| Violation
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Observation
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36-36-4
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Basic - Ceiling tile missing.
Ceiling tiles missing above rear storage area by cook line. **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks stored on prep surfaces and over food items in kitchen and service area. Manager discarded or moved each to acceptable locations **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair.
Reach in cooler in sushi bar has a torn gasket.
Reach in cooler on cook line has a torn gasket.
White Reach in freezer near dish has a torn gasket. **Warning**
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08B-38-4
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Basic - Food stored on floor.
In sushi bar area. Case of avocados stored on the floor. **Warning**
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35B-02-4
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Basic - Insect control device installed over food preparation area.
Insect zapper light installed over bags of rice in back prep area near mop sink. **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation.
Unwashed cucumbers being removed directly from shipping container for prep and use. After reviewing with cook, he washed cucumbers. **Corrected On-Site** **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves in walk in cooler are soiled with food particle residue. **Warning**
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08B-12-5
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Basic - Stored food not covered.
In flip top reach in freezer. Sheet pan of frozen wontons not covered while being stored.
In reach in freezer. Container of frozen wontons not covered while being stored. **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Floor throughout kitchen has unsealed concrete. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
On cook line. Wet cloth stored on prep counter near prepped cucumbers. Cook moved to used cloth bin. **Corrected On-Site** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
In kitchen below prep tables. Container of white granular substance not labeled with common name. Manager identified by placing tape with common name on container. **Corrected On-Site** **Repeat Violation** **Warning**
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
1. Cook on sushi line touched raw tuna then cooked sushi rice without changing gloves nor washing hands. Rice is also used for fully cooked sushi rolls. Manager set rice to be only use for raw sushi rolls.
2. Cook at fry station touched raw chicken then ready to eat Krab sticks without washing hands. After reviewing with cook, employee fried krab sticks to 188°F. **Corrective Action Taken** **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
1. Raw chicken stored over whole unwashed onions and raw tuna stored over ginger in walk in cooler.
2. Raw chicken stored over cream cheese in walk in cooler.
3. Raw shell eggs stored over sauces in main flip top cooler on cook line.
Manager properly separated and storage food in walk in cooler and flip top cooler on cook line.
4. Raw beef stored over uncovered frozen wontons in white stand alone reach in freezer next to the dishwasher. Not all products commercially packaged. Reviewed proper food storage with manager. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw steak stored over raw salmon for hamachi in white stand alone reach in freezer near dishwasher. Not all products commercially packaged. Reviewed proper food storage with manager. **Repeat Violation** **Admin Complaint**
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
In walk in cooler 1 cracked raw shell egg stored with whole raw shelled eggs. Manager discarded cracked egg. **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
On sushi bar cooked shrimp (114°F - Hot Holding). Employee stated shrimp was cooked 20 minutes prior. Stored at room temperature. Used for immediate service.
At sushi bar cooked rice (93°F - Hot Holding). Cook stated that the rice was being held with time as a public health control. However there was no time mark or written procedures available. Provided establishment with time control form and rice was time marked during inspection..**Corrective Action Taken** **Corrective Action Taken** **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No vacuum breaker installed on threaded faucet at sink next to stove on cook line. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine has an accumulation of mold like substance. Ice machine located next to soda machine in kitchen. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink in sushi bar has tools and scrub pads inside sink. **Repeat Violation** **Warning**
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52-01-4
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Intermediate - Identity of food or food product misrepresented.
Dinner menus advertising White tuna. Manager provided invoice for escolar and stated that they use escolar instead of white tuna. **Admin Complaint**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels available at hand wash sinks at kitchen entrance and near rear storage area. **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hot water at hand wash sink at entrance to kitchen does not reach 100°F. **Repeat Violation** **Warning**
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