| Violation
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Observation
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cutting boards throughout kitchen **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee food mixed with restaurant food **Warning**
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14-11-4
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Basic - Equipment in poor repair.
Reach in cooler in sushi area.
Ambient temperature 50° **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Soy sauce on floor by three compartment sink **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. hand sink by back door in kitchen **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container.
Paper towels lining sushi **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Reach in cooler at the end of cook line **Warning**
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23-10-4
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Basic - Reach-in freezer gaskets soiled with slimy/mold-like build-up. Chest freezer **Warning**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Hand sink by back door in kitchen **Warning**
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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. Fly on three compartment sink **Warning**
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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. Beef 45°, dumplings 49° **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Fried rice 50° **Warning**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken not in original packaging stored over cooked noodles not in original packaging
Raw chicken stored above bacon **Warning**
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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. Salmon 49°, Tuna 46°, Cream Cheese 45°, Eel 50°, imitation crab 50°, Escolar 49°, Yellow Tail 52°, Tilapia 54°, fried rice 50°, dumplings 49°
All items were left overnight in cooler **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Warning**
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in sushi cooler 10° off **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered rice cooling in walk in cooler over night 50° **Warning**
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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. Reach in cooler **Warning**
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