LEMONGRASS

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink used to hold equipment by dish washing area. Operator removed Corrected On-Site

Basic - Ice scoop handle in contact with ice. In ice machine, observed ice scoop handle in direct contact with ice. Operator removed Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on soda machine grate. Operator removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under green cutting board.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet used rag on kitchen flip top cutting board.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using cellphone and then immediately began closing food containers for catering order.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cauliflower in bottom reach in cooler across from cook line. Raw fish over edamame In bottom reach in cooler at sushi station Removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing rag in hand sink

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. Tuna in sushi reach in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting at room temperature

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bags storing produce In Walk in cooler Removed Corrected On-Site

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 and the time removed from temperature control cannot be determined. See stop sale. Scrambled eggs Timer started Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) sushi station. Remade. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container hand sink next to walk in cooler Removed Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table at cook line Removed Corrected On-Site

Basic - Food stored on floor. Beef on floor walk in cooler Removed Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocado with sticker on cook line Removed Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature at sushi station Placed in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over stir fry sauce reach in cooler on cook line. Removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (67F - Cold Holding) cooked rice (65F - Cold Holding) on cook line. Operator states food not prepped or portioned. Removed from cooler less than. Four hours ago. Placed in cooler. Discussed TPHC option for food items. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Filling stainless steel container in hand sink at beverage station

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

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

Intermediate - No soap provided at handwash sink. Hand sink at dish machine

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Emailed to operator and filled out on site

Basic - Bowl or other container with no handle used to dispense food. Cup scoop panko and flour bins Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs were stored over raw pork. The manager removed the eggs. Corrected On-Site

Basic - Food stored on floor. At walk in freezer, buckets of cut chicken stored on the floor. Operator moved to shelving. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing squid in sink with no running water. Water turned on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline cooler #2, raw eggs stored over raw salmon and lobster. Item moved Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At end of cookline, 2 purses stored over plastic wrap. Items moved Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw chicken stored over raw shrimp. Chicken moved to lowest shelf 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 and personal drink stored on cooler at front of cookline. Items moved to nave properly stored Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked last night, rice (75°F - Cooling). Item discarded. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked last night, rice (75°F - Cooling). Item discarded. See Stop Sale

Intermediate - Food-contact surface soiled, soda machine nozzles. Nozzles removed, cleaned and sanitized. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At sushi rice container. Item removed Corrected On-Site

Basic - Clean utensils stored between equipment. Knife and honing steel at cookline. Items 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. At cookline, employee keys and moisturizer stored on shelf over cutting board. Items removed Corrected On-Site