| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed no handle scoop used to dispense sugar and rice in containers located in prep area.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
Observed bamboo mats in direct contact with sushi rolls.
Operator removed and used correct covered bamboo mats for sushi rolls.
Cutting board has cut marks and is no longer cleanable.
Observed cutting boards with grooves and build up food residue no longer cleanable.
Observed grooved cutting board on cooks line no longer cleanable with food build up in grooves.
Equipment in poor repair.
Observed gaskets of reach in cooler throughout establishment torn and with build up of food residue and mold like substance
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice build up in reach in ice cream freezer located in dining room area.
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24-14-4
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Basic - Clean utensils stored between equipment and wall.
Observed dirty metal spatula stored behind space of Hand washing sink in prep area next to dish ware area.
Operator spatula, cleaned and sanitized
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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.
Observed employee beverage on shelf in kitchen area , cook line and dish ware area.
Operator discarded beverages
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee drinking coffee from glass container on cook line.
**Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
Observed ginger pickle container stored on floor at sushi station.
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handles of scoop directly touching bread crumbs, salt, rice, flour tempura mix and sugar in containers located in prep area next to walk in cooler.
Operator removed scoops and stored correctly
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed utensils being stored in greasy water at the side of grill located at cook line.
Operator removed and replaced with clean water and clean utensils
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handle of scoop directly in cooked spicy tuna salad at sushi station, in raw beef and scallops in walk in cooler.
Operator removed and stored correctly **Corrected On-Site**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw fish and imitation crab meat being thawed in standing water.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed imitation crab meat, raw tilapia being thawed intact in ROP packaging.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed soiled wet wiping cloths stored on equipment grills and sushi station used to clean surfaces.
Operator removed all soiled wiping cloths and replaced with clean wiping cloths.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths not stored in sanitizing solution throughout establishment.
Wiping cloth sanitizing solution stored on the floor.
Observed wiping cloth sanitizer bucket stored on floor located at sushi station.
Operator removed and stored correctly. **Corrected On-Site**
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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.
Observed container of sugar located in prep area next to walk in cooler not labellef
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08B-02-4
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High Priority - Displayed food not properly protected from contamination.
Observed all ice cream for customer service without covers in dining room area.
Stored food not covered.
Observed rice in rice container in prep area next to dish ware area not covered.
Operator removed rice and stored correctly.
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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.
Observed raw fish eggs, raw spicy tuna, raw masago stored over cooked imitation crab meat in reach in cooler at sushi station.
Observed raw tuna stored over cooked tuna in reach in cooler at sushi station.
Observed raw salmon stored over cooked craw fish, cucumbers in reach in cooler at sushi station.
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed milk being used from 2/23/2021.
Operator discarded milk
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed spicy cooked tuna imitation crab salad in reach in cooler at sushi station not labeled.
Operator labeled all products
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed raw fish eggs, raw mass-ago opened at sushi station with no date marking not being tracked.
Operator labeled all products
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Observed raw tuna diced, raw salmon raw wahoo not labeled in reach in cooler located at sushi station.
Operator labeled products **Corrected On-Site**
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03F-02-5
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High Priority - 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.
Observed sushi rice per operator prepared at 11:30 am without time mark.
Operator placed time mark on sushi rice at 1:30 pm.
**Corrected On-Site**
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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.
Observed in Warmer located in kitchen ; cooked ribs (106F - Hot Holding); cooked sausage (105F - Hot Holding); cooked beef (106F - Hot Holding). Per operator all were cooked at 12:30, temperature taken at 2:30. Inspector had all products reheated to 165°F **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed detachable dirty knife block in use with dirty knives in knife block.
Operator removed knife block, clean, and sanitized knives and knife block. **Corrected On-Site**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed hand washing sink located at sushi station inaccessible with a tray inside sink.
Operator removed clean and Sanitize sink
Handwash sink used for purposes other than handwashing.
Observed. Hand washing sink at sushi station being used for dump sink.
Operator cleaned and sanitized sink. **Corrected On-Site**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator has no chemical test kit for high heat machine.
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