NAKATO JAPANESE STEAKHOUSE

Oct 15, 2026 A 97 · 4 violations

Inspector comments: NOTE: Improvement made with cooling rice in large white Cambros. Facility is filling the buckets in smaller portions and continuing to stir throughout the cooling process. Patty paper removed from fish vacuum sealed with 10k bags.

#15 · Food separated & protected −1.5

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafoods and cooked seafoods not separated during storage in sushi display case. EHS advised sushi chef to keep cooked items on one side and raw items on the other to prohibit contamination. Facility makes both raw rolls and cooked rolls for customer consumption. Keep cooked items separate. CDI- Cooked items separated from raw items. Observed cooked broccoli stored below raw fish in tall reach in. CDI- Broccoli placed above fish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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). 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 containers of broccoli without dates. CDI- Containers dated for the day they were made. 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed rusted shelves in the dish pit area. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3 comp sink in need of re-caulking.

#49 · Non-food contact surfaces clean

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 shelf in dish pit in need of cleaning.

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Apr 8, 2026 A 96 · 10 violations

Inspector comments: During inspection, EHS observed several large white cambros of rice cooling in the walk in freezer. EHS inquired about cooling processes and chef stated they cool them in the walk in freezer for approximately 9 hours before combining into 2 cambros, covering and storing in the walk in cooler. 2 large white cambros, after cooling for 2 hours since preparation, were at 150F in the walk in freezer. EHS and PICs conducted an experiment during the inspection where the rice was stirred in one of the containers, then after 20 min, stirred again, and then the temp taken after 20 more min. The cambro which was stirred dropped 50F in 40 min. The cambro that was not stirred dropped only 10F. EHS demonstrated to staff that the process of stirring is very important during the cooling process especially when dealing with large volumes and dense foods. PIC and chef agreed to change their procedures so that a timer is used and every 20 min the rice will be stirred. EHS also suggested that temperatures are taken to confirm that food has cooled to 70F within 2 hours of hitting 135F and to 41F within 6 total hours.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

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 3 bus tubs of noodles and 2 deep, large plastic cambros of rice cooling from yesterday still above 41F. CDI: products voluntarily discarded. See general comment. 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 .

#23 · Proper date marking & disposition

Corrected during inspection

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). 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 steamed broccoli, fried tofu, and pork/veggie wontons with no date mark in the prep top cooler. CDI, PIC allowed to date/re-date the following TCS food product(s), cooked broccoli, tofu, and wontons, because products were cooked yesterday or had a larger container with the datemark. All other items in the facility were properly datemarked. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). 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 .

#25 · Consumer advisory provided for raw/ undercooked foods

Corrected during inspection

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several items on the sushi menu containing roe and cold smoked salmon not asterisked. These items included surf clam, 49’er roll, Big Roll, Caterpillar roll, Fantasty roll, hot lava roll, Ricky’s roll, and Yoshi roll. CDI: Menus corrected during inspection and reprinted. Observed Executive roll on the table tent menus not asterisked with tobiko. CDI: table tent menus corrected during inspection.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

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 noodles cooling in large bus tubs and rice cooling in large cambros in WIC densely packed with lids stacked on top of other containers. CDI: EHS educated PIC on proper cooling methods and PIC continued cooling noodles in ice bath until 40F. Rice was voluntarily discarded. Observed rice cooling while densely packed in large cambros in the walk in freezer with no stirring. CDI: Cooling method changed and rice properly cooled. See general comment. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used

Corrected 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 fish thawed in vacuum packaging labeled with requirement to open. CDI- Packages cut open. *Observed raw fish frozen in sushi deep freezer 10K bags with a patty paper around the fish. EHS advised that the bags are meant to be used with the fish only, no additional ingredients or items within the bag to ensure there is no true vacuum pulled*

#37 · Food properly labeled: original container −1

Corrected during inspection

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 what PIC identified as oil and water throughout facility including at the grill and on hibachi station carts that were unlabeled. Observed unlabeled shaker with white granular. PIC identified product as salt. CDI: Items labeled.

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddle stored in water at 83F. CDI: Water removed and rice paddle stored in empty, clean container.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed some rusted shelving in dish area and in walk in coolers. Observed damaged gasket on right door of prep top near flat top grill.

#49 · Non-food contact surfaces clean

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 buildup on gaskets of coolers throughout.

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked baseboard tile on wall at left corner of vegetable prep sink. Observed damaged ceiling tiles from what appears to be a leak near the men’s restroom for staff. Repair leak and replace ceiling tiles.

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Jul 15, 2025 A 97.5 · 7 violations

Inspector comments: Observed no date mark on broccoli in prep unit prepared 2 days prior per PIC. Ensure to properly date mark items in prep unit with same date as original prep date. Observed noodles prepared today date marked for prior day, 7/14. Observed cooked salmon date marked 6/27 (discard 7/3). Per PIC, items were prepared 2 days prior. Ensure items are properly date marked. No date marking violations marked today.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over raw pooled eggs in RIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed rice, zucchini, onions, and carrots with no protective coverings in WIC. -CDI- PIC properly covered items.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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 noodles, ric, and steamed broccoli cooling in large bus tubs in WIC densely packed with lids stacked on top of other containers. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids, unstacked items, separated into smaller containers and placed in WIF to facilitate rapid cooling. -0.5- 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 .

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers. Ensure to remove stickers after washing avocados. -0.5-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl with no handle being used to scoop vegetables in prep unit. -CDI- EHS educated PIC on using items with handles and PIC removed item. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with large plastic containers stored as clean. -0-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

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 rusted shelving throughout. -0-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed 1 handsink at sushi station not functioning. There is another handsink at sushi station that is properly functioning. Repair. -0-

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Jun 26, 2025 A 97.5 · 4 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the sushi lowboy cooler above 41F. See temperature chart. CDI PIC voluntarily discarded and will call maintenance 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on the drain board of the dish machine. CDI PIC moved chemicals REPEAT

#37 · Food properly labeled: original container

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 bottles of oil on the grill not labeled.

#43 · In-use utensils: properly stored

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 multiple scoopers stored in dry ingredient bins with the handles touching the food.

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Feb 11, 2025 A 99 · 5 violations

Inspector comments: Facility is adding vinegar to sushi rice for flavor and holding on TPHC for 4 hours.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncooked spicy tuna over RTE seafood in the sushi lowboy cooler. PIC stated that it is blended with vinegar. EHS explained that it is still considered uncooked. CDI PIC put tuna on the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle hanging on rack with clean containers. CDI PIC moved chemical spray bottle.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep top. CDI PIC put wiping cloth in a sanitizer bucket. REPEAT

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Corrected during inspection

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep grooves and discoloration that can not be effectively cleaned. CDI PIC replaced with a newer cutting boards that was in better condition.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag on shelf with customer food in the WIC. PIC stated that it had the employee’s food in it. EHS advised to put employee lunches in a container and on the bottom shelf. CDI PIC moved employee bag.

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Oct 18, 2024 A 97 · 5 violations

Inspector comments: Facility only keeps raw fish in the chest freezer.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large bins of cooked rice that was prepared yesterday in the WIC above 41F. See temperature chart. CDI PIC voluntarily discarded. REPEAT 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 .

#23 · Proper date marking & disposition

Corrected during inspection

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 2 trays of sliced tomatoes dated 10/11 in the WIC. CDI PIC 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected 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 large plastic bins of rice and shrimp cooling in the WIC with closed lids. EHS educated PIC and he removed lids. 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not in sanitizer water. CDI PIC put cloths in bucket.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Corrected during inspection

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 facility using towel under cutting boards and between trays. CDI EHS educated PIC and he removed towels.

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May 15, 2024 A 97 · 6 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE food in the WIC. CDI PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon and cooked shrimp in the sushi display cooler above 41F. PIC stated that it was put out at 10:30. CDI PIC moved salmon and cooked shrimp to WIC to cool back down. REPEAT 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

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 no discard time on sushi rice. EHS advised PIC in sushi area to record start and discard time for sushi rice. They were only writing the start time and then recording the discard time when they throw it out. CDI PIC put discard time on sushi rice records. REPEAT Points not escalated due to a different violation observed.

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers on them. CDI PIC removed stickers and rewashed avocados

#43 · In-use utensils: properly stored

Corrected during inspection

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 cup being used for sugar bin and other scooper for rice stored unprotected. Also observed another scooper touching the food in dry storage. CDI All utensil were removed and taken to dish room. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed thongs being stored in standing water that is 105F. CDI PIC removed thongs from water.

#49 · Non-food contact surfaces clean

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 buildup on gaskets of lowboy coolers in sushi area

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Dec 8, 2023 A 97.5 · 5 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles holding above 41F on ice. Ice was not surrounding noodles. CDI- Ice placed around entire container and cooled to 39F. 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

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 time not written for chicken placed in TPHC. CDI- Time written.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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 noodles on ice only at the bottom of he container. CDI- more ice was used to surround 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed broken lids in clean dish storage area. Replace items

#55 · Physical facilities installed, maintained & clean

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 hoods in need of cleaning.

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Sep 14, 2023 A 99 · 2 violations

#37 · Food properly labeled: original container −1

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 oil bottles without label. Observed bins of seasoning without labels.

#38 · Insects & rodents not present; no unauthorized animals

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

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Jun 21, 2023 A 98.5 · 3 violations

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

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 no time stamp for chicken on time. CDI- Chicken time stamp written.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed shelves housing clean dishes rusted.

#49 · Non-food contact surfaces clean

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 prep table under rice cookers in need of cleaning.

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Mar 28, 2023 A 98.5 · 3 violations

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed chicken placed on TPHC without procedures. CDI- Chicken added to time procedures. TPHC procedure template may be found at: http://meck.co/FoodSafety

#35 · Approved thawing methods used

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 fish thawed in vacuum packaging. CDI- Packages cut open.

#37 · Food properly labeled: original container

Corrected during inspection

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 salt container without a label. CDI- Labeled.

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Dec 9, 2022 A 96.5 · 2 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 chicken cups holding above 41F. CDI- Items discarded.

#39 · Contamination prevented during food preparation, storage & display −2

Corrected during inspectionRepeat violation

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 linens in contact with sushi rice. CDI- Removed.

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Sep 29, 2022 A 97 · 6 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

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. 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 tuna, yellow tail, salmon, crab and shrimp cooling at a rate of 0. CDI- All items placed in the walk in cooler for cooling.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 chicken holding above 41F a the grill. CDI- Chicken placed on ice.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected 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 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 tuna, yellow tail, salmon and crab in the sushi area cold drawer tightly wrapped before being cooled to 41F. CDI- Wrap removed.

#39 · Contamination prevented during food preparation, storage & display −1

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 linens in contact with meat, salad and rice. EHS spoke with PIC about use of linens

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed dish machine not pulling sanitizer. PIC called ECOLAB. ECOLAB will be out today. No dishes will be washed until later on in the evening. Facility only does togo for lunch time (single service plates and utensils only). No multi- use dishes in use until dinner. Should facility need to wash dishes, dishes will be washed in the dish machine and soaked in sanitizer afterwards.

#55 · Physical facilities installed, maintained & clean

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 wall at the fryers in the sushi area in need of cleaning.

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May 18, 2022 A 98.5 · 3 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle stored with steaks. CDI- Item removed Observed petroleum jelly stored with clean dish storage items.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed lobster stored over butter. CDI- Butter removed.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach spray bottle without label. CDI- Labeled.

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Feb 10, 2022 A 99 · details not yet loaded