CRAZY FISH SUSHI

Basic - Equipment in poor repair. Torn insulation cover on lid to large chest freezer

Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket in front of sink located in dish area. Manager removed bucket. Corrected On-Site

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

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

Basic - Equipment in poor repair. Broken lid on chest freezer and gasket need repair.

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment. - Can of raid fly spray in bin next to mop sink.

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. - Paperwork provided. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Restroom sink clocked at 74F. All other hand washing sinks in facility has hot water.

Basic - Bathroom door left open other than during cleaning or maintenance. - Restroom door open.

Basic - Plumbing system improperly installed or repaired. - Hand wash sink missing air gap at mop sink. Wastewater pipe goes straight below rim of mop sink.

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. - Light burned out above air rack near chest freezers in ware washing room.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Hand Wrapped tuna over edamame and fully cooked chicken gyoza in reach in freezer

Basic - Current Hotel and Restaurant license not displayed.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage with starches, batter, rice.

Basic - Time/temperature control for safety food thawed in an improper manner. Left about 20 bags of imitation crab left out. . Placed in walk in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

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. - 0 ppm.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - Dish rack has black residue.