FIRE JAPANESE STEAK HOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Cooked rice 52f. Cooked previous night per chef.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rice 52f, cooling from previous night.

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. -Cook discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Degreaser by napkins. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand sink in kitchen.

Basic - Ceiling tile missing. -Mop sink room.

Basic - Floor soiled/has accumulation of debris. -Under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan covers.

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

Basic - Stored food not covered. -Seasonings under steam table. Corrected On-Site

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

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee drinking from cup, continue work no hand wash.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw salmon over cooked vegetables. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon over wine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi Rice 73f. Less than 4 hours. Operator discarded.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Across from drink station.

Basic - Ceiling tile missing. -Over three compartment sink. -In mop sink room.

Basic - Floor soiled/has accumulation of debris. -Under cookline.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu. Operator will change. Establishment is not open yet.

Basic - Ceiling tile missing. -In kitchen and mop sink room.