BLUE ORCHID SUSHI BAR AND ASIAN BISTRO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna and fish stored directly over RTE crab meat in low boy cooler.. CDI - PIC rearranged storage order. Observed raw chicken stored directly over RTE sauces in WIC For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on inside panel. Increase frequency of cleaning unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of raw tuna stored directly on the floor in WIF. CDI - PIC place box of tuna on shelf

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 medium sized raw tuna wrapped in single use paper towels and plastic wrapped in low boy cooler. CDI - PIC removed single use papers towels. PIC will obtained food grade equipment to maintained freshness of food. 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 rusted storage racks in WIC. Repair or replace storage racks.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure Observed food splash and food build up on floors in WIF. increase frequency of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms and broccoli stored directly on top of cut cabbage and above cut carrots, celery and onions in WIC. CDI - PIC rearranged order and EHS educated PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on inside panel. Increase frequency of cleaning unit. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pieces of equipment and utensils stored clean on shelves with food build up and residue. CDI - PIC moved items to dish machine For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sushi rice on food prep container without a time stamp. Rice was cooked at 12, per PIC. CDI-PIC added time.

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 clear plastic container fully submerged inside vinegar/seasoning mixture used for rice. CDI - PIC removed plastic container. Observed handles of spoons submerged inside dry ingredients (black pepper, white pepper, powder garlic.) CDI - PIC spoons were removed and PIC will obtain longer spoons for future compliance.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential single door RIC near sushi bar that is not ANSI certified.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure Observed food splash and food build up on walls and ceiling throughout kitchen. Increase frequency of cleaning.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with moderate grease build up. System will be serviced this month according to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed uncooked carrots in metal container stored directly on plastic wrapped container of raw beef in prep top, salted butter stored directly on top of closed container of chicken in prep top, imitation crab mix stored under metal sheet pan of raw salmon and raw tuna, and pre-cooked octopus stored on metal tray with raw sushi and raw tuna in sushi lowboy. CDI-PIC corrected storage order. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chopped garlic mixed with oil and hot pepper oil containing cooked peppers without temperature control in front of wok line (see temp chart). CDI-PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sushi rice without a time label. Rice was cooked at 12, per PIC. CDI-PIC added time. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed broccoli dropping 5F in 120 mins due to broccoli being stored into a deep, plastic container with a lid. CDI-PIC separated broccoli into shallow, metal, sheet pans and placed into the WIF to rapidly drop the temperature. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential one door fridge near sushi bar that is not ANSI certified.

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 prep sink, dishmachine, and 3 compartment sink without proper 1 inch air gap above the floor drain. CDI-PIC cut piping and raising piping 1 inch or greater above the floor.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee on phone in kitchen, then went to don gloves to prepare food without a proper hand wash. CDI - EHS instructed employee to wash hands before donning gloves to prepare food. REPEAT (4)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed numerous cuts of raw fish used for sushi stored above vegetables. EHS advised to rearrange vegetables to avoid contamination when making sushi that does not contain raw fish such as California rolls. Observed raw fish over cut vegetables in WIC. CDI - PIC rearranged storage order. REPEAT (3) 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 Observed fish cakes, noodles, rice, kani salad, raw fish for sushi (salmon, tuna, etc), and cut cabbage without proper date marking. PIC stated these items were either made today or yesterday. CDI - PIC added date marking to accurately reflect preparation date. REPEAT. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed rice being held on time without proper time stamp. PIC stated rice was made thirty minutes prior to inspection. CDI - PIC added time stamp. (0)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of degreaser and a bottle of bleach without proper labeling. CDI - PIC added labels. (0)

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. EHS observed tuna and salmon in WIC in reduced oxygen packaging. After discussion PIC stated they take fish from the freezer and thaw in WIC. However, EHS observed no slits in packaging. EHS educated PIC on removing fish from reduced oxygen environment prior to thawing. CDI - PIC cut slits in all packages. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed food being stored in WIC co-mingled with food used for service. EHS observed tobacco products in a box stored on top of other dry goods in dry storage area, EHS observed employee clothing being stored on top of dry goods in dry storage area. Facility has dedicated employee areas for personal belongings in WIC and dry storage. CDI - PIC moved employee belongings to correct storage space. (0)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee working with raw chicken with gloves on, changing gloves, then grabbing shrimp to prepare without handwashing between gloves changes. Observed PIC go outside and come back in and don gloves without hand wash. CDI- EHS instructed PIC to wash hands and don new gloves. PIC instructed food employee to wash hands and don new gloves. (2)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw lobster tail stored above RTE sauces and produce. CDI - PIC rearranged storage order. REPEAT. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice cakes, lo mein noodles, rice noodles, rice, dumplings, tossed salad, and fried tofu stored above 41F (see temp chart). Reach in compartment of make table was observed at 46F. VR required in 3 days to observe compliance. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tobiko (flying fish eggs), ikura(salmon eggs), lo mein, rice noodles, and numerous RTE sushi grade fish in make table without date marks. PIC stated all items except for lo mein and rice noodles were prepared this morning. Fish eggs are delivered cold and facility freezes portions to save for later use. The eggs observed in make unit were thawed today and had the original freeze date on them but were missing thaw date. CDI - PIC date marked food items prepped today and voluntarily discarded lo mein and rice noodles. (0) 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf PIC stated that freezer capacity is inadequate for storage. EHS observed freezer fully stocked with food. PIC stated that some food items are held in a freezer at home. EHS stated this was unapproved and any foods stored at home shall not be brought back to the facility to prepare/sell to the consumer. CDI - PIC stated facility will no longer store food items in at home freezer. PIC shall manage delivery orders in a way to reduce the amount of storage needed for facility. (0.5)

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 containers of sauce in reach in cooler by front area and in sushi make table without labels. CDI - PIC added labels. REPEAT. (1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of carrots being stored on top of chemicals next to chemical rack by back door. CDI - Food employee moved carrots without intervention from EHS. REPEAT. (2)

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 A/C vents covered in large amount of dust above dish machine. Increase cleaning frequency to avoid accumulation of residue and debris. REPEAT. (0.5)

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed drink stored with dishes in the clean dish storage area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over sauces. Observed chopped raw chicken stored over say and vegetables. CDI- All raw chicken removed and placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed employee temp raw chicken. Wipe the thermometer with a dry paper towel, then go to temp onions. CDI- EHS caught employee and got thermometer cleaned before temping the vegetables. EHS educated PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, cabbage, beef, chicken, and broccoli in prep top and chicken and fish cakes in the low reach in holding above 41F. CDI- Items were within time/ temp parameters and were placed in the walk in freezer for quick cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 containers of flours, sugar, salt without labels. Label items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed carrots stored with chemicals at the 3 comp sink.

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. Ambient air temp was 56F. All TCS foods were removed from the unit. Get fixed before using. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a large chunk of a cutting board broken off. Observed cutting boards heavily scored with deep groves.

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 vent above dish pit in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed black build up in ice machine. REPEAT -1.5 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed rice and corn cooked yesterday with no date. CDI- date added. REPEAT -1.5 pts- *No escalation in points due to improvements from last inspection (Less 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut lettuce in covered container in WIC and salads cooling in lowboy cooler covered tightly with plastic wrap. Also observed large, covered container of cooked carrots cooling in WIC. CDI- items uncovered and salads moved to WIC to cool. REPEAT -1 pt- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of carrots stored on floor by 3 comp sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on clean dish storage rack over 3 comp.

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 single service items being stored right side up and not covered in original packaging. CDI- items inverted to prevent contamination.

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 food debris buildup on and around equipment throughout facility. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food co-mingling with food for the restaurant in WIC. Create a designated area/shelf to store employee food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee turn off faucets without barrier after washing hands. EHS reminded PIC and employee of proper hand washing. CDI - employee rewashed hands and turned off faucet with paper towel.

4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed pink residue on ice machine divider flap.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed seared, rare tuna in low reach in cooler at sushi bar. PIC stated that tuna is seared, cooled, and served rare upon customer order. CDI - PIC voluntarily discarded food and will sear and serve tuna rare upon customer order.

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 rice, corn, and fish cake from yesterday with no date mark. CDI - PIC added date marks. 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 cut cabbage cooling at an insufficient rate in deep covered container in WIC. REPEAT. CDI - PIC moved cabbage to shallow, uncovered pan in WIF. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test strips available for quat sanitizer. CDI - EHS provided PIC with test strips until more can be ordered.

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. Wall panel between dish machine and 3-comp sink is separating from wall and needs to be reattached and sealed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and chicken stored behind lettuce, carrots, and broccoli in the flip top cooler. CDI - PIC rearranged items so that the raw chicken was at the front followed by the raw beef and vegetables. Observed chicken stored above ready to eat foods inside of the walk in cooler.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee rinse off utensil then clean it off with a wiping cloth without properly washing, rinsing, and sanitizing. CDI - education provided and utensil was taken to the dish area to be rewashed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with build up, greasy film, and labels left attached. Dishes were moved to 3 comp to be washed, rinsed, and sanitized again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 chicken inside of prep unit at 61F. CDI- CHicken was discarded. Observed beef in prep unit at 47F. CDI- Discarded. Foods were prepared earlier and placed directly inside of the unit to cool instead off before placing inside of holding.

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 Foods were placed inside of holding equipment to cool instead of using rapid cooling equipment. Observed cabbage attempting to cool with plastic cling wrap tightly attached. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout. Be vigilant in efforts to control the spread of pests.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado inside of sushi display with label still attached. CDI- Removed to be washed prior to use.

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 rice spoon stored in container of water at 86F. CDI- Water discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service items being stored right side up and not covered with original packaging. CDI-items were inverted to prevent contamination.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash wall near prep sink in front of WIC 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 damaged tile inside of can wash area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and chicken stored behind lettuce, carrots, and broccoli in the flip top cooler. CDI - PIC rearranged items so that the raw chicken was at the front followed by the raw beef and vegetables. - 1.5 - REPEAT 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 raw tuna in sealed ROP packaging. CDI - PIC cut corner of packages to remove vacuum.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on top of cutting board at flip top cooler. CDI - PIC placed cloth in sanitizer. - 0.5 -

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low water pressure at kitchen hand wash sink. Water comes out at a trickle either hot or cold not a mixture. CDI - PIC adjusted the valves and increased pressure. Water temperature can now be regulated. - 0.5 -

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink cups on shelf with clean dishes. Some did not have lids. CDI - PIC moved cups to dish area. - 0.5 -

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 insect foggers and ant/roach spray on shelf in chemical storage area. Per PIC, items were leftover from previous owners and are not used. CDI - Items were removed from facility. - 1 -

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 container of sugar not labeled.

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 knife stored between back of prep sink and wall. CDI - PIC placed knife in dish area to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. - 0.5 - REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C Observed heavy grease build-up to intereior of hood system. Increase cleaning frequency of cleaning to preclude build up of oil/grease.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings on shelf in dry storage above food. - 0.5 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager on site at time of inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Facility could not locate vomiting and diarrhea plan. CDI provided required information.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handle raw shrimp and then handle clean utensils without hand wash between glove change. CDI by instruction and employee washed hands and donned new gloves. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employees washing hands in three compartment sink. CDI PIC advised employees on proper location to wash hands.

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 rice being used for sushi labeled for 5:00 A.M. and was still in use 8 hours past initial time. CDI PIC had employees discard rice.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw carrots stored in packing on floor of kitchen. CDI removed package of carrots from floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed gloves and rags hanging off side of handsink. CDI-items were removed. Handsinks may only be used for handwashing.

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 working bottle of oils and sauces that were not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees prepping foods while wearing watches.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service items being stored right side up and not covered with original packaging. CDI-items were inverted to prevent contamination.

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. -C Observed heavy grease buildup-up to exterior of fryers. General cleaning needed to exterior of fryers. 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. 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 salmon, raw snapper and raw tuna drop 1 degree in temperature in 20 minutes, not meeting proper cooling rate. CDI - EHS placed sushi on emergency TPHC. PIC stated food is placed in display case before opening and raw salmon and raw tuna was prepped ~ 15 min before inspection started. PIC placed call to have display case serviced and will place small amounts of product in display cased and hold on 4 hour TPHC. Back up items will be kept in RIC under display case and used as needed. A VR is required no later than 06/17/22 to check cold holding capacities of sushi display case.

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 raw salmon, raw snapper and raw tuna in sushi display case holding above 41F. PIC stated sushi was placed out at ~10:45 am. Ambient air temperature of display case read 44F. CDI - Sushi in display case is being placed on emergency TPHC. Emergency TPHC form was filled out during inspection and EHS reviewed procedures for marking start and end times. PIC called to have display case serviced to lower temperature. PIC will keep back up items in RIC below display case and pull out as needed. RIC met proper cold holding temperatures. Observed cream cheese, boiled eggs, crab salad, raw chicken drumsticks, cooked rice and cooked noodles holding in WIC above 41F. Thermometer inside WIC read 44F during inspection and 41F by end of inspection. CDI - PIC stated noodles, cream cheese and crab salad were prepped before opening at 11am and placed in WI freezer. PIC stated unit is set to 38F and was reading 38F before today’s prep started at ~10:30am. PIC called to have WIC serviced to lower temperature due to hot temperatures in the kitchen. PIC will keep raw non-TCS vegetables in WIC and moved TCS items that are not going to be used today to WI freezer. Items prepped for today will be placed in RIC across from grill. A VR is required no later than 06/17/22 to check cold holding capacity of WIC and sushi display case.

4-501.11 Maintain equipment in good repair. -C Observed chemical sanitizing dish machine in need of repair. PIC stated dish machine works but will not shut off after wash. PIC stated service is expected today. Chlorine sanitizer in dish machine read min 50 ppm. -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. -C Observed heavy grease buildup-up to exterior of fryers. General cleaning needed to exterior of fryers. -0.5 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with paper copies of written procedures and educational poster. REPEAT -0.5 points

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 chicken stored above RTE rice in WIC. CDI - PIC moved chicken to bottom shelf to correct storage order. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Facility has no procedures for holding sushi rice on TPHC. Sushi rice has time stamp. CDI - EHS provided TPHC form and helped PIC fill it out during inspection. Form should be kept on file and available upon request. -1.5 points

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu only had reminder and not disclosure of raw foods served. PIC stated menu's have been ordered and will be available next week. A VR is REQUIRED no later than 02/28/2022 to verify disclosure has been added to menu. REPEAT -0.5 points

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. -C Observed buckets of soy sauce stored on the floor near fryers. REPEAT -2 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several plastic cups and storage containers wet nested near 3-comp sink. CDI - PIC separated dishes and allowed to dry. -0 points

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -C Small RIC near front counter is not commercial. Non-TCS sauces are stored in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash wall near prep sink in front of WIC. -0 points

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI - educated and provided an updated Employee Health acknowledgment form to properly inform food employees.

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 establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI - educated and provided the PIC with a template plan to implement.

REPEAT VIOLATION: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink in the kitchen. CDI: paper towels provided at sinks. No points were deducted due to nature of violation.

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 beef stored above rice inside walk-in cooler. Observed raw chicken stored above ready to eat foods inside top prep cooler. Observed raw shrimp stored above rice inside bottom of prep cooler. CDI- all storage order was corrected. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed bottom of small containers of food inside top of prep cooler stacked directly on top of other food inside cooler. CDI: all food containers were removed.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee rinse off utensil then clean it off with a wiping cloth without properly washing, rinsing, and sanitizing. CDI - education provided and utensil was taken to the dish area to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried rice hot holding in rice cooker ranging between 127F - 132F. CDI: rice was removed and reheated in the microwave to 167F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed no dates on prepackaged salads, imitation crab meats, and rice inside WIC that was made yesterday. CDI: proper dates placed. Observed a container of lo mein stored inside bottom of prep cooler that was made yesterday without a date. CDI: properly labeled.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure statement on menus. Discussion with PIC. CDI: in process of adding disclosures to menus.

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 dry good containers below prep table in kitchen without labels. Observed dry goods including sugar and MSG on rolling cart in kitchen without a label.

REPEAT VIOLATION: 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 and containers of food items stored directly on the floor inside walk-in cooler and freezer. Observed buckets of soy sauce stored on the kitchen floor.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp and soiled wiping cloths stored on counter surfaces. Observed cloths inside bleach solution at sushi bar at toxic levels > 200ppm. CDI: diluted to proper levels.

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 handles down in some dry good products inside kitchen. Observed some unhandled scoops being used for dry good products. 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 rice spoon stored in container of water at 69F.

REPEAT VIOLATION: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean build-up from outside of dry good containers, exterior of fryers, and shelving inside walk-in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed containers and soap containers stored in hand sink near dish machine. CDI- items were removed.

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 tossed salad in walk-in cooler cooling in a covered container. CDI- container was uncovered to allow for proper cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of carrots and containers of broth stored on the floor of walk-in cooler. Also, observed boxes of food items stored on the floor of walk-in freezer. CDI- Items were placed on a shelf. REPEAT (full points)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on counter and not in sanitizing solution. CDI- cloths were placed in sanitizing solution.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted while stored near the front counter. CDI- trays were inverted. "

4-205.10 Food Equipment, Certification and Classification - C. Refrigerator located near front counter is not commercial.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, refrigeration units, and shelving in kitchen area. '

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED multiple items in the walk in cooler out of temp. PIC called maintenance to resolve cooler issue. PIC voluntarily closed business until walk in cooler is fixed tomorrow. PIC moved items to flip top unit and freezer to reduce temperatures and discarded other items that would not fit. EHS will do a VR and visit facility tomorrow.

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 rice and noodles prepared yesterday being stored in the lowboy, and tofu in the walk in cooler without a date on them. CDI. PIC dated items and discarded tofu due to elevated temperatures. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED boxes of food on floors in walk in freezer and bag on carrots on the floor in walk in cooler. REPEAT.

4-602.13 Nonfood Contact Surfaces - C OBSERVED label sticker residue on containers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBSERVED employee personal wrapped raw chicken being stored on top of box vegetables in the walk in freezer. CDI. Employee relocated raw chicken.

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 rice cooked yesterday, noodles cooked yesterday, shrimp tempura opened, pot stickers and tofu all opened yesterday. CDI. PIC dated all items. EHS ensured PIC knew how to correctly date items for 7 days.

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 on site. Rice held on time had a correct time stamp. EHS will return with written procedures for rice for facility to hold on site. VR 4/2/2021

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 salads cooling in prep table low boy in a Styrofoam container prohibiting cold air flow to circulate product. CDI. salads were moved to walk in freezer and reduced to temp of 41F.

3-501.13 Use approved thawing methods. OBSERVED imitation crab meat thawing in a container of water temping 66F in the prep sink by back of kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED items, chicken, carrots, sauces in and beef, on the floor in containers on the floor in the walk in cooler and walk in freezer.

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 bowls being used as scoops in the containers of flour.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine being used to wash utensils without measurable amount of sanitizer. CDI changed container of sanitizer and proper levels of chlorine achieved. 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 reminder missing from new printed menu for sushi and sashimi products. No consumer advisory or reminder observed on on line menu that facility is using due to corona virus. 10 day verification required.

3-501.13 Use approved thawing methods. Observed chicken sitting on counter to thaw . CDI moved to walk in cooler to thaw.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler in need of replacement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand sink was being blocked off by cooling pot of rice. CDI- sink was unblocked and education was given. - 1 point,.

4-702.11 Before Use After Cleaning - P/4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not properly dispensing chlorine sanitizer. Also observed dishes being washed in damaged dish machine. Bleach sanitizer bucket was reading 0 ppm also. CDI/VR- Quat sanitizer was made for food contact surfaces, dish machine is to be repaired ASAP. Use 3 comp sink or Single service articles until dish machine is repaired. Dishes in the dish machine were placed near 3 comp sink to be re-washed. -1.5 points. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi cold holding in sushi case at 49F. CDI- sushi was placed in freezer to chill before it's 1 hour expiration time expires. 0 points. Inspection was conducted with Irianto Lim. No signature due to covid19.

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 lettuce, rice almond milk and soy mix. CDI/REPEAT : Food items were dated during the inspection. REPEAT - 3 points.

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 sticker on rice state 11am-4pm. Also observed no written documentation procedures for TPHC. REPEAT. Time was changed on rice. EHS emailed TPHC template to be filled out VR. REPEAT - 1 point. Adjust violation or risk losing full points on next 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 Observed shrimp tempura and rice cooling at room temp. PIC stated that they cool at ambient air for 2 hours. Also observed sushi, blanched carrots and broccoli just cooled, cooling inside of cold hold units. CDI/VR- Items were moved to the freezer to cool. Education on better cooling was given. -.5 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods stored on freezer floor. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on all equipment in kitchen. 0 points.

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 rice cooled from last night still at 55 degrees. CDI discarded.

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 noodles and crab salad not date marked. CDI labeled product.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed rice for sushi on tphc no procedure on site and rice not labeled with beginning and end times. 10 day verifiction required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisks linking raw products to consumer advisory. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooled in too great of volume and covered . CDI time window missed product discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility does not have thin probe thermometer for use in facility. 10 day verification required.