ARASHI

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands: observed sushi chef touched the trash can at the sushi bar with his gloved hand and did not remove his gloves, wash his hands, and put on new gloves. Inspector stopped him from working and explained to the manager the correct procedure. The manager translated and had him remove his gloves and wash his hands. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times: observed the hand-wash sink in the prep area had items being stored in it. Employee removed. Additionally, the hand-wash sink at the sushi bar had a bag of kale in it. Employee removed. Corrected On-Site

Intermediate - No soap provided at handwash sink: observed the hand-wash sink on the cook line did not have any soap. Manager had employee get soap. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured: observed the CO2 tank in the kitchen attached to the soda dispensing machine is not secured to keep it from falling over. Employees secured it with the available strap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food: raw shrimp on speed rack in walk-in cooler over bin of package cooked eel and raw unwashed vegetables on shelf over cooked broccoli and other clean ready to eat vegetables. Manager had employee reorganize for proper storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled: spray bottle with blue liquid (glass cleaner) not labeled. Employee showed inspector the original liquid.