in walk in cooler. CDI - PIC re-organized and moved raw items to lower shelf. Do not store raw animal foods above cooked and/or ready to eat foods. 3-304.15 (A) Gloves, Use Limitation - P. Observed line cook use gloved hands to crack raw shell eggs and then proceed to handle utensils and ready to eat foods with same gloves. CDI - PIC directed to change gloves and wash hands. Gloves changed and hands washed. After touching raw animal foods gloves must be changed and hands must be washed before handling ready to eat foods or in use utensils. - 1.5 point deduction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cart of prepared food items including sushi fish, cream cheese, cooked and raw shrimp, etc. sitting outside of walk in cooler at beginning of inspection. TCS foods on cart temperatures ranged from 41f - 48f. PIC noted cart was for stocking front line sushi display cooler. 1 hour later, cart remained sitting in same location. TCS foods on cart temperatures ranged from 49f - 58f. CDI - EHS directed PIC to relocate cart back into WIC for items to cool prior to placing into sushi display. EHS verified temperatures at 41f at end of visit. Do not allow TCS foods to sit out at room temperature for extended periods of time. Use diligent preparation methods to ensure the processing of foods is done in a timely manner to reduce the amount of time food is out of temperature.

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 rice placed into holding unit and marked with time for TPHC. No procedures available on site during visit for TPHC. CDI - Procedures discussed with PIC and paperwork completed during inspection. EHS emailed copy of TPHC procedures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility uses digital tablet system for in house orders and also provided paper copy of to go menu. On both tablet and paper menus, hibachi beef and teriyaki beef both are missing consumer advisory disclosure. EHS observed hibachi beef cooked to 90f for service during inspection. On digital tablet menu, traditional raw fish sushi rolls are missing disclosure. Consumer advisory reminder is printed on paper menu and other sushi items do have disclosure. Digital tablet system has reminder statements printed on each customer table and on signage at tablet system and other sushi items are flagged with **RAW** as disclosure. All raw animal products which will be served raw or undercooked must be denoted with the consumer advisory. Both the reminder statement and the disclosure must be provided. Verification required within 10 days. 0.5 point deduction

3-501.15 Cooling Methods - PF. Observed multiple food items cooling in walk in cooler tightly sealed in containers, tightly covered with wraps, stacked on top of one another, or mounded into plastic bags. CDI - items uncovered and spread out to quickly cool. When cooling foods, use methods that allow the food to quickly chill. Do not tightly cover, wrap, or package food when cooling. Do not stack cooling foods on top of each other. Spread food out and leave uncovered until chilled to 41f or lower. Once cooled, food should be covered for storage. REPEAT - 1.0 point deduction

3-305.14 Food Preparation - C. Observed bucket of tempura batter being prepared/mixed directly on floor. Do not prepare foods on the floor. Handle food in a sanitary manner away from unclean surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut for service with stickers present indicating items had not been fully washed prior to use. Remove stickers/labels and wash all produce before use.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF. Observed 3 compartment sink basins size not sufficient to immerse large handled metal food container and container too large to fit into dish machine. PIC demonstrated that the container is leaned on the wash basin rims to allow for cleaning. Sink compartments must be large enough to immerse the largest piece of equipment or utensil that needs to be washed - or the item must be able to fit into the dish machine for washing. PIC to order new smaller containers to replace large container. Verification Required within 10 days.

5-202.13 Backflow Prevention, Air Gap - P. Observed pre-rinse hose for dish machine with broken spring/arm allowing the nozzle to hang down and extend into the pre-rinse sink resulting in potential cross connection. Repair required. Verification Required within 10 days.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P-Observed multiple employees wash their hands and then turn off the faucet with bare hands. CDI - stopped the employees and explained the violation; employees washed correctly.

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, shrimp, salmon, and tuna cooling in the walk in cooler and reach in unit tightly covered. Educated PIC on cooling methods and moved items to walk in freezer uncovered to cool rapidly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked shrimp tempura being stored beneath raw eggs, raw shrimp and raw salmon in the walk in cooler. Also observed unwashed produce over washed cucumbers in walk in cooler. CDI- food items were rearranged as needed. REPEAT - 3 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked eel stored inside of microwave unit at 96F. Education was given on avoiding danger zone temperatures and eel was voluntarily discarded. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tofu in front display customer area was cold holding at 44F Shrimp tempura along with fried crab rolls inside of walk in cooler and cold hold unit at >41F. All out of temp food items were moved to walk in freezer to aggressively cool for proper correction. -1.5 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 blanched vegetables and crab meat cooling while fully wrapped in the 2 door tall unit near make line. Observed raw salmon cooling while fully wrapped inside of walk in cooler. CDI- food items were moved to the freezer to aggressively cool.-.5 points General Comment: Facility proivded the TPHC documentation needed but need to make alterations to ensure that it states food items are discarded at the end of 4 hours.

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 hand washing today, one hand wash recontamination. CDI- improvement, no points taken

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a packaged raw clam product stored over crab wontons to be deep dried. CDI- re-organized Overall improvement;points not escalated

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 large tuna loin already cut from, 39F, not date marked in walk in cooler. CDI- date marked ; Overall improvement on date marking; points not escalated

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 last night sushi rice still here. CDI- duscarded 3-501.19 Time as a Public Health Control - P,PF Staff stidll unable to explain clearly TPHC procedure; reiterated today that the time gose with the rice not when the sushi is rolled.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Employee from front of house identified herself as the PIC since the PIC was off today. Observed her failure to demonstrate any active managerial control over food operations and knowledge of food safety.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed multiple food employees leaving tasks and handling soiled handles throughout kitchen then returning to food preparation without changing gloves and washing hands. Coaching provided VR for further eduation with PIC Stephanie

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over ready to eat sauce in bottom of large prep unit on cook line and raw beef, eggs and fish over avocados in walk in cooler CDI- Reorganized by final cook temp.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple stacked utensils with light food residue or debris on them. CDI- removed to re-wash 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC did not know when the sushi roller had been washed rinsed and sanitized last. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sushi rolls and shrimp tempura at 45F. CDI- placed on temporary tphc for lunch service only.

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 TCS foods with no date mark CDI- date marked Observed color coordinated Thursday and Friday day labels date marked today. VR

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 tiem labeled at 1030 am placed on plates color coded for 11 and the 12p paltes(blue) not in use at 1230. Facility not following their written TPHC procedures. VR

3-501.13 Use approved thawing methods. Observed improper thawing of fish in stagnant water for raw shrimp 60F and other packaged fish, water not running. Staff removed to freezer

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC failed to provide a thin diameter probe for temping sashimi.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabeled working conatiners of solution(oil).

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 multiple wiping cloths in excessively soiled sanitizer solution.

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 rice spatula stored in water at 73F.

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