| 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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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
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08B-38-4
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Basic - Carrots stored on floor.
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36-34-5
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Basic - Ceiling/ceiling, vents, soiled with accumulated food debris, grease, dust, or mold-like substance.
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator added water with a container to start Dish washer
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface lid on sushi reach in cooler
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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.
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12B-12-5
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Basic - 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.
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12B-01-4
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Basic - Employee eating while preparing food.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Packages of Cigarettes in food service/storage area.
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14-11-4
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Basic - Equipment in poor repair. Chest freezer lid is rusting
Reach in gaskets are torn. **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris on floors around baseboard and behind equipment
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36-24-5
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Basic - Hole in or other damage to wall. Under certificate s **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reachin cooler are soiled.
Hood filters are soiled with grease .
Bottom shelves on tables are soiled.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stand up unit holding raw fish has soiled shelving
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover.
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36-27-5
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Basic - Sink area and wall , in sushi area Wall , and walls through kitchen and prep areas are soiled with accumulated grease, food debris, and/or dust.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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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.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
0 ppm chlorine . 100 ppm chlorine **Corrected On-Site**
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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. Dish machine is not sanitizing .
Must Set up triple sink for ware washing
Dish machine was repaired by employees. Chlorine @100ppm
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08A-08-5
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High Priority - Raw animal food stored in same container as ready-to-eat food. Raw bacon on top of grapes in reach in cooler
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08A-11-5
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High Priority - Raw animal food stored over canned/bottled drinks.
Stand up reach in unit
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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. Reach in cooler raw fish over sauces **Repeat Violation**
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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.
Sushi rice has no time mark. Written procedure is posted . As per managerrice was cooked @9:30 am today and a time mark @1:30 was added during inspection . **Corrective Action Taken**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime green cutting board.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Blocked by buckets in dish room
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing storing utensils and scrub pad
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink sushi are **Corrected On-Site**
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