3717-1-06.2(B) No soap at handwashing sink(s) (Hand soap was not stocked at the time of inspection).

3717-1-03.2(C) Critical Food not properly protected from contamination by separation, packaging, and segregation (Observed raw proteins stored above ready to eat foods in the reach in cooler, Observed multiple bins and containers with garbage bags over them. These bags need to be replaced with a food grade bag to avoid contamination from pesticides and other chemicals garbage bags may be lined with).

3717-1-04.5(A)(1) Critical Equipment food-contact surfaces or utensils are unclean (Observed debris on the slicer, on the can opener attached to the cooler, on the rice warmer lids and handles, on the cookline cooler lids, on the ice machine drop chute, and on the bins holding clean dishes).

3717-1-03.4(G) Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (Observed multiple TCS items not date marked for a 7 day rotation).

3717-1-07.1(A) Critical Improper storage of poisonous or toxic materials (Observed butane stored above the soup).

3717-1-08.4 Critical White rice improperly acidified to render it non-TCS, or without a HACCP plan (Facility was not currently testing the PH of their sushi rice. PH testing procedures were not proper and testing equipment was not working).

3717-1-03.4(C) TCS foods not properly thawed (Observed ROP fish thawing without the package compromised to allow air into the package).

3717-1-06.1(M) Outer opening not protected (Observed holes in the wall and door frame on the back door. This must be fixed ASAP).

3717-1-03.2(M) Improper use and/or maintenance of wiping cloths (Observed multiple rags around the facility laying out on counters, on food, and being used multiple times. Rags must be kept in a sanizer solution between each use).

3717-1-03.2(K) Repeat In-use utensils improperly stored (Observed multiple handled scoops stored in the powder for the bubble tea).

3717-1-04.4(A)(2) Equipment components are not intact, tight or properly adjusted (Observed torn gaskets on the walk in cooler door, and other coolers in the facility).

3717-1-04.5(D) Non-food contact surface(s) not cleaned at the required frequency (Observed debris on the cookline, under the cookline equipment, under the sinks near the cookline, the walls behind the cookline, on the shelves throughout the facility, on the gaskets throughout the facility, under and behind equipment and hard to reach corners of the facility, on the pipe near the sushi sink, on the toaster ovens at the sushi bar, the shelves in the walk in cooler, the drain and grease catch at the sink near the back door).

3717-1-05.1(D) Critical Insufficient air gap between the flood rim and the water supply inlet (Observed the pipe from the food prep sink hanging lower than the threshold of the floor drain).

The following violation(s) have been corrected since the last inspection.
3717-1-03.4(F)(1)(b)/Time/temperature controlled for safety food - cold holding. TCS foods not being cold held at the proper temperature (Observed mayo opened and left out at room temperature on the storage shelf. This item was voluntarily discarded).
3717-1-03.2(K)/In-use utensils - between-use storage. In-use utensils improperly stored (Observed knives being stored between the cooler and counter).
3717-1-04.4(S)(1)/Single-service articles and single-use articles - use limitation. Re-use of single-service or single-use articles (Observed multiple single use bins around the facility holding dry ingredients. These must be replaced with a food grade multi-use container).

Comments
LLU - Cantonese *Discussed SOP for acidified sushi rice. Facility currently does not have a proper plan in place and is keeping rice 41F or less until proper procedures are put in place.