ZUKKU SUSHI OPTIMIST

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna not removed from reduced oxygen environment prior to thawing. CDI- EHS discussed with PIC and explained process behind requirement. Meant to eliminate anaerobic microbial growth.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards needing to be resurfaced or replaced. 4-202.11(5) Multiuse food-contact surfaces shall be: accessible for cleaning and inspection by one of the following methods: without being disassembled. Observed large red containers used for sushi rice unable to fit in basins to be properly cleaned and sanitized. PIC seeking alternatives.

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 gaskets unclean on make cooler and fan filter blowing over prep area needing to be cleaned and replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sani buckets at 0ppm being used with cloths to wipe down main prep table and cutting knives in front of house. CDI- EHS discussed with PIC, PIC removed buckets to be refreshed and redid cleaning and sanitizing of prep area. *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 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed cutting knives being wiped down with sani cloth at 0ppm after cloth was used to wipe down prep board. CDI- PIC removed knives to be w/r/s. Observed raw sushi roller and RTE sushi roller being held stacked. CDI- PIC removed items to be w/r/s before replacing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 shredded crab, and raw salmon stored in tightly wrapped, deep densely packed containers cooling at a rate below .12F/min. CDI- EHS discussed cooling methods, PIC had items lidding removed and replaced in shallow pans and sheet pans for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in buckets of quat sanitizer at 0ppm concentration. CDI- PIC had food employee remove buckets to be refreshed at 3-comp. *REPEAT*

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting shelving in cold holding units.

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 ceiling tiles with dust and black residue accumulation. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Certificate expired in 10/25. PIC stated that they would be taking the test on 2/5/26. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used as dump sink and to fill containers with water. CDI- EHS discussed with PIC, PIC started process of cleaning sink. *REPEAT.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed sushi rollers being wiped off with cloth used for prep table, raw sushi roller, ready-to-eat sushi roller, and gloved hands. CDI- EHS discussed with PIC, PIC removed rollers to be cleaned and removed cloth from area. EHS advised using separate cloths and refraining from using clothes to wipe off soiled gloves. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees wiping soiled gloves on cloth held on prep table. CDI- PIC had employees discard gloves and remove cloth from area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes being actively held in quat sanitizer with a concentration of 0ppm. CDI- PIC hand mixed solution to a concentration above 150ppm due to mechanism not functioning properly. Facility will hand mix solution until mechanism has been repaired. 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

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed cold display being held on time without being marked. CDI- PIC had time stamp marked on glass shielding. PIC stated items were placed in unit at approximately 1130am. *REPEAT*

8-103.12 (B)(C) Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility not maintaining daily ph logs. Last date listed was 1/30 and no entries were available. VERIFICATION REQUIRED on or before 2/13 to assess daily log maintenance. Failure to maintain proper records in accordance with approved procedures may result in revocation of variance.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in buckets of quat sanitizer at 0ppm concentration. CDI- PIC had food employees discard gloves remove buckets to be refreshed at 3-comp.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser in disrepair. PIC was unaware. Stated that work order would be placed to have mechanism repaired. See item #16.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. CDI..Sink was cleaned out.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in RIF not cooling without covering or lids.

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 broccoli cooling start time was 130pm at 404pm broccoli temp was 76F.. Time parameters for temperature was not met . CDI broccoli was discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked broccoli date marked for incorrect date. CDI.. Broccoli was voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed TPHC rice with time stamp of 11am-300pm at 3:30pm rice had not been discarded. CDI.. Rice was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed broccoli and crab meat tightly covered during cooling process not allowing air flow. CDI.. Broccoli was voluntarily discarded, crab meat placed in RIF to quickly 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 .

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

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in holder. Debris was in scoop holder.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottles stored directly above single use To go bags. 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 24hrs. -Pf. OBSERVED chicken in the RI without dates. CDI. PIC 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 .

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 needed on shelves, vents and dry storage area. Needs to be cleaned. Repeat *****improvement from last time.

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 sauces on the line with no labels. Observed containers of spices without a label. repeat ***all other containers were properly labeled.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned sanitize solution. CDI. PIC replaced the solution,

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 non food contacts of the ice machine in need of cleaning. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors under equipment. Needs to be cleaned. Repeat.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rice cooker stored directly in front of hand sink. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on cleaned dishes in the cleaned dish area. CDI. PIC removed to be rewashed. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottles stored directly on single use items and by food stuffs. CDI. PIC removed.

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 sauces on the line with no labels. Observed containers of spices without a label. repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sanitizer bucket stored directly by dry food items. Chemicals should be stored away from food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while working with clean equipment and utensils. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer concentration at 20ppm. -CDI- PIC replenished sanitizer supply to read between 100-400ppm.

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers in disrepair by the door.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips in the facility to test for chemical concentration. Visit will be done within 10 days to check on them.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on the backs of cleaned dishes. CDI. PIC removed to be used.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stuffs stored directly by customer food. CDI. PIC removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed RTE lava sauce stored under raw salmon. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed boba hot holding at 110F. -CDI- PIC reheated tea to above 165F. -0- 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed items on prep line pre-timed before items were removed from temperature control. -CDI- EHS educated PIC on only placing time stamp once items have been removed from temperature control. PIC removed time stamp. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several sauces on the line with no labels. Observed oil and water with no labels. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as cleaned. -CDI- PIC moved items to dish pit to be W/R/S. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw salmon and hamachi in display case above 41F. Observed raw salmon and tuna in RIC under display case between 42-47F. Observed crab mix, mushrooms, grilled pineapples, cooked broccoli, raw tuna and yellowtail fish above 41F in stand alone RIC. Refer to temperature chart. Observed ambient air of stand alone RIC at 48F. -CDI- PIC voluntarily discarded of all cooked TCS items. PIC moved raw items to freezer to cool items down. PIC has called maintenance to come repair unit. EHS will allow facility to remain open today but unit is not repaired today, facility cannot reopen tomorrow and shall remain closed until unit is repaired. **3DAY VERIFICATION REQUIRED** 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 .

3-501.18 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 tofu dated 9/5 & 9/14 (past discard date) in RIC near poke line. Observed cooked mushrooms in RIC dated 9/12 (past discard date). -CDI- PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer concentration at 0ppm. -CDI- PIC replenished sanitizer supply to read between 100-400ppm. -0-

4-501.11 Maintain equipment in good repair. Observed stand alone RIC not properly functioning. **3DAY VERIFICATION REQUIRED** -0.5- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep groves. Resurface or replace.

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 avocados and citrus fruits stored over RTE sauces and condiments in reachin cooler. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a cut cucumber stored directly on wire rack in reachin. CDI-PIC removed cucumber.

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 yellow tail in reachin cooler that had not been removed from ROP prior to thawing. CDI-PIC removed fish from ROP for remainder of thawing.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of bags stored directly on the floor. Points were not escalated do to observed improvement from previous inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an in-use household freezer in the downstairs storage area. EHS explained to PIC the need for commercial equipment vs household equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 drinks stored above prepared RTE foods in the reachin and on top of the ice machine.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at front handwashing sink, near sushi prep. CDI-Employee found liquid soap and placed at handwashing sink. -1 point-

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 avocados stored over RTE, uncovered eel sauce, and washed lettuce. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed fried tofu that had been prepared this morning still in the cooling process, tightly covered in reachin. CDI-PIC removed lid in an attempt to quickly cool, then moved the container to the reachin freezer to expedite the cooling process. -REPEAT- 0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying pests in kitchen prep area. Increase pest control. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel bowls on drying rack. CDI-EHS demonstrated means to air drying. -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-use articles stored directly on the floor and out of the box in plastic crates, also directly on the floor. Move at least 6 inches above the ground to prevent contamination. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust build up on floor fan placed on top of tea machine. Increase cleaning frequency to prevent contamination. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed front handwashing sink unable to reach a water temperature of 100F. Water temperatures were measured between 82F and 86F. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer concentration at three compartment sink and in sanitizer bucket measuring 0ppm. CDI - Quat sanitizer hoses were adjusted under three compartment sink and a quat sanitizer concentration of 200ppm was achieved. Sanitizer bucket was emptied and refilled with quat sanitizer at correct concentration. Recommend using sanitizer test kit throughout the day to ensure correct sanitizer concentration is maintained. -1.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly covered container of asparagus cooling in reach in cooler. CDI - Cover was removed from container to allow cold air to circulate in and around food product. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near beer tap and sushi display case. Establishment has regular pest control. Control pests to prevent infestation.

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 residues and splatter on non-food contact surfaces of cooking equipment and in reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sinks with temperatures between 76F and 88F. CDI - Temperatures increased to 111F by end of inspection. Temperatures remained stable throughout rest of inspection. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly wrapped raw tuna and raw salmon cooling in sushi display case. CDI - Plastic wrap was removed to allow cold air to flow around food product. -REPEAT- -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance stored under three compartment sink. All other working containers of toxic material were labeled. CDI - PIC identified contents to be cleaner and labeled spray bottle with name of contents. -0 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly covered plastic container of fried tofu cooling in reach in cooler. CDI - Cover was removed to allow cold air to circulate in and around food product. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while working with clean equipment and utensils. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed covered plastic container of crab salad cooling in reach in cooler. CDI - PIC removed crab salad from reach in cooler, spread crab salad on metal sheet tray, and placed in reach in freezer to rapidly cool to 41F or less. -REPEAT- -0.5 points-

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 shaker containers and squeeze bottles above stove. All other containers of food are labeled in establishment. Recommend greater consistency of labeling. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on cold line with produce stickers still attached. Wash avocados prior to use and remove produce stickers and residues. -0.5 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then turn off faucets without using a barrier. CDI - Employee was asked to rewash hands. Handwashing procedures were reviewed with PIC. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning brushes and scouring pads stored in handwashing sink in kitchen prep area. CDI - PIC removed items from handwashing sink. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, tuna, yellow tail, and crab salad in cold holding unit with temperatures between 49F and 53F. Items were removed from refrigeration approximately 45 minutes prior to inspection. Cold holding unit is open to the air behind protective glass and isn't able to maintain TCS foods at 41F or less during warmer months. CDI - Items were returned to reach in cooler to rapidly cool to 41F or less. PIC has been advised to perform frequent temperature checks of TCS foods in unit and to place items on TPHC if cold holding temperatures of 41F or less cannot be maintained. -1.5 points-

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 container of house made ginger dressing in reach in cooler with a preparation date of 9/1. CDI - PIC voluntarily discarded dressing. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked broccoli on sheet pan with a temperature of 89F cooling at ambient air temperature. CDI - Cooked broccoli was placed in reach in cooler to rapidly cool to 41F or less. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held on side of sanitizer bucket in between uses. CDI - Wiping cloths were placed back fully emerged in sanitizer. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table near sushi rice. Designate an area for the storage of employee possession away from equipment, customer food, and utensils. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI- Paper towels placed at the front handsink.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed employee wash gloves in sanitizer bucket then prepare customer sushi. Sanitizer droplets were all over the prepared sushi. CDI- Sushi discarded

3-304.15 (A) Gloves, Use Limitation - P Observed gloves washed in sanitizer bucket and used to fix food directly after. CDI- Gloves discarded, hands washed and new gloves donned.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket below 50ppm. CDI- Sanitizer re-made to proper concentration

GENERAL COMMENT: Facility is trying to transitional to TPHC for the sushi rice instead of using the variance. PIC does not have the consensus from the company as of yet. Check during next inspection

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flour station in need of cleaning.

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 wall paper peeling from wall.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front counter hand sink. Facility using napkins. CDI: Education provided and food employee provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level in sanitizer bucket under front counter- 50ppm. CDI: PIC remade sanitizer solution- 150ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix lettuce in make table being held above 41F. PIC stated product was brought from 3-door reach-in cooler(RIC) and placed directly into unit. Product prepared @2pm. Product in 3-door RIC within appropriate temperature range. CDI: PIC moved lettuce to 3-door refrigerator for rapid cooling. REPEAT VIOLATION. **Continued non-compliance with cold holding may result in Risk Control Plan and possible permit action.

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 spicy tuna and salmon skin with incorrect date labels. Spicy tuna labeled 02/02 and PIC stated product prepared 02/22. EHS provided education that going forward, ANY incorrect date labeling can result in discarding of food. CDI: PIC relabeled spicy tuna. Salmon skin labeled for 02/04 and PIC stated product prepared 02/14- past 7 day limit. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

GENERAL COMMENT: 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed PIC state facility possibly going away from variance and opting for TPHC for sushi rice due to trouble with various brands of pH meters. CDI: Education provided. Facility yet to make final decision to remove variance- check at next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three small metal insert pans of crab mix being cooled in 3-door RIC triple wrapped in plastic wrap. PIC stated product portioned from bulk container @1pm. CDI: Education provided, PIC removed plastic wrap, and product placed in standalone freezer for rapid cooing.

3-501.13 Use approved thawing methods. Observed several plastic trays of tiger shrimp thawing in prep sink, stacked, with only cold running water reaching top container. CDI: Education provided and product moved to small 2-door RIC to complete thawing process.

GENERAL COMMENT: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed crockpot in use for tapioca pearls no ANSI approved. EHS recommended removal of crockpot and replacing with ANSI approved one.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish stored above green veges in the freezer. CDI. PIC changed the storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P.Observed salmon cold holding in RI at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed salmon in the RI with no date mark on it CDI. PIC date marked it. All other food was properly date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: REPEAT. Observed tuna cooling in a tightly wrapped in a container. CDI. PIC removed the wrap.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees prepping food in the kitchen with no hair cover. Needs to hava a hair cover at all time when working with food.

2-301.15 Only wash hands in handwashing sink. -PF: Gloved employee rinsed gloved hands in prep sink, then removed gloves and donned new. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: See above. CDI- education.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Employee filled customer cup with water from handsink at front line. CDI-education.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: In-use sanitizing bay of 3-comp sink measured 0 ppm quat. CDI- sanitizer of 200 ppm solution provided to sink.

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: No procedures for holding of brown rice on time (TPHC). Verification with in 10 days.

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: Salmon wrapped after cutting showed no change in temperature for 30 minutes. CDI- salmon unwrapped for cooling.

4-501.11 Maintain equipment in good repair. pH meters would not calibrate. Verification within 10 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC fail to know contents of his recently approved Variance for acidified rice, and manage cold hold temperatures. CDI- coaching, VR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on sushi rolling station. CDI- removed

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee recontaminate hands on facuet. CDI- coached ; rewashed

6-301.12 Hand Drying Provision - PF Observed no towels. CDI- restocked

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods held on front line to be above 45 F. Placed on temp TPHC, VR

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready to eat sashimi cut two days ago(pIC) not date marked. CDI- placed on TPHC as result of violation to #20

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed PIC not following Variance approved HACCP procedures. Logs not kept and calibration chemicals not present. CDI- placed on TPHC temporarily VR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan on floor to have fish debris on it.