| Violation
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Observation
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Located inside walk in cooler next to ice machine
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Located thru out
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee hat and glasses stored on top of dishes at sushi area **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cup
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Located under equipment
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36-11-4
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Basic - Floors not maintained smooth and durable. Located in the kitchen
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23-07-4
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Basic - Gaskets with heavy slimy/mold-like build-up. Located on all Cookline gaskets
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located at reach in unit near ice machine
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27-10-4
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Basic - No hot running water at mop sink.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.all cook line Lowboy units
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located on Cookline where utensils are stored
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on Cookline
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Advised adding bleach with fresh water at 50-100 ppm
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 10-15 small flies 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. raw fish eggs 45° raw salmon 45° sushi box.
Make table cooked chicken 47° raw chicken 44° raw beef 45
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03F-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over cut melon **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. Raw chicken over edamame **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live roach upside down on top of a plastic food container on Cookline, 1 live roach crawling on the side of the reach in unit next to the , 1 live crawling in front of tall reach in unit , 1 live on dish wall in between machine and 3 bin sink, 4 under microwave on Cookline and 4 on make table / steam table ( steam table is used to store utensils ).
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice over 4 hour time limit
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22-22-4
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Intermediate - Moderately Encrusted material on can opener blade.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Dish area hws
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Make table unit on Cookline near reach in
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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. Cut melon cut tuna
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