DANG GOOD SUSHI

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in food containers and used to cover and wrap cut vegetables and fish

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Basic - Cloth used as a food-contact surface. Linen towel on rice in bowl, towel removed 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. Tilapia in the original packaging thawed, states on package to remove before thawing

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In vertical cooler in kitchen- shell eggs over produce and ahi tuna. Unwashed avocados over ahi tuna

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of roe on counter -63F, removed from refrigerator approximately 1 hour ago, moved back to reach in cooler Corrective Action Taken

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 made at 12:16, no time mark, discussed time marking with manager on duty

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubby in hand wash sink at front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep line over to go items, spice shakers, moved to bottom shelf Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado and mango at front counter still have stickers on them, discussed with manager on duty.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter, moved to bucket Not enough sanitizer in bucket to cover towels, operator added sanitizer Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks without lid stored on top of ice machine. Operator discarded. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed employee making sushi using wet wiping cloth to wipe knife down after cutting raw fish placing wiping cloth on counter in between use and not storing in sanitizing solution. Discussed with operator. Operator replaced wiping cloth. 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. Operator will discontinue use of machine for sanitizing until sanitizer is replaced. Operators will set up 3 compartment sink to properly sanitize. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on prep table across from 3 compartment 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. HR (5030-104) delivered to operator via email. Corrected On-Site

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. HR (5030-103j issued via email to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Multiple observations of scoops with no handles being used to scoop food or ingredients.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal use items (cell phone and Bluetooth speaker) above a designated food prep area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee handling line food prep had extensive beard that needed to be covered.

Basic - Missing drain plug at dumpster.

Basic - Unnecessary items/unused equipment on the premises. Bicycle in rear hallway by back door.

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. Operator will use 3 compartment sink until replacement chemicals are available.

Basic - Equipment in poor repair. Gaskets on reach in cooler in back of kitchen are broken.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge operator will replace.

Basic - Food stored on floor. Jugs of oil, operator moved them. Corrected On-Site

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