BAMBOO SUSHI BAR AND HIBACHI

Basic - Hole in or other damage to wall. Dry wall behind 50lb bags of white rice damaged/missing under window in dry storage building.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried rice 51f held less than 4hrs. Operator placed items in cold holding.

Basic - Ceiling tile missing. Above hibachi grill in kitchen.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In kitchen, observed cook plating tempura vegetables with bare hands. Operator put item back in fryer, washed hands, and put on gloves. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed shrimp thawing under running water in hand wash sink in kitchen. Observed operator washing knives in hand wash sink in kitchen once shrimp was removed. Scrapper stored in hand wash sink in kitchen by fryers. Operator removed items during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoops for tempura, rice, and snow peas throughout sushi bar and kitchen. Operator removed bowls during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with mold-like substance in ware-washing area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf in dish room

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed large wooden utensil in basin of hand washing sink next to sushi bar. Operator removed utensil from hand washing sink. Corrected On-Site

Basic - Grease container soiled. Exterior of grease container with excessive grease build up.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw pork stored above precooked pork belly in reach in prep cooler next to kitchen entrance from dining room hallway. Operator corrected storage during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed packaged salmon fillets in hand washing sink in back of kitchen next to manager's office. Operator removed salmon package during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple in secondary kitchen.

High Priority - Toxic substance/chemical improperly stored. Upon inspection observed gallon container of chemical cleaner next to container of onions on bottom shelf in kitchen cook area. Operator removed chemical during inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Behind hand washing sink in prep kitchen separate from main kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Upon inspection observed small dish resting in container of panko bread crumbs by sushi line. Operator removed dish during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Hand washing sink not in operation before entrance to wait station close to sushi bar area.

Basic - In-use wet wiping cloth/towel used under cutting board. In back prep room separate from kitchen area. Operator removed wet towel from under cutting board during inspection. Corrected On-Site