3717-1-03.3(F) Critical Records for freezing of fish for parasite destruction not retained. Provide updated letter of guarantee for sushi fish.

3717-1-03.2(C) Corrected During Inspection Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw meat found stored above vegetables in walk in cooler. CORRECTED.

3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked.

3717-1-03.5(E) Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods.

3717-1-03.2(M) Repeat Improper use and/or maintenance of wiping cloths. Ensure that wiping cloths are stored in an approved sanitizer solution when not in use.

3717-1-04.1(A) Non-durable equipment observed. Freezers; microwaves.

3717-1-06.4(B) Repeat Facility not maintained clean. Floors, walls, and ceiling, especially in hard to reach places (under/behind equipment, in corneres, etc.).

Comments
Republic Waste, LL
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. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. V - Food from Approved Source: Facility did not have proper documentation regarding the freezing of fish for parasite destruction. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.