| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On motor part of reach in cooler beside fryer.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. I sushi area.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Krab stick stored on floor in walk in cooler.
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Over server station
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12B-03-4
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Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Coffee in bar area.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Throughout kitchen
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36-15-4
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Basic - Food debris accumulated in sushi area under prep sink.
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08B-38-4
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Basic - Food stored on floor. Boxes of white vinegar and mirin sauce on floor in kitchen.
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. *in ladies restroom. *Corrected On-Site**
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36-70-4
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Basic - Objectionable odor in establishment. Under prep sink on sushi line out front.
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33-16-4
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Basic - Open dumpster lid.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On shelves holding microwaves under sushi station.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station. And throughout kitchen.
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35A-02-4
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High Priority - Live, small flying insects in food preparation area. In sushi area beside bar, and in bar area. 10 small flying insects. 20 under prep sink in sushi area.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon 50°, tuna 48°, eel 48°, whitefish 53°, shrimp 53°, tofu 50° corrective action taken. Foods sent to walk in cooler. **Corrected On-Site**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Fried sweet potato 70°, tempura grouper 72°. Item under 2 hours. Refried items to 165° **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Eggs over seafood in Pepsi cooler on cooks line.
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In dish area.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. In bar area. Colander in sink. **Corrected On-Site**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by large rice storage containers.
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52-01-4
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Intermediate - Identity of food or food product misrepresented. Menu says Tuna. According to manager if guest asks for white tuna they get escolar. Escolar found on food invoices.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in bar.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Beside servers area handwash station. **Corrected On-Site**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Trying to hold fried grouper and fried pumpkin at sushi station under TPHC.
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03D-17-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Fried pumpkin, fried grouper on trays wrapped in plastic. **Corrected On-Site**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On sushi menu. **Corrected On-Site**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried prepped items in walk n not labeled.
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