BONSAI SUSHI BAR RESTAURANT

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially processed tuna in thawed original packaging at walk in cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed has no written plan for sushi rice.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slime like substance at interior of ice machine dry storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal trays and pans on a shelf at warewashing area not inverted.

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. Observed commercially processed tuna in thawed original packaging at walk in cooler.

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

Basic - Food stored on floor. Observed at walk in freezer a case of chicken and a case of beer stored on the floor. Observed at dry storage multiple cases of fry oil stored on the floor.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle at ice machine touching ice. Manager removed scoop. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal bowls at ware washing area wet nesting. Warning - From follow-up inspection 2025-09-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked octopus at walk-in cooler. Coached chef on correct procedure. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork at walk-in freezer and raw chicken over cooked octopus at walk-in cooler. Coached chef on correct procedure.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee with dish washing duties not knowing the correct concentration of chlorine. Coached employee of correct concentration. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scoop inside hand washing sink at cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips . Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice container next to walk-in cooler. Bowl was removed. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking at cook,one with no hair restraint.

Basic - Equipment in poor repair. Observed reach-in cooler, near ware washing area, gaskets in disrepair. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door nea4 walk-in cooler.

Basic - Food stored on floor. Observed box of edamame on floor at walk-in freezer. Chef removed box from floor. Also observed boxes of frying oil stored on floor near back exit of kitchen and bags of onions and carrots on walk-in cooler floor. Corrective Action Taken Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on left side of cooling unit inside all-in freezer.

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 handle touching flour inside flour container next to walk-in cooler. Scoop was correctly placed. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed all over kitchen area. Coached chef on correct procedure.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shell raw eggs stored over raw pork and raw chicken over raw fish at walk-in cooler. Coached chef on correct procedures. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef not knowing how to calibrate a thermometer using the cold method. Coached chef on correct procedure. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee clean his hand at plastic container near entrance to front counter. Coached manager on correct procedure. Manager had employee wash hand and put on new gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer near ware washing are soiled with food debris and ice machine soiled with mold-like substance. Coached operator on correct procedure. Manager had ice machine cleaned during inspection. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at front counter sushi station.

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink at bar area hand washing sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used in different sauce containers. Coached operator on correct procedure. Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Observed employee at cook line and ware washing area drinking from open containers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watched while doing food preparation at front counter and cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at metal containers stored over three compartment sink.

Basic - Equipment in poor repair. Observed reach-in coolers gaskets soiled at preparation area in disrepair.

Basic - Food stored on floor. Observed bag of carrots stored on floor at walk-in cooler and box of frying oil stored on floor near back exit door. Coached chef on correct procedure Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign provided at both male and female bathrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in coolers gaskets soiled at cook line and preparation area.

Basic - Stored food not covered. Observed gyoza dumplings not covered at reach-in cooler at cook line.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef with no production time and date. As per manager, less than 24 hours. Coached manager on correct procedure. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at wall behind three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed panco, flour, and sugar not labeled near entrance to walk-in cooler.