SAPPORO SUSHI HIBACHI INC

High Priority - Container of medicine improperly stored. Observed a container of vitamins stored on top of ice machine in kitchen next to single serve containers. Operator removed item. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with excess grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle beverage in 3 door reach-in cooler on cook line. Operator removed utensils removed and discarded beverage. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in sushi area being used to hold products. Operator removed products. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food preparation table on front line in dining room. Employee moved drink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at threshold on exit door from kitchen.

High Priority - Container of medicine improperly stored. Observed a container of employees hair growth supplements on ice machine next to honey. Employee removed supplements. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Operator changed sanitizer bucket. Chlorine dish machine now at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over vegetables in 2 door sushi reach in cooler. Operator moved all fish products to bottom of cooler. Corrected On-Site Repeat Violation

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and chicken over dumplings in reach-in cooler on cook line. Operator removed dumplings and placed in another cooler. Corrected On-Site Priority: High Priority

Basic - Observed: Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled. Priority: Basic

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed container being used as scoop in rice on cook line. Operator removed container. Corrected On-Site Priority: Basic

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on table in waitstaff area next to clean dishes. Operator removed drink. Corrected On-Site Priority: Basic

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observe bowls in clean dish area not properly air dried. Operator removed bowls for cleaning and sanitizing. Corrective Action Taken Priority: Basic

Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of ice scoop touching ice. Operator removed scoop. Corrected On-Site Priority: Basi

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Priority: Basic

Basic - Observed: Open dumpster lid. Observed open lid on dumpster. Priority: Basic

Basic - Observed: 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. Observed drill next to soy sauce on shelf in kitchen across from cook line. Operator removed drill. Corrected On-Site Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. Observed working container of food in reach-in freezer in waitstaff area not identified by common name. Priority: Basic

Basic - Bowl or other container with no handle used to dispense food. Observed containers without handles in rice. Operator removed containers. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed card board being used on top shelf at cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed approximately 1" gap at bottom of back screen door in kitchen. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop with handle in ice. Operator removed scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 85F water. Operator replaced water 185F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken on cook line over edamame.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink on food preparation table. As a repeat violation the importance of the following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee prepping salads and scooping rice with watch on.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a one inch gap at bottom of screen door to outside.

Basic - Food stored on floor. Observed buckets of ginger stored on floor. Employee moved ginger to shelves. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed I use utensils in water at 65F. As a repeat violation the importance of the following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed torn foil on shelf over stove.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, rice and salt in buckets on shelf in kitchen without labels.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and failed to wash hands. Educated Person in charge on glove use and hand washing. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in 3 compartment sink quaternary sanitizer over 500ppm. Person in charge diluted with water and retested at 300ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw Beef over unwashed produce in Reach in cooler across from 3 compartment sink. Educated Person in charge on cold holding food. Person in charge removed Beef. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler across from 3 compartment sink Raw Fish over washed cut lettuce. Educated Person in charge on cold food storage. Person in charge removed Fish Corrected On-Site

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. Educated Person in charge and emailed a copy to Person in charge.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Educated Person in charge on employee health agreement and emailed a copy to Person in charge.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cooks line in main kitchen area. Person in charge removed utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers in main kitchen area hood filters soiled with grease.

Basic - Equipment in poor repair. Hood filters in poor repair due to poor condition with accumulation of rust and debris.

Basic - Open dumpster lid. Operator closed lids. Corrected On-Site