| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
Interior top of dish machine and the exterior door sliding tracks are soiled. **Repeat Violation**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Small plastic portion cup in tempura flakes on front line.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone on shelf above prep table on cooks line.
Employee package of cookies on shelf above clean bowls on cooks line.
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14-11-5
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Basic - Equipment in poor repair.
Multiple cutting boards on reach in coolers on cooks line has cut marks.
Reach in freezer gasket torn on reach in freezer behind sushi bar.
Racks in walk in cooler with rust on the surface.
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08B-38-4
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Basic - Food stored on floor.
Edamame bean container on floor in walk in cooler. **Repeat Violation**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Rice scoop on front line in water 108F.
Knife in water at sushi bar at 109F. **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
In any of the sushi display coolers.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Missing from women's restroom, next to server reach in cooler in kitchen, and behind bar. **Repeat Violation**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Wooden wall attachments unsealed located in dry storage area.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of cooking equipment on cooks line.
Reach in freezer gasket at sushi bar.
Walk in cooler gasket soiled.
Interior middle reach in freezer on the left side of prep.
Walk in cooler food storage racks. **Repeat Violation**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Plastic containers behind sushi bar. **Repeat Violation**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
In large reach in cooler on cooks line and salad/server cooler. **Repeat Violation**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Salmon thawing at room temperature on table by cooks line.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Behind dish machine area.
Ceiling soiled around vents in dish machine area and dry storage/office area.
Floor soiled under cooking equipment on cooks line.
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee on cooks line scratched head then picked up cooking wok spoon on cooks line.
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee watching tv on phone with hands on hips when order came in he placed on gloves and started to cook, no Handwash in between.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine. **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding)
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale.
lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler. **Repeat Violation** **Admin Complaint**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on cooks line stained black. **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Employee on cooks line held towel under water to get towel wet at Handwash sink on cooks line. **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Missing at sink on cooks line and sink next to server reach in cooler in kitchen the paper towel dispenser is not working. Manager on duty placed paper towel rolls by Handwash sinks. **Corrected On-Site** **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Chemical bottle in office no label and 2 hanging at server station by bathrooms with pink liquid inside. **Repeat Violation**
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