3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection Handwashing sink not accessible. Observed items stored in hand sink located in seafood department sink's. Action: PIC removed items during inspection.

3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. Ambient air and water thermometers are not accurate. Observed Sushi display thermometer not reading accurate temperature.

3717-1-06.4(K) / Controlling pests. Critical Presence of live insects, and other pests. Observed multiple flies in meat department. Discussed fly Control measures with PIC.

3717-1-04.4(B) / Cutting surfaces. Corrected During Inspection Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed dirty cutting block in produce production area. PIC stated that is where vegetables are washed. Cutting was removed.

3717-1-05(H) / Capacity. Critical Water source and/or hot water capacity not sufficient. Observed low pressure water in the Starbucks Cafe hand sink. Correct By: 20-Sep-2019

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. Observed icing in Bakery Freezer at door entrance.

3717-1-06.4(F) / Drying mops. Corrected During Inspection Mops dried improperly. Observed wet mop stored in bucket. PIC Removed mop during inspection.

3717-1-06.1(I) / Light bulbs - protective shielding. No protective shielding on lights. Observed fluorescent lights in Starbucks Kiosk that appeared to not shatter resistant coated.

Comments
Health Policy and clean-up procedures are on file. Grease trap is serviced stated PIC. Reviewed with Jonathon Maher, PIC
Sushi: I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.. VI - P - TCS Food: Observation:; Sushi Cooler cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored. Food Process Reviewed: Sushi