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 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)(16) Critical 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.

3717-1-04.5(A)(1) Critical 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 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(G) Critical 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 (Missing 6.86 and 9.18 buffer solution for calibration. **Implement HACCP plan for acidified rice (sample copy attached with report. Acquire 6.86 and 9.18 buffer solution so pH probe can be calibrated.

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

3717-1-06.4(L) 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 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.

3717-1-03.2(M) 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) 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) 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) Plumbing system not properly maintained or repaired. *Observed leaking drain line below 2 compartment sink by grease trap.

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

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.

3717-1-06.1(I) No protective shielding on lights. *Observed missing light shields in kitchen **Acquire light shields for all exposed lights in food prep areas.

The following violation(s) have been corrected since the last inspection.
3717-1-02.4(C)(4)/PIC: duties - ensure food employees are effectively washing their hands Person in charge did not ensure employees were effectively cleaning their hands as required.
3717-1-02.4(C)(17)/PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. 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 )/Hands and arms: when to wash 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)/Handwashing sinks - hand drying provision. 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)/Handwashing cleanser - availability. 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)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation 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.
3717-1-03.4(H)(1)/Ready-to-eat, time/temperature controlled for safety food - disposition. 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
3717-1-02.3(C)/Hair restraints - effectiveness. 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.

Comments

LL=no Follow-up inspection conducted with CCBH Food Program Supervisor Gerry Scott. *Discussed all outstanding violations. *Observed bodily fluid clean-up policy posted. Attached sample employee illness policy, ensure all employees see and sign a copy and signed copies are kept on file. *Discussed manager certifications. Ensure at least one person acquires and maintains a manger certification at all times. *Sample HACCP plan for acidified white rice attached with report.