NORI

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Sushi chef touched cellphone and then plated ready to eat asparagus with barehands. Educated employees on site. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef handling asparagus with barehands to be cooked at a later time. Educated on site. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (102F - Hot Holding) in warmer. Out less than four hours. Reheated 165f Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing dates Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar on dry storage shelf Warning

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on wall over cookline flip top cooler. Both roaches exterminated. Area cleaned and sanitized.

Intermediate - Spray bottle containing toxic substance not labeled. At cash register, bottle containing a purple liquid no labeled. Operator labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At bin of rice. Container removed Corrected On-Site

Basic - Food stored on floor. At cookline, case of oil stored on the floor. Employee put on shelf. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed three roaches crawling inside of unused oven. Operator killed. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reachin cooler, rice (48-51°F - Cooling). Rice prepared yesterday. Item discarded. See Stop Sale

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed the line. 100ppm chlorine Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline, cook handles a pan of fried wanton strips with bare hands. Cook washed hands and put on gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door reach in cooler, raw tuna over fresh basil. Tuna moved Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches at triple sink next to grease trap 1 live roach at triple sink on dirty dishes cart 1 live roach on wall at cookline hand sink 1 live roach in clean bowl above cookline flip top cooler Approximately 10 live roaches on floor at 2 door reach in freezer in kitchen

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cookline flip top cooler cracked raw egg then proceeded to plate food without washing hands and changing gloves. Employee washed hands and changed gloves Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reachin cooler, rice (48-51°F - Cooling). Rice prepared yesterday. Item discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cutting board, garlic oil (73°F - Cold Holding). Item placed in refrigeration to chill and cold hold Corrective Action Taken

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is greater than 4 hours.See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice at front counter. Rice discarded. See stop sale.

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. Sushi rice at front counter. Rice discarded. See stop sale.

Intermediate - Establishment not maintaining mussel tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. At front counter, hand sink used to dump ice. Ice removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink, two spray bottles of liquid not labeled. Operator labeled Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen.