MIDORI

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw octopus, removed from original packaging, stored with ice cream in reach in freezer chest in kitchen, employee rearranged all items during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked wontons in reach in cooler in kitchen, employee rearranged all items during inspection. Raw shell eggs stored over bags of mayonnaise in walk in cooler, employee rearranged all items during inspection. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Display sushi cooler drains into hand wash station at bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wet wiping cloth in hand wash station at front bar.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding sushi rice, tempura rolls, and tempura batter on time but does not have any written procedures.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap above and below screen door at back of kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Three tongs on stove door handle in kitchen, employee corrected during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in 81°F water on cook line, employee removed spatula from water. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Ran shrimp, raw beef, and raw chicken thawing at room temp at triple sink, employee placed all items in reach in cooler. Corrected On-Site