GYU-KAKU

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 an employee eating their lunch directly on top of the cookline cutting board upon EHS entry to the kitchen. CDI - Employee immediately moved before the EHS could correct the action. Conversations with PIC about where employees can vs cannot eat their lunches.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the dishwashing area with the paper towel dispenser being empty. CDI - PIC refilled dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 containers of cheddar cheese cubes used for the cheese corn in the WIC to be at temperatures of 45-47F. PIC stated one of the containers was out approx. 1 hour earlier to prepare the smaller dishes of the cheese corn but the other container had been in the WIC since yesterday. CDI - Container of cheese that had been used today was moved to the WIF and observed at 39F 30 mins later. Container that had not been used today was voluntarily discarded. - Observed a container of corn to be at a temperature of 50F in the 2 door RIC at the cookline. Cookline employees stated having it out to make the cheese corn 1 hour earlier. CDI - Moved to RIF and observed at 40F within 40 mins. 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 a container of hard boiled eggs to be stored in the cookline opentop without a date mark of any kind. Cookline employees stated it was from a larger bulk batch that was observed properly date marked 8/19 in the 2 door RIC. REPEAT. CDI - Working container date marked to match bulk supply. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths to be stored directly on top of cookline cutting boards. REPEAT.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. - Observed a dipper well in use with the dipper well faucet having a continuous drip coming out rather than a full stream of water. REPEAT. CID - Dipper well water turned up so that a full stream of water is coming out.

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 the racks in the WIC to have large accumulations of rust.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees reusable water bottle stored directly on the cookline cutting board and was a separate situation from the employee eating their lunch on the cookline cutting boards. CDI - Employee water bottle moved.

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 an insert container of raw chicken stored directly above an insert container of raw wagyu beef in the cookline lowboy refrigerator across from the stovetop. REPEAT. Improvements noted in the overall volume of storage order issues but facility has still been cited out for this issue on the previous 4 inspections. PIC warned that should this be cited out again the facility will be placed on an RCP. CDI - Raw chicken relocated to the lower shelf and raw wagyu beef moved to middle shelf of the cookline lowboy. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 an insert container of hard boiled eggs stored in the cookline opentop refrigerator across from the 2 door RIC that were not provided with a date mark of any kind. Upon questioning the cookline staff they stated that they make fresh hard boiled eggs daily but the ones in the opentop were the last of the ones from yesterday. - Observed an opened package of RTE pork sausages stored in the cookline lowboy across from the stovetop that was not provided with a date mark of any kind. Cookline employees stated that the package was opened last night. CDI - PIC date marked both 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the bar to be testing at 0ppm of quaternary ammonia at the time of the inspection. The hose line for the sanitizer dispenser was observed empty and in need of priming before refilling sanitizer buckets. CDI - Sanitizer dispenser primed and bucket refilled with 200ppm solution.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. - Observed a dipper well in use with the dipper well faucet having a continuous drip coming out rather than a full stream of water. CID - Dipper well water turned up so that a full stream of water is coming out.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of metal bowls and insert containers to be wet nested on the clean dish rack adjacent the WIC.

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 the racks in the WIC to have accumulations of food/grime.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 15-20 flats of raw shelled eggs and multiple containers of raw beef stored on the middle shelves of the WIC, directly above RTE sauces on the bottom shelf. REPEAT. CDI - Manager rearranged storage order on the WIC shelves so that the RTE sauces are above all raw proteins. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 the in use rice scoop for the cookline rice cooker to be stored in water with a temperature of 73F. CDI - PIC emptied water container and placed in use rice scoop in a new clean container.

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 the divider between the 3 compartment sink and adjacent shelf to be made of porous/absorbent particle board. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed containers and a grocery bag containing employee food stored on the top shelf of the cookline 2 door RIC, directly above and amongst food to be sold to patrons. CDI - Moved to designated employee RIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the fryers to be obstructed from use by a garbage can placed in front of the basin. CDI - PIC relocated garbage can. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink at the expo counter area to not be provided with paper towels. CDI - PIC provided paper towels.

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 stacked cartons of eggs stored directly above raw beef on a shelf in the WIC. REPEAT. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a container of garlic and oil in the 2 door RIC adjacent the fryers to not have a date mark on it. Cookline employees stated it was from the day prior. - Observed an opened carton of half & half in the lowboy refrigerator across from the ice machine to not be provided with a date mark. PIC stated they had opened the container 2 days earlier. CDI - PIC date marked both 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the solution in the wiping cloth bucket at the cookline to be testing at <50ppmn quaternary ammonia. CDI - PIC changed solution and restested at 200ppm.

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 the divider between the 3 compartment sink and adjacent shelf to be made of porous/absorbent particle board. REPEAT.

6-303.11 Provide required lighting intensity. - Observed no light inside the WIC. PIC stated that it had recently broke and he is currently trying to work on fixing it.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment only has employee health policy poster. CDI - PIC given health policies in english and Spanish. PIC educated that employees need to sign forms and establishment needs to keep these in a folder to prove to inspector that employees understand their responsibility to report the listed illnesses and symptoms. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Calamari, shrimp and salmon are served to customer raw. Parasite destruction letter could not be tied to the calamari, shrimp or salmon on the invoices from Sysco. VR - Verification required within 10 days that establishment has proof that the salmon, calamari and shrimp are received after being frozen for the temperatures/times listed in this rule citation.

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. 1 small container of raw chicken was stored on shelf above raw beef in bottom of sandwich cooler. CDI - PIC moved raw chicken to bottom shelf. Different circumstances from last inspection so kept at 0 points. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Corn in drawer cooler missing prep date. TCS ready-to-eat foods must be labeled with prep date. Also, boiled eggs were prepared on 3-17 and had not yet been discarded. TCS ready-to-eat foods must be discarded within 7 days of preparation, with day 1 being prep date. CDI - PIC discarded boiled eggs. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Raw tuna in walk-in cooler was still in sealed in ROP package. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit open packages.

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. Some containers of dry ingredients throughout kitchen were not labeled. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Latch to walk-in freezer door needs to be reattached. Gaskets on upright cooler doors are torn. // 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. Divider behind shelf and 3-compartment sink is made of particle board. Replace with smooth, non-aborbent and easily cleanable divider. REPEAT

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 Employee observed putting lemon in cup with bare hands for customer. Employees must not handle ready-to-eat foods with their bare hands. CDI - Employee educated on bare hand contact and lemon was 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Scrub pad observed in hand washing sink. Do not store items in hand washing sink. Hand sinks are for hand washing only. CDI - Scrub pad removed by PIC. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above bean paste in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tofu and corn in upright cooler were missing date labels. Vegan beef in sandwich cooler missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Boiled eggs were cooling at 44-49F in deep containers in walk-in cooler. PIC stated they began cooling 2 hours ago. CDI - PIC moved boiled eggs to sheet pan to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler bottom still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. REPEAT // 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Particle board splash guard between shelf and 3-compartment sink. Remove from establishment and replace with a smooth and easily cleanable splash guard. 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 Boiled eggs cooling in deep container with tight fitting plastic wrap and a lid. Boiled eggs measured 78-85F. PIC stated they began cooling 1.5 hours ago. Leave cooling TCS foods loosely covered or uncovered. Spread out cooling TCS foods and avoid using deep containers. CDI - Boiled eggs spread out and placed in freezer to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on small table in kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. Replace particle board between 3-compartment sink and dish shelf. Replace with something smooth and non-absorbent. Rusted shelves and rusted cart in walk-in cooler. Replace rusted shelves and cart. REPEAT

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 Employee observed cutting cucumbers and handling them with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Cucumbers 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

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 Raw beef measured 62F in walk-in cooler and was cooling in thick portion while tightly wrapped with plastic wrap. Leave cooling TCS foods uncovered or loosely covered and cool in shallow pans. CDI - Beef split into multiple pans and left uncovered to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Raw tuna in vacuum package and thawed in walk-in cooler. Raw fish must be removed from ROP packaging before thawing. CDI - PIC slit open packages.

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

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler bottom still had stickers on husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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. Rice scoop stored in room temperature water. In-use utensils may only be stored in 135F water, or in a continuously draining water system. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket torn on upright cooler door. Replace particle board splashguard between 3-compartment sink and dish shelf. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above RTE salads. CDI: PIC moved product to approved location. REPEAT VIOLATION. **Points de-escalated due to significant improvement in storage order practices.**

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 100ppm. PIC contacted service company during inspection. Facility will make solution by hand or utilize dish machine until repaired. EHS will return within 3 days to verify solution at proper concentration. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal insert pans and plates stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bowls wet stacked on dish shelf near three compartment sink.

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 storing beverage directly on top of cutting board/prep surface. CDI-PIC voluntarily discarded employee beverage that was improperly stored.

2-301.15 Only wash hands in handwashing sink. -PF 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 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee washing their face and hands in 3 comp sink without soap or drying. CDI-Employee properly washed hands at hand sink. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touching face move to food prep without a hand wash. CDI-Employee properly washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over margarine and cream cheese in server/expo cooler. Observed raw beef stored over American cheese in WIC. CDI-PIC corrected storage order. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed portioned raw chicken stored in same container as raw portioned calamari. Observed raw chicken stored over raw beef. CDI-PIC separated different types of raw animal foods and corrected storage order based on final cook temperature. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes stored over RTE pre-made salads in large reachin. CDI-PIC corrected storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch their face and not remove gloves before moving to food prep. CDI-Employee removed gloves, washed hands and donned new gloves.

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: 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 . Observed boiled eggs that were removed from the shell and placed in the WIC to cool at 12pm. These eggs were 83F at 3:35pm. CDI-PIC voluntarily discarded eggs that missed first cooling window.

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: 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 . Observed large, deep container of boiled, peeled eggs cooling in WIC, tightly covered with plastic wrap and a plastic lid. These eggs missed first cooling window. CDI-EHS educated PIC on improved cooling methods and PIC voluntarily discarded TCS foods that did not quickly cool.

5-205.15 Maintain a plumbing system in good repair. Observed out of order sink in female restroom. There is another functional hand sink and PIC stated a repair request has been made.

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. Employee drink observed on cutting board at start of inspection. Employees must not store personal drinks where food is prepared. Store in a separate area, such as a low shelf. REPEAT

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. Container of raw duck stored on shelf above raw beef in sandwich cooler bottom. Do not store raw poultry above raw beef. CDI - Raw duck moved to bottom of cooler. REPEAT // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish and raw beef stored on top shelf of upright cooler above sauces. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw foods to bottom of cooler. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Containers of corn, tofu, ground chicken, boiled eggs, and noodles were missing date labels. CDI - PIC placed date labels on all items that were missing date labels. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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. Raw tuna in walk-in cooler was completely thawed but still in ROP packaging. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit open packages. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on drawer cooler drawers. Also rusted shelves present in walk-in cooler. Chemical storage shelf is also rusted. Repair/replace listed equipment. // 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. Splash guard between clean utensil shelf and 3-compartment sink is made of particle board. Replace with a splash guard that is smooth, nonabsorbent and easily cleanable. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored above food for restaurant in upright cooler. Store employee personal items separately from food, such as bottom of cooler. 0 pts.

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. Employee cup of coffee observed on cutting board. Do not store employee drinks where they can contaminate food. 0 pts.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw duck stored on shelf above raw calamari in sandwich cooler bottom. Store raw animal foods according to final cook temperatures - raw foods with higher final cook temperature shall not be stored above raw meat with lower final cook temperatures. CDI - Raw duck moved to bottom of cooler. REPEAT

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Employees observed using steel wool to wash tongs and pan. No rinse or sanitize step was used with dishes. Utensils and food-contact equipment must be rinsed and sanitized after cleaning. CDI - Dishes taken to dish machine to be washed. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using towel to dry dishes after taking them out of dish machine. Do not use cloths to dry utensils. // 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stacked while still wet and stored as clean. Utensils shall be adequately air dried before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on drawer cooler. Replace torn gaskets. // 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. Particle board splash guard is between 3-compartment sink and clean utensil shelf. Acquire a splash guard that is smooth and easily cleanable. 0 pts.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw duck stored above raw calamari in reach in cooler. CDI - Storage order rearranged. - 1.5 -

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 containers of pre-made miso soup bowls containing tofu holding at room temp on counter. PIC stated items were only out for 2 hours for prepping and are normally left out during busy times of service. CDI - Miso containers were moved into cooler for rapid cooling. TPHC procedures filled out during inspection to hold miso soup prepped bowls out during busy times. EHS observed plate of raw chicken and raw steak holding in prep unit, above the cold holding line at 45F. CDI - items moved underneath for rapid cooling. - 1.5 -

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 scoop stored with handle contacting food items in container of ground pork. CDI - Scoop moved. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few pans wet stacked at dish drying area. CDI - Items moved on side to allow proper air flow for cooling. - 0 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal clean up plan available at facility. CDI - PIC was emailed new 2017 vomit diarrheal plan. - 0 -

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee touch trash can, change gloves, and move to food prep without first washing hands. CDI - Hands washed, new gloves donned. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI - Employee moved to hand sink to wash hands. - REPEAT - 4 -

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 few shakers of seasoning without labels. CDI - Items labeled. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in dry storage area. EHS recommends contacting pest control for treatment. - 0 -

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. EHS observed cardboard being used to line shelving next to grill area, housing pans. Remove cardboard and replace with non-absorbent material. EHS recommends use of foil. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food bin stored above facility food items in freezer. CDI - Employee bin moved to bottom shelf of freezer. - 0 -

2-301.14 Wash hands before donning gloves and between gloves uses. -P 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 employee wash gloved hands in handsink. When EHS had PIC correct the behavior, employee washed hands and turned off faucet with bare hand. CDI - EHS asked PIC to instruct employee on proper handwashing procedure. Employee rewashed hands correctly and put on new gloves. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna thawing on limes in WIC. CDI - PIC moved tuna. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans and bowls with food residue or debris on them including sticker residues. CDI - Utensils were moved to dirty dish area to be cleaned again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding in rice cooker at 145 F around the outside edges but at 129 F in the center. CDI - Rice was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix at 56 F, ribeye at 45 F, pork at 43 F, ground chicken at 44 F, and chili mayo at 69 F. Chili mayo container states refrigerate after opening. CDI - All foods were prepared within the last hour and a half and were placed in ice baths or in other cold holding units to cool. REPEAT. GYUKAKU GF HOUSE DRESSING, KALBI SOUP BASE, Gluten Free BBQ Sauce, Gluten Free Miso Tare. **During inspection unable to determine if these products are TCS. Manufacturer statement on the box states “Keep Refrigerated”. Proof that the products are not TCS must be received before they can be used by the facility. Product is to remain in storage and shall not be used by facility until determination on the safety of the product is received.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter surfaces.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic pans and bowls on clean utensil rack. REPEAT.

2-101.11 PIC shall be present during all hours of operation. -PF. Upon arrival to conduct inspection, no person designated as PIC was present and no certified food protection manager was present. Front area hostess called owners to come for inspection. CDI - Owners who are certified managers arrived 30 minutes later. A person in charge who is a certified food protection manager must be present any time food is being handled in the establishment.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC unable to describe the foodborne illnesses or symptoms that employees are required to report. No employee illness policy could be located during inspection. PIC noted that a previous inspector may have provided the information but they do not have it any longer. CDI - EHS provided copies of illness policy in English, Spanish, and Chinese.

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw animal foods and personal cell phone and then don gloves to handle food at the prep line. CDI - EHS directed employee to wash hands. Hands washed and gloves changed. Employees must wash hands after touching contaminated surfaces such as cell phones and raw animal foods and before handling food and donning gloves to handle food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple back of house hand sinks with trash cans, utensils, and other items placed in front of the sinks blocking access. CDI - PIC relocated items. Do not block access to hand sinks. Hand sinks must be available for use at all times. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at bar hand sink. CDI - towels replaced.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw pork stored above raw chicken in walk in cooler. CDI - PIC relocated chicken. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above produce in walk in cooler and raw tuna above broccolini in line reach in. CDI - PIC relocated raw meat and eggs to lower shelf. REPEAT

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer set up in 3 part sink with 0ppm quat and dispenser providing quat sanitizer at 0 ppm. CDI - PIC replaced source container. EHS observed sanitizer dispensing at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tofu holding on top of ice bath at 46f. Product was at 41f in reach in at beginning of visit but relocated to improperly set up ice bath which did not maintain temperatures. CDI - PIC modified ice bath to keep the product below the ice level. Observed bulk quantity of raw chicken out unattended at beginning of inspection at 45f. Chicken remained unattended and was not being prepared for duration of inspection and temperature elevated to 64f. CDI - PIC relocated to WIC to cool back to 41f. Use diligent preparation mentors when handling TCS foods. Do not allow TCS foods to sit at room temperatures for extended periods of time. Return TCS items to refrigeration to hold until ready to prepare.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle holding degreaser labeled as sanitizer and other spray bottle holding sanitizer labeled as peroxide disinfectant cleaner. CDI - PIC corrected labeling. All chemicals must be accurately labeled as to contents.

3-501.13 Use approved thawing methods. Observed container of Kimchi thawing at room temperature in prep area. Do not thaw TCS foods at room temperature. Thaw kimchi in either the refrigerator or under cold water flow less than 70f. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present in back of house areas. Contact PCO for service. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by code. 3-305.14 Food Preparation - C Observed sealed container of kimchi thawing sitting on cardboard directly under in use hand sink at prep area. Do not place food items under hand sinks or other sources of contamination. Observed bulk container of raw chicken on shelf in prep area with heads of cabbage pushed up against both sides of container. PIC relocated chicken. Do not co-mingle raw animal products and produce items together when preparing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets set up with 0ppm quat in solution. Use test strips to ensure sanitizer is at the proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed cut/in use avocados in line reach in cooler with stickers still present indicating items were not washed prior to use. PIC noted that they do not wash the avocados because they scoop out the interior only. EHS explained to PIC that avocados must be washed and labels removed from skin prior to cutting to prevent contamination. Wash all produce items that are not received in ready to eat form.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple food pans stored stacked together wet at clean utensil storage areas. Air dry pans before stacking together.

4-602.13 Nonfood Contact Surfaces - C. Observed label adhesive residue present on exterior surfaces of food pans stored as clean. Remove adhesive prior to cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink. CDI: Ice was melted.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored behind fully cooked ground chicken in cooler drawer. CDI: Items reorganized.

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 steak cooling at a rate of .05F/min in reach in cooler. Observed raw chicken cooling for 2.5 hours still at 65F. CDI: Items were moved to walk in cooler for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed miso soup base hot holding below 135F. CDI: Product reheated to over 165F. REPEAT VIOLATION Previous food item violation corrected. All other hot held items were the proper temperature.

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 containers in prep top with no date mark such as cut cabbage and eggs that were prepared/opened prior to today. CDI: Products were date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed steak and chicken wings cooling while covered. CDI: Items moved to walk in for rapid cooling.

3-501.13 Use approved thawing methods. Observed steak thawing in a half pan of water. Observed chicken and calamari thawing in running water, however product reached more than 41F. CDI: Water put over steak. Other products moved to walk in cooler for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the bar area. EHS advised PIC to call pest control.

4-501.11 Maintain equipment in good repair. Observed split gasket on salad reach in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plastic and metal food containers with sticker residue/partial stickers and stored as clean. CDI - Pulled to dish area for processing. Facility has started using new labels that are easier to remove and do not leave residue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in rice warmer holding below 135F. CDI - Rice discarded.

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 Appetizers such as cooked chicken wings and spring rolls dated 12-10 in the low prep cooler. Staff indicated that this date was incorrect. CDI - Product discarded. Reminded staff that each batch should have a new pan and the old pan should be sent to dish for processing; a new batch of food should never go into the old pan.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food bowls wet stacked on storage rack. CDI - Separated to allow air drying.