TOTOYA SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over butter in walk in cooler. Raw shell egss over cabbage and greens in prep cooler. Operator removed all Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Raw shell Eggs , cut cabbage 52F cold holding in broken prep cooler less than 4hrs per operator. Operator removed to other cooler for temperature recovery shrimp, crab roll ; (55F - Cold Holding) in prep cooler. Less than 4hrs per operator. Operator moved tomother cooler for temperature recovery Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink at kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on several prep areas in kitchen. Operator removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating at wait station next to sushi bar

Basic - Food not stored at least 6 inches off of the floor. Buckets of sauce on floor in kitchen and walk in cooler. And cases of food on floor in walkmin freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on line

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Interior rim and lid of chest freezer at wait station -interior door of little white Cooler at sushi station