BASIL LEAF LLC

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. Dish machine tested at 0 ppm. Employee ran unit to prime lines. Retested at 50PPM Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored above ready to eat sauces in walk-in cooler. Raw chicken in standing reach-in freezer above rice paper. Both items were relocated for proper safe storage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by equipment next to ice machine. Items were relocated for access to sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to the ice machine used to store ice scoop and utensils. Items were removed from sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for establishment utilizing time to hold sushi rice.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with black, red, and brown mold like substance. Discuss with operator who had the unit cleaned during inspection. 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. Commercially packaged ROP fish stored to thaw in reach-in coolers in rear storage and at sushi counter. Fish was still frozen. Inspector discussed with employees who began to remove fish from plastic to resume thawing. Corrective Action Taken

Basic - Floors not constructed to be easily cleanable. Floors in walk-in cooler not easily cleanable

Basic - In-use tongs stored on equipment door handle between uses. Tongs were relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Machine used to apply sealed lids to boba cups soiled with a build up of debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two Starbucks cups stored in standing reach-in cooler at employee wait station.

Basic - Stored food not covered. Sprouts, cut and washed broccoli, ready-to eat sauces stored in the walk-in cooler stored uncovered.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under work tables. - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop. - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor on cook line and kitchen soiled with food debris. Repeat Violation Warning - From follow-up inspection 2025-04-08: Time Extended - From follow-up inspection 2025-04-09: Employee cleaned floors but more detailed cleaning needed. Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Rear door open to kitchen. Warning - From follow-up inspection 2025-04-08: Time Extended - From follow-up inspection 2025-04-09: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler, Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in storage ice machine room blocked with buckets and floor dryer. Employee removed items. Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red roe in reach in cooler in storage area no date mark. Red roe dated 12-10. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaning ice machine during inspection. Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors soiled in kitchen with food debris.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in crack behind pipe in ice machine room.

Basic - Stored food not covered. Noodles and sauces in walk in cooler not covered. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Foods in walk in cooler no labels.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves in server station no hand wash. Educated employee and he washed his hands and put on clean gloves. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time as public health control rice not discarded at 3pm when 4 hours was up.

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. Sushi rice made at 11pm not discarded at 3pm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sushi bar prep area. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ice machine storage room blocked with lids and machinery. Employee removed items. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaning area. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over cutting board while preparing food. Employee drink on counter of sushi bar while cutting tuna.

Basic - Food stored on floor. Container of oil on floor in kitchen. Employee removed oil to shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with food debris. Employee cleaned area. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Stored foods in walk in cooler not covered. Employee covered all foods. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.wet cloth out on cutting boards. Employee moved to sanitizer bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at sushi bar used as dump sink Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in UV traps, cleaned during inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin, removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on ceiling fans in kitchen

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored outside on shelf, moved to dish area for cleaning and proper storage Corrective Action Taken

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

Basic - Duct tape used to repair nonfood-contact surface. Tape used to adhere plastic to prep counters

Basic - Insect control device installed over food preparation area. Electric control device on prep counter in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door to kitchen left open with no protective barrier

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Multiple containers of food in walk-in cooler Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler outside not locked, operator secured Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Nwashed onions over prepared sauces in walk-in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 50ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw fish. Employee moved raw eggs to lower shelf in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, reach in cooler shelves soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher at hand sink in prep area. Educated employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces prepared 1-4 no date mark in walk in cooler. Employee dated sauces. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink to lower shelf. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over prep table in sushi bar area. Employee removed cell phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint.

Basic - Food stored on floor. Container of oil, bucket of reconstituted noodles on the floor in kitchen. Employee moved to riser. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Employee removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven has food debris buildup. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cook line.

Basic - Stored food not covered. Foods stored in walk in cooler not covered. Employee covered foods. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple foods in walk in cooler no label. Employee labeling foods. Corrective Action Taken Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking outside rear doors no hand wash when returning to work with food. Employees corrected to wash hands when changing tasks. Employee washed hands. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in sushi bar area landing on sanitizer bucket. Employee removed bucket to kitchen to be cleaned, sanitized and refilled, 1 live fly in kitchen landing under 3 compartment sink. I fly chased out back door. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in reach in cooler in wait station no date mark opened 9/26. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on sauces and cooked foods in walk in cooler. Employee dating items all made 9/25. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, can opener and reach in interior shelves soiled with food debris. Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Intermediate - Handwash sink not accessible for employee use at all times. Scratch pad stored in hand sink in wait station. Employee removed item. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen. Employee refilled paper towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle in wait station not labeled with bleach and water. Employee labeled spray bottle. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to portion rice in bulk bin. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.ceiling in kitchen not smooth and easily cleanable. Repeat Violation

Basic - Drain cover(s) missing. Drain cover missing near 3 compartment sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf in wait station area over single service and next to soy sauces, 1 employee drink on prep table in kitchen. Employees directed to remove drinks. Repeat Violation

Basic - Food stored on floor. Water bottles on floor in wait station.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in dry storage/ freezer storage room.

Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes on sushi bar not inverted. Employee inverted boxes. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths stored on cutting board in kitchen near stove. Employee moved wiping cloths to bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of sauces made onsite no labels in walk in cooler. Employee labeling items, Corrective Action Taken Repeat Violation