SUS HI EATSTATION

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tots not identified as raw on kiosk and online . Manager had someone update menu . Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At front counter and ceiling tiles in three compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board been use to cut steak. Repeat Violation

High Priority - Observed: Live, small flying insects found 1 small flying insect on dish area Priority: High Priority

High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Tuna block not removed from package while been thawed and fully thawed at this time . Priority: High Priority

Basic - Observed: Cutting board has cut marks and is no longer cleanable. Brown cutting board Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Tuna block not removed from package while being thawed and fully thawed at this time .

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leak from faucet located in front counter. - From follow-up inspection 2025-01-21: Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed in top package and kept in walk in cooler. Sushi rice kept overnight , facility uses vinegar to keep rice longer but is not testing the ph on rice unable to determine acidity makes it unwholesome.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp kept in front counter for less than 4 hrs with temperature of 47 to 50F. Inspector ask manager to divide container into smaller portions and place in other cooler. Corrective Action Taken

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Facility has an approved variance to keep sushi rice for longer time but at time of inspection facility do not have ph meter, buffer solution or distilled water to check ph on rice.

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. Tuna and salmon been thawed in walk in cooler on the ROP package. Stop sale given for the 7 tuna packages that are already thawed . Manager open packages that were still frozen of tuna and salmon. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ice cream stored over beef in walk in freezer Employee coffee mate and drink stored on top of food in reach in cooler located by kitchen entrance. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing orders while wearing watches. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Exterior of rice containers soiled with food debris located under prep table

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with food debris located in prep table

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler fans with accumulation of dust

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees FahrenheitAll mentioned items kept on steam well at front counter for less than 4 hrs. Cooked beef 123F, Mac and cheese 117F, cooked chicken 116F. Ask manager to reheat up to 165F. Corrective Action Taken Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Water leaking from pipe and/or faucet/handle.Leak from faucet on three bay sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Mold like substance at ice shut out in self service soda machine. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils in water with temperature of 72F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored.Stored on top of reach in at cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice dispenser at self serve soda machine. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.No hot water at both bathrooms that employee use.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.Personal toiletries and purse stored on top of tempura batter box. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall by hand wash sink at kitchen have food residue.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Incorrect location on vacuum breaker. Breaker should be located after the splitter on water hose side.

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menus were removed due to recent changes. Operator advised on importance of posted consumer advisory. Provided approved consumer advisory poster to Operator, which was displayed appropriately. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above front serving has mild dust around vent.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in drying area are wet nested.

Basic - Food storage container cracked or broken. Large bin used for cooked rice significantly cracked and damaged.

Basic - Ice buildup in walk-in freezer. 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. Scoops in bulk flour stored with handle in food. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in kitchen not properly labeled.