| Violation
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Observation
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16-23-4
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Basic - Observed Accumulation of lime scale on the inside and outside of the dishmachine. **Warning**
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12B-07-4
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Basic - Observed Employee beverage container in various prep areas by sushi bar and wine station on a food preparation table or over/next to clean equipment/utensils located at bar area. **Repeat Violation** **Warning**
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25-06-4
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Basic - Observed Single-service articles to go containers throughout kitchen area and cook line .not stored inverted or protected from contamination located at the bar area. **Warning**
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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 scoops use to dispense flour. Panko, salt and sugar on shelves in kitchen area.
Observed no handle scoop used to dispense rice in containers in kitchen area.
Observed no handle scoops used to dispense sauce in walk in cooler. **Repeat Violation** **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents hoods over grills and prep areas in kitchen and cook line soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Observed 4 dead roaches behind reach in coolers located at sushi bar.
Operator cleaned and sanitized area removing dead roaches. **Warning**
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40-06-5
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Basic - Employee personal items, lotion cellular phones, hat, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items located at bar area. **Repeat Violation** **Warning**
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13-07-4
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Basic - Employee wearing dangling jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Observed floors behind fryers and reach in coolers at cook line, sushi bar with grease build up and food debris. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Observed gallon of sauces on floor in dry storage area.
Operator removed and stored correctly **Corrected On-Site** **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 being stored between reachin cooler's on the cook line. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven handles at cook line. **Warning**
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22-20-5
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Basic - Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen area. **Warning**
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23-24-4
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Basic - Observed Buildup of food debris/soil residue on equipment door handles and gaskets with mold like substance on walk in gaskets, reach in cooler gaskets at cook line. **Warning**
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35B-02-4
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Basic - Observed Insect control device installed over food preparation area by serving plates and sushi bar area. **Warning**
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24-17-4
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Basic - Silverware/utensils dried with a towel/cloth.
Observed cloth used to dry silverware on server table located in kitchen area **Warning**
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08B-12-5
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Basic - Stored food not covered.
Observed sauces in walk in coolers not covered. **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed chicken thawing at room temperature in 3 compartment sink. **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 not stored in sanitizing solution between uses located at the bar area. **Warning**
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21-01-4
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Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
Observed wet wiping cloth not stored in sanitizing solution throughout kitchen area and cook line. **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.
Observed panko, sugar salt , flour, removed from original containers stored in bins not labeled.
Observed sugar at bar area not labeled. **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher at 0ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed one live fly on wine bottle at bar area beside 3 compartment sink.
Observed 1 live fly on garbage bag located by drain next to 3 compartment sink.
Observed 1 live fly flying around dish ware area landing on cutting board.
Observed 1 live fly flying around server line not landing on anything.
Observed 1 live fly flying around cook line near closed fried rice cooker.
Observed 15 dead flies on shelf with clean sanitized cutting boards and clean pans.
Operator removed items clean and sanitized all utensils and removed dead flies.
Operator sanitized area at bar and dishwashing area and was able to kill flies.
**Corrected On-Site** **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 to line all raw sushi fish to absorb water. **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 being cooked in rice mesh bag at cook line.
See stop sale. **Repeat Violation** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Observed bamboo wooden bowl to steam rice. **Repeat Violation** **Warning**
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41-15-5
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High Priority - Observed Wiping cloth chlorine sanitizing solution exceeding the maximum concentration over 200 ppm stored in a location sushi bar area that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Operator discarded and corrected to 50 ppm. **Corrected On-Site** **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 spicy tuna stored over cream cheese in reach in cooler located at bar area.
Observed raw salmon stored over seaweed salad in reach in cooler located at bar sushi station.
Observed raw crab meat stored over cut vegetables in walk in cooler.
Observed raw shell eggs stored over cooked sauce in walk-in cooler
Observed raw beef stored over raw chicken in reach in cooler.
**Repeat Violation** **Warning**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw pork in walk in cooler. **Repeat Violation** **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 being cooked in rice mesh bag at cook line.
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 no time mark on sushi rice located at the bar area.
Operator placed time mark for 1pm. **Corrected On-Site** **Repeat Violation** **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 seaweed salad, milk opened 24 hours per operator not date marked. **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 can opener blade with mold like substance located on prep table in kitchen area.
Observed cutting boards with mold like substance on shelf with dead flies. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed raw fish being thawed in hand washing sink located beside 3 compartment sink.
Observed wiping cloth stored in hand washing sink beside 3 compartment sink. **Repeat Violation** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than hand-washing as a dump sink in kitchen area **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.
Observed surface rust on walk in shelves in walk in cooler. **Warning**
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31B-02-4
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Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located in kitchen area next to 3 compartment sink and sushi area .
Operator placed paper towels at hand washing sinks. **Corrected On-Site** **Warning**
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02C-06-5
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Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation** **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 cooked salmon per operator 24 hours ago not date marked.
Observed all TCS products sauces and cooked foods in reach in cooler, rice, tempura salmon roll, shrimp sauce, eel sauce, salads, without any date marks. Per operator all foods were made from Wednesday 17th thru Monday 22nd. **Repeat Violation** **Warning**
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