3717-1-02.4(B)(5) / PIC: Demonstration of Knowledge - Explaining hazards involved in consuming raw or undercooked meat, poultry, eggs, fish
Critical PIC unable to demonstrate knowledge of the hazards of consuming raw or undercooked foods.
Correct By: 26-Sep-2018
3717-1-02.4(B)(11) / PIC: Demonstration of Knowledge - Explaining correct procedures for cleaning and sanitizing
Critical Corrected During Inspection PIC unable to demonstrate knowledge of cleaning and sanitizing.
Correct By: 26-Sep-2018
3717-1-02.4(C)(8) / PIC: duties - ensure employees are rapidly cooling TCS foods.
Critical Person in charge not ensuring proper cooling.
Correct By: 26-Sep-2018
3717-1-02.4(C)(14) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health.( NO SIGNED EMPLOYEE HEALTH AGREEMENTS AVAILABLE AT TIME OF INSPECTION)
Correct By: 26-Sep-2018
3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Corrected During Inspection Did not require employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule. ( NO WRITTEN HEALTH AGREEMENT POLICY AVAILABLE AT TIME OF INSPECTION)
Correct By: 26-Sep-2018
3717-1-02.2 (D) / Hands and arms: where to wash
Critical Corrected During Inspection Food employee(s) not washing hands in approved handwashing sink or automatic handwashing facility. ( OPERATOR WASHING HANDS IN 3 COMPARTMENT SINK AT TIME OF INSPECTION)
Correct By: 26-Sep-2018
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods.( OBSERVED OWNER PREPARING AVOCADO FOR SUSHI ROLL WITH BARE HANDS AT TIME OF INSPECTION. IMMEDIATELY DISCONTINUE BARE HAND CONTACT WITH READY-TO-EAT FOODS TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION, MAINTAIN AT ALL TIMES)
Correct By: 26-Sep-2018
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. ( OBSERVED HAND SINK TO STORE UTENSILS, EQUIPMENT AND DISH WARE A TIME OF INSPECTION. PROVIDE ACCESSIBLE OF HAND WASHING SINK FOR EMPLOYEES AT ALL TIMES)
Correct By: 26-Sep-2018
3717-1-03.3(F) / Records, creation and retention
Critical Records for freezing of fish for parasite destruction not retained.( NO CURRENT LETTER OF GUARANTEE FOR RAW FISH USED IN THE OPERATION. IMMEDIATELY PROVIDE REQUIRE RECORDS IN REGARDS TO FREEZING OF FISH FOR PARASITE DESTRUCTION, MAINTAIN AT ALL TIMES. REVIEW 3717-01-03.3F OF OHIO FOOD SAFETY CODE)
Correct By: 26-Sep-2018
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation.
Correct By: 26-Sep-2018
3717-1-03.2(J) / Food contact with equipment and utensils
Critical Corrected During Inspection Food in contact with an unclean surface or linens.( IMPROPER CLEANING AND SANITIZING OF UTENSILS, EQUIPMENT AND DISH WARE AT TIME OF INSPECTION. DISCONTIUE IMPROPER CLEANING AND SANITIZING OF UTENSILS, EQUIPMENT AND DISH WARE. FOOD SHALL ONLY CONTACT SURFACES OF CLEANED AND SANITIZED EQUIPMENT AND SURFACES, MAINTAIN AT ALL TIMES)

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. ( OBSERVED IMPROPER COOLING OF SOUP LOCATED IN THE WALK-IN COOLER AT TIME OF INSPECTION. IMMEDIATELY DISCONTINUE IMPROPER COOLING TCS FOODS IN ORDER TO PREVENT A POSSIBLE FOODBORNE ILLNESS IN THE OPERATION)
Correct By: 26-Sep-2018
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. ( OBSERVED TCS FOODS SUCH AS CUT LEAFY LETTUCE HELD FOR MORE THAN 24HRS NOT CLEARLY DATE MARKED LOCATED IN THE REACH-IN COOLERS OF THE OPERATION)
Correct By: 26-Sep-2018
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods.( NO CONSUMER ADVISORY AVAILABLE IN OPERATION OR POST ON MENU IN REGARDS TO RAW FISH ITEMS. IMMEDIATELY PROVIDE CONSUMER ADVISORY MAINTAIN AT ALL TIMES)
Correct By: 26-Sep-2018
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. ( OBSERVED SPRAY BOTTLE WITH SANITIZER TO CLEAN TABLES NOT CLEARLY LABELED, IMMEDIATELY PROVIDE NAME ON SPRAY BOTTLE MAINTAIN AT ALL TIMES)
Correct By: 26-Sep-2018
3717-1-03.4(L) / Contents of a HACCP Plan
Critical Incomplete HACCP plan.( OBSERVED NO HACCP PLAN FOR ACIDIFIED WHITE RICE PREPARATION. PROVIDE HACCP PLAN FOR ACIDIFIED WHTIE RICE PREPARATION IN THE OPERATION, MAINTAIN AT ALL TIMES. OPERATION SHALL REVIEW SECTION 3717-1-03.4 (L) THE CONTENTS OF A HACCP PLAN TO MEET THE REQUIREMENTS.
Correct By: 26-Sep-2018
3717-1-08.4 / Special requirements: acidified white rice preparation criteria
Critical White rice improperly acidified to render it non-TCS, or without a HACCP plan.( OBSERVED NO HACCP PLAN FOR THE ACIDIFICATION OF WHITE RICE PREPARED FOR SUSHI IN THE OPERATION AT TIME OF INSPECTION. IMMEDIATELY PROVIDE HACCP PLAN, INCLUDING MEETING SPECIAL REQUIREMENTS FOR ACIDIFIED WHITE RICE PREPARATION CRITERIA 3717-08.4 OF OHIO FOOD SAFETY CODE)
Correct By: 26-Sep-2018
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.( OBSERVED DIRECT CONNECTION OF PREP. SINK, PROVIDE AN APPROVED AIR GAP BETWEEN THE DRAIN LINE OF THE FOOD PREP. SINK OR RESTRICTING FOOD PREPARATION IN THE SINK THROUGH THE USE OF A COLANDER, MAINTAIN AT ALL TIMES)
Correct By: 26-Sep-2018