3717-1-06.2(B) No soap at handwashing sink(s) (Hand soap was not stocked at the time of inspection).

3717-1-03.2(C) Critical Repeat Food not properly protected from contamination by separation, packaging, and segregation (Observed raw proteins stored above ready to eat foods in the reach in cooler, Observed multiple bins and containers with garbage bags over them. These bags need to be replaced with a food grade bag to avoid contamination from pesticides and other chemicals garbage bags may be lined with).

3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are unclean (Observed debris on the slicer, on the can opener attached to the cooler, on the rice warmer lids and handles, on the cookline cooler lids, on the ice machine drop chute, and on the bins holding clean dishes).

3717-1-03.4(F)(1)(b) Critical TCS foods not being cold held at the proper temperature (Observed mayo opened and left out at room temperature on the storage shelf. This item was voluntarily discarded).

3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked (Observed multiple TCS items not date marked for a 7 day rotation).

3717-1-08.4 Critical White rice improperly acidified to render it non-TCS, or without a HACCP plan (Facility was not currently testing the PH of their sushi rice. PH testing procedures were not proper and testing equipment was not working).

3717-1-03.4(C) TCS foods not properly thawed (Observed ROP fish thawing without the package compromised to allow air into the package).

3717-1-06.1(M) Repeat Outer opening not protected (Observed holes in the wall and door frame on the back door. This must be fixed ASAP).

3717-1-03.2(M) Repeat Improper use and/or maintenance of wiping cloths (Observed multiple rags around the facility laying out on counters, on food, and being used multiple times. Rags must be kept in a sanizer solution between each use).

3717-1-03.2(K) In-use utensils improperly stored (Observed knives being stored between the cooler and counter).

3717-1-04.4(S)(1) Re-use of single-service or single-use articles (Observed multiple single use bins around the facility holding dry ingredients. These must be replaced with a food grade multi-use container).

3717-1-04.4(A)(2) Equipment components are not intact, tight or properly adjusted (Observed torn gaskets on the walk in cooler door, and other coolers in the facility).

3717-1-04.5(D) Repeat Non-food contact surface(s) not cleaned at the required frequency (Observed debris on the cookline, under the cookline equipment, under the sinks near the cookline, the walls behind the cookline, on the shelves throughout the facility, on the gaskets throughout the facility, under and behind equipment and hard to reach corners of the facility, on the pipe near the sushi sink, on the toaster ovens at the sushi bar, the shelves in the walk in cooler, the drain and grease catch at the sink near the back door).

3717-1-05.1(D) Critical Insufficient air gap between the flood rim and the water supply inlet (Observed the pipe from the food prep sink hanging lower than the threshold of the floor drain).

Comments
LL *Observed Servsafe Certificate *Facility is cooking rice fresh each day *Facility was not currently testing PH of their sushi rice. They did not have the adequate materials or equipment to do so. *Discussed cleaning schedule
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.