FUSION BOWL CORNELIUS

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Manager removed items and will return to the supplier. Points reduced due to improvement from last inspection.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed missing parasite destruction letter from Hare Sushi. CDI - Owner contacted supplier and received letter during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked dumplings under raw seafood in the walk-in cooler. CDI - Items were moved to the correct order. Observed TPHC grill items without protective covering.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one open container of milk without a date mark. CDI - Items was voluntarily discarded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed missing disclosure for the new dinner menus. CDI - Owner printed stickers with a label maker during inspection to place on each menu.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry spices next to the grill without labels.

REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sliced cucumber sitting on top of wiping cloths. Observed one pan of calamari in undrained water/ice. Observed one box of chicken stored on the floor of the walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few soiled wiping cloths stored on prep surfaces.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup without a handle inside of a bin of rice.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a broken sushi display case. No points taken due to manager removing doors and unplugging.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Manager removed items and will return to the supplier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored above washed and cut broccoli in the walk-in cooler.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight microbial growth on the ice machine flap.

REPEAT 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a ‘Hot Shot’ pest control hanger that is not approved for commercial use. Observed a bottle of Neosporin on a shelf above a food cooler. CDI - Pest control hanger and Neosporin were removed.

REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed fried shrimp and egg rolls being placed on paper towels to drain. Improvements made from previous inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed spoons in containers of spice with the handles submerged inside of the products.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed cooking utensils stored inside of the employee restroom.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a broken sushi display case. No points taken due to manager removing doors and unplugging.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a squeegee inside of a hand sink. CDI - Item was removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Manager removed the item to be returned to the supplier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed open packages of raw chicken above wontons in the walk-in freezer. Observed raw sushi fish stored above ready-to-eat sauces in the sushi cooler. Observed raw chopped steak stored above raw shrimp in the walk-in cooler. CDI - Items were moved to the correct order. Observed unwashed vegetables stored above sauces in the walk-in cooler.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles cooling 2 degrees in 30 minutes. CDI - Item was moved to the walk-in freezer to rapidly cool.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing date mark for house-made garlic and oil in the walk-in cooler. CDI - Item was date marked for the day it was made.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC policy for Fried Chicken, Fried Shrimp and Lo Mein. Observed missing TPHC policy for cabbage, bean sprouts, garlic oil, and Sushi Rice. CDI - EHS provided a new policy to include all items on TPHC.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a box of medications and Advil stored above sauce packets. CDI - Medicine box was moved to the employee storage area.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles attempting to cool in deep plastic tubs with lids cracked open. CDI - Noodles were moved to the walk-in freezer to rapidly cool. Improvements from last inspection due to lids being open.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken thawing in a bowl of still water. CDI - Manager turned on running cold water.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no ingredients for grab-n-go sauce cooler by the front entrance door. CDI - Sign was posted that instructs customers to ask staff for ingredients or allergens.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed scallops throughout the facility stored on ice water. Observed paper towels stored in the bottom of pans containing vegetables. Observed a box of mushrooms stored on the floor of the walk-in freezer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored between a prep cooler and table. Observed a bowl without a handle being used to scoop fried chicken.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single-service trays being stored inside of the employee restroom.

4-501.11 Maintain equipment in good repair. Observed a broken sushi display case.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P 5-203.14 Provide a back flow prevention device when required. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off. Observed a spray hose connected to a hose bib without a backflow prevention device. CDI - hose was removed.

5-403.12 - Condensate drain pipes shall drain to the floor or by an approved method. Observed a sushi display case condensate drain pipe dripping into a bowl.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles cooling at a rate too slow to meet cooling parameters. PIC stated product prepared and into cooling @11:45am. Little to no temperature change over 35-40 minutes window. CDI: PIC removed lid from product and sifted. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cracked shell eggs cooling at a rate too slow to meet cooling parameters. PIC stated product prepared and into unit @12:30pm. Little to no temperature change over 30 minute window. CDI: PIC moved product to freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk being held above 41F in reach-in cooler next to salad make table. PIC stated product used earlier in day for staff coffee and tea but that product is used for kids menu drinks and other beverages. All other TCS items within temperature parameters in unit. CDI: PIC cooled product to within temperature parameters (41F).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in covered full size plastic insert pan in walk-in cooler. CDI: PIC removed lid from product and sifted. Observed cracked shell eggs cooling in wok/main line make table. CDI: PIc moved product to freezer for rapid cooling.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed green sponge stored in hand sink next to soda machine. CDI: Sponge removed. Observed stainless steel scrub brush stored in hand sink at end of cook line. CDI: Scrub brush removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 10ppm. CDI: PIC primed machine- 50ppm.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed vent hoods soiled with moderate buildup. PIC stated service company due for visit in 03/2025.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food and beverages stored on prep table along main cook line. CDI: Education provided and PIC relocated items to approved location.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed lo mien noodles cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for more details. CDI: Education provided and product placed onto sheet trays in walk-in freezer. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in ice bath at prep sink. After 25 minutes, no temp change occurred. After an additional 15 minutes minimal temperature change occurred. CDI: Education provided and product placed onto sheet trays in walk-in freezer. REPEAT VIOLATION.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on spices on spice cart. PIC stated product containers just switched for fresh. CDI: Education provided and PIC provided labels for spices.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed bean sprouts and lettuce being stored in standing water in walk-in cooler and salad make table. EHS recommended self-draining pans and use of ice as alternative.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards in prep area. 4-502.11(A) Maintain utensils in good repair. Observed butcher knife with deep pits and grooves in blade.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test strips defective- unable to read sanitizer with facility strips but EHS test strips read 100ppm. CDI: PIC provided new chlorine test strips.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of plates stored as clean soiled with food waste.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles cooling at a rate too slowly to meet cooling parameters. See violation #33 and temperature chart for details. CDI: Education provided and product placed onto sheet trays for rapid cooling (<41F).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in metal bowl covered with plastic wrap in walk-in freezer. CDI: Education provided and product placed onto sheet trays for rapid cooling (<41F).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live active roach on magnetic knife strip at back prep table. Observed dead roach on floor in dry storage room.