SUSHIN IZAKAYA

Intermediate - Handwash sink used for purposes other than handwashing. Observed food containers,scale and wiping cloths inside hand wash sink in kitchen area l employee removed during inspection. 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.

Basic - Food stored on floor. Observed container with sauces stored on floor inside walk in cooler. Employee rearranged properly during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87°F next to rice warmers. Employee discarded during inspection.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Uncovered food stored near sink exposed to splash. Observed cut veggies stored next to hand wash sink in kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled with common name. Employee labeled during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler raw shell eggs over noodles.operator replaced eggs on the bottom, Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. At front sushi station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.