X SUSHI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. White Rice (64F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Rice, milk, potatoes in reach in cooler. Operator separated. Corrected On-Site

Basic - Floor area(s) covered with standing water. In the kitchen. Operator cleaned. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar hand washing sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright reach in cooler gaskets in the kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler in the kitchen Reach in freezer interior. Reach in freezer gaskets. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over sauces in reach in cooler at sushi bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink at front counter. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Corn starch container. Operator labeled. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. 2 bottles of alcohol on shelf with beans and coconut flakes and above seasonings.Operator removed. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at prep table. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at sush bar.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi Bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at sushi station. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at sushi station. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef and salmon with chicken in reach in freezer **Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.long white cutting board at sushi bar.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks and spoons at prep table

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen Exterior fryer and stove soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at sushi bar soiled Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in freezer at sushi bar

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by microwave soiled

Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front bar hand sink.

Intermediate - No soap provided at handwash sink./front bar hand sink.

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees./front bar hand sink and kitchen hand sink.

Basic - Silverware/utensils stored upright with the food-contact surface up./spoons, knives and forks/on kitchen prep table.