3717-1-02.4(C)(13) / PIC: duties - ensure employees are not contacting foods with bare hands
Critical Corrected During Inspection Person in charge did not ensure employees are preventing cross contamination of foods with bare hands by using suitable utensil. THE FOOD EMPLOYEES ARE GARNISHING BEVERAGES WITH THEIR BARE HANDS. TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL NOT CONTACT READY TO EAT FOODS WITH THEIR BARE HANDS.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.

3717-1-03.3(F) / Records, creation and retention
Critical Records for freezing of fish for parasite destruction not retained.RAW FISH IS SOLD AT THE OPERATION AS A READY TO EAT FOOD AND THEY DO NOT HAVE A LETTER OF GUARANTEE ON FILE FROM THE FISH SUPPLIER. A WRITTEN AGREEMENT OR STATEMENT FROM THE SUPPLIER STIPULATING THAT THE FISH SUPPLIED IS AQUACULTURED OR WENT THROUGH PARASITE DESTRUCTION.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED A BUILD UP OF DEBRIS ON THE CUTTING BOARD IN THE FOOD PREPARATION AREA. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED BONE BROTH AT 66 DEGREES F ON THE PREP TABLE. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING. NOTE: THE BONE BROTH WAS DISCARDED BY THE PERSON IN CHARGE AT TIME OF INSPECTION.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED THE FOLLOWING TCS FOODS HELD BETWEEN 54-59 DEGREES F IN COLD HOLDING:BLACK BEANS, ARUGULA, SAUSAGE PATTIES, VEGAN CHEESE, PORK BELLY,SEAWEED SALAD, CHICKEN. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING. NOTE: TCS FOODS WERE DISCARDED BY THE PERSON IN CHARGE AT TIME OF INSPECTION.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED THE FOLLOWING TCS FOODS (RICE CAULIFLOWER:48*F, SLAW/CABBAGE:52*F, SLICED TOMATOES:51*F, COOKED EGGS:55*F) HELD AT IMPROPER TEMPERATURE IN THE SALAD COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.

3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. OBSERVED NO CONSUMER ADVISORY ON THE SUSHI MENU. TO PROPERLY INFORM THE CONSUMER, A CONSUMER ADVISORY WITH AN ASTERISK SHALL BE INCLUDED ON THE MENU NEXT THE RAW/UNDERCOOKED FOOD ITEMS.

3717-1-08(A) / Fresh juice production: labeling
Critical Fresh juices packaged without proper labeling. FRESH JUICE IS PACKAGED WITHOUT A WARNING LABEL. PACKAGED FRESH JUICE SHALL BEAR THE FOLLOWING WARNING STATEMENT. WARNING: THIS PRODUCT HAS NOT BEEN PASTEURIZED AND, THEREFORE, MAY CONTAIN HARMFUL BACTERIA THAT CAN CAUSE SERIOUS ILLNESS IN CHILDREN, THE ELDERLY, AND PERSONS WITH WEAKENED IMMUNE SYSTEMS. THE WORD WARNING SHALL BE CAPITALIZED AND BOLD PRINT.

3717-1-08.4 / Special requirements: acidified white rice preparation criteria
Critical Corrected During Inspection White rice improperly acidified to render it non-TCS, or without a HACCP plan. THE OPERATION MAKES ACIDIFIED WHITE RICE (SUSHI) AND DO NOT HAVE A HACCP PLAN ON FILE. A FOOD SERVICE OPERATION THAT ACIDIFIES WHITE RICE SHALL HAVE A HACCP PLAN ON FILE. THE OPERATION SHALL NOT ENGAGE IN THIS ACTIVITY UNTIL A HACCP PLAN IS ON FILE.

3717-1-03.2(E) / Pasteurized eggs - substitute for raw eggs for certain recipes.
Critical Corrected During Inspection Pasteurized eggs not used when required. RAW SHELL EGGS ARE USED FOR VARIOUS SAUCES (ROSEMARY AIOLI, SPICY MAYO, AJI SAUCE). PASTEURIZED EGGS SHALL BE SUBSTITUTED FOR RAW EGGS. NOTE: THE SAUCES THAT CONTAINED RAW EGG WAS DISCARDED BY THE PERSON IN CHARGE AT TIME OF INSPECTION.