SUS HI EATSTATION

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. Rice held on time has no time stamp. Manager added proper time stamp to rice. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing toxic substances has no labeling of ingredients. Manager added label to spray bottle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop grill. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed fish in question and disposed of at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards stored on shelves at time of inspection.

Basic - Food stored on floor. Observed food in bucket stored on floor in walk in cooler. Operator moved to shelf at time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in tempura flour and panko bread crumbs at time of inspection.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna and Salmon packages indicating removal of fish from packages not thawed outside of commercially processed fish package.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter no vacuum breaker. Operator has piece needs installing. Discussed installing. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with education packet containing clean-up procedure.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and Salmon packages indicating removal of fish from packages not thawed outside of commercially processed fish package. See stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in back kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on Togo cup holder and above food preparation cooler. Employee items on food storage rack. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop handle touching food.

Basic - No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice chute. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in seasonings.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed employee cooking chicken next to microwave with no hood system.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.

Basic - Food stored on floor. Krab on floor in walk in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice spoon hand in rice inside of rice cooker.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in standing water temped 130 F.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools on prep table above rice.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, spoons, and knives not all facing the same direction.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Wooden spoon in handle in brown rice. Employee lifted handle out of rice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in 91F water.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook put gloves on his hands with out washing his hands.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed manager call purveyor for aquaculture documents. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked cubed chicken stored at 106F. Employee reheated chicken on grill. Chicken temperature was at 180F after 15 minutes. Corrected On-Site

Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. Observed the backflow preventer broken on the mop sink.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink not accessible for employee use at all times. Observed rubber gloves stored in the hand sink. Employee removed the gloves from the hand sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed the rice have a cup with no handle. Manager removed the cup. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab was at 45 degree Fahrenheit at 2:20pm. Operator removed some of the krab to cool down batch. Second temperature for imitation crab was 38 degree Fahrenheit. Cut lettuce was at 45 degree Fahrenheit. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is tracking sushi rice with time without a written form. Inspector emailed a time as public health control form to manager to complete. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket on counter over single service items.

Basic - Food stored on floor. Observed jugs of margarine and container of ginger on floor of walk in cooler. Operator moved them to a shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust in hood filters over the fry station.

Basic - Open dumpster lid.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator changed sanitizer quaternary ammonia 200ppm. Corrected On-Site