BORU POKE & BOBA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat sauces in 2 door stainless reach in on cook line. Operator reorganized 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. Sushi rice held at 120°F has no time marking, operator states item was prepared 1 hour ago, operator placed time stamp on item Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water. Operator moved to reach in cooler. Discussed proper methods with operator Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored on top of pickled ginger in 2 door stainless next to triple sink. Operator reorganized Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in all hand wash sinks. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 80°F at rice stations. Operator removed and discarded water. Cleaned and sanitized utensils. Discussed with operator Corrected On-Site