| Deducted | Remarks |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Ventilation hoods over the stove have large amounts of grease accumulation |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Hand sink faucet is loose behind sushi/salad bar. |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing.// One of the hand sinks had a small food bucket inside of it. The PIC removed the item from the hand sink (COS). |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping clothes being stored directly on the surfaces |
| 1 | 5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels. // Soy sauce buckets were being used as trash cans throughout the establishment at hand sinks |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // The inside of the ice machine has residue accumulation |
| 4 | 8-103.11 Provide Variance/HACCP plan on file. // (1)There is a HACCP plan on file for the sushi rice but was not readily available. The PIC found it after at least 30 minutes and walked away during the exit interview to continue searching for it after I was about to print the score off. Edits to my markings had to be made for this item. Discussed requirements to have HACCP plan easily located. proper buffer solution not available for the pH meter. (2) There was no buffer solution able to provided to test the pH meter. The establishment was instructed to put the sushi on time as a control until these issues are resolved. |