SUSHIRIKO

High Priority - Metal stem-type thermometer soiled.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with Clorox with no label.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container in rice and flour containers, operator removed it. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor, soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.

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

Basic - Stored food not covered. Observed fried rice (42F - Cold Holding) no covered in walk in cooler, operator covered it during inspection. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Salt, msg, sugar containers with no label.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw shrimp stored over raw tuna ready to eat, soy sauce and apple juice.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the walk-in cooler an employee box pasteluitos not segregated from food served to the customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone stored on a clean plate above the prep cooler at cook line. Operator removed both the plate and cellular on site. Corrective Action Taken

Basic - Equipment in poor repair. Observed walk in cooler gas,et in disrepair.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the kitchen floor.

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

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Repeat Violation

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the reach in cooler at cook line soiled. - From follow-up inspection 2025-05-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-05-15: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in freezer observed raw chicken stored over raw shrimp, manager placed raw chicken on the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in the display case observed raw tuna (47F - Cold Holding); raw fish (47F - Cold Holding); krab meat (46F - Cold Holding); raw salmon (47F - Cold Holding), as per manager food placed in the cooler less for than 30 minutes. Instructed manager to add ice under containers and to monitor the unit. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee water bottle stored in the reach in cooler at cook line not segregated from food to be served to the public.

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 rice at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave At cook line. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags with shrimp, chicken and pork at walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef change task without changing gloves or washing hands. Instructed chef to wash hands and change gloves. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink located behind register. Manager replenished paper towel. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed container with rice not labeled located at dry storage area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container with cooked chicken and cooked rice not labeled at walk in cooler, as per chef it was cooked on previous day.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice at preparation table with no handle, located across from walk in cooler. Manager removed bowl from rice. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed small oven located across from sushi station soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler located across from cook line soiled.

Basic - Open dumpster lid.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored at preparation table at sushi station.

Basic - Floor soiled/has accumulation of debris located under shelving inside walk in freezer.

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

Basic - Walk-in cooler shelves with rust that has pitted the surface located at kitchen area.