YOKOHAMA

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. Item still partially frozen. Operator removed from packaging. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler soiled with dust/mold like substance.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at sushi prep slow draining.

High Priority - Raw animal food stored over or with unwashed produce. Raw fish over unwashed cucumbers Chef moved fish. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Lids to flour bins sticky with grease and debris

Basic - Food stored on floor. Half bags of unwashed carrots on the floor in walk in cooler. Chef picked up bag of carrots. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw beef stored over frozen veg not all commercially packaged

High Priority - Nonfood-grade bags used in direct contact with food. Food in plastic thank you bag in freezer. Chef removed bag Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station two door reach in cooler at Eel; (47F - Cold Holding); salmon (47F - Cold Holding), chef moved items to working cooler,lowered temperature and called for maintenance. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at sushi station with stickers still on avocados, chef removed stickers and washed avocados. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Cucumber lined with paper towels, chef removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over vegetables, chef moved eggs to bottom shelf Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to clean food, chef removed all items . Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded water Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in standing water. Chefmoved chicken under cold running water Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed, chef printed and filled out Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths. Operator will purchase from Restaurant Depot.