| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
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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. Container of soy sauce on the floor.
Bag of rice on the floor in food prep area by swinging door. **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on storage racks above three compartment sink. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Opposite of cook line. **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. Moldy potatoes in walk-in cooler not segregated. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Operator eating orange in kitchen by cook line. Operator moved employee food from prep table and had a discussion about eating on prior tables. **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee clothing next to blenders on racks facing walk-in cooler door. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Operator preparing food on the fryer with no hair restraint. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Hole on swinging door leading to kitchen. Hole on grease trap. **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.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Fan above ice machine exposed to outside. 4 rodent droppings observed in dry storage room. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. In sushi bar area. **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Interior of toaster ovens in sushi bar area. **Warning**
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36-70-4
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Basic - Objectionable odor in establishment; Grease trap underneath three compartment sink has a hole. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. On storage racks next to three compartment sink. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Not protected from contamination being underneath vitamins on racks facing walk-in cooler door. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Reach-in cooler handle by cook line.
Board on top of storage rack next cook line heavily soiled.
Exterior of fryers.
**Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
In walk-in cooler, behind cook line, by ware washing areas, and in food prep areas.
Ceiling tiles soiled in food prep areas. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator rinsed wiping cloth in handwashing sink and proceeded to wipe down knives and cutting boards. **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored. Cough medicine next food on racks facing cook line. **Warning**
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12A-18-4
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High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee observed to wiping gloves on wiping cloth. **Warning**
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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. Employee at sushi bar. **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator bare-hand contacting sprouts while inspector was discussing cold holding temperatures. Operator bare-hand contacting sprouts while inspector was discussing cold holding temperatures on reach in cooler by cook line. Sprouts not within AOP parameters. AOP for sushi bar area only. **Warning**
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11-13-4
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High Priority - Employee with wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Discussed with operator regarding washing hands and using two layers of impermeable gloves. **Corrective Action Taken** **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. 4 potatoes in walk-in cooler. **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator rinsed wiping cloth in handwashing sink with water and proceeded to wipe down knives and cutting boards. **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. Sprouts 49-50°f, rehydrated noodles 46°f, raw shell eggs 76°f in reach-in cooler by cook line; Sliced tomatoes 70°f in food prep area by swinging door. Operator moved foods to reach-in freezer upon discussion of cold holding. **Corrective Action Taken** **Repeat Violation** **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 beef over opened containers of ready-to-eat rolls in freezer next walk-in cooler door. **Repeat Violation** **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 4 hard, dry rodent droppings next to water heater in back dry storage room. **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee not properly washing hands, changing gloves as needed, and proper handwashing sink usage. Discussed with manager. **Corrective Action Taken** **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. Employee rinsed hands at three compartment sink with no soap. Discussed with operator regarding using only the handwashing sink for its purpose. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by three compartment sink blocked by crates. Operator moved crates. **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Employee observed to rinse a wiping cloth at the handwashing sink by sushi bar.
Spoke to employee two separate times about proper handwashing sink usage. Operator continued rinsing wiping cloth in handwashing sink afterwards during the inspection.
Food debris observed in handwashing sink by sushi bar. **Warning**
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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. The asterisks used for the consumer advisory on the menu denotes cooked items instead of the raw items on the menu. **Warning**
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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 sushi bar. Operator uses paper towels at a separate handwashing sink by food prep area adjacent to sushi bar area. **Warning**
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41-04-4
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Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Vitamins, moisturizer it cream, bandages, stored next to customer food and above single service foam containers on storage racks facing walk-in cooler door. **Warning**
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46-01-4
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Marked exit/path to marked exit blocked. For reporting purposes only. Back kitchen door blocked by cart and air conditioning unit.
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