EMPIRE SUSHI RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station, tuna (50F - Cold Holding); salmon (50F - Cold Holding); escolar (50F - Cold Holding); cream cheese (46F - Cold Holding). Fish placed in sushi case less than 2 hours ago. Fish placed in lower cooler to chill and cold hold Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken breast stored over raw shrimp in make table lowboy cooler in kitchen. Operator properly stored foods according to minimum cooking temperatures. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed multiple spoons stored in standing water next to steam table in kitchen. Person in charge discarded water. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets soiled throughout cook line in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Sushi bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed wet cloth stored on food preparation table in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw shrimp in cook line low boy cooler in kitchen. Operator properly stored foods according to minimum cooking temperatures. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed butter (70°F - Cold Holding) on table next to cook line in kitchen. Operator states holding less than four hours, moved to lowboy make table to cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee rinse cloth inside hand wash sink behind sushi bar.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Observes ceiling not smooth/easily cleanable above sushi make table.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored on shelf above flip top make table in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed employee wearing wrist watch while preparing food in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed multiple employees engaging in food preparation without hair restraints.

Basic - Food not stored at least 6 inches off of the floor. -Observed container of cooking oil, soy sauce, cooked noodles stored on floor in kitchen.

Basic - Ice buildup in reach-in freezer. -Observed ice build up in reach in chest freezer in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed lowboy cooler gaskets soiled throughout sushi bar and cook line in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Throughout kitchen.