MISOHAPPY

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with food residue next to dry storage area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed fruits and vegetables inside handwashing sink behind front counter manager removed and stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open bottle water on top preparation table behind front counter. Employee removed and stored properly. Corrected On-Site

Basic - Food stored on floor. Observed bucket of ginger and avocados being stored on the floor behind front counter .employee removed and stored properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer in storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in use wet towel on top preparation table at cook line. Employee removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above pickle ginger container on reach in cooler by dishwasher area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw calamari on reach in cooler by kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area.

Basic - Floor soiled/has accumulation of debris. Observed at sushi station.

Basic - Food stored on floor. Observed cooking oil and pickled ginger containers stored on kitchen floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop o standing water at 124° next to rice warmer. Manager replaced water during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs over zucchini stored inside the two doors standing cooler. Employee removed items and placed them correctly.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with the gloves on. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at front counter. Employee placed paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink, located at front counter. Employee provided a bottle of soap. Corrected On-Site

Basic - Ice buildup in reach-in freezers, located at dry storage.

Basic - Interior of microwave has accumulation of black substance/grease/food debris, located at front counter.

Basic - Observed Reach-in freezer interior have accumulation of soil residues, located at the second floor.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.

Basic - In-use tongs stored on equipment door handle between uses. Tongs over handle. Moved by manager.

Intermediate - No probe thermometer provided to measure temperature of food products. For unit at front counter. Operator found probe thermometer. Corrected On-Site

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

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

Basic - Hole in or other damage to wall. Hall

Basic - In-use knife/knives stored in cracks between pieces of equipment. Sushi station. Corrected On-Site

Basic - Interior microwave has accumulation food debris.

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 fish stored with raw chicken all frozen inside chest freezer at storage area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at bar area. Employee provided paper towels. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets torn in reach in cooler by ware washing area.

Basic - Food stored on floor. O case of avocados and cooking oil stored on the floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop on water at 98F next to rice warmer pot.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 71°F, shell eggs 71°F,

High Priority - Toxic substance/chemical improperly stored. Sanitizer and butane stored on bar next to food

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Holding wiping clot container at sushi bar Corrected On-Site

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. In panko

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - In-use knife/knives stored in cracks between pieces of equipment at sushi bar

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line Reach in cooler gaskets

Basic - Thawing lobster, stored on floor in dish area

Basic - Time/temperature control for safety food thawed in an improper manner.observed lobster, chicken ,beef thawing in standing water in dish area