MOON THAI &JAPANESE CUISINE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molding mango above tempura prep and molding papaya in WIC during inspection. CDI - Both items voluntarily discarded. 0 pts.

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) REPEAT Observed various foods throughout kitchen void of label identifying the date which they were opened or prepared, baring incorrect date labels, or being held past the allotted 7 days. CDI - Foods verifiably opened or prepared on 10/15/26 or 10/16/26 allowed to be labeled accordingly. All other foods voluntarily discarded. 1.5 pts. 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 .

4-501.11 Maintain equipment in good repair. REPEAT Observed rusting shelves in WIC during inspection. Facility has been working on repairing all rusting shelves. REHS observed significant improvement from previous inspection. Observed sanitizer dispenser at three compartment sink dispensing below 50ppm chlorine during inspection. Three comp was not actively in use during inspection. Facility to utilize dish machine and/or manually dose sanitizer until repair. 0 pts.

5-205.15 Maintain a plumbing system in good repair. REPEAT Observed handsink at main prep line indefinitely flowing cold water, regardless of how the faucet handle is turned. Repair necessary. REHS to make follow up visit. 1 pt.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloth being stored on handsink during inspeciton. CDI - PIC removed. Repeat. 1 pt.

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 various foods throughout kitchen void of date labels or held past their 7 day approved holding time. CDI - Multiple foods confirmed to have been prepped on 6/14/26 and allowed to be labeled. All foods prepared before 6/14/26 or held past their allotted holding time voluntarily discarded. 0 pts. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed various items allowed to be ordered undercooked on multiple menus void of asterisk leading customer to consumer advisory. CDI - PIC added asterisks during inspection. Repeat. 0.5 pts.

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 sushi ginger being stored on floor in WIF. Ensure all foods are stored at least 6 inches off the ground at all times. 0 pts.

4-501.11 Maintain equipment in good repair. Observed heavy rusting on shelves in WIC. Repair or replacement necessary. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed cold water handle at main line handsink broken and unable to turn. Temperature of water from hot water tap is excessive and may deter employees from properly washing hands during service. Repair necessary. 1 pt.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee bread raw chicken remove gloves then proceed to handle clean utensils without washing hands. CDI: Food employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knives being stored in hand sink at cook line. Observed plastic pieces being stored in hand sink at sushi station. CDI: All items were removed.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish being stored on shelving above sauces inside lowboy. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P. Observed sauces in honey-pot like containers at Sushi bar. According to PIC, sauces are discarded and containers are cleaned only at the end of the night. CDI: Containers were taken to dish area.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 sauces containing cooked onions being stored on chefs cart at room temperature. CDI: Items were moved to walk in cooler. PIC and EHS discussed using ice baths to maintain product temperature at 41F or below. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed grilled salmon on menu without an asterisk. According to PIC item can be ordered undercooked. CDI: PIC added asterisks via sharpie during inspection.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut cabbage cooling at a rate of 0F/min inside container covered in Saran Wrap located in walk in cooler. CDI: Saran Wrap was removed from container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 food debris in bottom of reach in freezer. Clean as needed

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed priority violations such as cold holding, TPHC, and sanitizing. CDI: EHS provided food safety checklist. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no personnel in the facility with certified food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the handwash sink closest to the prep line. -CDI- Soap was provided at sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed Raw potatoes stored on the floor beneath raw hard shell eggs. -CDI- Potatoes were moved out from underneath eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several dishes, pots, and serving containers being stored as clean with food debris, buildup, and sticker residue present on them. -CDI- Dishes moved back to ware washing for proper w/r/s. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed utensils actively sanitizing in 0 PPM chlorine in 3 comp sink. CDI: PIC manually added more chlorine, concentration is now 50ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(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 green curry in the WIC at 45F that was prepped from the day before. -CDI- Voluntarily 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce at sushi station 59F and garlic and oil mixture at 70F at cook line. -CDI- Garlic+oil placed into WIC to cool, cut lettuce was voluntarily 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 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 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 TCS Curry date labeled for 6/9. -CDI- Curry 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 .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed rice and rice noodles being held on TPHC with no start/discard time labeled. -CDI- PIC had the rice and rice noodles properly 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- Observed Green curry sauce in WIC at 45F curry was in a large container covered with plastic wrap. -CDI- Green curry sauce 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no working thermometer in facility. PIC found thick probed dial thermometer. Must acquire a thin probe electric thermometer. 10 DAY VR REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes stored on floor of WIC. -CDI- potatoes moved from the floor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 97 degree rice stored on a surface next to the grilling station Parasite. CDI - Item was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree rehydrated noodles next to the grilling station. Manager stated that they had been rehydrated one hour prior. CDI - Items were placed in the walk-in to rapidly cool.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time labels for Sushi Rice. CDI - Rice will be discarded after the 3-hour lunch service.

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Tylenol stored on a shelf above the prep sink. CDI - Item was removed. Improvements made from previous inspection due to medications not being stored above food or dishes.

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods: Under running water 70 degrees or lower, in a 41 degree or less cooler, in a microwave or part of the cooking process. Observed chicken thawing on the edge of the prep sink. CDI - Cold running water was added to the product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen.

REPEAT 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 a bowl being used to scoop noodles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back kitchen hand sink. CDI - Manager provided during inspection.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one open package of of raw salmon stored above ginger in the walk-in freezer. CDI - Items were moved to the correct order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed green beans stored above ready-to-eat green beans in the walk-in cooler. Improvements made from previous inspection.

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 cut cabbage and open packages of tofu without date marks. Employee stated that they were prepared yesterday. CDI - Items were date marked for the time they were prepared or opened.

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 missing time labels for Sushi Rice. CDI - Rice will be discarded after the 3-hour lunch service.

REPEAT 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one bottle of nasal decongestant stored of shelves above clean dishes. CDI - Items were removed. Improvements made from previous inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed calamari thawing on the edge of the prep sink. CDI - Cold running water was added to the calamari.

REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed Strawberries stored on top of a paper towel. Observed a wiping cloth stored on top of Chinese broccoli. Improvements made from previous inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in a prep cooler with stickers still attached.

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 a bowl being used to scoop edamame.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed two employees without hair drink cups on a shelf above a prep surface.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee making bamboo leaf sticky rice cups with bare hands. CDI - Items were voluntarily discarded. These items will now be formed while wearing gloves.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a fork inside of one hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw meat in the walk-in freezer stored above cooked foods. CDI - Items were Moved to the correct order. Observed unwashed produce stored above washed produce and ready-to-eat items in the walk-in cooler. Observed avocados with stickers stored above ready-to-eat items in a sushi prep cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 122 degree noodles next to the grill. CDI - Items were reheated to 165 degrees.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a prep cooler in the back kitchen holding foods at 43-45 degrees. Items were voluntarily discarded. Prep Cooler will not be used until it is repaired.

REPEAT 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 thawed hot and sour soups in the walk-in cooler without the date mark being updated from the time it was frozen. Observed a container of green curry that had an expired date mark. CDI - Items were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing disclosure on the Lunch and Thai menus. Observed missing asterisks on Thai menu food items.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medications stored of shelves above prep surfaces. CDI - Items were removed.

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 tuna packages that read “remove from packaging before thawing” in the prep cooler. Items were inside of intact packages. CDI - Items were cut open. Improvements made from previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed several boxes of food on the floor of the walk-in freezer. Observed calamari being stored in a container with undrained ice water. Observed damp paper towels being used to store on top of vegetables in the bottom of a prep cooler.

REPEAT 3-304.12 In-use utensils can be held in one of the following ways: In water that is at least 135 degrees, under running water, on a clean dry surface, or inside of the product with the handle sticking out. Observed a rice spoon sitting in 70 degree water in the back kitchen. Improvements made from previous inspection.

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. Observed bamboo pot holders that are not smooth or easily cleanable. Improvements made from previous inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spoon inside of one back kitchen hand sink. CDI - Item was removed.

10-DAY VERIFICATION REQUIRED 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 no parasite destruction letters for sushi. PIC stated that they use KGI fish suppliers and will request a new parasite destruction letter.

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 hot and sour soups from the freezer with no date indicating when they were removed. Label must indicate the original date the product was cooked and thawing date. CDI - Item was dated with the thawing date.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of blood pressure Nyquil stored on a shelf above clean dishes. CDI - Item was removed.

REPEAT 3-501.13 (A), (B), (C ) Thawing shall be conducted using the following methods: In a cooler of 41 degrees or less, under running water of 70 degrees or less, constantly stirring in a microwave, or part of the cooking process. Pf 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 intact ROP fish packages thawing. Observed shrimp thawing in a bowl of still water. CDI - Fish packages were cut open and cold running water was added to shrimp.

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 a container of white powder with no label in storage. CDI - Item was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large amount of ice build-up on boxes in the walk-in freezer due to a leaking compressor.

3-304.12 In-use utensils can be held in one of the following ways: In water that is at least 135 degrees, under running water, on a clean dry surface, or inside of the product with the handle sticking out. Observed cups without handles being used to scoop products in dry storage. Observed spoons sitting in 68 degree water at the sushi bar.

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. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed bamboo pot holders and a sticky rice holder that had crevices and pits between the wood. Observed rusting WIC shelves. Observed food prep sink separating from the caulking that joins it to the wall.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack a raw egg into a pan, and then handle plate for cooked food to go to the customer with the same hand. CDI: Employee corrected and facility will now have employee at the prep station handle all plate-ware so that the person cooking does not handle any clean items or ready to eat food with contaminated hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi fish on right side of the sushi display case above 41F. CDI: Items opened up and some removed from plates and product cooled to 41F. Observed garlic in oil and cooked noodles at cook station out of temperature control. CDI: Items marked with a time stamp and TPHC procedures filled out during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for the following items on the happy hour menu: sashimi appetizer, sushi/nigiri appetizer, seared tuna, and tuna taro. VERIFICATION REQUIRED 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure on lunch menu for items served raw. VERIFICATION REQUIRED 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk on the Japanese menu for the following items: aburi salmon, smoked salmon (a la carte), or Sloppy J. Roll. CDI: Asterisks added by PIC to all menus during inspection.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish stored still in-tact in sushi reach in. CDI: Packages cut open. REPEAT VIOLATION

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 2 containers of white granular on the line with no label. PIC identified both items as sugar. CDI: Items labeled.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed damp towel being used to cover cabbages in prep top unit. CDI: Towel removed. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food, glasses, and phone stored directly on top of portioned sauces on the cook line. CDI: Employee items removed.

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 bucket with sanitizer stored on floor at sushi area. REPEAT VIOLATION

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying containers with a towel after sanitizing. CDI: Employee educated to only air dry after sanitizing.

4-501.11 Maintain equipment in good repair. Observed gaskets on several refrigerators including walk in, walk in freezer, sushi reach in cooler, and prep coolers on the line. Observed shelving in walk in beginning to rust, particularly on bottom shelving.

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 some gaskets on the line. Ensure more frequent 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 baseboard pulling away from wall to the right of the grill/oil pot.