UMAMI SUSHI & GRILL

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed both available thermometers in facility in need of replacement or new battery. A VR will be conducted within 10 days to verify possession of working thin probe thermometers. - 0.5 - For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 large containers of sugar without label. CDI - PIC labeled all items. - 1 - 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 to go container being used in a dry rice container. Use only utensils designed for dispensing with a handle. CDI - PIC discarded container. - 0.5 -

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed plates stored right side up on table next to rice cooker. CDI - PIC inverted top plate to provide protection for stack.

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 soiled gaskets throughout the establishment. Also front lip of hood system was observed with dripping oil. Increase cleaning frequency. - 0.5 -

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer hanging below flood rim of pre rinse station of dish area. CDI - PIC placed sprayer on hook above flood rim. Keep sprayer on hook when not in use or repair spring. - 1 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink without paper towels. CDI - PIC replaced paper towels. All other hand sinks were fully stocked.

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 shrimp and bulgogi in WIC taken out of freezer to thaw without dates. Observed shrimp sauce and ginger sauce in WIC and 1 door RI by server station without dates. Per PIC all sauces were made yesterday and shrimp and bulgogi were pulled out of freezer this morning. EHS observed shrimp and ublgogi still frozen. EHS allowed PIC to date all items. CDI - All items dated correctly. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed asterisk missing for the sushi lunch special section on the menu that are served raw. After discussions with PIC, PIC will print off blue fish icon that is used on menu and stick it on all items that are served raw on the sushi lunch special. VERIFICATION REQUIRED

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of mouthwash stored on dry storage shelf. CDI - PIC removed item and stored in office.

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 and crabmeat cooling in sushi prep unit low reach-in cooler, covered tightly with plastic wrap in a tall plastic and metal container. Spicy tuna was cooling at a rate of 0 after 39 minutes and the crabmeat was cooling at a rate of .10 after 39 minutes. After discussion with PIC and food employee, items were made at 10am. CDI- Because spicy tuna and crabmeat were both within its 4-hour cooling window, PIC moved spicy tuna and crabmeat to WIF for rapid 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large containers of sugar and rice without labels. Observed squeeze bottles in prep until lowboy without labels. CDI - PIC labeled all items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food items stored directly on the floor in the walk in freezer. Keep all items 6 inches off of the floor.

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed employees in sushi prep area covering knife handles with paper towels and rubber bands. After discussions with PIC, they are doing this because sometimes the knife handles will tear the glove. EHS advised to take paper towels off for allergen reasons. PIC stated they change the paper towels but not after every order. CDI - PIC took off paper towels

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 2 water bottles stored in the sushi lowboy and one covered employee drink stored on the countertop by the hand sink in the sushi area. Designate an area for employee drinks to prevent contamination. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw chicken stored above crab in the prep top. Observed raw pork and raw fish stored above ready-to-eat foods (fries, corn) in the tall reach-in freezer. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed spicy salmon cooling in prep unit low reach-in cooler, covered tightly with plastic wrap in a tall plastic container. -CDI- Because salmon was within its 4-hour cooling window, PIC moved salmon to WIC for rapid cooling. To ensure quick effective cooling, cool foods in WIC, freezer, or shallow, uncovered metal containers. 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 .

3-304.12 (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 scoops for rice stored in water at 120F. Ensure scoops are held in water at 135F or higher. -CDI- PIC replaced water to 136F.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed wet stacking among multiple dishes. Ensure dishes are air dried fully, before stacking.

5-205.15 Maintain a plumbing system in good repair. -Observed leak below 3-compartment sink. Repair leak.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food/belongings stored among dry storage for customers. Ensure employee items are stored in separate area, on bottom shelf to prevent contamination with customer items. -REPEAT-

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 cooked rice not meet cooling parameters after cooling overnight in WIC. Observed cooked rice at 51F. -CDI- PIC voluntarily discarded the rice. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in WIC above 41F (raw chicken, cooked chicken, cream cheese). Observed ambient temperature of WIC at 37F. PIC stated WIC doors were likely opened frequently this morning during prep. -CDI- PIC turned temperature of WIC down to 35F. EHS observed ambient temperature of WIC drop to 35F. EHS observed TCS foods drop to 41F during inspection. Because temperatures of TCS foods were not taken this morning (in over 4 hours), PIC voluntarily discarded all TCS foods held in WIC for over 4 hours (raw chicken, cooked chicken, cream cheese). 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 fried salmon skin held past its 7-day timeframe (cook date of 10/1 and 10/16). -CDI- PIC voluntarily discarded the salmon skins. -Observed tofu stored in prep unit without a date mark. -CDI- PIC verified tofu was opened yesterday and properly added date mark to item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 cooked rice not meet cooling parameters after cooling overnight in large, plastic container, covered tightly with plastic wrap. -CDI- PIC voluntarily discarded the rice. EHS explained efficient cooling methods (small portions, metal pans, uncovered). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed ROP tuna thawing out in low boy refrigerator unit while still in vacuum sealed environment. -CDI- PIC cut a hole in the packages. -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed multiple containers of food stored directly on the floor in the WIC.

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 scoop submerged in rice. -CDI- PIC removed handle from food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee water bottle stored among customer food on dry storage shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a soiled plate in the hand sink next to the to go window. -CDI- PIC removed soiled plate. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soft drink nozzles with large amounts of residue. Food employee stated that they clean the nozzles once every 2 weeks. Increase cleaning frequency. (1.5 pts) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked broccoli and spicy crab without date marks. PIC stated that they were both cooked the day prior to the inspection. Also observed cooked eel that had been frozen without the date that it was thawed. -CDI- PIC correctly date marked the necessary items. (1.5 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottle as without labels. One had bleach the other had windex. -CDI- PIC labeled the spray bottles

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing out in low boy refrigerator unit while still vacuum sealed. -CDI- PIC slit the packages. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed badly damaged gasket for the WIC. Replace damaged gasket. REPEAT*** (0.5 pts)

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 soiled gaskets throughout the establishment. Also observed the sides of equipment soiled with food residue. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 the floors in the sushi station heavily soiled with food debris. Increase cleaning frequency to avoid attracting pests. (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. PIC stated that the owner was actively renewing their ServeSafe while the inspection was being done, but no other certified food protection manager was on duty. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touch nose and mouth area with bare hands then proceed to done new gloves to continue food prep. Always wash hands after touching bare human body parts other than clean hands. -CDI- EHS immediately corrected the action by educating the food employee on when hand washes are required. Food employee correctly washed hands then donned new gloves. Education provided, no points deducted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a box and carton of raw shell eggs stored directly over RTE produce and sauce containers in the WIC. One of the eggs in the carton was broken but did not contaminate any of the other foods. -CDI- PIC placed raw shell eggs on the bottom shelf away from RTE foods. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed rice being held on time without proper time stamps. Food employee then placed the incorrect time stamp on the rice indicating that it was made at 11am. The time of the correction was 10:50am. EHS asked the PIC when the rice was made. PIC stated that the rice was made at 10:30am. -CDI- PIC placed the correct times on the rice to be properly held on TPHC. (1.5 pts)

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing in the low boy unit while still in the sealed package. -CDI- PIC slit the packages open. REPEAT*** (1 pt)

3-302.15 Wash fruits and vegetables prior to use. Observed a large container of avocados with stickers in the sushi flip top unit said to be washed. -CDI- PIC removed the stickers and rewashed the avocados. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed badly damaged gasket for the WIC. Replace damaged gasket. (0.5 pts)

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 several gaskets throughout establishment heavily soiled with build up/residue. Increase cleaning frequency. (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed water leaking from the ceiling in the back of the kitchen with damaged ceiling tile. Repair ceiling to avoid any leaking. (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM expired 9/25/2024. Renew certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 eating at sushi prep area upon entrance to facility. Eat only in designated areas. - 0.5 -

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 on speed rack in WIC stored above raw beef and crab sticks. CDI - PIC rearranged storage order. No visible contamination was observed. For more information on food storage order 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 washed and prepared cucumber stored on shelf below unwashed broccoli and carrots. CDI - PIC moved prepared items. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing in sealed package. CDI - PIC punctured packaging to break ROP. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tuna and salmon thawing on counter at sushi prep area. Food should be thawed under refrigeration or using running water. CDI - PIC moved items to reach in cooler to continue thawing. - 0.5 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date mark on spicy tuna and crab in flip top cooler behind sushi bar. PIC states that crab and tuna were prepared this morning. CDI PIC date marked crab and tuna. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed a spray bottle of cleaner with no label. PIC states that spray bottle is glass cleaner. CDI PIC labeled spray bottle. -0 Points

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed live crawling insect behind sushi bar.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. EHS observed tuna, salmon, and crab tightly wrapped in paper towels in lowboy of sushi case. CDI PIC unwrapped foods. -1 Point

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed two wet stacked containers in dish pit area. CDI PIC placed dishes in dish machine to be rewashed. -0 Points

4-501.11 Maintain equipment in good repair. EHS observed broken lid to flip top cooler in kitchen. -0 Points

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed build up and debris on top of dish machine, EHS recommends increase frequency of cleaning. -0 Points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on wall next to steam well and on floor in between wall and fryer. Clean as needed. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a tray of raw chicken being stored on speed rack above a tray of raw beef. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed individually portioned salads being stored in glass door reach in cooler at 45F. CDI: PIC returned containers of salad to WIC to rapidly cool. REPEAT

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray can of flying insect killer not approved for commercial food service being stored on dry storage shelf amongst food items. CDI: PIC removed can from facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of raw chicken being stored on floor in WIC. CDI: PIC placed bucket on a shelf. REPEAT

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 hot water with build up of food debris and soil being used to store spatulas on grill. CDI: PIC replaced water with fresh water.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on outer surface of steam well. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on wall next to steam well and on floor in between wall and fryer. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee bags being stored on dry storage shelf amongst food items. CDI: PIC relocated bags to a designated area.

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 open employee beverage being stored on top shelf in prep reach in cooler above food items. CDI: PIC removed employee beverage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed individually portioned salads being stored in glass door reach in cooler at 45F. CDI: PIC returned containers of salad to WIC to rapidly cool. REPEAT. Points reduced to half deduction due to improvement in cold holding since previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed a container with one boiled egg in prep reach in cooler date marked for 9/12, 3 days past it’s expiration. CDI: PIC discarded egg.

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 a container of tempura shrimp being held on TPHC at sushi prep counter with no time marked to indicate when 4 hour period has expired. CDI: PIC marked container with time of prep as it had been prepared 10 minutes prior.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several large portions of salmon wrapped in tightly wrapped plastic thawing on sushi prep counter. CDI: PIC returned salmon to WIC to complete the thawing process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of ginger being stored directly on floor in dry storage area near sushi prep area. CDI: Employee placed container of ginger on shelf in dry storage area.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 sushi knives being stored on soiled cloths on sushi prep counter. CDI: PIC removed knives to be W/R/S and removed wiping cloth from prep counter. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop for bulk ice machine being stored on a cardboard box next to machine and a scoop in large container of sugar with handle resting in sugar. CDI: PIC returned items to be W/R/S.

Observed one (1) bag of unwashed onions stored above cut and washed zucchini and sauces in WIC. CDI - PIC rotated unwashed onions to lower available storage in WIC. Note: EHS observed raw shell eggs stored above ready to eat, labeled employee food in WIC. As these items are not served to customers, this is not a line item violation. However, it is recommended that raw animal food not be stored over employee food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nine (9) servings of TCS foods, including crab sticks, cream cheese, cooked shrimp, cut tuna, and cut salmon) in sushi prep top above the fill line at temperatures ranging from 45F to 50F. PIC stated that this item had been placed within the prep top over night and had been stored improperly. CDI - PIC voluntarily disposed of out of temperature food. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bin of salt (used to scour cook ware during cleaning, based on conversation with PIC) stored without labeling. CDI - EHS labeled container using dry erase marker.

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 four (4) single service article stacks (to go boxes and lids at grill prep table shelving, one stack of to go boxes at self service shelf) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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 one (1) ceiling tile in front of door exit with droplets of water dripping onto the floor at its corners. No food or equipment was observed as being in danger of being contaminated; no water was observed pooling on floor at time of inspection. Repair or replace ceiling and tiles such that no moisture accumulation can occur within the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) container of Eel in sushi prep top above the fill line at a temperature of approximately 44F. PIC stated that this item had been placed within the prep top earlier in the morning, fewer than four hours ago. CDI - PIC rotated the eel to sushi prep unit underside for corrective cooling. 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 .

3-501.19(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 EHS observed sushi rice at sushi station with TPHC label marking it for TPHC from 12 p.m. to 3 p.m. CDI - PIC relabeled TPHC to properly list hold time from 12 p.m. to 4 p.m.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed approximately five (5) bottles of oven cleaner stored adjacent to bags of table salt on shelving beneath tempura station. CDI - PIC relocated oven cleaner bottles to available shelving at oven station.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged shrimp thawing in emptied 3 compartment sink while poorly submerged and with minimal running water at a temperature of 72F. CDI - EHS adjusted water velocity and temperature to properly submerge shrimp and maintain water at 56F. 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 six (6) packages of ROP fish (five (5) tuna packages, and one (1) tilapia) stored in sushi RIC without being removed from reduced oxygen environment. CDI - EHS discussed thawing with PIC and cut holes in ROP fish packages to properly remove fish from reduced oxygen environment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) recently washed and sanitized bins wet nesting at the drying rack. CDI - containers were separated out and allowed to air dry effectively. 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 scoured cutting board stored directly on the floor next to ware washing hand sink. PIC stated intention to use non scoured side of the cutting board in future food prep. CDI - Cutting board was rotated to the 3 compartment sink for cleaning; PIC provided crate riser for cutting board to be stored off of floor once cleaned.

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 three (3) floor risers (one in WIC, two in outdoor walk in freezer) made of untreated exposed wood. Replace floor shelving with material that is smooth and easily cleanable or seal exposed wood shelving in areas subject to spilling or moisture.

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 heavy soil accumulation on flooring throughout facility, namely at register and sushi area flooring, beneath fixed equipment such as fryers and oven, and at base of toilets in bathrooms. Observed accumulation of dust at wall adjacent to ice scoop. Clean facility floors and walls so as to preclude soil, dirt, and dust accumulation.

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 marinated chicken stored above defrosting salmon on speed racks in the WIC. CDI - PIC rearranged racks to prevent potential contamination. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two (2) containers (spring rolls and dumplings) in the kitchen area reach in cooler without covers. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed washed and covered zucchini stored under unwashed vegetables, such as broccoli in the WIC. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed approximately five (5) to go containers of salad in the server reach in cooler with no date marks. PIC elaborated that these had been left over from the Sunday dinner service and had been neglected to be disposed of. CDI - PIC voluntarily disposed of unmarked food items.

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 numerous food items, either prepared prior to EHS arrival and marked as having been prepared the morning of 11/15 (scallops in the grill side prep top, salmon skins in the sushi prep top, approximately six (6) separate raw fish products in the sushi display case) or having been prepared during inspection (approximately eleven (11) to go salads in the server reach in cooler) cooling while wrapped or covered. CDI - EHS discussed cooling methods with PIC. Covered items were unwrapped and placed within their respective cold holdings to better improve their cooling rate. Scallops were rotated to the WIC for additional corrective cooling. EHS provided establishment with TCS cooling chart for prepared food items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bucket of unwashed produce (onions) stored directly on the floor of the WIC.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers stored on drying racks of ware washing area. Observed single service containers of yum yum sauce stored inside of styrofoam crate previously used to hold salmon in the WIC. EHS and PIC discussed the usage of multiple use utensils as an alternative for storage and preparation of food items. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed four (4) bins of rice stored outside of the facility dumpster. CDI - PIC properly disposed of waste items into the dumpster.

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 procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee ring in use wiping cloth into hand wash sink. CDI - EHS coached employee and PIC as to proper handsink usage. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed washed and covered zucchini stored under unwashed vegetables, such as carrots and mushrooms, in the WIC. CDI - washed produce was elevated to high shelving in the WIC to prevent contamination.

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 tempura shrimp held at ambient temperature without proper TPHC labeling. CDI - TPHC label was prepared and affixed to the station in front of the tempura shrimp.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed tear in the insect netting of the rear area screen door. Repair to prevent the entry of insects. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately two (2) flies over the course of the inspection. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two (2) dead roaches on floor of ladies restroom.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food prep employee wearing bracelet during food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food prep employee wearing no effective hair restraint at initial point of inspection. CDI - employee donned hat after being advised by EHS. Staff was coached by EHS about proper cleanliness requirements for food prep staff.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on front prep table in front of sushi display case. CDI - Bucket of sanitizer was prepared and in use wiping cloth was placed within the bucket.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use container stored in package of yum-yum sauce in WIC. PIC explained that container was used to portion out sauce into smaller single service cups. CDI - single-use container was removed, disposed of and PIC was advised about proper utensil storage and usage for TCS foods, as well as proper usage of single-serve containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse off wiping cloth inside of handsink. CDI - Discussion with PIC regarding hand sink use. Hand sink may only be used for hand washing. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish stored above ready to eat crab stick in walk in cooler. Observed cheesecake stored below raw fish that has been re-wrapped from commercial packaging in walk in freezer. CDI - Storage order rearranged. - 1.5 - 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed unwrapped, cut cabbage stored on bottom of prep unit without any wrapping. CDI - Cabbage discarded. PIC placed new cabbage in food safe container.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw crab mix and raw tuna cooling tightly covered in prep unit that has a cooling rate of 0F in 20 minutes. CDI - Items were unwrapped and moved to the cooler for rapid cooling. - 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 kale and edamame stored at room temperature in kitchen area. CDI - Items moved to cooler as they had only been out for 30 minutes during their rush. Maintain items in cooler when not in use. - 0 -

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 crab mix and tuna cooling tightly covered in prep top. CDI - Items uncovered and moved to WIC to be rapidly cooled. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed one container of sushi ginger stored on floor in walk in freezer. - REPEAT - 1 - * Points remain the same due to significant improvement in storage all around *

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 of scooped stored inside of sugar container. CDI - Scoop removed. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet stacked at dish drying area. CDI - Items unstacked. 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 cutting board and metal tray stored on floor near hand sink. CDI - Items moved to dish machine to be washed/ rinsed/ and sanitized. - REPEAT - 1 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed sweet potatoes and mangos stored above facility food items in walk in cooler. CDI - Storage order rearranged. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed facility QUAT sanitizer dispensing at 0ppm QUAT sanitizer. A VR will occur no later than 1/14/2021 to ensure facility has repaired problem. Facility to use chlorine in 3 comp sink to wash, rinse, and sanitize dishes when they use the sink for washing dishes. Facility also has chlorine dish machine. - 1.5 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing 2 packs of egg noodles at room temperature. CDI - Items moved to prep sink to be thawed under running water. - 0 -

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 tempura batter in need of labeling. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed few boxes of food items stored on floor in walk in freezer. CDI - Food items moved off of floor. - 1 -

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth hanging from ceiling. PIC states item is used to wipe off utensils. CDI - Wiping cloth moved to be laundered. Discussed using sanitizer container to store in use rags for wiping utensils off between uses. - 0.5 -

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 cutting board and few metal pans stored on floor by hand washing sink. CDI - Items moved off of floor and placed at 3 comp sink to be W,R,S. - REPEAT - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks, phones, jackets, and other belongings stored above facility food items and utensils throughout facility. Designate storage space for employee items. - REPEAT - 1 -

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee scoop leftover food debris out of spray area at dish machine and move to food prep without washing hands. CDI - Hand washed. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle face mask and move to prep food without washing hands. CDI - Hands washed. - REPEAT - 4 - * Facility has made vast improvement in hand washing *

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in facility. A VR will occur by 12/17/2021 to ensure thermometer has been purchased. - 0.5 -

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed teriyaki sauce being stored on floor while being separated into containers. CDI - Items moved off of floor. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on prep tops and on top of clean plate on counters. CDI - All wiping cloths moved to sanitizer containers. Plate moved to dish machine to be W/R/S. - REPEAT - 1 -

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 rice container with no handles. CDI - Handle removed. 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 tempura batter whisk stored in container of room temperature water. CDI - Scoop removed, water dumped out. Water container placed on stove to hold whisk. - 0.5 -

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 metal pans and cutting board stored on floor. Maintain clean items off of the floor. - 0 -

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several boxes of single-use containers on the floor in back storage room. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep tops throughout facility. - 0.5 -

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 Food employee observed washing hands with soap, then proceeding to turn water on and wash hands with soap for a only a few seconds before turning faucet handles off with bare hands. CDI. Employee rewashed hands properly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Food employees observed donning new pairs of gloves in between activities such as handling raw eggs without washing hands in between. CDI. Employee washed hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Employees observed touching face masks without washing hands in between. All items were repeated on last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salads observed cooling in tightly wrapped and covered containers in reach-in unit. CDI. Moved to walk-in cooler to cool uncovered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees observed without head coverings or hair restraints handling food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer containers observed on floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths observed on prep counters. Repeat violation.

3-302.15 Wash fruits and vegetables prior to use. Avocados observed not being washed prior to cutting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of dishes and containers deemed clean observed stacked wet. Repeat violation.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control over foodborne illness risk factor repeat violations including but not limited to handwashing, glove usage, cold holding, consumer advisory, thawing, and date marking. Repeat violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Coffee cup with no lid or covering observed on active prep counter upon entry of kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employees observed changing gloves in between activities when instructed to change them and not washing hands prior. CDI. Education provided and hands washed. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Employees observed leaving the kitchen and going outside multiple times, touching face masks, soiled rags, and soiled dishes/equipment without washing hands before attempting to return to food prep. CDI. Education and hands washed. 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 Once instructed to wash hands after soiling hands, employees were observed turning off faucet handles with bare hands after washing. CDI. Employees washed hands correctly. Repeat violation.

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 handling RTE cooked peppers with bare hands. CDI. Voluntarily discarded. Repeat violation.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken skewers over raw shrimp and whole beef in WIC. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp observed over RTE ginger in WIC. Raw pork observed above RTE lo mein noodles in reach-in freezer. CDI. Foods arranged. Repeat violation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employees observed using same gloves for multiple activities without changing in between. CDI. EHS instructed glove change when needed. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple metal pans observed with food debris inside. CDI. Items placed in wash compartment to be washed, rinsed, and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer observed dispensing at 10ppm when checked multiple times. CDI. Adjusted and dispensing at 100ppm by end of inspection. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Interior of microwave observed with old food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A few containers of rice for fried rice that wasn’t being actively prepped observed on prep counter above 41F. Calamari from last night stored in prep unit observed above 41F. CDI. PIC immediately started prepping fried rice on grill and discarded calamari.

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 Multiple items in WIC, reach-in coolers, and sushi station observed with missing and incorrect date marking. Items that are being frozen and taken out are not being denoted with date of thawing when thawed days prior. Food items include, but are not limited to, cooked rice, fried tempura shrimp, cut cabbage, seaweed salad, boiled eggs, RTE sushi fish, spicy tuna, crab salad, crab sticks, etc. CDI. Most items voluntarily discarded. EHS will return within 10 days to verify date marking has been corrected. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory marked for Yutari bowls or for party platter sushi order combos. PIC has ordered new menus since last inspection and has not updated on new menus. EHS will verify within 10 days that consumer advisory has been corrected. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Several different spray bottles with different chemicals inside observed without labels. CDI. Labeled.

3-501.13 Use approved thawing methods. Frozen shrimp and salmon for sushi observed thawing at room temperature. Repeat violation. Use running water <70 degrees F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. A couple squeeze bottles with unknown oil/food and in labels observed. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Drinks observed on floor of WIC and bucket of opened ginger observed on floor upon arrival at sushi station. Repeat violation. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Tempura crunch for topping sushi observed in two large bowls at back of kitchen uncovered.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A few soiled wiping cloths observed on prep counters in kitchen.

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 scoops for rice held in soiled, wet container. Scoops removed. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. All stacks of pans checked were observed stacked wet.

4-501.11 Maintain equipment in good repair. Gasket observed torn on walk-in freezer door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of pans with old sticker residue, interior of reach-in coolers and other equipment with food debris and build up. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. A few different unmarked containers that were deemed employee food items observed stored with service items. Employee drink observed stored on counter.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control over foodborne illness risk factor violations including but not limited to handwashing, glove usage, TPHC, consumer advisory, thawing, and date marking.

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 Observed no employee health policy established in facility. CDI: EHS provided health policies in English, Spanish, and Chinese today based on various employees’ first languages.

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 hands and turn off faucet without a paper towel. CDI: Employee rewashed hands.

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 employee contact ready to eat foods with bare hands while plating. CDI: Items were rapidly reheated to 165F and re-plated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash gloved hands. CDI: Employee discarded gloves and properly washed hands. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat items. CDI: Items reorganized. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw shrimp. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored over Kani. CDI: Items reorganized.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed sushi mats with plastic that were not changed in over 1 day. PIC stated that mats are wrapped every couple of days. CDI: Sushi mat was rewrapped and EHS explained that they should be changed every 4 hours.

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 Observed no date mark on seaweed salad in coolers. Observed no date mark on RTE sushi fish in sushi cooler. Observed cooked eel dated 3/17 when it was pulled from frozen yesterday. CDI: Items date marked properly. REPEAT VIOLATION

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 no written procedures for sushi rice held on time for 4 hours. PIC explained procedure and item was properly marked. CDI: Procedures were written during inspection today. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory marked for Yutari bowls, sashimi bento box, sushi bento box, or for party platter sushi order combos. CDI: Menus were marked during the inspection by hand. PIC stated he will be correcting and ordering new menus.

3-501.13 Use approved thawing methods. Observed shrimp thawing in a bowl of standing water. CDI: Water was turned on to thaw product. Observed chicken and beef thawing at room temperature. CDI: Product was moved to the preparation stage and then portioned for holding.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with clear liquid with no label. Employees stated product was water. REPEAT VIOLATION Previously unlabeled items were labeled today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of fish stored on floor in walk in freezer. CDI: Fish moved to shelf in freezer. Observed boxes of drinks stored on floor in walk in cooler.

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 scoops for rice held in water. CDI: Scoops removed. REPEAT VIOLATION Previous violation corrected.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of papertowels stored on floor near drive thru window.CDI: Papertowels relocated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed interiors of equipment with food debris and build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. CDI: Dumpster lid closed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked eel double platic containerized at 50 F. CDI- removed to bottom Repeat but improved

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Repeat Observed attempt at proper date marking of sashimi. However , all sashimi in display case incorrectly date marked today when in actuality they should have been date marked earlier in the week when they were portioned and frozen. CDI- Proper date marking procedures re-explained

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 Repeat

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled container of pink salt based spice mixed onsite. Described as regular salt, pepper and paprika.

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

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 handless bowl stored in ready to eat foods.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed lower shelf with kimchi and other foods, unlabeled. PIC stated ti was all employee food ; none of which are offered on menu.

2-101.11 PIC shall be present during all hours of operation. -PF PIC was present but refused to be PIC. Awaitied PIC arrival 2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed neither of potentially qualified PIC's to ensure proper date marking, cold holding and hand hygiene. CDI-coaching provided;expectations clarified

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P Observed PIC, Nancy unable to identify symptoms and fbi pathogens. CDI- coached.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Upon entry, observed no sushi staff with gloves on. All immediatley donned gloves without hand wash amidst sushi preparation. CDI- instruction provided; instructed to wash hands

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed raw fish thawing in hand sink near drive thru window. (sink had towels and soap). CDI- removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at priamry sushi handwash sink. CDI- restocked

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Tested dishmachine sanitizer level at 0 ppm chlorine. CDI-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp tempura in basket at 90F. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods (see temp chart) cold held above 50F. CDI- discarded VR

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 no date marking of any sashimi anywhere in facility. CDI- date marked VR

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for TPHC and current sushi rice labeled 7/16 12am- CDI- discarded ; instruction provided VR

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin diameter probe for taking temperatures. VR

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple wet witping cloths stored on prep 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 multiple rice spatulas stored in water at room temperature.

4-501.11 Maintain equipment in good repair. Observed small prep unit not cold holding properly. TCS foods removed VR

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed multiple employee items stored improperly including but not limited to Kimchi, phones and beverages

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open drink stored on prep area.

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 Employee washed hands and dried hands without a barrier.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil bottle not labeled.

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. Knife stored in crevice of two units.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Ciggs. and lighter stored on top of butter in dry storage area.