SUSHI MAKI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 51 F, pork 51F, crab 51F, shrimp 51F. Manager discarded the items and called technical support. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed units at kitchen with shelves pitted.

Basic - Standing water in bottom of reach-in-cooler. Observed at drawers at reach in cooler that is not cooling properly.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwashing area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several towels raw shell eggs stored over raw salmon and beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (57F - Cold Holding); salmon (59F - Cold Holding); egg rolls (58F - Cold Holding); chopped chicken (81F - Cold Holding); raw shrimp (57F - Cold Holding); Giosas (58F - Cold Holding) at each-in cooler kitchen line. As per chef for less than 4 hours, operator was instructed to relocated the products to a working unit immediately. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (121F - Hot Holding) at Alto-Shaam unit, as per staff for less than four hours; staff was instructed to raise the temperature of the unit and coached on proper hold holding temperatures. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaned sanitized foos residue inside handwashing sink by kitchen entrance.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed at reach at some tables by dishwasher machine area.

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

Basic - Bowl or other container with no handle used to dispense food. Observed inside flour containers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen area, dishwasher and dry storage.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized strainers stored over rust surface under a table by dishwasher station.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at cook line not holding temperature at proper range, staff was instructed to discontinue the use of the unit till fix.

Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at preparation tables and in storage.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed reach in at rear door exit.

Basic - Floor area(s) covered with standing water. Observed at kitchen line , staff cleaned the floor. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed behind equipments and mop sink area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at reach in cooler unit at kitchen line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed reach several units with not ambient thermometer or digital display temperature.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler units and reach in cooler freezer gaskets soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in cooler at storage room.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several all throughout the kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food contact soiled, cutting board soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood soiled.

Basic - Floor soiled/has accumulation of debris.

Basic - Floors not maintained smooth and durable. At walk in cooler.

Basic - Food stored on floor. A bag with onions inside walk in cooler.employee placed food on shelves. Please Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils for scoop rice in standing water.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at kitchen soiled.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Manager discarded the cloth. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at walk salmon and seafood at 46°F. According to the manger the items were previously in the prep area. Items were placed in bashes with ice to drop temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler salmon at 46°F, seafood 46°

Intermediate - No soap provided at handwash sink. Dispenser at prep area and kitchen.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles soiled at front reach in cooler.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Manager took tray for cleaning. Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler no cooling properly.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Soiled.

Basic - Floors not constructed to be easily cleanable.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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