TAKUMI SUSHI

High Priority - Container of medicine improperly stored. Medicine bottle stored at food preparation counter by sushi .

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.Bleach for Laundry . Operator purchased approved sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cook line make table unit Container placed on top of top level containers . raw shrimp ; (45F - Cold Holding); less than 4 hours . Operator placed inside bottom level,. -Sushi bar glass display eel (44F - Cold Holding) ; placed 1 .5 hours ago. 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 . Operator placed time mark on sushi rice and fried rice. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container of water stored in wash ware area, hand sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on front counter by sushi bar. Operator relocated . Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil used to dispense rice, at cook line , stored in standing water . operator remove water Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - masago Operator added asterisk to menu Corrected On-Site