| I License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations. The license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.  |
| I Person in charge did not ensure that employees are informed of their responsibility to report information about their health. The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food. |
| II Observed employee eating, drinking, or using tobacco in non-designated area. Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. |
| III Food employee(s) did not wash hands in situations that specifically require them to do so. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. |
| IV The person in charge was unable to demonstrate proper knowledge of food safety and prevention. After manager left, staff left in charge did not understand sushi requirements The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. |
| V Facility did not have proper documentation regarding the freezing of fish for parasite destruction. (Letter of Guarantee) If raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record and/or retain the records as required. |
| VI Time/temperature controlled for safety foods were not being held at the proper temperature. Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. |
| VI Observed improper method for cooling TCS foods Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. |
| VI - P Observed hot foods being held at 135°F or above |
| VII - P Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display. |
| X-P Toxic materials are properly identified and stored. |