Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present No PIC present at time of inspection. Per hostess, no one was in charge at the time of inspection. Hostess made a phone call to PIC. PIC arrived at establishment. Please ensure there is a Person in Charge at all times the establishment is open for business. Advised PIC to assign a backup.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash Observed line cook employees blow into gloves before placing them on hands. Had employees wash hands and discussed not blowing into gloves. Also observed employees washing hands in the back area of the establishment. A curtain divides the back area hand wash sink from the main kitchen. Employees were observed handling the curtain to get through after washing hands. Employee removed curtain and washed hands. PIC must ensure employees wash hands whenever needed to prevent cross contamination. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure Employee was observed handling dirty dishes that she removed from the dining area. Employee then proceeded to wash hands for less than 20 seconds. Discussed with employees that hands must be washed for at least 20 seconds. Please ensure employees follow proper hand wash procedure.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Employee was observed using the hand wash sink in the front area of the kitchen by the cash register to fill this pitcher with water and take it to the server dispatch area. Hand wash sink was also observed blocked with a large trash can. Had PIC remove trash can. Hand wash sink in the back area of establishment by ice machine was observed blocked by several large boxes, as well as shoes stored inside the sink. Had PIC removed items Discussed hand wash sink operation and maintenance with PIC. Please ensure hand wash sink is kept accessible to employees is not used for other purposes than handwashing. Ensure all hand wash sinks are kept fully stocked with hand soap and paper towels. 3RD CONSECUTIVE VIOLATION

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed cooked rice inside the warmer located in the front prep area at temperatures ranging from 123F-129F. Employee stated the rice was prepared an hour prior to inspection. Employee reheated rice to 165F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 2ND CONSECUTIVE VIOLATION

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed several boxes and bags of cooked noodles stored on top of a prep table at a temperature of 79F. Employee stated the were brought out of cold holding less than an hour prior to inspection. Employee opened boxes and placed them in the back reach in cold holding unit to cool to 41F or below. Also observed chopped cabbage on the large cold holding prep unit at a temperature of 48F, and sprouts at a temperature of 45F in the small cold holding unit. Small cold holding unit was also storing soft boiled eggs at a temperature of 45F. Employee stated the items in the large and small prep cold holding units had been placed less than an hour prior to inspection. Instructed PIC to move items into the large reach in cold holding unit to reach a temperature of 41F or below. Small prep unit measured at 45.5F on the min/max thermometer (see violation 31). Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 3RD CONSECUTIVE VIOLATION

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens Establishment offers raw/undercooked tuna, salmon roe and soft boiled eggs as part of their daily menu. The large dining menu has the correct consumer advisory. The small take away menu has a disclosure printed on the bottom and is linked to the raw/undercooked item by an asterisk. No reminder is available for the customer. Menu must have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked (these items may be served raw or undercooked). Menu must also have a reminder that directs the consumer to ask for additional information or has one of the 2 approved statements in the code. DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order) or dentification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients (these items may be served raw or undercooked). REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness 2ND CONSECUTIVE VIOLATION PLEASE CORRECT PRIOR TO REINSPECTION

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed quat sanitizing solution inside the 3 compartment sink at a concentration of 400ppm. Manufacturer label indicated solution shoould be prepared at 200ppm. Employee discarded solution. Discussed with PIC keeping quat sanitizing solution at a concentration of 150ppm-200ppm. Please ensure sanitizing solutions do not exceed the required concentration PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed several bags of hand wash soap stored directly over a loosely covered bucket of panko crumbs. Instructed employee to move soap to a different shelf where it would not be directly over any food. Toxic substances must be stored in a way that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Small prep cold holding unit located in the front area of the kitchen measured at 45.5F on the min/max thermometer. TCS food was moved to a different reach in cold holding unit (see violation 20). Please ensure cold holding equipment is capable of keeping food at 41F or below. CORRECT PRIOR TO REINSPECTION

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law Hand wash sink located in the front area of the kitchen by the server dispatch area has a leak on the bottom piping that is leaking into a bucket. Bucket is being used to contain the waste water. Plumbing system must be kept in good repair. PLEASE CORRECT PRIOR TO REINSPECTION.