Observations & Corrective Actions

3-402.12 VIOLATION OF SECTION 3-402.12 *PRIORITY FOUNDATION* Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically: PARASITE DESTRUCTION LETTER FOR FRESH SALMON IS NOT PROVIDED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. If raw, raw-marinated, marinated partially cooked or partially cooked fish are served or sold in a ready-to-eat form, the person in charge must identify each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale. Each invoice from the supplier shall state the specific by species. A written agreement or statement from the supplier shall be provided stipulating that the fish are frozen to a temperature and for a time as required by rule. This agreement shall be updated once per year. PROVIDE COPY OF PARASITE DESTRUCTION LETTER PRIOR TO REINSPECTION. MUST KEEP COPY ON BOARD UNIT AT ALL TIMES.

4-602.11(A)(C) VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically: PLASTIC WRAP ON BAMBOO SUSHI ROLLING MAT IS ONLY CHANGED 1 TIME A DAY.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned:1) Before each use with a different type of raw animal food;2) Each time there is a change from working with raw foods to working with ready-to-eat foods;3) Between uses with raw fruits and vegetables and potentially hazardous foods;4) Before using or storing a food temperature measuring device;5) At any time during the operation when contamination may have occurred;and 6) At least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) In a refrigerated room at a frequency based on the table in Chapter 4-602.11; and 8) Every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food. EDUCATED OPERATOR ON CHANGING THE PLASTIC WRAP ON BAMBOO ROLLERS AT LEAST EVERY 4 HOURS.

3-501.19(A)(B)(2)(C)(2,3) VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically: SUSHI RICE AND TEMPURA BATTER ARE HELD AT ROOM TEMPERATURE, NO TIME STAMP/DISCARD TIME IS PROVIDED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control. ADVISED OPERATOR TO IMPLEMENT PROPER TIME MARKING PROCEDURES. RICE AND BATTER CAN ONLY SIT AT ROOM TEMPERATURE FOR 4 HOURS, THEN MUST BE DISCARDED.

4-302.14 VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically: NO SANITIZER TEST STRIPS PROVIDED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizer shall be provided. PROVIDE TEST STRIPS PRIOR TO REINSPECTION.

4-601.11(B)(C) VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically: -HOOD AND HOOD VENTS HAVE SIGNIFICANT GREASE AND SOOT BUILD-UP -OUTER SIDES OF DEEP FRYER HAVE THICK LAYER OF DRIPPING, ENCRUSTED GREASE DEPOSITS -WALL AND FLOORS BEHIND ALL EQUIPMENT HAVE SIGNIFICANT GREASE BUILD UP, FOOD CRUMBS, AND OTHER DEBRIS -WHITE WIRE RACKS RACKS ABOVE 3-COMPARTMENT SINK ARE DISCOLORED AND STICKY
Corrective Actions: REQUIRED CORRECTION: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. THOROUGHLY DEEP CLEAN ALL OF THESE AREAS, PAY EXTRA ATTENTION TO AREA BEHIND THE DEEP FRYER (FLOORS, WALLS) AND HOODS AS THIS AMOUNT OF GREASE IS BOTH A SANITARY AND SAFETY ISSUE.

4-602.13 VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: CONTAINER USED TO HOLD RICE IS VISIBLY DIRTY ALONG THE OUTSIDE AND HANDLE.
Corrective Actions: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. THOROUGHLY CLEAN WHOLE RICE CONTAINER AT LEAST EVERY 4 HOURS.

6-501.114 VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically: DIRTY MOP HEAD AND MOP BUCKET, SOILED UNCOVERED GREASE REMOVAL BUCKET, BROKEN FRIDGE, BEING STORED OUTDOORS BEHIND THE MOBILE UNIT.
Corrective Actions: REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment. REMOVE ANY BROKEN OR UNUSED EQUIPMENT AND STORE OTHER SOILED ITEMS INSIDE UNIT, OR IN A STORAGE SHED. THE CONCERN IS THAT STORING THESE ITEMS OUTSIDE MAY ATTRACT RODENT/PESTS.