Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
Soap dispensers
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.in soy sauce, flour, rice **Corrected On-Site**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Below grill, above coke reach in
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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.onions, lettuce, fish
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35A-03-4
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Basic - Dead roaches on premises.5 under toaster oven in sushi bar, 5 in storage cabinets in sushi bar
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
Cellphone on cutting board
Keys in kitchen **Corrected On-Site**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
Kitchen
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08B-38-4
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Basic - Food stored on floor.rice, soy sauce flour in the kitchen ginger and seaweed wraps in sushi bar**Corrected on site. Big gray can of rice in kitchen **Corrected On-Site**
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08B-42-4
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Basic - Food stored outside.
Food and single service items stored in shed
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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33-11-4
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Basic - Missing drain plug at dumpster. **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On back door, walk in outside
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23-09-4
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Basic - Soiled reach-in cooler gaskets. On cookline
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes over rice in walk in
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
Reach in cooler on cooks line filled at 11:00 am
Dumpling 50°
Shrimp 50°
Fish 50°
I explained to the operator that all Time Temperature Control For Safety Foods need to be stored at 41° or below. The reach in cooler on the cooks line needs to be kept empty until the food is able to be stored at 41° or below.
Operator removed all items and moved them to walk in cooler **Corrective Action Taken**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Sushi chef
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12A-20-4
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High Priority - Employee washed hands with no soap.
Sushi chef
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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.
Two in kitchen
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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.
Eggs 86°
Operator voluntarily discarded
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On sushi rice opened at 11am now 2:03pm **Repeat Violation**
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.beef, chicken shrimp in reach in on cookline 50° all
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.hand sanitizer, medicine, cleaning supplies mixed in and above clean dishesby clean dishes
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeds 200 ppm chlorine
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster over at sushi bar and portion control scale
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.fish in the sushi bar mackerel, crab mix, shrimp
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.rinsing cloth at sushi bar
Sanibucket storage
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.at sushi bar
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Some menu items are not notated. Operator will add them to the menu
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Dish area
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