3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are unclean (Observed debris on the ice machine drop chute. Observed debris on the insides of the prep top coolers, Observed utensils stored not clean inside storing containers throughout the facility. Observed debris on the toaster ovens at the sushi station).

3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked (Observed prepared foods in the walk in cooler without date marks on them. All prepared food items must have date marks on them for a 7 day rotation).

3717-1-03.5(A) Packaged food labels are not in compliance with standards of identity (Observed prepared foods in the walk in cooler without common name labels).

3717-1-03.2(Y) Repeat Food not protected from contamination (Observed food stored on the floor in the dry storing area).

3717-1-03.2(K) Repeat In-use utensils improperly stored (Observed knives stored in between equipment).

3717-1-04.1(H) Nonfood-contact surfaces not easily cleanable (Observed heavily grease soaked shelving throughout the facility and the dry storing areas. These shelves must be replaced with a clean and durable shelf).

3717-1-04.5(D) Repeat Non-food contact surface(s) not cleaned at the required frequency (Observed debris on the cookline, under the cookline equipment, in hard to reach areas in the facility, and on the walls at the cookline).

Comments
LL *Facility has a Servsafe Certificate *Facility has an employee illness policy and bodily fluid clean up procedure *Discussed leaving food out during the lunch rush. No TCS foods can be left out for longer than 4 hours. This food must be sold or rotated out within 4 hours. These items cannot be placed back into the cooler. These items must be labeled and time stamped to ensure proper rotation. *Facility is currently using acidified rice for their sushi. At the time of inspection, facility is using a PH meter but does not have PH buffers for calibration. A reinspection will be done on 2/14/2022 to ensure they know how to test the PH of the sushi rice while using the PH buffers. *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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.