NAMI SUSHI & GRILL

Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside container of flour, employee removed. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk in freezer.

Basic - Current Hotel and Restaurant license not displayed. No available on site.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sushi rolls, wearing a watch, after instructed, employee removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer- old food residues, under storage racks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters- left side of cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water and soda can inside two doors freezer- employee removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sushi station employee removed from floor. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored above crab rangoons, not commercially packaged, inside walk in freezer. Operator properly stored. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food contaminated by unsanitized equipment or utensil. See stop sale. Observed crab rangoons stored inside cardboard box originally used to receive raw chicken. Operator discarded. Stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 1// bean sprouts (46F - Cold Holding); shredded cabbage (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 1// bean sprouts (46F - Cold Holding); shredded cabbage (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at sushi station. Operator corrected to 50ppm. 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. Reviewed and provided written time as a public health control procedures to operator.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining dry storage shelf at dish pit. Employee removed. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed crab rangoons stored inside cardboard box originally used to receive raw chicken. Operator discarded. Stop sale.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at sushi bar. Operator properly stored. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer

Basic - Cardboard used to line food-contact shelves. Cleaning utensils storage rack-cardboard used in middle and bottom shelf.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working in sushi station, wearing a watch. After manager instructed, employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee working in sushi preparation

Basic - Equipment in poor repair. -under prep table, end of cook line, -cleaning equipment storage rack.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between flip top and prep table in cook line. Employee removed. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Substantial build up of rust inside walk in cooler shelf.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on cutting board in sushi station, and kitchen area. employee removed all and placed on sanitizer bucket.. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Box used to storage open bag of miso paste, employee removed and p,aced on food grade container. Corrected On-Site

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. Portioned raw chicken over tempura shrimp, employee moved chicken to bottom shelf. 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 and the time removed from temperature control cannot be determined. Sushi rice made at 11:45 am, employee placed time label Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, 100 ppm Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Inside walk in freezer/ walk in cooler, below storage racks, substantial building up of food debris and soil.

Intermediate - Identity of food or food product misrepresented. Menu listed white fish, but missed identification as wahoo or other type of fish.

Basic - Food stored on floor. Several containers of food on floor inside walk in freezer and dry goods storage area. Repeat Violation

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. After 3er, attempt, Dishwasher (Chlorine 00ppm)

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee peeling raw shrimps, stepped out of station, washed hands with gloves on, after instructed employee discarded gloves and washed hands properly, placed new pair of gloves Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook line, large sponge inside sink, Employee removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Drain cover(s) missing. Middle floor in sushi station

Basic - Employee eating in a food preparation or other restricted area. Employee working on cook line, eating a croissant and drinking from a glass without cover. Manager needs to provide an schedule and a separate space from preparing area for employees to eat and drink. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee working in sushi bar., manager provided a hat 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 and the time removed from temperature control cannot be determined. Sushi rice, per manager, rice made at 12:00 , employee marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Cook line area, bottle containing yellow substance, operator labeled Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Two Employees eating on prep tables by cook line. Advised manager to provided a separate place for employees to eat. Corrective Action Taken

Basic - Food stored on floor. -WIC- bag of onions, -WIF- several boxes of food Employee moved to shelves Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, substantial build up of grease Repeat Violation

Basic - Walk in cooler- interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon fillet stored above box of whole cucumbers.

Basic - Bowl or other container with no handle used to dispense food in dry dry storage area.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of meats stored on walk in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored next to boxes of straws on dry storage rack. Operator removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/ hood filters. Operator stated cleaning scheduled for tonight. Corrective Action Taken Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer at 200ppm. Operator discarded and replenished. Retest at 50ppm. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher in kitchen next to cook line in overcharged zone. Repeat Violation