| 3717-1-02.4(C)(14) Corrected During Inspection Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.  |
| 3717-1-02.4(C)(16) Corrected During Inspection Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. |
| 3717-1-03.1(A)(4) Observed raw fish offered for human consumption that had not been properly frozen. PIC was unable to provide letter of guarentee for parasite destruction for sushi grade fish at the time of inspection Fish, other than molluscan shellfish, that are intended for consumption in their raw form, may be offered for sale or service if properly frozen for parasite destruction by the supplier or at the operation, and records are retained as required. |
| 3717-1-03.2(D) Food storage containers are not properly labeled. All working containers of dry ingredients must be labeled Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. |
| 3717-1-03.2(G) Repeat Observed the facility using or serving raw fruit and or vegetables without properly washing them. Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. |
| 3717-1-03.2(K) Corrected During Inspection In-use utensils are improperly stored. Scooping spoon stored in a cup of water. utensils must be stored on a clean, dry location, continuous running water, or hot water above 135 degrees F During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. |
| 3717-1-03.2(Y) Corrected During Inspection Miscellaneous sources of contamination observed. Nesting of a bowl on top of bare food inside of prep table Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). |
| 3717-1-03.4(G) Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-03.5(E) Critical The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Menu items are not asterisked to identify which foods apply to consumer advisory To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. |
| 3717-1-04.1(KK) Repeat Equipment is not approved by a recognized testing agency. Non commerical grade microwaves Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. |
| 3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are dirty. Dirty bowls, knives, utensils, strainers for bubble tea. Mold inside of ice machine, ice machine needs to be cleaned with bleach to kill mold. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.6(A) Equipment food-contact surfaces and utensils were not being sanitized. Observed food handlers using just water to sanitize prep stations. Sanitizer buckets were not available at prep and sushi stations Equipment food-contact surfaces and utensils shall be sanitized. |
| 3717-1-06.1(A) Floors, walls, and/or ceilings were not smooth and easily cleanable. Ceiling tiles above hibachi dining room are now black due to grease saturation. They must be replaced to a material that is unable to absorb. Materials must be smooth, non porous, and easily cleanable. this applies to main kitchen as well Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 3717-1-06.2(B) Corrected During Inspection Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). At the rear, side handsink To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. |
| 3717-1-06.2(C) Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). At sushi station and rear, side hand sink To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. |
| 3717-1-06.4(B) Repeat Observed a build-up of dirt and debris. All areas of the kitchen and hibachi style dining area needs cleaning. Floors, walls, ceiling The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. |
| 3717-1-06.4(D) The ventilation system was not being properly cleaned or was creating a public health hazard. All hoods throughout facility are saturated in grease. Each ventilation system above the grills in the dining area must be professionally cleaned. This applies to the main hood above the main grill in the kitchen Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. |
| 3717-1-06.4(G) Observed unapproved materials being used to absorb liquids on the floors. Hibachi style dining room has carpet, carpet is now sticky due to grease that has fallen from hoods and ceiling. Carpet must be removed and replaced with something easily cleanable, non porous, and smooth Sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors. |
| 3717-1-07.2 Corrected During Inspection Critical Observed improper display or storage of poisonous or toxic materials offered for retail sale. Grill cleaner stored adjacent to food items To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. |
| 3717-1-08.4 Critical Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. PIC was unable to provide HAACP plan at the time of inspection. Log has not been maintained To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule. |