ACE Sushi @ Atrium Health

CFSM cert not posted during inspection.

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.

PIC posted CFSM cert. PIC to maintain cerficicate posted in public.

EHS observed lack of previous inspection report.

The most current inspection report shall be prominently displayed in public view at all times.

PIC to post.

EHS observed damaged, continuously running tap at handwash station.

Equipment shall be maintained in a state of repair

PIC to repair or replace tap.

EHS observed temperature of prepared rice bin stored in temperature-uncontrolled cabinet at 55 F.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

EHS observed pH being used for risk control per facility logs under an incomplete variance.

(j) Variance Requirement. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before...

...7. Preparing food by another method that is determined by the Health Authority to require a variance;

PIC to complete variance requirements before using pH for rice preparation.

EHS observed damaged, continuously running tap at handwash station.

Equipment shall be maintained in a state of repair

PIC to repair or replace tap.

CFSM cert not posted during inspection.

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.

PIC posted CFSM cert.

EHS osberved temperature ranges in front RIC exceeding safe temp (49-56F).

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

PIC to discard product.

EHS observed no employees present during inspection.

There must be a person in charge on the premises of the food service establishment at all times.

PIC or designee to be present at all times.

EHS could not locate posted CFSM cert. No PIC present.

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.

PIC to post CFSM.

EHS did not locate health forms during inspection. PIC not present to clarify.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;

PIC to obtain health records, keep at facility.

Facility does not maintain body cleanup kit or response procedure for vomitus/diarrheal events.

A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

PIC to obtain procedures/cleanup kit or obtain SOP/kit from Atrium.

EHS observed that facility maintains no records of pest control visits; PIC not present to clarify.

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC to obtain proof of certified coverage.

EHS did not locate posted permit during inspection. PIC absent.

Post the permit in a location in the food service establishment that is conspicuous to consumers

PIC to post.

Facility does not maintain body cleanup kit or response procedure for vomiuts/diarrheal events.

A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

PIC to obtain procedures/cleanup kit.

EHS observed that facility maintains no records of pest control visits.

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC to obtain proof of certified coverage.