SUSHI AVENUE ON THE SQUARE

Observed self-serving tea containers filled with tea sitting under a shelf with no coverings or lids at the waiters' station. CA: Food and beverages shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination. COS: Food employee provided lids for each self-serving tea container.

Observed prep top cooler and reach-in cooler with food spillage and debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Observed radish and lettuce without any coverings or lids in the reach-in coolers. COS: PIC provided plastic food covering for each food container.

CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Observed prepped and cut TCS foods without any labels or date marking in the prep top cooler and reach-in cooler. Advised PIC to label food containers after preparation to ensure it is discarded after 7 days,

CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. Observed expired CSFM certification posted. Discussed with PIC to update by 12/14/24.

CA: (n) Manual and Mechanical Ware washing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature of 50 ppm for concentration; P Observed low temperature dishwasher with a sanitizer reading at 0ppm. PIC fixed sanitizer concentration and re-ran machine. Second reading at 0 ppm. Third reading at 0 ppm. COS: Maintenance fixed dish machine and chlorine was tested for the fourth time at 100 ppm.

CA: (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken and missing tiles in the kitchen area by the stove top. Discussed with PIC to correct by 12/14/24 as it serves as a hazard to food employees.