NIKAI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked eel in reach in cooler .

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.

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand washing sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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.

Basic - Cloth used as a food-contact surface.

High Priority - Toxic substance/chemical improperly stored on food service table Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Waste line missing at soda gun holster.

Intermediate - Handwash sink not accessible for employee use at all times. Due to banner hanging in front of sink . Banner was rolled up and will be relocated.sign was removed before ending the inspection Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. plate in handwashing sink Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the bar handwashing sink Corrected On-Site

Basic - Upstairs Exterior door has a gap at the door edge that opens to the outside.

Basic - Waste line missing at soda gun holster.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dumplings stored overnight in reaching cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.dumplings 50-52F in reaching cooler

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler not maintains 41F or below . Technician was called for repairs on unit

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Glass machine-in poor repair. The main kitchen dish machine is used to wash dishes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar is soiled

Basic - Waste line missing at soda gun holster.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in handwash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu (48F - Cold Holding); shrimp (46F - Cold Holding); Pork (51*F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (48F - Cold Holding); shrimp (46F - Cold Holding); Pork (51*F - Cold Holding)

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.

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. scallops (55F - Cold Holding); Fish (52F - Cold Holding); Fish (57F - Cold Holding); shrimp (54F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (55F - Cold Holding); Fish (52F - Cold Holding); Fish (57F - Cold Holding); shrimp (54F - Cold Holding)

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit next to hand wash sink is at 55F ambient

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauce in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. At sushi station

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled.