RED SAKE

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 one scoop in the bin of sugar with handle touching the sugar. Observed the scoop with handle submerged in the spicy mayo container in the WIC. Observed the scoop with handle submerged in the rice wine vinegar at the prep station. CDI - PIC removed all scoops

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 used for sushi on the sushi station with the food contact surface facing up. CDI - PIC inverted all items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken wings being stored over sauces in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed containers of chopped tofu for miso soup being stacked inside each other. Bottom of containers were touching food products. CDI: Containers were unstacked.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed cutting boards and knives at sushi station were only being washed, rinsed, sanitized at the end of each night according to PIC. Facility has not been open for 4 hours yet. CDI: PIC agreed to wash, rinse, sanitize knives and cutting boards at 3pm when facility closes for break. 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 .

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P. Observed soy sauce in pot like containers on tables in dining room. According to PIC, containers are only changed out and cleaned weekly. CDI: Containers were removed from tables.

REPEAT 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 packages of tuna thawing in walk in cooler without cuts in ROP packaging.

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 bulk of flour/spices container without a label. Observed smaller containers of spices at chef cart without a label. Label items.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near walk in freezer door. Repair.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed tomato with white build up. CDI: PIC voluntarily discarded item.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed edamame, 2 containers of chicken, and crab sticks above 41F inside prep top/unit above 41F. Ambient air of unit was 51F. According to PIC items were in the unit less than 4 hours. PIC moved all items to walk in cooler to cool. Repair tech arrived onsite during inspection. CDI: Unit was repaired and cooled to 37F by end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beef cooling at a rate of 0F/min inside thick portion in walk in freezer. CDI: Beef was spread out onto sheet pans and placed back in walk in freezer. 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 some packages of tuna thawing in walk in cooler with ROP packaging intact.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches on walls and on a bowl. Increase pest control visits. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches on floor near hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw shrimp being stored behind RTE vegetables in wok prep unit. Observed unwashed avocados and cucumbers being stored above RTE raw tuna in WIC. CDI - PIC reordered storage. Repeat. 3 pts. 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 all TCS foods in sushi lowboy 2 maintaining above 41F. Ambient in unit 51F. Observed all TCS foods in server RIC holding above 41F. Ambient in unit 41F, but rapidly rose once opened. PIC voluntarily discarded all foods that had been stored in units for longer than three hours, and moved all foods that had been in units for less than three hours to WIC. Maintenance contacted during inspection. Units to remain out of service until repaired. 72 hour VR required. 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 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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pico de gallo in sushi lowboy 1 with no label indicating its date of preparation. Observed ginger dressing prepared with garlic and oil baring a date label of 4/1/25 in WIC. CDI - PIC was able to verify date of preparation for pico de gallo and labeled. Ginger dressing voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles and shakers throughout kitchen area with no labels indicating its contents during inspection. Ensure all working containers are properly labeled. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer solution with a concentration of about 50ppm quat during inspection. CDI - PIC changed sanitizer to solution of about 150ppm quat. 0 pts.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-501.11 Maintain equipment in good repair. Observed multiple plastic quart and pint containers with lids that have been intentionally cut and compromised to allow for dispensing of the product being stored inside. Observed gasket in wok prep broken and in need of repair. CDI - PIC removed all compromised lids. Repeat. 1 pt.

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 microwave in main kitchen area caked with food debris during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in main kitchen area. Repair or replacement needed. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored in conjunction with customer single use items in dry storage area during inspection. Ensure employee belongings are stored in designated areas. Repeat. 0.5 pts.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shrimp being stored behind RTE vegetables in prep unit during inspection. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados and peppers being stored above RTE sushi fish in WIC. CDI - PIC reordered storage. 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 and white tuna being thawed in WIC while still encased in the sealed packaging. CDI - Employee opened all bags.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed serving bowl being used to scoop and dispense edamame in tempura prep unit during inspection. CDI - PIC removed and replaced with tongs.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Take Out RIC graded for home use and not ANSI or equivalent certified. Replacement with commercial grade equipment needed. 4-501.11 Maintain equipment in good repair. Observed shelving in WIC rusting. Resurfacing or replacement needed. Repeat. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed lid to quart container cut in half to allow employees to scoop from container without having to remove lid. CDI - PIC discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat being stored on top of cans of food in dry storage area. CDI - PIC moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked octopus, raw salmon, raw tuna, and raw wagyu beef in sushi prep lowboy cooler being held above 41F. CDI - PIC moved all items to WIC to cool down. Repeat. Risk Control Plan may be necessary if not improved upon by next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Canton Filet Mignon dish and Basil Filet Mignon dish on menu with no consumer advisory. PIC stated both items are able to be ordered undercooked. 10 VR required.

4-501.11 Maintain equipment in good repair. Observed sushi prep lowboy cooler not maintaining TCS foods at or below 41F after periods of heavy use. Maintenance required to ensure cooler is able to hold foods within proper temperature control at all points of food service.

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 cracks in tiles in kitchen area in need of replacement or repair.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed food employee handle soiled trash and equipment near dish machine then handle clean equipment. CDI, employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Oberved no hand soap provided at handwashing sink near sushi bar. CDI, soap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 1 container of raw fish stored over RTE food in prep refrigerator at sushi bar. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chemical dish machine testing 0ppm. CDI, sanitizer bottle empty and replaced with new chlorine sanitizer bottle and dish machine operating required concentration when tested. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sushi rolls cold held at 61 degrees F over stacked in flip top prep refrigerator. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (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 single-service bowl used as scoop in flour container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some bins wet stacked at drying rack across from dish machine.

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 absorbent linen and disposable towels stored in direct contact with fish in container. CDI, items removed from direct contact.

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 some baseboard tile peeling from wall near walk in cooler. Re grout or seal to provide easily cleanable surface.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed low temperature chemical dish machine not providing required chlorine concentration to sanitize equipment. Chlorine sanitizer tested 0ppm. AutoChlor contacted. Facility to manually wash equipment at 3 compartment sink until low temperature dish machine calibrated. Visit needed to ensure long term compliance and calibration of dish machine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - 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 recently prepared raw beef and fish cooling in tightly covered containers in walk in cooler. CDI, items transferred to walk in freezer and cooler and cover removed from fish and beef to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 recently prepared raw beef and fish cooling in tightly covered containers in walk in cooler. CDI, items transferred to walk in freezer and cooler and cover removed from fish and beef to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on shelf in cabinet behind sushi bar.

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 in-use utensil stored in soiled area of prep refrigerator in between uses.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of walk in freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand towel dispenser at hand sink nearest grill areas missing paper towels. CDI-PIC replenished paper towels.

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 a large bowl with tempura shrimp cooling in sliding freezer and not meeting the cooling rate (see temperature chart). PIC stated tempura shrimp was cooked at 11:30 and at 2:15 tempura shrimp was not observed below 70F. Also observed recently cut salmon on a sheet tray and recently prepared imitation krab in a closed sealed container cooling in sushi low boy and not meeting cooling rate (see temperature chart). CDI-PIC refried tempura shrimp to 165F and placed on large sheet tray to cool in walk in cooler as well as relocated salmon on sheet tray and container without top of imitation Krab to walk in cooler. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of low mein in low boy near grill at 45-47F as well as one container of noodles in water at 51F. Observed internal temperature of unit at 46F. CDI-PIC lowered temperature of unit and after 30 minutes internal temperature was observed at 40F. -REPEAT VIOLATION- No point increase due to noticeable improvement on cold holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bowl of tempura shrimp cooling in sliding freezer while stacked and compacted and well as observed a large tray of salmon with plastic wrap covering salmon and a container of imitation krab with lid tightly closed in sushi low boy. CDI-tempura shrimp was placed on a large sheet tray and removed to walk in cooler. Plastic wrap was removed from salmon and lid was removed from imitation krab. -REPEAT VIOLATION- 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 unlabeled squirt bottles of working sauces at sushi bar and back grill area. -REPEAT VIOLATION-

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 handle submerged in flour inside of flour container. CDI-PIC removed flour scoop and placed at dish machine.

4-501.11 Maintain equipment in good repair. Observed low boy across from grill not maintaining 41F or below. CDI-Unit temperature was lowered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 containers of spicy mayo cold holding on counter top at 55F. PIC stated spicy mayo was removed from low boy at 11:30am and they put it back in cooler after lunch is over which is 2:30pm. REHS stated that spicy mayo must be kept at 41F or below or placed on TPHC procedures. CDI-PIC placed 4 containers of spicy mayo in an ice bath and will keep items on Ice when not in low boy. 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 .

3-501.15 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 container of tofu in water cooling with lid tightly fastened. PIC stated water was placed in tofu at 10:30 am. CDI-PIC placed ice inside of tofu container and removed lid since tofu has one more hour to cool to 41F or below. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two large unlabeled containers of working spices near flip cooler and grill area. CDI-PIC labeled containers flour and vinegar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers containing frozen beef stored on floor of walk in freezer.

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 cleaning needed on inside of microwave with food debris.

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 tomatoes, pineapples, and other unwashed produce above cut and RTE zucchini and carrots. CDI-PIC rearranged storage order.

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. PIC had vomit and diarrhea clean up kit but missing written procedures for kit. CDI-REHS provided copy of written procedures for clean up of vomit and diarrhea.

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 tofu cooling with tight fitting lid in reach in cooler. CDI-PIC removed lid and placed in walk in cooler for rapid cooling. -REPEAT VIOLATION-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black film and in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives with food debris on blade while stored clean at knife rack nearest ice machine. CDI-PIC removed knives and placed in dish area to be cleaned.

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 medium sized container of tempura shrimp ambient air cooling on counter at 82F. PIC stated tempura shrimp was fried an hour prior and was cooling on counter until cool enough to go into cooler. Also observed salmon cooling in walk in cooler with tight plastic wrap over product. CDI-REHS educated PIC on cooling in WIC once hot foods are below 135F and to not ambient air cool below 135F and PIC placed tempura shrimp in cooler to rapidly cool as well as removed plastic wrap from salmon to allow for rapid air flow.

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 unlabeled spice containers at dry storage areas, grill, and sushi bar. -REPEAT VIOLATION-

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 in large container of flour with handle laying in flour. CDI-PIC removed scoop and placed in dish machine area to be cleaned.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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 unlabeled spice containers at dry storage areas. CDI-PIC labeled containers as baking soda and sugar.

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 knives with food debris stored clean at sushi and meat prep sink area. CDI-PIC removed knives and placed at 3 compartment sink to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Tempura Fry in bottom reach in cooler tempt at 50f. CDI, PIC discarded. Use walk in or upright reach in to maintain cold holding when bottom reach in cannot maintain temperature at 41F or below TCS foods.

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 cooling in deep plastic bulk containers with sealed lids in walk in cooler. Other TCS foods cooling in service coolers in sealed/lidded containers or tightly wrapped including cut vegetables. CDI, PIC uncovered large containers to allow air flow and put other foods on shallow pans and placed into walk in cooler or freezer to quickly chill. Do not seal containers or wrap tightly. Tightly wrapped containers will not allow air to flow resulting in slower cooling. It is not recommended to cool food in deep plastic buckets or in large bulk containers or large quantities. Avoid cooling TCS foods in service coolers which are frequently opened and closed during food preparation. ***THIS IS A REPEAT VIOLATION***

6-501.111 Controlling Pests - C 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies in the dishwashing area. Use methods, if pests are found, such as trapping devices or other means of pest control to prevent insects flying around.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed container holding sanitizer and wiping cloths at 0ppm. Observed sanitizer bucket holding wiping cloths at sushi bar at approximately 10ppm chlorine concentration. CDI, PIC discarded and remade sanitizer to meet the 50 to 200ppm compliance. ***THIS IS A REPEAT VIOLATION***

4-501.12 Cutting Surfaces - C Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Observed badly scratched/scarred cutting board. Replace or resurface cutting board to prevent contamination while using. CDI, PIC discarded cutting boards

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee wiping down equipment and taking soiled items to dish area return to food prep and begin to don gloves with no hand washing. CDI - EHS directed employee to wash hands before putting on clean gloves. Hands washed.

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 using bare hands to obtain ready to eat food items from containers on prep top at line area. CDI - PIC directed employee to wash hands and don gloves. Do not touch food that is ready to eat with bare hands. Use tongs or gloved hands when touching foods that are ready to eat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed trash can and dirty dish tub in front of hand sink at sushi bar blocking access. CDI - items moved. Observed hand sink in server area used as dump sink with ice accumulated in sink basin. CDI - PIC directed employees to use other sink for dump sink. Do not block access to hand sinks. Hand sinks may not be used for other purposes. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cardboard boxes of unwashed produce items stored directly above bulk prepared sauces in walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed multiple raw animal products including raw beef, chicken and shrimp stored above produce items in walk in cooler. Do not store raw meat above other food items in coolers. Observed kani in same container as raw crabs in walk in freezer. PIC removed kani. Do not place fully cooked ready to eat foods like kani into the same container with raw animal products. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed multiple unpackaged raw animal products stored above ready to eat food items or above meat items with lower cooking temperatures in walk in freezer. Once items have been removed from sealed commercial packaging, store them according to proper heirarchy in freezer units. REPEAT Verification Required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup present on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed bulk container of spicy mayo prepared previous day still in cooling process at 46f in walk in cooler. CDI - PIC discarded. When cooling foods that are not cooked like spicy mayo, ensure the food is cooled to 41f within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers of tofu in server area low reach in cooler holding at 46f. CDI - both containers discarded. Do not store TCS foods in this low beverage cooler. Use the upright reach in cooler beside the low cooler which is holding proper temperatures for TCS foods. Observed cooked tempura shrimp holding in pan sitting on top of prep top cooler at fryer area. Pan not down into cold holding container on prep top overnight holding at 46f. CDI - PIC discarded. Ensure TCS foods on prep tops are in the cooler and not sitting on top of the cooler.

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 bulk container and portion containers of sweet and sour fried chicken prepared previous day with no date mark present. Observed house made spring rolls in line area reach in with today’s date mark when items actually made two days ago. CDI - PIC corrected/added date marking. 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 sauces cooling in deep plastic bulk containers with sealed lids in walk in cooler. Other TCS foods cooling in service coolers in sealed/lidded containers or tightly wrapped including prepared salads and prepared sushi items. CDI - PIC discarded bulk sauces and uncovered/spread other food onto shallow pans and placed into walk in cooler or freezer to quickly chill. Use methods that allow food to cool quickly. Do not seal food into containers or tightly wrap which prevents air flow. Do not cool food in deep plastic buckets or in large bulk containers or quantities. Avoid cooling TCS foods in service coolers which are frequently opened and closed during operation. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed various dented cans stored mixed with in use inventory in dry storage. Some cans severely dented on top or bottom seam. CDI - PIC segregated dented items and discarded. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple containers holding sanitizer and wiping cloths stored directly on floor in sushi bar and back of house areas. Observed sanitizer bucket holding wiping cloths at sushi bar at approximately 10ppm chlorine concentration. Observed soiled wiping cloths not placed into sanitizer between uses at sushi bar area and near wok area. Once used, place soiled wiping cloths into sanitizer solution if they will be used again or remove them to soiled linen for laundering. Do not re-use soiled wiping cloths that have not been held in sanitizer. Test sanitizer solution frequently to ensure it is at the proper concentration.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal employee water bottles with screw cap lids in use stored on equipment surfaces and mixed with restaurant food items in sushi prep area. Employee beverages must have a lid and straw and be stored away from food and food contact items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed trash can pushed in front of hand sink near wok area, buckets pushed in front of hand sink near walk in freezer, and pitcher of water in basin of hand sink in bar area. CDI - PIC removed items. Ensure hand sinks are accessible for use at all times. Do not block access to hand sinks. 6-301.14 Post a handwash sign at each handsink. No hand washing signs posted at back of house hand sinks. EHS provided new signs during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cardboard boxes of unwashed produce items stored directly above washed and ready to eat produce items in walk in cooler. CDI - PIC relocated unwashed produce to lower shelf. REPEAT

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed multiple ready to eat prepared/opened TCS food items in sushi coolers with no date marking present or with multiple stickers with varying date marks present. Observed TCS foods including sprouts and cut cabbage in prep top cooler near woks with no date marking. PIC confirmed items may be placed into reach in unit and used another day. Observed crab sticks in reach in cooler with two varying date marks present. CDI - PIC date marked items with missing labels, corrected date marking as needed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed poke bowls made with raw tuna/salmon on lunch menu and Toro Tar Tar tuna on dinner menu with no asterisks denoting them as part of consumer advisory. CDI - PIC placed asterisks on items during inspection.

7-201.11 Store toxic materials to avoid contamination. -P. Observed can of butane stored immediately adjacent to food items on shelf in sushi area. CDI - PIC relocated. Store toxic materials away from food and food contact items to prevent contamination. 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 tuna and salmon cooling in sushi area display cooler tightly wrapped in plastic and tuna cooling in sushi reach in sealed in lidded box. CDI - PIC unwrapped and relocated to freezer to quickly chill. Use methods that allow food to quickly cool. Do not wrap food in plastic and place into display units or seal into boxes while cooling. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed two dented cans mixed with in use inventory in dry storage area. CDI - PIC discarded. Segregate damaged items from in use inventory until returned for credit or discard.

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 in use tongs in food items falling over with handle surfaces in direct contact with food items in containers on prep top near wok area. Store in use tongs so that the hand contact surface does not come in contact with food.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue and old date stickers on exterior surfaces of metal and plastic food containers stored as clean. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed sheet pan with washed peppers stored below boxes of unwashed mushrooms. CDI: PIC relocated washed produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal insert pans with stickers and sticker residue stacked together and stored as clean in dish area. CDI: PIC sent items to be washed and sanitized. Observed stainless steel bowls stacked and soiled with food waste on prep table across from wok. CDI: PIC sent items to be washed and sanitized. Observed inside plate of ice machine(food conact surface) soiled with black buildup. CDI: Food employee cleaned and sanitized plate.

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 salmon and tuna in sushi counter display case not cooling quickly enough(rate of 0.07). Items were prepped at 11am on 08/04. When cooling foods from 70F to 41F, cooling rate must be at least 0.12. CDI: PIC relocated product to reach-in cooler for faster cooling. After 1 hour 40 minutes, items temped at 43F, PIC then moved product to freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp, soft shell crab, crab sticks, and various other TCS items being held above 41F in make table across from fryers/stove top. Items prepared on 08/02/20 and 08/03/20. CDI: PIC voluntarily discarded product. Unit turned down to 36F. Observed fried chicken stored in walk-in cooler being held above 41F. Item prepared on 08/02/20. CDI: PIC voluntarily discarded 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 no written procedures for sushi rice. EHS will follow up within 10 days to verifiy procedures are in place. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label stored on floor next to wok. CDI: Food employee labled chemical. 7-201.11 Store toxic materials to avoid contamination. -P Observed butane lighter stored above and/or with food at sushi counter at the front and at the sushi counter in the kitchen. CDI: PIC relocated lighters below and away from 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 Observed tuna, salmon, and other raw fish in sushi display case at front cooling on trays wrapped in plastic wrap. CDI: PIC uncovered product and placed in reach-in cooler. Observed raw shrimp cooling in walk-in cooler covered in plastic wrap. CDI: PIC uncovered product and moved to walk-in freezer for rapid cooling. Observed fried shrimp cooling in walk-in cooler covered in plastic wrap. CDI: PIC uncovered product for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several pans and containers of spices with no labels stored on cart at wok. CDI: PIC labeled items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on table tops throughout facility. CDI: PIC voluntarily discarded cloths.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service to go trays stored with food contact surface exposed above make table where raw meats are prepared. CDI: PIC positioned trays to where food contact surface is not exposed.

4-501.12 Cutting Surfaces - C Observed a few scored cutting boards throughout facility. CDI: PIC voluntarily discarded boards. 4-501.11 Maintain equipment in good repair. Observed strainer in poor repair. CDI: PIC voluntarily discarded strainer. Observed make table holding temperature at approx. 43-45F. CDI: PIC turned down temperature on unit. Temped at 36F. Observed meat prep sink with crack around top where basin meets drainboard. Observed sushi display case at front counter temping at approx. 45F. EHS will return to verifiy temperature issue has been fixed. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside top panel of ice machine dirty with black buildup. CDI: PIC cleaned and sanitized ice machine.

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 large hole in ceiling tile above vegetable prep sink.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Observed employees unable to state reportable illnesses and symptoms. CDI EHP posters provided and talked about educating employees about health policy before prepping food in kitchen.

2-301.14 When to Wash - P Observed employees leave food prep area then return to put on gloves and prepare food. CDI hands washed. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee wash hands for less than 15 seconds and not use a barrier to prevent recontamination. CDI hands washed.

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 scoop excess ice from glass and return in ice bin. CDI drink remade and ice discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P.Observed pre-cooked mussels in same container as raw lobster and raw shrimp stored above sauces. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above RTE food in walk in unit. CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to handle phone, trash bin, and clean surfaces then return to food prep. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed facility with fryer baskets from the night before that was soiled with leftover food debris. CDI items moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brown sauce, that has cooked peppers inside, held at cook line at room temperature. CDI items was at 43F and placed on TPHC for 4 hour hold time. Provided TPHC procedures.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed sliced lettuce, napa cabbage, sesame chicken, crab sticks, tempura sweet potato, tempura shrimp, brown sauce, bean sprouts, and garlic/oil mixture not dated. CDI items dated.

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 facility using TPHC for sushi rice and no written procedures. CDI procedures emailed to facility.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets that was above 200ppm and bleaching out test strips. CDI items diluted.

3-501.13 Use approved thawing methods. Thaw in refrigeration or fully submerged under water with running water to agitate particles. Observed yellowfin tuna that was siting on prep top while thawing.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed plastic containers of sauces that was not easily identified and not labeled at dry storage and at prep areas.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans of water chestnuts and other food items stored with food in good condition. CDI cans moved to a separate area for a credit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling equipment and utensils without a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with watches and bracelets.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoops, paddles and other utensils stored in room temperature water.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic bowls that were soiled with leftover food debris. CDI items discarded. Suggest keeping items above to prevent splash or leave in a plastic sleeve.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser unable to pump out sanitizer at 3 comp sink.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and beverages stored on ice bin, in containers with food for the facility and was not appropriately separated.