3717-1-02.2 (C ) Critical Food employee(s) did not wash hands when required (Observed sushi employee handling raw beef then not changing his gloves and washing his hands before handling other foods and utensils).

3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are unclean (Observed debris on the slicer, on the ice machine drop chute, in the utensil holding bin, and the dry storing shelves).

3717-1-03.4(F)(1)(b) Critical TCS foods not being cold held at the proper temperature (Observed large amounts of chicken being prepped allowing the chicken to stay at room temperature for too long. This facility should prep chicken in small batches to limit time outside of the cooler).

3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked (All cooked and prepared foods must have a date mark).

3717-1-03.5(A) Repeat Packaged food labels are not in compliance with standards of identity (Observed multiple items without labels throughout the facility).

3717-1-06.4(K) Critical Presence of live insects, rodents, and other pests (Observed fruit flies and flies around the facility).

3717-1-03.2(M) Improper use and/or maintenance of wiping cloths (Observed rags sitting out on counters. All rags should be placed in a sanitizer solution to properly clean surfaces).

3717-1-04.1(H) Repeat Nonfood-contact surfaces not easily cleanable (Observed non cleanable wooden shelving in the dry storing area. This shelving is holding a lot of food debris. These shelves must be replaced).

3717-1-04.5(D) Repeat Non-food contact surface(s) not cleaned at the required frequency (Observed debris under all equipment, inside all coolers, on the walls of the cookline, under the sushi bar, on the dry storing shelves, and on the floors in the dry storing room).

3717-1-05.1(S) Plumbing system not properly maintained or repaired (Observed a hole in the floor that leads to the grease trap. This hole is temporarily being covered with a wooden board. This hole needs covered with durable and set fixture).

Comments
LL *Facility has a Servsafe Certificate *Facility has an employee illness policy and bodily fluid clean up procedure. *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. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.