SUSHI SAKE

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 and the time removed from temperature control cannot be determined. Operator marked time for sushi rice. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker in shredded carrots in reach cooler. Operator had employee remove and wash. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee washing utensils in hand wash sink next to cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to sushi station Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to fryer Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used to scoop flour and rice Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in walk in freezer

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer - From follow-up inspection 2025-04-21: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Non grade paper in sushi line over kani, tuna, salmon and vegetables

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink container in reach in cooler in cook line. Employees bags in dry storage over single service items Corrected On-Site

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

Basic - Food stored on floor. Soy sauce container in walk in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in door, plastic curtains and floors in walk in freezer

Basic - No copy of latest inspection report available.

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

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At the walk in freezer door , the door heater is not functioning correctly - From follow-up inspection 2024-03-04: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon,scallions fried shrimp,krab sticks lined with paper towels,in walk in cooler and reach in cooler at sushi bar

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For the grouper that is served raw, operator got parasite letter from Lombardi Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on cooks line not inverted

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on plastic curtains and ceilings in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. Tongs and wisk stored to hang on shelving rack Corrected On-Site

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Krab sticks thawing in sink in water.Operator turned on faucet

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed seaweed container being used to store other food Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical bottle stored with utensils at cooks line Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored with single serve items in dry storage area

Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up on door,plastic curtains,ceiling and floor

Basic - Old labels stuck to food containers after cleaning. At dry dish storage

Basic - Open dumpster lid.

Basic - Wiping cloth sanitizing solution stored on the floor. At cooks line Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour not labeled Corrected On-Site