SUSHI BEAR & GRILL

High Priority - Employee washed hands with no soap. Observed server handle soiled dishes and touch clothes then rinse hands in hand wash sink in server line without using soap. Inspector educated employee proper handwashing procedures. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple frozen food items stored in plastic to-go bags in walk-in freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed 1 employee with gloves on leave through rear exit and return a few minutes later then engage in food preparation without changing gloves and washing hands. Inspector educated employee proper handwashing procedures. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed 2 employees wash hands in three compartment sink near rear exit. Inspector educated employee proper handwashing procedures. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple ready to eat food items on sushi line with no date markings when opened or prepared.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed multiple sauce bowls stored directly under paper towels at hand wash sink on server line. Inspector had to actively move bowls to prevent dripping water on to bowls reaching for paper towels. Corrected On-Site

Basic - 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 multiple packs of raw tuna thawed in original reduced oxygen packaging in reach in cooler under sushi line. Package states to remove from package before thawing.

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout establishment.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table on cook line. Employee removed beverage. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between reach in coolers on cook line. Person in charge removed both knives. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters. Soiled door handle on walk-in cooler door.

Basic - Stored food not covered. Observed raw chicken and raw squid in containers with no lids in walk-in freezer. Person in charge placed lids on containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp being thawed at room temperature next to three compartment sink closest to rear exit. Person in charge put shrimp under running water. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster stored over ready to eat krab sticks stored in walk-in freezer. Not all items in commercial packaging. Person in charge rearranged food items to proper storage levels. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee wearing gloves leave through rear exit then return a few minutes later and engage in food preparation without changing gloves. Employee on cook line had hands in pockets while wearing gloves and then engage in food preparation without changing gloves and washing hands. Inspector educated person in charge proper handwashing procedures. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed containers of fried shrimp tempura and fried sushi rolls held on time as a public health control from night prior not discarded at end of timeframe and stored over night in reach in cooler on cook line.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed containers of fried shrimp tempura and fried sushi rolls held on time as a public health control from night prior not discarded at end of timeframe and stored over night in reach in cooler on cook line.

High Priority - Toxic substance/chemical improperly stored. Observed insect and roach repellent and bait stored over clean containers at end of dish machine. Person in charge removed repellent and bait and placed on chemical shelf. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease build up on ceiling tiles throughout kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean salad bowls stored under paper towels at hand wash sink in server station. Bowls were exposed to dripping hands when reaching for paper towels. Person in charge moved bowls away from paper towels. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on shelf across from walk-in cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters above cook line. Soiled gaskets on walk-in cooler and walk-in freezer doors. Repeat Violation

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer for batter. Person in charge removed drill from service. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths stored on cutting boards and not in sanitizing solution in between uses behind sushi bar.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil with no label stored on shelf above flip top cooler closest to walk-in cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels long containers with food items inside stored in flip top cooler on cook line. Person in charge voluntarily discarded paper towels. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored across rice cookers. Repeat Violation

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. Observed employee beverage with no lid stored on prep table across from cook line. Person in charge voluntarily discarded. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap with visible light shining through at bottom of rear exit door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed cutting utensil used for breaking crunches to pieces stored between prep table and hand wash sink behind sushi bar. Person in charge moved utensil to dish area. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting boards on cook line. Person in charge removed cloths. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hold filters above cook line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit through rear exit of kitchen then return and engage in food preparation without changing gloves and washing gloves. Inspector educated employee proper handwashing procedures. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple ready to eat food items in sushi display case with no date marking. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout establishment. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

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. Observed one employee drinking beverage from an opened container. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf next to microwave across from fryer. Employee removed cell phone. Corrected On-Site Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Observed grease build up on ground outside rear exit of kitchen. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between prep table and reach in cooler on cook line. Person in charge removed knives. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at hand wash sink near walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled frames and gaskets on reach in cooler doors on cook line. Soiled hood filters above cook line. Soiled back plates around nozzles on soda tower in server station. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over cooked broccoli in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple unlabeled containers of white powdery substances stored on prep shelf across from cook line.

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. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Manager called repair technician he showed up and fixed dish machine during inspection. 100ppm Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing Salad lettuce with bare hands. Spoke with employee she washed her hands and put on gloves then remade salads. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line food containers on cooks line and sushi area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Clear bowl used to scoop Rice Repeat Violation

Basic - Cardboard used to line food-contact shelves. Card board used to line dry storage shelf

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Food debris on ceiling in kitchen area

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long cutting board on cooks line, cut marks on two small yellow cutting boards Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on wall over open bag of rice

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled stainless bin

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between two prep tables on cooks line

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop Cooked broccoli, employee removed scoop Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of Microwave Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on reach in cooler Gaskets on cooks line Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light in walk in cooler turns off and on

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, raw chicken (50F - Cooling). Employee stated chicken was from yesterday. Issuing stop sale. Operator voluntarily discarded. Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At walk in freezer, raw beef in to go bag.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler, raw chicken (50F - Cold Holding). Employee stated chicken was from yesterday. Issuing stop sale. Operator voluntarily discarded. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has dark mold-like coloring on surface. Operator had employee begin cleaning. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash station next to server station in kitchen, no soap. Manager supplied soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At flour container in kitchen, to go bowl used as scooper. Manager removed bowl. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in kitchen not secure. Manager secured tanks with chain. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen above flat top and fryer grease build up.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee drinks on clean prep table next to flip top cooler. Manager removed drinks. Two employee phones above flip top cooler. Manager removed phones. Corrected On-Site

Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Floor next to Co2 tanks in kitchen has build up. Wall behind flat top grill has build up of grease. Ceiling by back door is soiled with old food. Repeat Violation

Basic - Food stored on floor. Cooking oil on ground next to fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease.

Basic - Open dumpster lid. Dumpster lid open. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. At hand wash station next to triple sink in kitchen, pipe leading to faucet leaking when turned on. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths not in use sitting on prep tables throughout kitchen. Operator removed rags. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler container of raw chicken temped 62F. According to manager, item was in cooler since last night. Item didn't cool properly. Manager discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in freezer,Raw shellfish placed over ready to eat cheese cake. Operator placed shellfish below cheesecake. At walk in cooler, Raw lobster placed over ready to eat krab sticks. Operator removed lobster from above krab sticks. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler container of raw chicken temped 62F. According to manager, item was in cooler since last night. Item didn't cook properly. Manager discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both cutting boards on prep table in kitchen soiled.

Basic - Bowl or other container with no handle used to dispense food. To go soup bowl used as scooper for ice in storage bin under sushi bar. Operator removed. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank in kitchen not secure.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Floor, walls and or ceiling soiled/has accumulation of debris. Ceiling throughout kitchen soiled. Floors behind fryer and stove top soiled with grease build up. Repeat Violation

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open. Operator closed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes in between kitchen equipment. Operator removed knifes. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi station is soiled.

Basic - Open dumpster lid. Dumpster lid open. Operator closed. Corrected On-Site

Basic - Utensils in poor condition. Knife hanging above triple sink had chip in point of blade. Operator discarded knife. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At hand wash station by wok station in kitchen, leaky faucet.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of salt, sugar and sesame seeds not labeled on spice rack.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting green onions has one glove on, touching green onions with both hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line reach-in cooler, raw salmon stored over krab rolls. In walk-in cooler, raw shrimp stored over cooked dynamite rolls. In walk-in freezer, plastic container of raw chicken stored over case of fish. Operator had all,items moved to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter at cook line, holiday rolls (62F - Cold Holding). Operator placed rolls in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb under triple sinks by back door missing backflow preventer.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Multiple employees present, hired less than 60 days, no proof of employee responsibilities. Operator reviewed with employees and had documentation signed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink at end of cook line by walk-in cooler, no soap. Also, at sushi bar, no handwash sign. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In multiple sauce containers at cook line and sushi bar, plastic togo cups used as scoops. All cups removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open employee bottle water on shelf above pass thru. Operator moved drink. Corrected On-Site Repeat Violation

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. Employee rinsing plastic containers and placing on clean dish shelf.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Wall behind cooking equipment has build up of grease. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly trap light on top shelf at end of cook line.

Basic - Food stored on floor. At cook line, two sauce containers stored on floor. Employee moved to shelf. Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line, 2 hood filters have slats missing and gap at end of hood filters by walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, 3 knives stored in crack between tables and reach-in cooler. Employee removed all knives. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, multiple gaskets soiled. On cook line, hood filters over flattop have grease build up. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employee washing green onions after cutting.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed produce stored over cut broccoli and onions.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line, raw chicken stored over cut lettuce. In walk-in cooler, tub of raw chicken stored over raw shrimp. Manager moved items to correct storage levels. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Supplied operator with DBPR form 5030-104

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at end of cook line by walk-in cooler, plastic wrap over sink and trash can in front of sink. Operator moved items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in wait station missing paper towels. Handwash sink at end on cook line missing soap. Handwash sink at sushi bar missing sign. Operator supplied soap and towels. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Supplied operator with DBPR form 5030-103

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle identified as Lysol cleaner, label worn off.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at wait station, top plate in bin has black mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep counters throughout kitchen. Manager moved all drinks. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. On cook line across from fry station, plate of employee food and drink on top of reach-in cooler. Manager moved items. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee phone stored on prep table. Operator moved. On dunnage rack near dish area, jacket stored on bag of rice. Operator moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On upper shelf at dish area, metal,pans have wet nesting.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Wall and floor behind flattop on cook line, grease build up. Repeat Violation

Basic - Food stored on floor. At dry storage shelves by walk-in freezer, container of soy sauce stored on floor. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Two hood filters over cook line have slats missing, grease visible inside hood. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk salt container, scoop handle touching product. Employee moved scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flattop have grease build up. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. On upper shelf at dish area, plastic containers have food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, two wet towels out on counter.

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. Dishwasher (Chlorine 0ppm); sanitizer container empty, operator placed new sanitizer and primed. Retest, Dishwasher (Chlorine 50ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of cook line reach-in cooler, chicken (57F - Cold Holding); shrimp (56F - Cold Holding). Operator stated lid open for lunch rush. Employee closed lid. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of window cleaner stored on top,of reach-in cooler across from fryers. Cleaner moved to chemical storage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to ice machine, sake cup and bottle in sink. Operator removed. In handwash sink at end of cook line by walk-in cooler, ice in sink. Operator melted ice. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic togo container used in container of soup topping. Operator removed. Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelf under paper bags at server station pass thru. Operator had employee remove. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating and uncovered drink on cook line on reach-in cooler across from fryer. Employee removed food and drink from cook line. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has light visible at bottom when closed.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Wall behind equipment on cook line soiled.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky strips hanging from ceiling at cook line and dish area. Operator removed. Corrected On-Site

Basic - Food stored on floor. Open case of oil on floor at fry station. Oil moved to shelf. Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filters at wok station.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach-in cooler. Operator moved to be washed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler on cook line, gasket soiled. Hood filters over wok station have grease build up. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon in sushi roll in container on top of noodles, walk in cooler, raw fish and pork on shelf above krab in walk in freezer, both in trays, employee rearranged Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by triple sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in handsink at server area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at server area, and handsink by cook line, mgr placed some Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Squeeze bottle by server area, employee wrote name on Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Mgr stated change pd two years ago

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. On sugar and salt, mgr move them Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage by ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at server area, employee move them Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Server scooping soups

Basic - Food stored on floor. Vinegar mix in bucket on floor by cook line, employee placed it on shelf Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit at cook line, mgr placed one, in black little cooler at sushi area, Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker, shelves in walk in cooler, Repeat Violation

Basic - Reuse of single-service or single-use articles. Boxes where zucchini came used for cut zucchini, in walk in, employee changed containers and washed them Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area, mgr discarded it Corrected On-Site

Basic - Wood non food-contact surface not properly sealed. Pallet in sushi area for storage

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. Dishwasher (Chlorine 0ppm), manager had employee set up triple sink to sanitize, called for service on dish machine. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in cooler on cook line, raw chicken stored over raw salmon in bottom section. Manager moved chicken to bottom. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Container of soap stored on lower shelf of prep table at cook line, with open bag of rice. Employee moved soap to chemical storage. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard used to separate salads in reach-in cooler. Manager discarded and placed metal tray between salads. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter on cook line. Manager moved to bottom shelf under table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on upper counter at cook line. Manager moved. Corrected On-Site

Basic - Equipment in poor repair. Reach-in cooler on cook line, gaskets torn.

Basic - Floors, walls and/ or ceilings soiled/has accumulation of debris. Floor and wall by fryers on cook line have grease and debris.

Basic - Food stored on floor. Open case of oil on floor at cook line. Manager moved to shelf Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between reach-in cooler and prep table. Knives moved to be washed. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas at cook one in container of standing water, 86°f. Employee discarded water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in under counter reach-in cooler at sushi bar. Employee placed thermometer in reach-in cooler. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler on cook line, gaskets have build up. Manager had employee clean. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Door closer removed on back door in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In server station at dining room, Sanitizer Bucket (Chlorine 0ppm). Manager had employee remake sanitizer bucket,Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Plastic containers of salt and sugar not labeled. Manager had containers labeled. Corrected On-Site