3717-1-02.4(C)(9) Critical PIC did not ensure employees are proplerly maintaining temperatures of TCS foods during hot and cold storage.

3717-1-02.4(B)(1) Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.

3717-1-02.4(B)(2)(n) Critical PIC unable to demonstrate knowledge of HACCP. *Person in charge unable to locate acidified white rice procedures.

3717-1-02.4(C)(4) Critical Person in charge did not ensure employees were effectively cleaning their hands as required.

3717-1-02.4(C)(16) Critical Repeat Written procedures and plans are not maintained and implemented. *Observed no pH probe calibration procedures, no pH testing procedures for acidified white rice, observed sushi testing logs not kept up to date. (missing 10/10 and 10/11)

3717-1-02.4(A)(2) Facility does not have an employee with manager certification in food protection. *Person in charge unable to locate manager certification. **Ensure manager certification is available at time of inspection.

3717-1-02.4(C)(15) Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. *Person in charge unable to locate employee illness policy at time of inspection. **Ensure all employees see and sign a copy of attached illness policy and signed copies are kept on file.

3717-1-02.4(C)(17) No written procedures for responding to vomiting or diarrheal events. *Observed no bodily fluid clean-up procedures on site. **Sample copy attached with report. Ensure policy is posted on site.

3717-1-02.2 (C ) Critical Repeat Food employee(s) did not wash hands when required. *Observed employee touch soiled apron and rub hair and go back to food preparation without washing hands. **Ensure hands are washed whenever they become contaminated.

3717-1-06.2(C) Repeat No towels or drying device at the handwashing sink(s). *Observed no paper towels at sushi bar hand sink, kitchen hand sink, hand sink near 2 comp sink. **Ensure hand sinks are properly supplied to allow for regular hand washing.

3717-1-06.2(B) Repeat No soap at handwashing sink(s). *Observed no hand soap at handwashing sink near 2 compartment sink. **Keep hand sinks supplied to allow for regular handwashing.

3717-1-03.2(C) Critical Food not properly protected from contamination by separation, packaging, and segregation. *Observed uncovered foods in walk in cooler and reach in freezer. **Ensure food is covered to prevent contamination.

3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are unclean. *Observed buildup of apparent mold in ice machine, observed buildup of debris on slicer blade

3717-1-03.4(F)(1)(b) Critical Repeat TCS foods not being cold held at the proper temperature. *Observed cut cabbage and bean sprouts in line preparation cooler at 49 F. *Observed TCS sauces at sushi bar held at room temperature 70F. **Regularly check temperatures to ensure food is held at or below 41F.

3717-1-03.4(H)(1) Critical Repeat Ready-to-eat, TCS food not properly discarded when required. *Observed individually packaged salad dressing, white sauce, and brown sauce that were beyond their 7 day holding period. **Discard food by it's expiration date

3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. *Observed multiple TCS foods throughout the facility that did not bear a date mark. **Date mark all TCS food (raw meat, cut leafy greens, bean sprouts, prepared foods, etc.).

3717-1-08.4 Critical Repeat White rice improperly acidified to render it non-TCS, or without a HACCP plan. *Observed no HACCP plan for acidified rice procedures. *Observed person in charge unable to properly calibrate pH probes (Checker pH probe unable to be calibrated, no manual and improper buffer solution for HM Digital pH probe). *Missing pH testing records for 10/10/23 and 10/11/23. **Immediatly discontinue acidified white rice preparation until a HACCP plan is approved, pH testing equipment acquired, and staff is adequatly trained.

3717-1-06.1(M) Repeat Outer opening not protected. *Observed rear door propped open. **Keep door closed to prevent pests from entering the facility.

3717-1-06.4(L) Repeat Presence of dead pests or insects. *Observed dead flies stuck to wall above 3 compartment sink. *Observed dead mouse in glue trap in upstairs storage area. **Remove dead pests to prevent contamination of food and food contact surfaces.

3717-1-06.4(K) Critical Repeat Presence of live insects, rodents, and other pests. *Observed flies and fruit flies throughout the rear of facility. Observed rodent feces behind reach in freezer. **Eliminate pests to prevent contamination of food and food contact surfaces.

3717-1-02.3(C) Food employee(s) not wearing a hair restraint. *Observed employees not wearing hair coverings when working with food. **Ensure hair is covered when working with food and warewashing to prevent contamination of food.

3717-1-03.2(M) Repeat Improper use and/or maintenance of wiping cloths. *Observed soiled wiping cloths on prep surfaces in kitchen. **Store wiping cloths in sanitizer solution to prevent bacterial growth.

3717-1-03.2(K) Repeat In-use utensils improperly stored. *Observed rice scoops stored in room temperature (70F) water. *Observed knives stored in dirty cracks between equipment. **Store utensils in a clean dry location to prevent contamination.

3717-1-04.1(A) Non-durable equipment observed. *Observed tin foil covering shelving at sushi bar. *Observed cardboard used on shelving in kitchen. *Observed duct tape used to repair ice machine and rice storage bins. **Remove tin foil, cardboard, and duct tape as it is not smooth, durable, and easily cleanable.

3717-1-04.5(A)(3) Repeat Non-food contact surfaces of equipment are unclean. *Observed buildup of debris on equipment throughout the facility. **Regularly clean to prevent pests and contamination from dirty equipment.

3717-1-05.1(S) Repeat Plumbing system not properly maintained or repaired. *Observed leaking drain line below 2 compartment sink by grease trap.

3717-1-06.4(A) Physical facilities not maintained in good repair. *Observed damaged flooring, ceiling, and base coving throughout the facility. **Repair so that all surfaces are smooth, durable, and easily cleanable.

3717-1-06.4(B) Repeat Facility not maintained clean. *Observed buildup of grime and debris throughout the facility. **Deep clean facility to prevent pests and contamination from the premises.

Comments
LL=no FS=GFS, True World W=Republic P=General Pest *Discussed language line translation service. Person in charge stated it is not necessary. *Observed parasite destruction letter from True World. ***Person in charge Annie Liao agreed to discontinue sushi production until a HACCP plan has been approved, staff has been adequately trained, and new pH probe is acquired. Note: Unable to access locked upstairs rooms. PIC stated it was storage for out of use equipment and utensils
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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VI - TCS Food: TCS foods were not being held at the proper temperature. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.