| 3717-1-02.4(A)(2) Facility did not have one employee with supervisory and management responsibility with level two certification in food protection. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.--PIC will obtain certificate of completion for level II training course.  |
| 3717-1-02.4(C)(14) Critical Repeat Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health.(employee health policy needed). To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. |
| 3717-1-03.1(A)(4) Corrected During Inspection Repeat Observed raw fish offered for human consumption that had not been properly frozen.(Observed raw fish for consumption without a current letter of gurantee to indicate proper parasite destruction). Fish, other than molluscan shellfish, that are intended for consumption in their raw form, may be offered for sale or service if properly frozen for parasite destruction by the supplier or at the operation, and records are retained as required.--PIC was able to produce a current letter of gurantee from supplier True World Foods before the end of inspection;this letter shall be maintained for records going forward and updated annually. |
| 3717-1-03.2(C) Critical Repeat Observed food that was not properly protected from contamination by separation, packaging, and segregation.(Observed raw pork chops stored over carrots and cucumbers and other produce inside walk-in cooler unit). To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. |
| 3717-1-03.2(K) In-use utensils are improperly stored.(Obsereved utensils used to scoop rice,sugar,and flour in the food with their handles submerged in the food and the container). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) In the food with their handles above the top of the food and the container; or 2) In food that is not TCS with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;or 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the frequency specified in 3717-1-04.5(B) and 04.6 (B) of this code; or 4) in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; or 5) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not TCS; or 6) In a container of water if the water is maintained at a temperature of at least 135° F and the container is cleaned at the frequency specified in 3717-1-04.5 (B)(2)(g) of this code. |
| 3717-1-03.2(L) Linens are being inappropriately used in contact with food.(Observed linen cloths in direct contact with cooked rice and used to wrap raw meat). Linens such as cloth napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are replaced after each time the container is refilled for a new consumer. |
| 3717-1-03.2(M) Corrected During Inspection Observed improper use and/or maintenance of wiping cloths.(Wiping cloths stored on counter top in-between use located at the sushi bar). (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. |
| 3717-1-03.4(F)(1) Corrected During Inspection Critical TCS foods were not being held at the proper temperature.(Observed crab stick/cucumber stick and cooked sushi prep items in reach-in cooler at sushi bar holding at 48 degrees F.) To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.--PIC will immediately remove above mentioned food items and place inside functioning cooler unit until sushi bar cooler can be properly maintenanced. |
| 3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-04.1(KK) Repeat Equipment is not approved by a recognized testing agency(microwaves,toaster ovens,and freezers). Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. |
| 3717-1-04.4(A)(1) Equipment and/or components are not maintained in good working order.(Reach-in cooler observed at 48 degrees F. at sushi bar underneath tv display). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. |
| 3717-1-06.1(A) Repeat Floors, walls, and/or ceilings were not smooth and easily cleanable(Observed food residue build-up along floors,walls,ceiling in rear prep kitchen). Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 3717-1-06.2(C) Repeat Observed no towels or hand drying device at the handwashing sink(s)(sushi bar). To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. |
| 3717-1-06.4(K) Critical Observed the presence of live insects, rodents, and other pests.(Observed flies throughout facility). To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. |
| 3717-1-08.4 Critical Repeat Observed acidified rice without a HACCP plan(sushi bar). To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule. |