3717-1-06.2(B) Repeat No soap at handwashing sink(s). *Observed no soap in the sink near the salad prep area. Ensure there is soap at each sink for proper handwashing.

3717-1-03.2(C) Critical Repeat Food not properly protected from contamination by separation, packaging, and segregation. *Observed salad bowls being placed on top of ready to eat salad. Ensure bowls are not being placed on top of ready to eat food to prevent contamination.

3717-1-04.5(B)(1) Critical Food equipment surfaces not cleaned at required frequency. *Observed dish racks that significant build up. Ensure routine cleaning to prevent contamination.

3717-1-04.5(B)(1) Critical Food equipment surfaces not cleaned at required frequency. *Observed build up in the pop ice machine and the ice machine in the kitchen. Ensure routine cleaning of the ice machine to prevent contamination.

3717-1-04.5(B)(1) Critical Food equipment surfaces not cleaned at required frequency. *Observed build up on the slicer. Ensure that slicer is being cleaned frequently to prevent build up and contamination.

3717-1-03.4(F)(1)(a) Corrected During Inspection Critical TCS foods not being hot held at the proper temperature. *Observed tempera being held at 135F or above. Ensure that cooked tempera is being held at 135F to prevent the growth of pathogens. **Tempera was discarded voluntarily at time of inspection.

3717-1-03.4(F)(1)(b) Corrected During Inspection Critical Repeat TCS foods not being cold held at the proper temperature. *Observed sauces and tempera batter not being held at 41F or below. Ensure all TCS foods are being held at 41F or below to prevent pathogen growth. **Sauces were placed back into refrigeration and tempera batter was discarded at time of inspection.

3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. *Observed inconsistent date marking throughout the facility. Ensure that every items that is being kept for more than 24 hours is being date marked and not kept past 7 days (day one being the day of preparation).

3717-1-07.1(A) Corrected During Inspection Critical Improper storage of poisonous or toxic materials. *Observed chemicals being stored above the food preparation sink. Ensure all chemicals are being stored away from food and food preparation areas to prevent contamination. **Chemicals were moved voluntarily at time of inspection.

3717-1-03.4(L) Critical Incomplete HACCP plan. *Facility did not have a complete HACCP plan at the time of the inspection. Ensure HACCP plan is filled out and readily available.

3717-1-03.4(C) Corrected During Inspection TCS foods not properly thawed. *Observed shrimp and crab meat not being thawed using the appropriate methods. Ensure food is being thawed under refrigeration or under cool running water. **PIC placed crab meat and shrimp into refrigeration for thawing at time of inspection. *Observed yellow tail and tuna in ROP (reduced oxygen packaging) that were not cut open before thawing. Ensure to cut ROP packaging before thawing to prevent the growth the botulism. **PIC cut open the packages at time of inspection.

3717-1-03.2(D) Repeat Working food containers not properly labeled. *Observed bulk containers and sauce containers around the facility that did not have the common name on the container. Ensure common name is on the container to prevent cross contamination.

3717-1-06.1(M) Repeat Outer opening not protected. *Observed a space between the back door and the floor. Ensure the space is sealed to prevent pests from entering the building.

3717-1-03.2(Q) Corrected During Inspection Improper storage of food items. *Observed steak being stored over scallops. Ensure meat is below the seafood to prevent contamination. **PIC moved the meat below the scallops at time of inspection.

3717-1-04.4(S)(1) Repeat Re-use of single-service or single-use articles. *Observed single-use containers being used around the facility. Ensure all single use items are not being reused to prevent contamination and are replaced with food grade containers.

3717-1-04.1(KK) Equipment not approved by a recognized testing agency. *Observed non commercial grade equipment around the facility (refrigerators, blenders, microwaves). Ensure once equipment stops working or their is a change in ownership that the equipment is replaced with commercial grade.

3717-1-04.1(G) Cutting or piercing parts of can openers not removable for cleaning/replacement. *Observed a can opener that is chained to the table and very rusted. Replace and unchain the can opener from the table to ensure proper cleaning and to prevent contamination.

3717-1-04(G) Improper use of food contact surfaces containing wood and/or wicker. *Observed the tea machine sitting on a wooden stand. Ensure wood is sealed or replaced to ensure a smooth, durable, and easily cleanable surface.

3717-1-04.1(H) Nonfood-contact surfaces not easily cleanable. *Observed cardboard being used for the shelves in the prep area. Ensure the cardboard is removed and replaced with a smooth, durable, and easily cleanable surface. *Observed shelving that was not easily cleanable due to its build up in the kitchen. Ensure shelving is refinished to ensure a smooth and easily cleanable surface.

3717-1-04.4(A)(2) Corrected During Inspection Repeat Equipment components are not intact, tight or properly adjusted. *Observed strainer used for shrimp tempera that had holes and loose wire. Ensure strainers are replaced to prevent contamination. **PIC threw away the strainer at time of inspection.

3717-1-04.5(D) Non-food contact surface(s) not cleaned at the required frequency. *Observed build up on the boba machine. Ensure routine clean of the machine to prevent contamination and the attraction of pests.

3717-1-05.1(S) Repeat Plumbing system not properly maintained or repaired. *Observed the water draining very slowly in the kitchen handsink. Ensure sink is repaired to promote proper handwashing.

3717-1-06.4(N) Unnecessary or nonfunctional items and /or litter on premises. *Observed personal items around the facility. Ensure there is one designated spot for employees personal items.

3717-1-06.4(A) Repeat Physical facilities not maintained in good repair. *Observed duct tape on the ice machine. Ensure duct tape is removed and ice machine is repaired.

3717-1-06.2(I)(3) Light intensity less than fifty foot candles in required areas. *Observed several lights out in the facility. Repair the lights to ensure proper representation of food.

Comments
Pest: General Pest Waste: Republic Purveyors: Tinkerhill, GFS, Wismettac, The World Foods *Observed signed employee illness policies, bodily fluid clean up policy, and manager certification.
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 was demonstrating good hygiene practices. I - P - Employee Health: The operation had an employee health policy on file. VII - Protection from Contamination: Observed improper storage of food items. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. X - Chemical: Observed toxic materials improperly identified, stored and used. VI - TCS Food: TCS foods were not being held at the proper temperature.