| 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 container used to dispense tempura flakes at front counter sushi preparation area.
Observed no handle container used to dispense garlic flakes. **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed equipment door handles of microwave with build up food debris **Warning**
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed clean equipment containers stored next to hand washing sink exposed to splash from hand washing sink. **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.
Observed employee beverage stored on prep table at front counter next to microwave and prepped cucumbers.
Operator removed and stored correctly **Corrected On-Site** **Warning**
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16-13-5
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Observed Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized..
Operator set up sanitizing solution at 3 compartment sink area. **Corrected On-Site** **Warning**
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14-11-5
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Basic - Equipment in poor repair.
Observed gaskets torn on reach in cooler at sushi area **Warning**
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
Observed brown rice, Mayo containers in aisle way dry storage area not stored 6 inches off floor. **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust.
Observed cucumbers, romaine leaf lettuce, being stored next to hand washing sink exposed to splash. **Warning**
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08B-37-4
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Basic - Food stored in a prohibited area.
Observed dry storage foods, brown rice in containers, Mayo, sugar, salt, avocados, vinegar, sodas, paper goods with open access to guests in aisle way towards guest restroom not enclosed. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Observed container of ginger stored on floor under counter at sushi area. **Warning**
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08B-25-4
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Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
Observed food contact surface not sanitized during preparation of cooked sushi and raw sushi products at sushi bar, no sanitizing solution set up. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed knives stored in between equipment and hand washing sink located at front counter. **Warning**
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10-04-5
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Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
Observed handle of tongs directly in sushi ginger at sushi preparation area. **Warning**
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10-06-5
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Basic - 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 spoon directly stored in krab salad at sushi preparation area in reach in cooler. **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee open beverages in standing reach in coolers at front counter with prepped foods and beverages being served to guests.
Operator discarded beverage. **Corrected On-Site** **Warning**
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash.
Observed uncovered Romaine lettuce stored next to hand washing sink exposed to splash. **Warning**
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
Observed unwrapped utensils at sushi area not stored where only handles of utensils are being touched. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth at sushi preparation area not stored in sanitizing solution. **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed chlorine wiping cloth solution at kitchen area at 10ppm..
**Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
Observed chlorine sanitizing solution stored on floor at sushi preparation area at front counter. **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Observed 3 compartment sink quaternary ammonium solution at 0 ppm.
Operator changed to chlorine sanitizing solution 50ppm. **Corrected On-Site** **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee move sanitizing bucket, wipe area, remove bucket of ginger with gloves with gloves and used same gloves on hand to prepare raw sushi roll without removing gloves or hand washing. **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water.
Observed employee wash hands with cold water at hand washing sink at sushi preparation area.
**Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap.
Observed employee wash hands with cold water and no soap at hand washing sink at sushi preparation area. **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.
Observed utensils and containers at 3 compartment sink being only washed and rinsed and put to air dry without quaternary ammonium sanitizing solution set up. **Warning**
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container.
Observed paper towel used to line shrimp tempura in container in standing reach in cooler in kitchen area. **Warning**
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Observed rice mesh bags used for cooking rice in 3 different rice cookers in kitchen area. See Stop Sale **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.
Observed raw tuna stored over cooked vegetable egg rolls in standing reach in freezer at sushi front counter station. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wash gloves on hand with water and return to making raw sushi rolls at sushi preparation area. **Warning**
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01B-03-5
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High Priority - Stop Sale issued due to adulteration of food product.
Nonfood-grade bags used in direct contact with food.
Observed rice mesh bags used for cooking rice in 3 different rice cookers in kitchen area. See Stop Sale **Warning**
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01B-19-5
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High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
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. See stop sale.
Observed cooked shrimp tempura and cooked eel at 79°F and 86 degrees stored in toaster oven with no time mark. Operator did not know how long product was in microwave or when product was prepared . See Stop Sale **Warning**
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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. See stop sale.
Observed cooked shrimp tempura and cooked eel at 79°F and 86 degrees stored in toaster oven with no time mark. Operator did not know how long product was in microwave or when product was prepared . See Stop Sale **Warning**
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41-15-5
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High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed wiping cloth chlorine sanitizing solution above 400 ppm in kitchen area.. **Warning**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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02C-03-5
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Intermediate - 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 sea weed salad portioned in standing reach in cooler held more than 24 hours not labeled. **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.
Observed employee wash hands in 3 compartment sink in kitchen area. **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.
Observed cutting board located at front area with mold like substance. **Warning**
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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 in kitchen area inaccessible with rice washer stored in front of sink. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed hand washing sink located at front counter sushi area being used as a prep sink.
Observed hand washing sink area located at sushi preparation area used to set up filling up containers for sanitizing solution.
Observed employee using hand washing sink located at sushi bar area. to wash knives. **Warning**
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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.
Observed no chemical test strips for chlorine or quaternary ammonium solution. **Warning**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed containers of krab salad, rice, portioned fish eggs, shrimp tempura, prepped avocados, cooked shrimp made more than 24. Hours not labelled in sushi cooler. **Warning**
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