SUSHI FUSION

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. Sushi rice at front line, operator time marked. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet.

Basic - Bowl with no handle used to dispense food in container of rice, and meat at cookline, Operator removed. Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use.

High Priority - Raw shell egg stored over ready-to-eat food cut bell peppers in reach in cooler at Cookline. Operator stored properly. Corrected On-Site

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. -Review Big 6 food borne illnesses, provided operator with handout. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Soufflé cups in containers of complete seasoning,corn starch, potato starch sugar, rice. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. a¿¿Sushi Station; employee jacket and bag on prep table. Operator stored properly. Corrected On-Site

Basic - Ice buildup in walk-in freezer.