SUSHI2MEE LLC

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee started food production without washing his hands after rummaging through personal backpack.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed male employee did not wash hands properly.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shumai stored above ready to eat cut lettuce in reach in cooler under wok station. Employee was coached and he repositioned items into correct storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above raw beef, raw chicken next raw beef and next to raw shrimp on same shelve in the reach in cooler under wok station. Employee was coached and he repositioned items into correct storage. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed multi purpose cleaner stored next to pitcher of water for customers on the front counter.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed twice the same employee washing his hands at the mop sink. Employee was coached.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed not smooth ceiling tiles over food preparation and food storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled ceiling tiles and vents in kitchen area and in back storage area.

Basic - Clean utensils stored between equipment and wall. Observed clean knives store between microwave and counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of clean prep table next to wok station.

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 handle touching the onions inside the reach cooler in kitchen under woks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gasket and interior door soiled for the ice machine and the door gasket of reach in cooler under wok station.

Basic - Stored food not covered. Observed raw beef, garlic in butter, onions, carrots and raw shrimp uncovered in the reach in cooler under wok station. Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observe 3 refrigeration units in the hallway leading public bathroom unprotected and easily accessible.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint. Corrected On-Site

Basic - Stored food not covered. Observed fries, krab ragoons not covered inside of the reach in freezer. Employee covered fries, krab ragoons Corrected On-Site

Intermediate - Expired chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed test strips that expired in June 2020.

High Priority - Container of medicine improperly stored. Observed a bottle medicine stored with service product at reach in beverage cooler. Employee removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked salmon (50F - Cooling) in front reach in sushi cooler. As per operator, for 3 hours. Operator placed in freezer to rapidly chill. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu (70F - Cold Holding) on kitchen shelf above prep area in kitchen. Per operator, for more than 4 hours. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (70F - Cold Holding). As per operator, for more than 4 hours. Stop sale issued.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed shrimp tempura container at reach in cooler under fry station not labeled. As per chef, for more than 24 hours. Coached chef on proper labeling. Corrective Action Taken

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. Observed no cleanup plan on premises. Provided via email.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed one ceiling tile with water damage in kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed platters not stored inverted on cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of rice and soy sauce not stored at least 6 inches off of the floor in storage area. Coached operators on proper storage. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster on premises. Provided checking poster via email.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plasticware not presented so that only the handles are touched.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At cook line observed rice under time control not time marked, as per employee put of temperature appropriate 2 hours, employee marked rice on site. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed ware washing sanitation exceeding the maximum concentration past 100 ppm.

Intermediate - Person in charge unable to answer basic questions about allergens. Person in charge unable to answer hot holding temperature, as per the food code. Coached employee food code basic temperatures.

Basic - Employee eating in a food preparation or other restricted area. Observed sushi chef eating popsicle at sushi prep area at front line.

Intermediate - Handwash sink used for purposes other than handwashing. Measuring cups being stored in sink, operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep hand wash sink, operator replaced. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restroom, know turned off. Now working Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over fish at upright cooler. Employee placed chicken at the bottom of upright. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink locked by card board boxes. Employee removed them. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed op not set up to dry in prep area next to upright cooler. Manager hung mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a towel not stored in sanitizer water at reach in cooler in kitchen area. Employee removed towel. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sauces not labeled below reach in cooler in prep area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw eggs in reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels not stored in sanitizer water at fry station, employee removed them and placed them in sanitizer bucket. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink used for purposes other than handwashing. Observed colander and plastic container inside hand wash sink by 3 compartment sink. Employee moved items out of hand wash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing window cleaner no labeled. Employee labeled spray bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stains on ceiling tiles at kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag of dumplings,and a container with frozen chicken on top of rack by 3 compartment sink. Employee put food items inside reach in cooler for proper thawing. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cellphone and watch in preparation area. Person in charge removed items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

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 handle in contact with rice. Person in charge removed handle. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution at 0ppm.

Basic - Working containers of food removed from original container not identified by common name. Observed containers with bread crumbs and flour not identified.