WASABI SUSHI

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signage at hand sink. CDI- Signage provided by EHS. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine bleach over 200ppm inside sanitize basin of 3 comp sink, about to be used to sanitize empty rice container. CDI- Sink drained, refilled to 100ppm. EHS verified operator test strips. (-0)

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marks on house made spicy mayo and steamed shrimp cooling from this afternoon labeled 08/17. CDI- EHS confirmed prep date and PIC date marks items accurately. Shrimp was placed in new container and also date marked. (-3)

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 squeeze bottles of soy sauce and salt/pepper shaker at sushi make top. CDI- PIC labels all items with name. (-0)

4-502.13 Single-use and single-service articles cannot be reused. Observed single service plastic container labeled 08/17 filled with streamed shrimp cooling from this afternoon. PIC’s were informed that single service articles cannot be reused, and must be disposed with each batch. CDI- Container disposed of, shrimp put into new container with proper date mark. (-0.5)

REPEAT. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed substantial accumulation of white residue inside basins of 3 comp sink, which are used for ware-washing and food prep. EHS advised PIC’s to increase cleaning frequency as needed, and sanitize the basins so they are clean to sight and touch when used for ware-washing or food preparation. CDI- Basins emptied, washed, rinsed, sanitized. (-1)

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulated food debris and residue on outside of mini cooler. Increase cleaning frequency. (-1)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed roe, tiger shrimp, and crab sticks prepped yesterday in display cases without date marks. Also observed shrimp sauce cooling from ambient without date marks. CDI- EHS confirmed prep dates and PIC dated all items 04/21, and shrimp sauce 04/22. (-1.5)

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed cloudy sanitizer solution with grime build up on inside of bucket where wiping cloths are stored. CDI- Bucket washed, rinsed, sanitized, and unsoiled wiping cloths placed inside. (-0.5) 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sani-bucket with wiping cloths stored on floor of cabinet under hand and dump sinks. CDI- Bucket brought off floor onto prep top. EHS advises getting a riser or other small platform for storing bucket at least 6 inches off the floor.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed build up of residue and debris inside 3 compartment sink basins, which are also used to prep foods. Rice in large container is set in 3 compartment sink for acidification (for flavor only, no HACCP or extended TPHC) prior to returning to crockpot for hot holding. Sinks must be maintained clean and sanitized regularly to prevent contamination. CDI- Sink basins washed, rinsed, sanitized. (-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. Observed grease and other residue on outside and inner racks of mini beverage cooler across from display cases. Increase cleaning frequency. (-1)

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 substantial build up of dirt and debris on floor, especially beneath sinks where chemicals are stored. Deep clean at earliest opportunity and maintain with greater frequency. (-0)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed steamed shrimp and crab salad in lowboy which PIC states were prepped and cooled yesterday, without date marks. CDI- PIC labels items with prep date. (-0)

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed slacking shrimp in bus tub on prep counter. CDI- PIC returns to cooler. (-0)

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 and dark residue build up on outer surfaces, gaskets, and inner racks of lowboy across from the display cases. Increased cleaning frequency is advised. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayo based sauce in squeeze bottle on prep top at 48F. CDI- PIC rapidly cools sauce in cooler. EHS explains TPHC procedure and suggests its usage going forward for TCS sauces in frequent use. (-1.5) TPHC procedures: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

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 thawing tuna in sealed ROP package inside lowboy. CDI- PIC opens packaging. EHS reviews proper thawing methods with PIC. See comment. (-0.5)

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried food residue in microwave.

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 tuna thawing in vacuum package. CDI, package opened to remove from reduced oxygen vacuum packaged environment.

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 open container of eel not date marked but opened yesterday according to PIC. CDI, eel date marked. 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 container of flour, sesame seeds, eel sauce not labeled.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed microwave with dried food soil.

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 tuna thawing in vacuum package. CDI, package opened to remove from vacuum environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce containers stored on ground and food ingredients on bottom shelf less than 6 inches from the ground. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine sanitizer testing below 50 ppm chlorine. CDI, sanitizer refilled to required concentration. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers of soy sauce stored on ground in storage room.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed loosely wrapped raw chicken stored over sealed package of raw sushi tuna in reach in freezer. REPEAT. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter. CDI - PIC placed cloth in sanitizer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and raw spicy salmon stored over bottles of sauce in low reach in. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked eel, imitation crab, and cream cheese in display case with no date mark. CDI - PIC added date mark since packages were opened two days ago. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed plastic shopping bag used to store dry goods. CDI - EHS educated and product voluntariy discarded. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep counter. CDI - Cell phone removed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 steamed asparagus registering at 66 F inside reach-in unit. Product had been taken out for services and left out of refrigeration prior to EHS arrival. CDI - Food transferred to reach-in freezer to facilitate cooling towards < 41 F.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on steamed asparagus. PIC confirmed food was prepared yesterday. CDI - Product date marked.

REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with and above retail foods inside reach-in unit below sushi prep counter. CDI - PIC removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed cut mango and steamed asparagus without date marking in reach-in cooler. CDI - Products date marked.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth stored on prep counter. CDI - Cloth removed.

4-501.11 Maintain equipment in good repair. Observed split gasket at bottom of reach-in unit below auto fryer. Repair.

REPEAT: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed thorough cleaning needed inside non-food contact surfaces of auto fryer, reach-in unit below auto fryer and on gaskets of reach-in units.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with and above retail foods inside reach-in unit below auto fryer. CDI - PIC removed.

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

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 thorough cleaning needed inside reach-in unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, wallet and cell phone stored on storage unit with single service utensils. Single service utensils covered in sleeve. CDI - Items removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed container of butane fuel cartridge stored on cart above dry foods. EHS did not observe any physical evidence of contamination. CDI - Item relocated to chemical storage area.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed knife sharpener inside hand sink basin. CDI - Food employee removed obstruction.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed cut melon with out date mark in reach-in cooler. CDI - Product voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed butane canister on prep top. CDI - Item relocated to chemical storage area.

REPEAT: 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of sauces without labels.

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 a cracked and heavily scored sushi serving platter no longer smooth and cleanable. CDI - PIC voluntarily discarded and replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer in 3 comp sink below 50 ppm. CDI - PIC added more bleach and sanitizer concentration now at 100 ppm.

REPEAT: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of sauces stored without labels. CDI - PIC labeled all items during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee open drink stored on prep top next to single - use trays at sushi line. CDI - PIC covered and moved drink away from potential contamination. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Boba bubbles holding at 76F in plastic container on counter. Due to recent research, Boba bubbles are now considered TCS and must remain below 41F, above 135F, or held on a TPHC procedure. CDI - Boba bubbles were added to facility TPHC sheet to be held for 4 hours. PIC put Boba bubbles out at 11am - times marked. - 0 -

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 shakers of seasoning and sauces stored without labels. CDI - PIC labeled all items during inspection. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer in 3 comp sink below 50ppm. CDI more bleach added and up to 200ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single serve items in back dry storage are on the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blender use for cold drinks that states only for household use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed employee items comingled with items for service. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna, salmon, crab meat, in RI holding at temperatures above 41F. PIC voluntarily discarded. Will be back in 10 days to check on food temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked onion, cooked shrimps, tuna, salmon, crab meat with no date mark on them. Needs to be date marked.

3-501.13 Use approved thawing methods. Observed shrimps thawing in a sink with no running water on it. CDI. PIC open water flow.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermoteter in the facility at the time of inspection. Will be back within 10 days to check on the thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple roaches in the facility at the time of inspection. Needs to be cleared.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of oil stored directly on the floor in a dry storage area. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloth stored on prep table. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed lots of build up inside deep fryer, RI cooler and freezer. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT. Observed employee bag stored with customer drinks and items. CDI. PIC removed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC unable to state the 5 major reportable illnesses. Observed no employee health policy on site. CDI - Educated employee on health policy. Health policy poster given to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed bottles of spicy mayonaise and shrimp sauce (contains mayonaise), and opened container of mayonaise sitting out at room temperature. Container of mayonaise states to refrigerate after opening. The spicy mayonaise was 64F. PIC stated items were taken out of reach-in unit when facility opened. Observed breaded raw shrimp at 52F. Item was just prepared. CDI - Items placed in reach-in unit for cooling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed yellowtail jalapeno, tuna tataki, usuzukuri, sushi appetizer, sashimi appetizer, sashimi deluxe, sushi & sashimi combo, chirashi, several items under raw sushi/sashimi (tuna, salmon, yellowtail, pepper tuna), Fuji roll, crazy tuna roll, Manhattan roll, smokey bear roll, and Maki combo not asterisked with consumer advisory. Also observed the smokey bear roll and pepper tuna on regular menu not asterisked. All these items contain raw fish. CDI - Items are being asterisked by hand. VR to be done by 12/21/19 to verify menus have been changed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blender and coffee maker for household use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed detailed cleaning inside reach-in unit with vegetables, deep fryer, and all other equipment.

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 cleaning needing to be done inside dry storage room and inside all cabinets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored with customer drinks and items.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Sanitizer bucket stored in handsink. CDI- Removed from sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mayo. recorded at room temp. (see chart). Container stated 'refrigerate after opening'. CDI- Discarded.

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 TPHC logs have not been entered in for the past 4 days. Also, rice held under TPHC was not discarded last night.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior of fryer dirty. Clean. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seafood salad and fried shrimp holding above 41F (see chart). CDI- Discarded.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Seafood salad not dated. CDI- Discarded.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior of fryer dirty. Clean. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw egg stored above RTE crab meat.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Unprotected single-service cups stored on shelf. Protect.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior of fryer dirty. Clean. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tuna mix product recorded above 45F in reach in. CDI- Discarded.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior of fryer is dirty and in need of cleaning. Clean fryer.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal coffee stored on shelf above handsink. Store in areas where potential contamination cannot occur.

2-301.14 When to Wash - P - Observed food employee walk out of prep area and back to prep area without washing their hands. Observed employee touch container of raw fish in display case but did not wash hands. CDI by instruction.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed several containers of sauces and dry food ingredients not labeled as required.

3-307.11 Miscellaneous Sources of Contamination - C - Observed leftover raw chicken package lining shelving in low freezer with packaged raw fish was stored. CDI, raw chicken packaging voluntarily discarded by operator.

4-502.13 Single-use and single-service articles may not be reused. Observed single-use manufacturing jar being reused for dry food ingredient food storage container.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bucket placed in hand washing sink. CDI, bucket removed from hand washing sink.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed white fish listed on dine in menu.Verification return required to ensure that menu specifies type of fish by 11/24/17.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp stored over ready to eat food and crab meat with commercial packaging open. Repeat. CDI, operator relocated items for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Food contact surfaces of equipment in contact with TCS foods shall be cleaned within 4 hours. Observed sushi rice holding unit not cleaned from proper night.CDI by instruction to clean after use and within 4 hours.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed sushi rice leftover in holding unit from night before. CDI, rice voluntarily discarded.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean cutting boards stored in splash zone of 3 compartment sink behind faucet handle .

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single-service cups and trays removed from plastic protective packaging inside storage closet.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed makeral offered on sushi menu but no parasite destruction information was provided by PIC for mackerel. CDI, operator was able to locate invoice with parasite destruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp stored over seaweed salad and other ready to eat foods which were removed from commercial packaging. repeat. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed strainer stored as clean but soiled with food debris. CDI, strainer relocated for cleaning.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed labels missing from some dry beverage powders.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall be ANSI / NSF certified and be used according to manufacturer's specifications. Observed toaster oven that was intended for household use only. Remove / replace with proper equipment. Repeat.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall only be used for hand washing. Observed food employee wash their hands at a dump sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp stored above seaweed salad in low reach in prep unit. CDI, operator relocated foods for proper storage. Improvement made since previous inspection.

h4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer vat of 3 compartment sink with bleach sanitizer below required concentration. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed squid in display case at 49 degrees F. CDI ,operator stated squid recently placed in unit. CDI, squid relocated to other refrigeration unit. to rapidly cool.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed a menu that wasn't fully identifying undercooked / raw sushi items with asterisk like other menus. CDI by instruction.

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 1 single-service cup used as scoop. Use scoop with handle.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall be ANSI / NSF certified and be used according to manufacturer's specifications. Observed toaster oven that was intended for household use only. Remove / replace with proper equipment.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw food so that cross contamination is prevented. Observed raw chicken stored with raw fish in low reach in refrigerator. Observed raw fish removed over commercial packaging and over vegetables in small reach in freezer. CDI foods relocated for proper storage. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 1 utensil stored clean on clean side of drain board but soiled with food debris. CDI, utensil relocated for cleaning.

*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 PIC not following written procedures for using Time as a Public Health Control and she forgot to log start and discard time for sushi rice today. CDI, rice voluntarily discarded by PIC.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed debris and soil accumulating inside gaskets of prep refrigerators. Repeat. Observed soil accumulating on freezer chest and top edge of freezer chest.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall only be used for hand washing. Observed food employee start washing their hands at 3 compartment ware washing sink. CDI by instruction, operator washed hands at proper sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed container of raw chicken stored with cooked crab meat and RTE items in container inside low reach in refrigerator. CDI, foods relocated for proper storage. Repeat.

h3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed food employee handling suhi with gloves, touch soiled towel and proceed to go back to handle sushi with same gloves. CDI by instruction, sushi voluntarily discarded by food employee.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Store wet wiping cloths in sanitizer in between uses. Observed wet cloth used to stabilize cutting board near sushi display case and on mobile storage rack.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Osterizer blender meant for household use only used in facility. Equipment shall meet ANSI / NSF standards for commercial use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil residues accumulating on gasket of low reach in prep unit.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall only be used for hand washing. Observed operator wash hands at dump sink next to hand washing sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored with tofu skin and crab meat. CDI, items relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed container of sauce and shortening stored less than 6 inches from the ground in storage closet.

4-101.19 Nonfood-Contact Surfaces - C - nonfood contact surfaces exposed to splash or spillage shall be constructed of smooth material. Observed manufacture containers used to lift food containers off of the ground with spillage and not easily cleanable.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facility shall be cleaned as often as necessary to maintain clean. Observed storage closet in need of cleaning and organization to facilitate cleaning process. Observed gasket of produce refrigerator accumulating soil.

2-301.12 Cleaning Procedure - Use proper procedures to wash hands. Observed food employee turn faucet off with their bare hands after handwashing. Observed food employee turn faucet off with their bare hands after handwashing.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for handwashing and only be used for handwashing. Observed a container stored in handewashing sink. CDI, operator removed container.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF - Observed white Tuna identified on dine-in menu but not take out menu. Operator stated that the company did not offer White Tuna any longer. CDI, operator updated dine-in menu while on-site. + *

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches off of the ground. Observed bag of sugar and a container of flour stored on ground in storage closet.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store scoop handles in a clean, dry area, in food with handle out of product, or in hot water at 135 degrees F and above. Observed ice scoop handle stored in direct contact with ice in cooler.

6-202.11 Light Bulbs, Protective Shielding - C - Light bulbs shall be shielded shatter-proof or shatter-resistant over clean equipment. Observed light exposed and not protected over clean single-service articles in storage closet.

2-401.11 Eating, Drinking, or Using Tobacco - C- Food employees may drink from a closed beverage container if handled to prevent contamination of food or equipment. Observed uncovered employee beverage stored at 3 compartment sink.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed sanitizer bucket stored in handwashing sink. CDI, sanitizer bucket relocated for proper storage.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw fish stored over crab in reach in refrigerator. Observed raw chicken with commercial packaging removed and stored with fish in low reach in freezer. CDI, foods relocated for proper storage. Repeat.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer buckets in between uses. Observed wet cloths used to stabilize cutting board in flip top prep unit.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean utensils stored in container collecting water.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet NSF / ANSI standards and used according to manufacturers recommendations. Observed "household" black refrigerator in facility. Remove household refrigerator. Food contact surfaces shall be designed and constructed to be safe. Observed food stored in direct contact with shopping bags in low reach in freezer. CDI by instruction.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facility shall be free from unnecessary items and litter. Observed equipment no longer used stored in storage closet. Remove unnecessary items and organize closet to facilitate cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken removed from commercial packaging and stored with raw shrimp in low reach in freezer. Observed package of raw chicken stored above RTE foods in low reach in refrigerator. Observed raw fish stored above ready to eat foods in low reach in freezer. CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed chlorine sanitizer below required concentration at 3 compartment sink. Wash, rinse, and sanitize equipment. Observed food employee not submerge sushi rice containers when cleaning equipment. CDI by instruction. Repeat.

3-501.19 Time as a Public Health Control - P,PF - Follow written procedures for using Time as a Public Health Control. PIC had written procedures for sushi rice but were not following written procedures and not entering time of completion and discard time on Time Log as stated on procedures. Observed another days procedures with a sushi rice discard time of 5 hours. CDI by instruction, follow written procedures and the 4 hour discard time shall be followed. CDI, operator voluntarily discarded sushi rice.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Provide proper consumer advisory on raw or undercooked animal foods. Observed all raw fish entrees not asterisked or identified on take out or in-house menu. Provide proper consumer advisory on all undercooked sushi dishes by next inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed open containers of ginger stored less than 6 inches from the ground in storage closet.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils in a clean, dry area. Observed scoop stored on holster collecting debris. CDI, holster relocated for cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed containers being wet stacked after washing behind counter.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored in a clean, dry location and so that contamination is prevented. Observed single-service cups uncovered / unprotected above handwashing sink with lip contact area exposed and next to disposable towels. 4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Single-service articles shall be used for single-use. Observed facility washing single-service food storage containers for re-use.

4-205.10 Food Equipment, Certification and Classification - C - Observed black "household use only" blender being used in facility. Remove and use commercial ANSI / NSF equivelant equipment for restaurant use.

2-102.12 Certified Food Protection Manager - C - At least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over seafood in reach in freezer. Observed raw fish stored over cooked crab in reach in refrigerator. CDI, operator relocated foods for proper storage.

hnNEnsure equipment is washed rinsed and sanitized. Observed food employee not fully submerge sushi rice container when washing equipment. CDI by instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed sushi rice held in unplugged rice cooker at 88 degrees F and operator stated that it was from night before. CDI, operator voluntarily discarded rice. Repeat. Time as a Public Health Control was discussed with operator for suhi rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cooked crab cold held in front display case at 54 degrees F. Observed ambient air temperature of front display case between 45-48 degrees F as measured by thermocouple. CDI, operator adjusted thermostat and refrigerator now holding required temperatures.

Store wet wiping cloths in sanitizer in between uses. Observed wet wiping cloth stored on cutting board. Repeat.

Keep equipment in good repair and calibration. Observed reach-in refrigerator holding ambient air temperatures above 45 degrees F. Operator adjusted thermostat and unit now holding required temperatures. 4-101.11 Characteristics-Materials for Construction and Repair - P - food conact surfaces shall be safe. Observed to-go grocery bags stored in direct contact with raw fish. CDI by instruction, food operator transferred fish to food grade packaging.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice held at 110F. Warmer was unplugged. CDI - PIC Mei plugged the warmer back in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sushi in the front display case holding at 60F. CDI - Sushi was moved to the reach in freezer to cool down. Called the cooler company and adjusted the temp. on the unit.

General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed rice bags stored on the floor under the 3 compartment sink. Observed sugar stored on the floor in the storage closet. CDI - PIC moved the rice and sugar off the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth stored on the cutting board. CDI - PIC placed cloth into sanitizer bucket. Repeat violation.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler by the sushi line and the reach in cooler under the fryer. Replace gaskets. Observed a broken rice hot hold unit handle. Tape has been placed on it to mend. Remove the tape and replace the handle or cooker.

General Comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the storage room. Shield light or replace with a shatter proof bulb.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an uncovered personal drink on the cutting board. CDI - drink was moved by the register.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a lid in the hand sink upon arrival. CDI - lid was moved to the 3 comp. sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a black build up in the lid of the blender. CDI - PIC cleaned during 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 lettue and cooked packaged squid above 45F. CDI - items were moved to the freezer to rapidly cool. After working with a product at room temp place it in your cooler or freezer to cool. Then place packaged items in the display case up front.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Faccility did not have a thin probe thermometer. Verification Required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth on the cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in prep unit gaskets. Clean gaskets.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all hot hold foods >135F degrees. Observed sushi rice held hot at 110F degrees- warmer plugged back in and rice re-heated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all cold hold temperatures <45F degrees. Observed packaged sushi in display at 51-54F degrees. Sushi removed and placed into referigerator to cool. Recommended TPHC to hold sushi on 4hr time window. Open display cooler was reading 49F degrees.

General Comment- Maintain all food storage off of the floor to protect from contamination. Observed bag of rice on the floor in storage room.

2-103.11 (M) Person in Charge-Duties - PF: PIC had no employee health policy in place. CDI-handout given

6-501.111 Controlling Pests - PF: Roaches observed crawling on covered containers of food. Must eliminate roaches.

6-305.11 Designation-Dressing Areas and Lockers - C: Keep all personal food labeled and stored away from restaurant food.

3-201.11 Compliance with Food Law. Grab and go trays of sushi rolls are not labeled per rule requirement. Labeling does indicate the name of the items, and the main items included in the role. CDI- verbal correction. Operator was advised that detailed handout will be mailed/ emailed to operator.

3-402.12 Records, Creation, and Retention. Operator advised that she does have invoices/ verification of parasite destruction for the tuna loin that is being used in facility, but could not provide today due to them not being on site. Other fish items being used are exempted from verification per the rule. Operator was advised that verification must be provided at each inspection/ maintained on site. Operator advised that verification will be faxed or emailed to inspector this week. Should verification not be received as operator has advised; return visit will be completed by September 27, 2013.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Tapioca pearls not under temperature control. CDI- verbal correction; discussed storage options with operator. Operator advised that pearls would be held in prep cooler.

3-501.15 Cooling Methods." Four to go " trays of assorted tuna being cooled down in front open display cooler. Operator advised that sushi rolls are made, then covered and placed in display cooler during cooling process. CDI- methods corrected; discussed options for rapid cooling with operator.

2-402.11 Effectiveness-Hair Restraints. Sushi chef only wearing a headband- like restraint. CDI- verbal correction.