GO BENTO

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. The sushi rice was prepared this morning and finished cooking at 11am. The rice has been on the sushi station for less than 4 hours. A time mark has been applied. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed poster and emailed poster for operator to post Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. All three bins of rice contained pint size Togo containers used to dispense the rice. The containers were removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Main kitchen reach in cooler- observed container of raw chicken breast being stored over raw beef skirt steak. Operator removed raw chicken breast underneath raw beef in reach in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter- observed 2 service spoons being stored inside container of standing water. Operator discarded water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Sushi bar- observed wiping cloth underneath cutting broad.

Basic - Time/temperature control for safety food thawed in an improper manner. Preparation table at 3 compartment sink- observed shrimp being thawed at room temperature.

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. Observed sanitizer at 0 ppm. Operator will utilize 3 compartment sink for ware washing and sanitizing until dish machine is working properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the Sushi counter; misago (69 - Cold Holding). Per the manager the item had been taken out of refrigeration for approximately 1 hour. Item placed in cooler to quick chill. Retested after 45 minutes at 43°F. 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. Observed no written plan for Sushi rice using TPHC. Provided form for operator and filled it out. Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not within the intended measuring range of use due to malfunction. Thermometer not working properly and must be replaced.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on both sides of the ice bin, not touching the ice. The manager protected the ice and cleaned and sanitized the areas. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in all three rice storage bins, single use to go container used as a scoop. Manager removed all containers.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Manager provided employee with hair restraint. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Observed in the low reach in freezer on the cook line, on the cooling unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the Sushi case; escolar (45°F - Cold Holding); tuna (45°F - Cold Holding); salmon (46°F - Cold Holding); cream cheese (47°F - Cold Holding) at 12:30. Per the manager the items were placed in the cooler for 1 1/2 hours. Ambient air temperature of the cooler was 41°F. Retested after 45 minutes - Escolar 43°F, tuna 43°F, salmon 43°F, cream cheese 43°F. Corrected On-Site

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. Observed Sushi rice with no time mark. Per the manager the rice was prepared at 10:30. Manager added time marking. 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. Provided TPHC form for operator and filled out. Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer appears to have dead batteries. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator protected ice and clean and sanitized the ice machine bin sides. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in Frigidaire reach-in freezers.

Basic - Open dumpster lid. Repeat Violation