SUSHI MISONO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed server dump water in handsink at soda station

Basic - Food stored on floor.sack of onions in walk in cooler. Multiple plasticbuckets in kitchen Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bins Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in bottom of make table on cookline Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over salmon in walkin cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Steel scrubber in handsink at cookline Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink at cookline Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on dry storage shelf in kitchen next to cookline Corrected On-Site

Basic - Food stored on floor. Cases of plastic water bottles at front counter Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In squid salad container in two door reach in cooler in kitchen

Basic - Old labels stuck to food containers after cleaning. Deli containers at dish area

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pickled ginger in walkin cooler Corrected On-Site - From follow-up inspection 2025-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw spicy tuna (57F - Cold Holding); shredded Krab (55F - Cold Holding) at sushi counter in an insufficient ice bath. Operator moved to cooler. Product out less then 3 hours Corrective Action Taken - From follow-up inspection 2025-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in handsink at front counter - From follow-up inspection 2025-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator form via email Corrective Action Taken - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Black To go containers at sushi bar Corrected On-Site - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container in ice machine/ice bin. In kitchen Corrected On-Site - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen Corrected On-Site - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of eel in walkin freezer - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish at room temperature. Operator moved to cooler Corrected On-Site - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar - From follow-up inspection 2025-12-22: Time Extended