NIPPON SUSHI

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. Upon inspection, chlorine dish machine at 0ppm. Upon observation, chlorine sanitizer was empty. Manager replaced and primed sanitizer to reach 100ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese in sushi bar display at 60f for more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese in sushi bar display at 60f for more than 4 hours. See stop sale. Repeat Violation

Basic - Food stored on floor. Buckets of soy sauce on floor under hand wash sink. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water at 77f. Manager emptied water and retrieved new utensils. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler cook line dumplings 54/47f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line dumplings 54/47f

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. Upon inspection, time marker not on rice, per operator, was done 1 hour prior. Added time marker, provided documentation to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection, frozen fish container thawing in hand wash basin. Hand wash sink in kitchen had large container of soap resting in bacon. Operator removed both during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection, employee drink stored on shelf next clean dishes on cook line. Operator removed drink during inspection. Corrected On-Site

Basic - Equipment in poor repair. Tape used to repair sliding door on sushi bar cooler.

Basic - Food stored on floor. Soy sauce and vinegar containers stored on floor under hand sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upping inspection observed rice utensils in standing water at 77f.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink near ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees.