IGNITE

The yellow CONDITIONAL PASS placard was missing from the placard sleeve. Per facility management they were unaware of the placard missing. Per Doug, they will launch an investigation and go through their CCTV footage. [CA] The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Further enforcement may be required.

Faciltiy lacks testing materials for their choice of sanitizer at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Food handler cards for some staff were not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. Facility is not maintaining records of pH meter calibration per HACCP. 2. Facility is not maintaining records of trained personnel per HACCP. 3. Facility was unable to demonstrate testing of sushi rice. Note: Per chef onsite and operations director their head sushi chef had left the location at 4pm after testing the sushi rice. Log was filled out by Luis. [CA] The food facility shall follow the approved HACCP plan procedures.

Small flies were observed in the indoor bar near the soda gun. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

Ramen broth was found on the range on a burner that was turned off measuring at 120F. Per cook, they reheated it about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Soup was reheated to 165F.

Sanitizer solution in a sanitizer bucket stored near the outdoo rbar handwash station measured above 400 ppm of quaternary ammonia. [CA] Ensure to maintain quaternary ammonia based sanitizer solution at 200 ppm or the approved range listed on the manufacturer's label.

1. The floors of the kitchen area have an accumulation of grime and food debris. 2. The wall under the sink across the fryers is in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

The water heater servicing the mop sink, customer restrooms, and outdoor bar was not working. The kitchen, indoor bar, and staff restroom had hot water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [SA] Facility to not wash dishes in the bar. Restore hot water to the affected areas before follow up inspection.

In the kitchen area, at the floor under the cook line equipment, there is an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

1. Facility has a non ANSI accredited microwave. 2. Facility has a non ANSI accredited toaster oven. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 3. In the indoor bar area, at the three glass door low boy cooler, it is not maintaining temperature at 41°F or below. It is also pooling water. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, service, or replace the unit.

In the walk in cooler, on the wire racks, raw shell eggs were found stored above several sauces. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Staff rearranged the eggs to be at the bottom of the walk in cooler.

1. In the sushi preparation area, at the prep cooler closest to the server station, multiple PHFs (salmon, tuna, imitation crab) were found above 41°F for longer than 4 hours. 2. In the back of house area, at the cook line, PHFs (corn dog, chicken) in two prep coolers were found above 41°F for longer than 4 hours. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Staff VC&D the affected items. See VC&D report.

In the kitchen area, at the hand washing sink, the hot water was turned off. Per kitchen staff they occasionally store a crate of dry goods near the hand sink that turns off the valve. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] Staff turned on the valve at time of the inspection. Water measured at over 100°F.

*REPEAT VIOLATION* In the back of house area, at the cookline, there is a gas powered rice cooker that is not under the exhaust hood system. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Failure to comply may result in further enforcement action from this department.

1. In the sushi preparation area, at the prep cooler closest to the server station, the unit is not maintaining PHFs at 41°F or below. 2. *REPEAT VIOLATION*: In the back of house area, at the cook line, there are two prep coolers that are not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Facility had a service technician come out and they fixed the prep cooler at the sushi preparation area and one of the coolers at the cook line.

In the back of house area, at the faucet next to the dish washer, there is a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.