STICKY RICE SUSHI

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager stated there are 2 new hires that started a month ago

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed off copies and employees signed 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. Printed out paperwork and manager filled out Corrected On-Site Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager stated they had one employee that just started in establishment

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi Rice. Emailed paperwork to owner Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Current Hotel and Restaurant license not displayed. Current copy available expired 2-1-2023

Basic - No Heimlich maneuver/choking sign posted.

Basic - Silverware/utensils stored upright with the food-contact surface up.

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. Tested at 0ppm Observed employee set up 3-compartment sink Sanitizer tested at Quaternary 200ppm Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink at sushi bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected-observed employee voluntarily discard Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles Corrected -observed employee remove Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Grey refrigerator