AMURA SUSHI

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout cooks line Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout cooks line and walk in cooler Warning - From follow-up inspection 2025-11-25: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation Warning - From follow-up inspection 2025-11-25: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw tilapia over commercially made egg rolls on single for reach in cooler on cooks line Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp tempura (99 - Hot Holding) Sushi bar Less than four hours Operator placed on time plan and will discarded at end of four hours Corrective Action Taken

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Sandwich top reach in cooler on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Scrubber in hand sink on sushi line Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Equipment in poor repair. Gasket to under counter reach in cooler across from wok station on cooks line Repeat Violation

Basic - Floors not maintained smooth and durable. Back area on outside walk in cooler

Basic - Food stored on floor. On 2nd side and on outside of walk on cooler Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep table and sandwich top reach in cooler on cooks line Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade on table next to rice cooker 88F Operator discarded water Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Over three comp sink

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Remade and then was 50 ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled. Reach in cooler shelves soiled by fry station Reach in cooler gaskets soiled All cutting boards in kitchen Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information some certificates date of birth - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen over prep area. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cookline. Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water throughout kitchen area including walk-in cooler. Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen area. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit reach in cooler on cookline - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues meat cooler on cookline with excessive water. Repeat Violation - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface across oven. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting throughout kitchen and including walk-in cooler. - From follow-up inspection 2025-01-14: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw beef over cooked chicken in walk in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen area.

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

Basic - Bowl or other container with no handle used to dispense food. - In rice and sugar container Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One female employee in the kitchen wearing bracelet Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Walk in cooler door

Basic - Floor area(s) covered with standing water. In walk-in cooler on floor.

Basic - Food stored on floor. Buckets of soy sauce, drinks and water in kitchen and drys. Storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in, in the kitchen.

Basic - In-use tongs stored on equipment door handle between uses. On oven door on cooks line Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the kitchen area.

Basic - Light not functioning. One lightbulb under the hood at cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Outside ice machine

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen , dry storage area and sushi counter.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado and lettuce over cooked chicken in walk in cooler. Repeat Violation

Basic - Walk in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. by cooks line and dishwashing areas

Basic - Water leaking from pipe and/or faucet/handle. At hand wash I sink nest to walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table at the end of cooks line. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 small flies in bar area Warning - From follow-up inspection 2024-02-06: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles missing. Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : 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. - escolar, tuna Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - at three compartment sink Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under equipment Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - cookline and back hallway Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - walk in cooler gasket Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. - serving spoons at cookline Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cookline coolers Warning - From follow-up inspection 2024-02-06: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over case of lemons.

Intermediate - Handwash sink not accessible for employee use at all times. 2 bowls in hand sink at sushi bar. Corrected On-Site

Basic - Ceiling tile missing. Over walk in cooler. Over dish area

Basic - Cutting board has cut marks and is no longer cleanable. Black cutting board near soup station

Basic - Floor area(s) covered with standing water. On cook line In walk in cooler.

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen

Basic - Food stored on floor. In walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tape covering doors to sushi bar has soiled tape.

Basic - Stored food not covered. Shrimp in walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Bread crumbs Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked eggs stored with other shelled eggs, operator discarded broken eggs. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese 58F In sushi bar less than 4 hours per operator, Item returned to walk in cooler for temperature recover. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at sushi bar, exceed top testing color. Operator uses both chlorine and quaternary sanitizer, both type bucket exceed. Operator discarded and remained bucket. 100ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On sushi line closets to dining room. Bar sink Corrected On-Site

Basic - Ceiling tile missing. In multiple locations throughout kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Dark green board next to hand sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler

Basic - Stored food not covered. Sauces on top shelf in walk in cooler directly under fan. Corrected On-Site

High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 51 Shredded cabbage 49 Sandwich top.cooler across from wok station on cooks line Less than four hours Placed in walk in freezer to rapid chill after 20 minutes Cooked chicken 43 Shredded cabbage 37 Corrected On-Site Priority: High Priority

High Priority - 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw tuna and salmon over wakame and pickled ginger in single door under counter reach in cooler on sushi line 2) raw fish over prepped vegetables on speed rack in walk in cooler 3) case of raw chicken over ready to eat sauce in walk in cooler Corrected On-Site Repeat Violation Priority: High Priority

Intermediate - 31A-09-4 Observed: Handwash sink not accessible for employee use at all times. Sponge in hand sinks on cooks line Corrected On-Site Repeat Violation Priority: Intermediate

Basic - 10-12-5 Observed: In-use ice scoop stored on soiled surface between uses at ice machine. Corrected On-Site Priority: Basic

Basic - 10-20-4 Observed: In-use tongs stored on equipment door handle between uses on cooks line Corrected On-Site Priority: Basic

Basic - 14-20-4 Observed: Ripped/worn tin foil used as shelf cover next to fryer on cooks line Corrected On-Site Priority: Basic

Basic - 22-08-4 Observed: Interior of microwave has accumulation of black substance/grease/food debris on cooks line. Corrected On-Site Priority: Basic

Basic - 36-03-4 Observed: Cove molding at floor/wall juncture broken/missing across from white reach in freezer on front line Priority: Basic

Basic - 36-27-5 Observed: Wall soiled with accumulated grease, food debris, and/or dust by dish machine Priority: Basic

Basic - 36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in the kitchen Priority: Basic

Basic - 36-36-4 Observed: Ceiling tile missing on outside of walk in cooler. Corrected On-Site Repeat Violation Priority: Basic

Basic - 36-62-4 Observed: Light not functioning over single door reach in cooler outside of walk in cooler Repeat Violation Priority: Basic

Basic - 40-06-5 Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line Corrected On-Site Priority: Basic

High Priority - Raw animal food stored over or with unwashed produce. 1)Raw whole shell eggs over unwashed avocados in the walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw salmon and tuna over cooked egg in reach in cooler at sushi bar. 2) raw fish skin over ready to eat sauces in three door under counter reach in cooler across from white reach in freezer on service line. 3) whole shell eggs behind ready to eat green onions on sandwich top reach in cooler on the cooks line. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sponge in sink at far end of sushi bar. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Flour ingredient bin by ice machine in the kitchen. Corrected On-Site

Basic - Ceiling tile missing outside of walk in cooler across from soup well.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoons by soup well. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Under-counter three door reach in cooler. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on under counter cooler below microwave on the cooks line.

Basic - Food stored on floor. Soy sauce buckets in the kitchen. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Two Lights not functioning in the kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour ingredient bin by the ice machine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw salmon and tuna over ready to eat vegetables in the under counter reach in cooler closest to the managers office. 2) raw shrimp and raw sliced bacon over cooked chicken pieces on the walk in cooler. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bleach bucket over 200 ppm on the sushi line. Remade and was 50 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at the bar. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sponge in hand sink closest to the bar on the sushi line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook drained pickled ginger in hand sink closest to manager office on the sushi line. Manager addressed with cook. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in the kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured by the bag in box dispenser. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water by the dish machine

Basic - In-use tongs stored on equipment door handle between uses on the cooks line in the kitchen. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of undercounter reach in coolers on the sushi line soiled.

Basic - One Light not functioning on the cooks line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust by the dish machine