< Previous Inspection ۸ Up to Facility Next Inspection >
[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with an ODH level two certification in food protection.

3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (sauce bottles).

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The ice machine lid is in disrepair.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the facility not maintained clean in the hard to reach areas (mop closet, bar area, sushi area, walk in cold holding unit, and basement).


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 26-March-2019


Comments
* The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P.

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.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
X - P - Chemical: Toxic materials are properly identified and stored.
VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.