| Item | Status | Points | Remarks | Description |
| 5* | No | 5 | 8-103.12 Maintain critical control point monitoring records for HACCP plan as required./ pH records for sushi missing 7 days. Keep complete records for compliance with HACCP plan.
| Safe; Source; Condition; Not Adulterated; Shellstock tags; Compliance with plan/ROP. Other. |
| 13 | COS | 1 | 3-301.11 Provide utensil with handle for serving or dispensing food or ice./ Do not use a bowl for scooping shrimp or breading.
3-303.12 Cease the storage of food in water or in direct contact with undrained ice./ Do not store fish in undrained ice in the walk-in cooler.
| Food contamination prevented during storage, preparation, display, handling, other. |
| 14 | COS | 1 | 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright./ Handle behind the bar was sitting in the ice.
3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food./ Handles sitting inside of sugar and breading.
| In use, between use, food/ice dispensing utensils properly stored. |
| 18 | COS | 1 | 4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil./ Do not line the bottom of the make table cooler with absorbent cloth towels.
| Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located. |
| 37 | COS | 1 | 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas./ Replace the bulb that is out in the ventilation hood.
| Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded. |
| 42 | COS | 1 | ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.
| Permit, Report, Other properly posted. Administrative requirements, HACCP plan |