SUSHI CAFE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef at cook line reach in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cutting board Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form, all employees signed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled at 3 compartment sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Deli containers inside white sauce and rice Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Buildup food debris on handles at cook line reach in cooler

Basic - Cardboard used to line food-contact shelves. At cook line

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 75F at cook line. Operator Removed water Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. At sushi station Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over miso paste and soy sauce in walk in cooler Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Sani bucket at more the 400ppm. Operator added water recheck 100ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler

Basic - Light not functioning. In prep area station and hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease in hoods and around fryers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in sushi station with debris accumulation

Basic - Reuse of single-service or single-use articles. Reuse of Nori seaweed containers for food prep.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.