| Violation
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Observation
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14-01-4
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Basic - Bowl with no handle used to dispense flour in dry storage.
Manager removed bowl. **Corrected On-Site** **Repeat Violation** **Warning**
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08B-45-4
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Basic - Case of vegetables stored on floor in walk-in cooler.
Explained to manager they can not stored anything on floors. **Corrective Action Taken** **Warning**
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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.
Employee drink with no lid stored above soup warmer In Front counter.
Manager removed drink.
**Corrected On-Site** **Repeat Violation** **Warning**
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12B-07-4
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Basic - Employee beverage container next to clean equipment/utensils in warewashing area.
Manager discarded drink. **Corrected On-Site** **Warning**
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40-06-4
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Basic - Employee medicine stored above sushi prep table.
Employee removed medicine. **Corrected On-Site** **Warning**
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08B-12-4
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Basic - Food stored inside white chest freezer not covered. **Repeat Violation** **Warning**
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24-08-4
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Basic - Soda cups not properly air-dried - wet nesting.
Soda cups stored next to soda machine. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
1. Wet towels stored under ice tea pitchers in front sushi counter.
Employee removed wet towel.
2. Wet towels stored all over kitchen counters. Establishment did not have sanitizer buckets set up.
Explained to manager and employees the needed to have sanitizer buckets set up. **Corrective Action Taken** **Warning**
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32-21-4
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Basic - Women Bathroom door not self-closing. **Warning**
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02D-01-5
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Basic - Working containers of flour removed from original container not identified by common name.
In dry storage. **Repeat Violation** **Warning**
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12A-20-4
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High Priority - Cook washed hands with no soap.
After reviewing with employee, he properly washed hands. **Corrected On-Site** **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.
1. Raw spicy tuna 45°-46°F stored for 25 minutes at room temperature on sushi station.
Chef stored raw tuna inside reach in cooler.
2. raw steak (45°F); raw chicken (44-45°F) stored for an hour in flip top cooler on cook line.
Chef placed ice over food.
3. pre made sushi rolls with raw tuna (50-51°F) stored in flip top cooler since 10:30am. Manager discarded sushi rolls. See stop sale.
4. ; raw chicken (47°F); krab legs (46°F); raw shrimp (47°F); raw salmon (45°F) stored inside reach in cooler for three hours on cook line. Chef moved all foods to walk in cooler. Reach in cooler has an ambient temperature of 49°F.
**Corrective Action Taken** **Corrective Action Taken** **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Raw chicken stored over raw shell eggs.
**Warning**
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08A-10-4
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High Priority - Raw shell eggs stored over ready-to-eat soy sauce in reach-in cooler on cook line.
Employee properly stored shell eggs. **Corrected On-Site** **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.
pre made sushi rolls with raw tuna (50-51°F) stored in flip top cooler since 10:30am. Manager discarded sushi rolls. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
Cutting board stored on top of chest freezer on cook line. **Repeat Violation** **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Cook washed hands in two compartment sink.
After reviewing with employee, he properly washed hands in hand wash sink. **Corrected On-Site** **Warning**
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31A-03-4
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Intermediate - Kitchen Handwash sink not accessible for employee use due to plastic bowl stored in the sink.
Manager removed plastic bowl. **Corrected On-Site** **Repeat Violation** **Warning**
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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.raw steak (45°F); raw chicken (44-45°F) stored in flip top cooler for an hour on cook line.
Chef placed ice over food.
3. pre made sushi rolls with raw tuna (50-51°F) stored in flip top cooler since 10:30am. Manager discarded sushi rolls. See stop sale.
4. ; raw chicken (47°F); krab legs (46°F); raw shrimp (47°F); raw salmon (45°F) stored inside reach in cooler for three hours on cook line. Chef moved all foods to walk in cooler.
All foods stored in flip top reach in cooler are over 44°F.
Cooler ambient temperature is 49°F.
Manager called for service. **Warning**
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31A-11-4
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Intermediate - Sushi bar Handwash sink used to clean knives and towels.
Inspector explained to employees how to properly use handwash sinks. **Corrective Action Taken** **Warning**
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