3717-1-02.4(C)(16) Critical Written procedures and plans are not maintained and implemented. *Observed no recent sushi testing pH logs. **Ensure sushi rice pH is tested every batch and pH is recorded.

3717-1-02.4(B)(1) Critical PIC unable to demonstrate knowledge by having no critical violations.

3717-1-06.2(B) No soap at handwashing sink(s). *Observed no hand soap at hand sink near grease trap. **Keep hand sinks properly supplied to allow for regular handwashing.

3717-1-06.2(C) No towels or drying device at the handwashing sink(s). *Observed no towels at hand sink by grease trap. **Keep hand sinks properly supplied to allow for regular handwashing.

3717-1-03.3(F) Critical Records for freezing of fish for parasite destruction not retained. *PIC unable to locate records from True World indicating that raw fish has been frozen for parasite destruction. **Have parasite destruction letter on site to ensure all ready to eat raw seafood has been frozen to destroy all parasites

3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are unclean. *Observed buildup of debris inside ice machine. **Regularly clean and sanitize ice machine to prevent buildup.

3717-1-03.4(F)(1)(b) Critical Repeat TCS foods not being cold held at the proper temperature. *Observed garlic in oil on line at 80F, batter at 75F, house made sauces on ilne at 80F. Observed yum yum sauce stored at 65F (improperly iced bathed). **Store all TCS foods at or below 41F

3717-1-03.4(H)(1) Critical Ready-to-eat, TCS food not properly discarded when required. *Observed house made sauces date marked for 20 days and 120 days prior to inspection date. **Ensure all house made items are discarded within 7 days of prep.

3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. *Observed undated cooked/raw meats and house made sauces in walk in cooler that did not bear a date. **Ensure all TCS foods are datemarked to ensure that they are served or discarded within 7 days of preparation.

3717-1-07.1(C) Critical Improper use of a poisonous or toxic substance. *Observed fruit fly pesticide bar installed under dish machine. Label states that these are prohibited to be used in a food service operation. **Remove pesticide bar to prevent contamination of food and food contact surfaces.

3717-1-08.4 Critical White rice improperly acidified to render it non-TCS, or without a HACCP plan. *Observed no recent pH testing logs on site. *Observed no buffer solution on site to calibrat pH probe. **Ensure every batch of sushi rice is tested to ensure that the pH is below 4.3 and the pH value is recorded with the date and time of testing. **Acquire buffer solution so that pH probe can be calibrated.

3717-1-03.2(D) Working food containers not properly labeled. *Observed no labeling of working containers throughout the facility. **If food is not readily and unmistakenly recognized then it must have a label which displays the common name of the food.

3717-1-06.1(M) Outer opening not protected. *Observed damaged doorsweep on rear exterior door. **Repair doorsweep to help prevent pests from entering the facility.

3717-1-06.4(L) Presence of dead pests or insects. *Observed dead flies stuck to grease on wall above 3 comp sink. *Observed sticky fly strip full of dead flies in drystock closet. **Remove all dead insects to prevent bugs from contaminating food.

3717-1-06.4(K) Critical Repeat Presence of live insects, rodents, and other pests. *Observed rodent feces in rear electrical box room. **Remove feces and immediatly contact pest control operator to address the issue.

3717-1-03.2(M) Repeat Improper use and/or maintenance of wiping cloths. *Observed dirty wiping cloths stored on cutting board on prep cooler **Store all wiping cloths in sanitizer solution or use cloth once then discard

3717-1-03.2(K) Repeat In-use utensils improperly stored. *Observed knives stored in dirty crack between prep cooler and prep table. **Store all knives in an area that is regularly cleaned and sanitized to prevent contamination of equipment.

3717-1-04.8(E)(2) Clean equipment and utensils not stored in a self-draining position and covered or inverted. *Observed forks, spoons, and knives stored handle down. **Store utensils with the handle up to prevent contamination of food contact surfaces when grabbing utensils.

3717-1-04.8(E)(1) *Observed dish racks stored on the floor of the kitchen. **Store all dish racks at least 6 inches off of the ground to prevent accumulation of dirt and debris.

3717-1-04.4(S)(1) Re-use of single-service or single-use articles. *Observed the re-use of single service items as food storage containers throughout the facility. (Sour cream, seaweed containers). **Replace all single service articles with durable, food grade containers that are designed for multiple uses.

3717-1-04.4(A)(2) Equipment components are not intact, tight or properly adjusted. *Observed wood press board used as cover for floor grease interceptor. **Replace wood press board with a tight fitting lid as specified by the manufacterer of the grease interceptor.

3717-1-04.5(A)(3) Non-food contact surfaces of equipment are unclean. *Observed buildup of debris on floor of walk in cooler, on 3 comp faucet handles, wire shelving above dish area, on wooden shelving in drystock room and by grease trap, inside microwave, inside toaster ovens (Sushi area). *Observed grease buildup in hood system and on cooking equipment on the cook line. **Regularly clean to prevent pests and contamination from dirty equipment.

3717-1-05.1(S) Repeat Plumbing system not properly maintained or repaired. *Observed plumbing leak below sprayer sink next to dish washer. **Repair plumbing to prevent buildup of standing water to prevent pests and facility damage

3717-1-06.4(B) Facility not maintained clean. *Observed buildup under 2 comp sink, under all cooking equipment, under 3 comp sink, under/around dish machine, on wall above 2 comp and 3 comp sink. Observed buildup in hard to reach areas throughout the facility. **Regularly clean to prevent pests and contamination.

Comments
LLU=Mandarin FS=GFS, True World W=Republic P=General Pest Discussed sushi testing procedures and documentation requirements. Discussed developing a cleaning schedule for the kitchen or hiring a cleaning company. Note: Unable to access locked upstairs rooms. PIC stated it was storage for out of use equipment and utensils
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. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. V - Food from Approved Source: Facility did not have proper documentation regarding the freezing of fish for parasite destruction. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - TCS Food: TCS foods were not being held at the proper temperature. X - Chemical: Observed toxic materials improperly identified, stored and used. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required.