NORI

High Priority - Non-food grade paper/paper towel used as liner for food container. White napkin used to line Food pans.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fully cooked imitation krab meat. Employee properly stored food items. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, employee discarded beverage. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease under cooking equipment

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water 71F at sushi prep area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on gaskets of small reach in cooler under rice cookers. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher is in the recharge zone.

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 ran multiple times reading 0ppm. Employee fixed machine and retest at 100ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi chef used gloved hands to make sushi rolls with raw fish then used same gloved hands to make sushi rolls without any raw animal products on the same cutting board at sushi bar area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon, removed from original packaging over shrimp in walk in freezer. Also raw fish in same with sealed package of cooked shrimp in walk in cooler Also raw beef over tofu and liquid eggs in walk in cooler. Also various raw seafood over garlic in walk in cooler. Employees began to rearrange all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of raw tuna fully thawed out still inside packaging in reach in coolers at sushi bar. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding) in standing reach in cooler by triple sink, per employee tofu has been consistently taken in and out of cooler for about 1 hour. Repeat Violation Admin Complaint

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pre cooked edamame on cart on cook line held on time control, but not on written procedures, manager corrected during inspection. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple certificates provided are photocopies. Repeat Violation Admin Complaint

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. 8 packages of raw tuna fully thawed out still inside packaging in reach in coolers at sushi bar.

Basic - Food stored on floor. Ginger at sushi bar, employee corrected during inspection. Corrected On-Site

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Sushi chef used gloved hands to make sushi rolls with raw fish then used same gloved hands to make sushi rolls without any raw animal products on the same cutting board at sushi bar area.

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. At time of inspection chlorine dish machine in use and sanitizer at 0ppm. Sanitizer solution bucket empty, per operator waiting on sanitizer to be delivered. Three compartment sink set up at 200ppm quaternary. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the main cook line opposite the fryers, raw kalbi over ready to eat Pad Thai noodles, operator switched the storage level of the reach in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the char grill on the main cook line; cooked chicken (121F - Hot Holding) not held on time as public health control. Operator placed item back into heat to bring back to temperature range before being placed in time as public health control. Corrective Action Taken

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. Behind the bar counter open container of half and half opened the previous day with no product date marking. Employee placed date marker on the half and half. Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards with food res staining build up. Operator relocated the cutting boards to the three compartment sink to soak and be cleaned. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the corner of the cook line used to store spatulas. Operator relocated the spatulas. 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. In the flip top reach in cooler behind the sushi bar, vacuum packaged fully thawed tuna sealed in reduced oxygen package. Operator cut open the vacuum packaged tuna. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on shelf in the reach in cooler in the prep area over cut lettuce. Operator relocated the employee food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, spoons stored in standing water at 108F. Operator adjusted the heat setting on the container of water. On the main cook line, tongs stored on the oven door handle. Operator relocated the tongs Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board. Operator relocated the wet wiping cloth. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the main cook line, raw steak stored over cooked noodles. And calamari over cooked chicken wings. Operator rearranged the storage levels in the reach in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the main cook line wash hands with gloves on and continue to work.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main sushi bar line reach in cooler has mold like substance on the door gaskets. Operator instructed employees to sanitize the door gaskets. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind the bar counter blocked by tip jar. Operator relocated the tip jar to make the hand wash sink accessible. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In the teriyaki sauce on the main cook line, plastic portion cup used as a scoop. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the main prep line, employee phone and speaker stored on soda syrup boxes. Operator relocated the employee personal belongings. Corrected On-Site

Basic - Food stored on floor. In the walk in cooler, container of ginger dressing stored on the floor. Operator relocated the Ginger dressing. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, utensils stored in ambient air water of 70F. Operator turned on the heater to raise the water temperature. Corrective Action Taken Repeat Violation

Basic - Single-service articles improperly stored. On the storage shelf closest to the rear exterior door, single service carry out containers not inverted or covered for protection. Operator inverted the containers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the main cook line wok station not stored in sanitizer solution. Operator relocated the wiping cloth to the correct storage location. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken stored over beef and raw beef stored over container of cut vegetables. Operator relocated all items to the proper storage levels. It the wif raw fish wrapped in plastic wrap stored over bags of frozen French fries. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on main cook line had spatulas and utensils in this hand wash sink at time of inspection. Operator removed all utensils from the hand wash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle stored hanging under three compartment sink behind the bar area with no product label. Operator labeled the chemical spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic portion bowl used as scoop in bulk container of rice vinegar by the walk in cooler. Operator removed the plastic container. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk in freezer, multiple food products stored in boxes on the floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging on oven door handles. Operator removed the tongs to the proper storage location. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line prep table next to the rice cooker, utensils stored in metal container with water at 86F. Operator replaced the water with water over 135F. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On top shelf of main kitchen line over the reach in cooler, interior of the microwave with old food debris. Employee cleaned out the microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink at prep side of main kitchen line has mold like substance in the cracks of the splash guard and hand wash sink. Operator cleaned the hand wash sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of rice vinegar by walk in cooler door with no product labeling. Operator labeled the container of rice vinegar. Corrected On-Site