FANCY Q SUSHI AND THAI

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Chicken 47f per manager made yesterday ,manager discarded

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in cooler Raw pork over raw fish for sushi Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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. -sushi rice less than 4 hours Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -ice in handsink at waitstation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount

Basic - Bowl or other container with no handle used to dispense food. -in cooked rice

Basic - Food stored on floor. -bucket of soy sauce on floor in storage room

Basic - Ice buildup in chest freezer.

High Priority - Raw animal food/egg stored over/not properly separated from ready-to-eat food. -walk in cooler -sushi reach in cooler raw fish over rte fish

Intermediate - Handwash sink not accessible for employee use at all times. -fryer basket in hand sink at cookline Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -green chemical

Basic - Bowl or other container with no handle used to dispense food. -cooked rice

Basic - Floor tiles missing and/or in disrepair. -walk in freezer

Basic - Food stored on floor. -walk in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -pasta and flour Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. -next to dish machine

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -drill by clean utensils

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw egg over Ready to eat food

High Priority - Raw animal food/fish stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodle 45f

Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -rinse towel in hand sink

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer

Basic - No handwashing sign provided at a hand sink used by food employees. -by dish machine

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -drill stored near utensils

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest feezer - From follow-up inspection 2024-04-03: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in freezer raw fish over RTE shrimp

High Priority - Toxic substance/chemical improperly stored. -spray bottle with green chemical stored on shelf with under table at cookline Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -dirty pot in handsink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -green Chemical

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

Basic - Ice buildup in chest freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice station

Basic - No handwashing sign provided at a hand sink used by food employees. -sushi bar

Basic - Objectionable odors in bathroom or other areas of the establishment. -employee bathroom

Basic - Water leaking from pipe and/or faucet/handle. -faucet leaking at handsink next to Dishmachine

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm corrected to 100 ppm Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Whither and deodorizer bleach not a disinfectant.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-2023. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen make in-unit raw eggs overflowing from container next to container of cooked chicken .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make line cooked chicken (45F - Cold Holding); noodles (45F - Cold Holding)

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Front counter placed under heat lamp turned off crab stick (105F - Hot Holding)/10 minutes. Instructed to reheat. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

Intermediate - Handwash sink used for purposes other than handwashing. Container with Food utensils stored at wash ware area hand sink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Kitchen ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish stored over cooked shrimp. Walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Reach in Cooler: shrimp 48F.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sushi bar.

Intermediate - Spray bottle containing toxic substance not labeled. Kitchen.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off. Hand sink dish wash area.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wood mixing bowl.

Basic - Ice scoop handle in contact with ice. Wait station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi case. Corrected On-Site

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - - From initial inspection : 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. 10 ppm. Warning - From follow-up inspection 2022-05-06: Per manager tech will be here later today Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored under storage rack on floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken feet stored over milk over walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station double glass door tofu (45°F - Cold Holding). Recently returned to unit.

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 . Operator p,a Ed on time 1.5 hours ago. Operator labeled, Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - food Containers of flour and sugar lids in storage area soiled with food debris. - Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked eel defrosted, sliced and placed at low boy unit 24 hours ago, not date marked. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in kitchen crockpot, not turned on. Corrected On-Site Repeat Violation

Basic - Kitchen Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Food containers at cookline not labeled for sugar and salt. Corrected On-Site