SUS HI EATSTATION

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed on rop packaging

Intermediate - Handwash sink used for purposes other than handwashing. Mango pieces dumped in hand sink located in dish area .

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quat, operator using ph strips , operator order new quar strip ones. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/ c vents on cook line, prep area and dinning room have dust. Repeat Violation

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. 2 pieces of tuna thawed in packaging

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing bowl for order with watch. Removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Under equipment on cook line

Basic - Food storage container/container lid cracked or broken. Cracked lid on egg rolls , changed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of bulk containers have debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Shelves on reach in cooler located at front counter have debris. Cooler located inside office have debris.

Basic - Working containers of food removed from original container not identified by common name. Bulk rice with no label . Labeled Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice held at room temperature with time marking of 11:00 pm not discarded at 3:00 pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp 58F, chicken tenders 56F placed in front counter make table for 30 minutes, tufu sticks kept on front counter make table for 2 hours with temperature of 45F. All placed in other cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded with in the four hour marked. It was supposed to be discarded at 3:00 pm. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vent hon prep area has dust.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of rice plastic container has debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves have debris. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour and crumbs not labeled

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice from last night that is kept using time control not discarded after hours.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice from last night with label of 9:06

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles and a/c vent located in prep area .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting scallions while wearing a watch . Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves have mold like substance .

Basic - Time/temperature control for safety food thawed in an improper manner. Spicy krab been thawed in standing water. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice cooked at 10am per operator. No time marking. Operator immediately put correct time marking on rice Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under fryers Floor corner at hand sink by 3 bay sink Floor under 3 bay sink

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice handle in cooked rice Corrected On-Site

Basic - Light shield damaged/in disrepair. Cracked light shield over ware washing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler in office area gaskets , door track and around interior door soiled. -Shelf under microwave

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at 3bay sink and hand sink by 3 bay sink

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2024-03-19: Time Extended - From follow-up inspection 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.Grease build up on floor under fryers. Warning - From follow-up inspection 2024-03-19: Time Extended - From follow-up inspection 2024-05-20: Time Extended

High Priority - Toxic substance/chemical improperly stored. Windex bottles stored over single service items on kitchen entrance. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drink stored over single service items on kitchen entrance. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked chicken and beef kept on reach in cooler on prep area for les than 4 hrs with temperature of 55F. Ask manager to place in reach in freezer for rapid cooling. Corrective Action Taken Repeat Violation

Basic - Light shield damaged/in disrepair. Missing light light shield over three bay sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.All-items kept in front counter make tables for two hours. Cream cheese 47F, shredded cheese 47F, salmon sticks 49F, tuna sticks 54F, cooked shrimp 45F. Ask manager to place inside a cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles over prep table in the back.

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

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust at ceiling tile over three bay sink.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food not stored at least 6 inches off of the floor.Water and frying oil stored directly on floor by pos system.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Prep table in were cutting boards are kept is rusted.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler by office has mold like substance at shelves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall across from there bay sink.

Basic - Water leaking from pipe and/or faucet/handle.Leak at hand wash sink in front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Ready to eat steak stored next to frozen raw shrimp at reach in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice dispenser at soda machine has mold like substance. Also behind drink dispenser mold like subs stance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Per manager they have them but was not able to locate them.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles inside kitchen have dust.

Basic - Light shield damaged/in disrepair.Light shield on top of three bay sink is missing. Also light shield in hall way by office.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in coolers shelves throughout kitchen have debris and mold like substance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls through kitchen have buildup.