HAND ROLL SUSHI 2

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over spring roll paper at reach in cooler at back of kitchen Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines

Intermediate - Handwash sink not accessible for employee use at all times. Observed knife sharpener in hand washing sink at front counter Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Facility uses chlorine but has a test strip for quat sanitizer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front counter counter Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Emailed operator time plane Corrective Action Taken

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table at front counter and water bottle at pick up area

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located in hallway where bathrooms are located

Basic - Hole in or other damage to wall. Bottom part of wall by mop sink

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between make tables at cooks line Corrected On-Site