RU SAN'S SUSHI & SEAFOOD

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observed two deli containers stored inside handsink by 3-compartment sink. -CDI- Employee removed deli containers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed batayaki sauce (heavy cream and butter) holding below 135F above flattop grill. -CDI- PIC placed batayaki sauce on 4-hour TPHC and added batayaki to permanent TPHC procedures. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in sushi display case #2 above 41F (raw tuna, raw salmon, cooked shrimp, eel). -CDI- PIC verified all food temperatures at 11:30am by recording in log book and EHS observed log book with all TCS foods temperatures properly cold holding at or below 41F. PIC stated cooler sliding doors are frequently opened during lunch rush, resulting in raised temperatures. EHS observed ambient temperature of sliding cooler at 38F. -CDI- PIC placed all TCS foods on 4-hour TPHC (all foods had time stamp already listed on date mark sticker) and PIC added all foods in sushi display cooler #2 on permanent 4-hour TPHC procedures. EHS observed completed TPHC procedures. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed multiple packages of raw fish, thawed within ROP bag environment. -CDI- PIC cut holes in the ROP bags of fish.

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among multiple plastic containers stored as clean. Ensure all dishes are properly air dried prior to stacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed two yellowtail tuna’s above 41F in sashimi sliding-door display case. Observed ambient temperature of display case at 42F. -PIC stated yellowtail was placed in unit approximately one hour ago. PIC moved yellowtail to freezer for rapid cooling. By end of inspection, EHS observed yellowtail at 34F. -During inspection, PIC contacted refrigeration specialist for repairs. Facility may not cold hold in unit until it is repaired and properly cold holds TCS foods at or below 41F. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 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 cooked pork stored in low reach-in cooler without date mark. -CDI- PIC verified original cook/freeze/thaw date from chef and properly added date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of rice stored directly on the ground. Raise all food off ground. -CDI- PIC raised food off the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored on prep surface. -CDI- PIC moved wiping cloth to properly concentrated chlorine sanitizer.

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 of residue along interior of low reach-in cooler by sashimi station. Increase frequency of cleaning interior shelves of coolers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed cracked tile, near sashimi prep coolers. Repair cracked tile. -Observed handsink by fryers with physical separation from wall. Re-seal handsink to the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drinks (un-opened cans) stored above customer food in low-reach in cooler. Ensure employee food is stored below customer food or in a protected, designated employee area. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed one crawling insect among unwashed produce in outdoor WIC. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed one dead insect underneath utensil bin. 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 sticker residue on exterior surfaces of clean dishes/pans. Sticker residue was not directly touching interior of stacked dishes (not considered food-contact surface). Ensure sticker residue is fully removed when during wash/rinse/sanitize procedures.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in low-reach in cooler. Ensure employee food is stored below customer food or in a protected, designated employee area.

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 ready-to-eat vegetables and mussels in lowboy cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine dish machine actively sanitizing dishes at less than 10 ppm chlorine. -CDI- PIC primed dish machine and EHS observed dish machine sanitizing dishes at 100ppm chlorine by end of inspection. PIC stated repairman will be contacted to ensure proper functioning of 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed kale, inari, grilled asparagus, and raw salmon above 41F. Observed kale stored in tall RIC 1, and kale was the only TCS food in the RIC. Ambient temperature of RIC 1 was 50F. Observed inari and grilled asparagus in tall RIC 2 as the only TCS foods in the RIC. Ambient temperature of RIC 2 was 46F. Observed raw salmon in sushi lowboy cooler, and all other TCS foods in the lowboy were below 41F. PIC stated repairman would be contacted for tall RIC 1 and 2. EHS will follow-up. PIC will no longer store TCS foods in tall RIC 1 and 2 until the unit is repaired and properly cold holds at or below 41F. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed all food in sushi display cases, held on TPHC for 4 hours, without written procedures. -CDI- EHS provided blank copy of TPHC procedures for PIC to fill out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 sushi rice and all food stored in sushi display cases without a time stamp for the start/discard time for the 4-hour TPHC. -CDI- PIC labeled items with the start/discard time. -REPEAT-

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 multiple squeeze bottles of liquid without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed one crawling insects on wall near dish area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed dead insect inside utensil bin. PIC moved all utensils to dish machine to be washed, rinsed, and sanitized. -EHS recommends increasing pest control services.

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

4-501.11 Maintain equipment in good repair. -Observed broken door handle on lowboy cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink near cook line. CDI: Soap was placed at hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw shrimp, rinse gloves in prep sink and proceed to handle clean dishes without changing gloves. CDI: Employee changed gloves and washed hands.

REPEAT 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken cooling overnight above 41F. Observed cut lettuce still above 41F after cooling for more than 4 hours. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut kale and cut lettuce above 41F, items had been sitting out on the counter. CDI: Items were placed in freezer to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 sushi rice with a start time of 10:30am at 3:30pm. Observed one container of sushi rice without a label. CDI: Label placed on item, sushi rice from 10:30am was voluntarily discarded.

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 cut lettuce cooling in large bowl covered tightly in Saran Wrap. Observed cut chicken cooling in container tightly covered in Saran Wrap inside reach in cooler. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 4 crawling insects on wall near dish area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken handle on white chest freezer.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee cutting lettuce for salads with bare hands. CDI: lettuce was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by 3 comp sink without paper towels. CDI: Paper towels were placed at sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored over raw shrimp inside lowboy and walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salmon and tuna cooling overnight in prep unit above 41F. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 one container of sushi rice being held on TPHC without a time label. CDI: Item was labeled. All other sushi rice was properly labeled.

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 salmon and tuna cooling in prep unit overnight, tightly wrapped in Saran Wrap. CDI: EHS and PIC discussed cooling methods. 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 yellowtail and crab thawed out inside walk in cooler with ROP packaging still intact.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken handle on white chest freezer. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans with food debris still on surfaces while being stored as clean. CDI: Items were placed to be rewashed. - 1.5 - REPEAT 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 tuna, salmon, and shrimp in sushi display above 41F. Per PIC items were prepped in the last hour. CDI - Items were moved to reach in cooler to cool below 41F. - 1.5 - 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 salmon, tuna, and shrimp tightly wrapped in sushi display and reach in cooling from ambient prep. CDI - PIC unwrapped items and placed back in reach in cooler to rapidly cool. 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 wrapped pan of dumplings sitting on top of trashcan at front line. CDI - Pan was immediately removed. Items were placed on clean pan. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on drawer handles and carts with spray bottle of sanitizer. Hold wiping cloths in containers of properly concentrated sanitizer. - 0.5 - REPEAT

4-501.11 Maintain equipment in good repair. Observed large white chest freezer with broken handle. Repair

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines at cook line. - 0.5 - REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without vomit/diarrhea clean up procedures. CDI: EHS provided procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over washed carrots inside walk in cooler. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored over raw shrimp inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed container of spicy tuna, tuna steaks, salmon steaks, cut up salmon, and shrimp all cooling overnight above 41F. CDI: Items were voluntarily 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tempura shrimp hot holding below 135F. CDI: Shrimp was voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility without written procedures for items held on TPHC. CDI: PIC filled out procedures before end of inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 catherine roll, monsters inc roll and Westwood roll without asterisk on the menu. Items are served raw/undercooked. VERIFICATION REQUIRED.

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 spicy tuna, tuna steaks, salmon steaks, cut salmon and shrimp cooling from last night inside reach in coolers wrapped tightly in Saran Wrap. Observed cut lettuce cooling at a rate of 0.05F inside reach in cooler covered in Saran Wrap. CDI: Items were voluntarily discarded, cut lettuce was placed in walk in cooler. 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 .

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut radish stored on shelving, without a lid, radish was coming into contact with upper shelf. CDI: cut radish was relocated. Points reduced due to previous violation corrected.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on cutting boards. Hold wiping cloths in containers of properly concentrated sanitizer.

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 plastic container being stored inside container of sauce inside walk in cooler. Remove item.

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 low grout lines at cook line.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) plates of seared tuna stored above one tray of ready to eat shrimp in Sushi Line Prep RIC 2. CDI - EHS reorganized storage order of unit to prevent potential contamination. Note: EHS observed multiple rinded fruit, such as lemons, stored directly in contact with shelving grates. Fruit items that must be peeled or cut, such as melons, citrus, or avocado, may be stored on grating prior to washing. Fruit with easily edible skins, such mango, apple, or cucumber, shall be wrapped or placed in bins prior to storing. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with minor black buildup on interior chutes. Recommend to clean as needed to prevent soil accumulation.

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 one (1) tray of tempura shrimp and one tray of approximately four (4) rice cakes, dated for the previous night, in Bar Area 1 door RIC, above 41F. All other items within unit were properly cold holding. Per conversation with food employee, these items had not been moved prior to observation and had been placed to cool. CDI - Food employee voluntarily disposed of food items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one squeeze (1) bottle of soap at bar hand sink with no labeling. Observed three (3) sanitizer spray bottles with fading labels. CDI - Soap squeeze bottle was labeled by EHS with permanent marker. Spray bottles were relabeled without comment or correction by EHS. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed canister of propane stored above spice bins and single service article stacks at prep line. CDI - Food employee rotated propane to available shelving below flattop grill.

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 nine (9) vacuum packages of raw tuna thawed in walk-in cooler still in original sealed ROP package. CDI - EHS and PIC cut tuna packaging to remove tuna from deoxygenated environment. REPEAT. Note: No escalation in point deduction; tuna packages rotated to point of service coolers, such as those in standing RIC, were observed as being properly cut and stored. Fewer packages in WIC were improperly stored.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several (approximately seven (7)) squeeze bottles of oil/vinegar observed unlabeled in prep unit underside. Observed one (1) cornstarch bin with date mark, but no effective labeling. CDI - EHS station labeled cornstarch container. Food employee delegated labeling of binned sauces. Label all working containers accordingly. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) bins of sealed TCS food including cut fish and sealed noodles in walk in freezer stored directly on the floor. CDI - EHS elevated these items to available shelving. REPEAT.

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 one (1) serving of cream cheese mix in WIC with spoon inside, handle contacting food item. CDI - Food employee donned gloves and removed spoon from food item.

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 bins of ice bags and bagged non food contact ice on floors of walk in freezer.

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic scoops in ramekins stored in spice bins and tempura flake bins prior to service. Remove single use plastic articles and replace with utensils with handles, keeping handles elevated out of food contact.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with one (1) broken lid and primary dumpster with two (2) broken lids. Contact waste management company to repair or replace damaged dumpster components.

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 suspended box fan next to dish machine in kitchen with accumulating dust. Clean fan as needed to prevent contamination.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) bin of employee food, and two (2) sealed employee drinks stored above prep table adjacent to vegetable wash. CDI - Food employee rotated food items to lower shelving storage to prevent contamination of in process food or clean utensils.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. PIC demonstrated knowledge by answering questions throughout inspection. 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 one (1) employee beverage in lidded single service cup on top of prep surface at display unit 1. CDI - EHS rotated cup to adjacent employee storage table. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed server area and fryer area handsinks without handwashing signage. CDI - EHS affixed handwashing stickers to handwashing stations and provided replacements to PIC. Note: Upon inspection of female restroom, EHS observed soap dispenser producing minimal soap. PIC delegated replacement of soap from readily available supply to employee.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) container of premade raw chicken skewers container stored above ROP raw beef in walk in freezer CDI- Items rearranged according to final cook temp. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed multiple raw vegetables (one unwashed Napa cabbage in WIC, two cucumbers in RIC 1) set directly on shelving. Observed several (more than ten (10)) containers of food, including shrimp and scallops in Unit 5, and fish roe in display unit 3, nesting with non food contact surfaces of containers touching food. CDI - Food storage was fixed such that items were stored in contact only with food contact surfaces. EHS has provided storage order guides for WIC and reach in units. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in reach-in unit 5. Items were initially observed at 41F or just above. Ambient temperature was observed at 45F at later observation and food temperatures were observed rising. Items were rotated into WIC for corrective cooling. A verification of unit functionality will occur no later than 08/03/2023. REPEAT. Note: Observed multiple food items at points of prep either cooling while covered or above temperature in cold storage. PIC stated that these items had been placed during lunch period and were cooling from prep. PIC removed wrapping from cooling items without comment or intervention from EHS, and all items, aside from those in aforementioned prep unit 5, cooled effectively. No escalation in point deduction due to perceived improvement by EHS at time of inspection; cooler was observed as partially functioning at start of observation, and facility cold holding and cooling has seemingly improved elsewise. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Pre-cooked noodles from package were not dated in sushi prep coolers. Observed one (1) bin of red cabbage, adjacent to others properly date cabbage bins, with no date mark in WIC. Observed three (3) recently prepared cooling cream cheese mix bins with date marks for JUN-31-MON in WIC. CDI - Items were properly date marked and typos addressed.

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. PIC was unable to provide written TPHC plans upon request by EHS. EHS was unable to determine full scope of TPHC at time of inspection. EHS has provided blank TPHC sheets to be filled out and maintained with establishment. A verification will occur no later than 08/10/2023. 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 four (4) bins of recently prepared sushi rice at temperatures from 120F to 132F with labels for 1:15 p.m. at 4:32 p.m. PIC stated that employees had affixed incorrect labels to items. CDI - 4:15 p.m. labels were created for the items and affixed. 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 milk based sauce at prep area in a bin time marked for 11:30 a.m. at 3:35. CDI - PIC voluntarily disposed of food item.

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 several (more than twelve (12)) vacuum packages of raw tuna thawed in walk-in cooler still in original sealed ROP package. CDI - EHS and PIC cut tuna packaging to remove tuna from deoxygenated environment. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several (greater than ten (10) containers of spices and bottles of oil/vinegar observed unlabeled on cook line. Label all working containers accordingly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) boxes of sealed TCS food in walk in freezer stored directly on the floor. PIC stated that these items had been delivered earlier in the day.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees engaged in food prep (Preparing sushi rolls, frying vegetables, etc.) with wrist bracelets and watches.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) metal spoon in bowl of water at sushi prep table at ambient temperature. Maintain in use utensils either dry, or in consistently heated water (such as that observed at flattop grill)

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 approximately ten (10) stacks of to go packages at prep areas with exposed food contact surfaces. CDI - PIC and EHS inverted single service article stacks to prevent potential contamination.

5-205.15 Maintain a plumbing system in good repair. Observed two (2) urinals in men’s restroom with jammed manual flush buttons, preventing them from being properly flushed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed three (3) dumpster doors open at time of inspection. CDI - EHS and PIC closed doors prior to return to interior premises.

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 beverage in closed bottle above prep surface across from 3 compartment sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken container stored on top of open container of raw beef in prep cooler. CDI- Items rearranged according to final cook temp. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in small prep reach-in above 41F. Higher temperatures suspected due to high volume of food in unit. Ensure there is proper air flow in unit to maintain cold holding temperatures. Unit placed on temporary TPHC until repair or adjustment or until it is verified that TCS foods can be maintained 41F or below. VERIFICATION REQUIRED by 4/3/23 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 .

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 some foods placed into prep units after preparation covered with plastic wrap above 41F. CDI-Items vented. 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 vacuum packaged raw tuna thawed in walk-in cooler still in original sealed ROP package.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with little black buildup. Recommend to clean as often as needed. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 tempura shrimp on a sheet tray on the cook line at 68F. Per PIC, tempura shrimp are made in advance to keep the flow of sushi going. CDI: EHS allowed facility to place it on TPHC and filled out a TPHC procedure for it during inspection. -1.5-

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed a bowl of raw shelled eggs on the prep shelf at 66F. PIC stated employee had just placed it out on the shelf about 30 mins ago for lunch rush. CDI: bowl of eggs placed in the walk in cooler to cool back down. -1.5-

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 salmon that was just prepped and wrapped stored in the sushi prep reach in. CDI: moved to the reach in freezer to quickly cool. REPEAT VIOLATION -1-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach ins and tall reach ins. Recommend to replace. -0-

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 personal drink stored on wait staff server line where cleaned utensils and single use items are kept. CDI-Drink was moved to approved storage. Repeat.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed several TCS foods cooling from ambient air prep with plastic wrap fastened over food. CDI-Items were vented and a couple were placed into reach-in freezer and allowed to actively cool. Repeat.

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. Several containers of spices and bottles of oil/vinegar observed unlabeled on cook line. Repeat.

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 stored in dry good container and white rice with handle still in food. Repeat.

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 single use to go boxes on line with food contact surface exposed. Be sure that to go boxes are inverted or protected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and other belongings on shelf above rice warmers in back 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 Handouts and guidance given to PIC via email. CDI.

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 personal drink stored on prep surface with clean utensils and food. CDI-Drink was moved to approved storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf A few dishes/utensils observed with residue on food contact surfaces while in clean dish storage. CDI-PIC relocated items to dirty dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice hot holding in warmer was 133F on cook line. Rice had just been cooked and relocated to warmer before inspection. CDI-Rice warmer temperature was turned up and rice then temped 135F and above for hot holding.

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 on date marking please visit: http://meck.co/FoodSafety. Pre-cooked noodles from package were not dated in sushi prep coolers. CDI-PIC stated that items were prepped and portioned into bags previous night. Items were dated appropriately. **Much improvement on date marking process since last inspection. Points will not increase. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Foods observed cooling from prep this morning with lid fastened- Gyzoa, lettuce. CDI-Items were uncovered and plastic covering peeled back to allow quick active cooling. Correct cooling time and temperatures achieved.

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. ROP tuna was observed thawed with packaging still intact in walk-in unit and reach-in unit. Labeling on fish packaging indicated that food shall be removed from ROP environment before thawing. Instructed PIC on proper thawing techniques with these items and reminded PIC to be aware of package labeling and instructions.

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. Several containers of spices and bottles of oil/vinegar observed unlabeled on cook line.

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 scoop with handle in food in dry storage room. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Facility was storing spoon for scooping rice in room temperature (~68F) water between uses.

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 clean utensils stored in a bin with food debris and residue in dish area. Metal pan containing clean ramekins stored under paper towel dispenser on cook line exposed to splatter from handwashing sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a hand sink in the sushi area inaccessible from a trashcan placed in front of it. CDI: EHS moved trash can to the side to be able to access hand sink. REPEAT VIOLATION no points escalated due to all hand sinks were supplied with soap and paper towels that was an issue on previous inspection. -1-

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 ebi, imitation crab meat, salad bowls, and tuna with no date label. PIC stated they were prepped the day before and EHS explained to PIC the importance of date marking. CDI: PIC dated items -1.5-

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 regular rice in rice cooker on TPHC with no written procedures. EHS explained to PIC that if he is to have regular rice on TPHC, he needs to have a written procedure for it. PIC stated he will not be putting regular rice on TPHC moving forward. REPEAT VIOLATION -2-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a bucket of in use wiping cloths in sanitizer of 10ppm. CDI: PIC replaced sanitizer with a concentration of 50ppm. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a microwave oven in the sushi area with food debris all over the front. Recommend to clean more frequently. Observed gaskets in need of cleaning. REPEAT VIOLATION -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed hand sink pipes in the dish pit area leaking. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee mixing sushi rice with an utensil however the employees hand was touching RTE rice. CDI- PIC voluntarily discarded the sushi rice.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf-REPEAT- Observed a bowl and debris stored in handsink in front sushi area. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at front sushi hand sink. CDI- PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- observed no paper towels at the front hand sink. CDI- PIC provided paper towels.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed bottom of bowels in contact with RTE foods. CDI- PIC voluntarily discard the RTE tofu and onions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed three vegetable slivers and several knives stored clean according to the PIC with food debris left on them. CDI- PIC moved all items to the dish pit area to be properly cleaned before next use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed crab and shrimp below 135F see temp chart. CDI- PIC reheated items to at least 165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed two prep units holding TCS foods above 41F. See temp chart. TCS foods were cream cheese, tuna, Salomon, ell, crab, shrimp, octopus, calamari, and fish. PIC voluntarily discarded the items. A RCP has been encouraged of the PIC to implement since item has been documented on last three inspections. A VR will occur no later than 6/27/21 to ensure equipment is maintaining TCS foods at 41F or below.

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 with written TPHC procurers however the sushi rice had not been properly labeled with a start and end time. CDI- PIC was able to properly mark the start and end time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use spray bottles of sanitizer and cleaners not labeled. CDI- PIC labeled spray bottles.

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- REPEAT- Observed salads at 45F cooling in a reach in cooler and covered. CDI- PIC moved items to walk in cooler to quickly cool. EHS observed cut lettuce in salsa at 40F in 60 mins.

3-302.15 Wash fruits and vegetables prior to use.- PIC stated all vegetables are washed before use. PIC stated avocados had been washed but with a sticker still on them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed wet stacking of metal containers at dish sink area. NOTE: Point deduction left at half deduction since items is a low risk stagnant violation.

4-501.11 Maintain equipment in good repair. - Observed several gaskets torn throughout the facility on cold holding equipment. Observed two low boy cold hold units functioning at 50-53F. Facility has enough cold hold equipment functioning to properly maintain temps.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed minor food debris and grease residue build up on cold holding equipment and cooking equipment throughout the facility. Also observed fan cover near dish machine with grease and dirt build up. Observed wic fan covers also with dirt debris build up.

5-203.14 Backflow Prevention Device, When Required - P- Observed can wash with hose nozzle attached to bell type back flow prevention device. CDI- PIC removed hose during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cups and bowls stored in handsink. CDI items moved. Observed handsink blocked by cart. CDI cart moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wiped gloves on cloth and continue food prep and employee use gloves to touch phone and handle food. CDi gloves removed and hands washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed cooked octopus on top of raw salmon. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers and ceramic bowls soiled with debris. CDI items to dish machine for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed crab salad and crab meat stored in prep top above 41F. Suggest facility use pans to set in prep top to maintain temperature and not double pan products. kale and diacon mix, lettuce, spring mix, seared tuna, and seared salmon holding above 41F in reach in unit and not checked if cooled to proper temperature before storing. Suggest facility check food items before storing for cold holding. Observed asparagus stored in reach in and stand up unit above 41F. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed eel, crab, and cabbage that was not dated. CDI items dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed lunch menu missing disclaimer. Verification required.

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 lettuce, spring mix, and seared tuna and salmon that was just prepped and tightly covered. Facility did not monitor cooling process to verify if products reached 41F or below. CDI items moved to walk in to adequately cool.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drink stored on counter where single service trays stored at food prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS items in 3 different reach in units that were held above 41F. One of the units dial was turned up. CDI dial turned down to cool reach in and items discarded or placed in cooler to cool down. Verification required to check on units.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu missing asterisk on Queen City roll. Repeat. Verification required.

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 sliced salmon, crab, and spicy tuna that was prepped today and covered and placed in reach in to cool. CDI items uncovered to bring down temperature and moved to walk in

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed avocados and pre-portioned sauces stored on the drainboard right next to a bucket of sanitizer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed cook staff and management with knowledge of health policy but not wait staff. Verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed massage and spicy tuna over RTE sauces and food. CDI items relocated. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed seared tuna and seared salmon stored and covered on same plate. CDI items separated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed lunch special menu missing disclosure and RU San’s New Special Roll menu missing asterisk on Queen City roll. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers at dish sink area.

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 edamame, fish cake, and asparagus not dated. CDI items dated. Observed smoked salmon skin held from 10/07. CDi item discarded. Observed corn, lettuce, crab mix, and other items in one prep unit labeled 10/22 instead of 10/12. CDI dates changed.

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 spring mix, crab salad, and diced crab that was covered and stored in reach in unit while cooling. CDI items uncovered and moved to walk in unit.

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 stored in food in panko and in ice machine.