Oshi Poke Bowl & Sushi

Wiping cloths: properly used and stored — Inspector Note: Observed a damp wiping cloth stored on top of the prep-top cooler cutting board. COS: PIC moved the wiping cloth into the sanitizer bucket. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the previous inspection report displayed instead of the most recent inspection score. COS: PIC removed the old inspection report and will replace it with the most current report. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

In-use utensils: properly stored — Inspector Note: Observed rice scoop stored in cold water at the prep top cooler. COS: PIC removed and stored it in hot water. 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Single-use/single-service articles: properly stored, used — Inspector Note: Observed the reuse of single use cups to scoop food. COS: PIC discarded all single-use cups being used as food scoops. Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food stored together with food intended for customers throughout the kitchen. CA: PIC will separate all employee food from customer food and ensure it is stored in a designated area.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several bulk containers of sauces stored directly on main kitchen’s floor. CA 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS Removed

Nonfood-contact surfaces clean — Inspector Note: Observed several shelves and coolers in main kitchen and front food service soiled and covered in debris. CA Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food separated and protected — Inspector Note: Observed raw chicken stored above RTE sauces and raw shelled eggs, observed raw shelled eggs stored above sauces, and observed raw pork stored above vegetable in main kitchen’s reach in cooler. COS Foods arranged by cook temperatures.

Toxic substances properly identified, stored, used — Inspector Note: Observed bottles of cleaning chemicals stored directly hooked on hand sink’s splash guard in FFS. CA Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS Removed

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed an ice machine in the main kitchen and refrigerator on the front food service line that were not in use and in need of repairs. PIC will discard the equipment that is not being used and/or cannot be repaired.