YAKITORI SUSHI HOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler , cooked rice 45f. Per operator food was prepared last night. Observed cooling covered. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler , cooked rice 45f. Per operator food was prepared last night. Observed cooling covered. See stop sale.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands on apron after washing hands. Discussed with operator. Employee washed hands and dried hands with paper towels. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled apron and then proceeded to cut raw beef without washing hands. Discussed with operator. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over shrimp wonton in walk in cooler. Operator stored shrimp wonton properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles 41-49f stored in bucket at cook line. Per operator food not prepared or portioned today. Food held out of temperature for less than four hours. Observed food stored under no temperature control. Operator moved to cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber stored inside of handwashing sink in kitchen. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees' Gatorade bottle and water bottle on prep table at sushi bar station.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between table and cooler at cook line in kitchen. Operator removed. Corrected On-Site Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat vegetables in pull out cooler below flip top #3. Operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken stored over raw beef. Operator stored raw chicken properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler #1 ; vegetable egg rolls (53F); shrimp tempura (55F). Per operator food not prepared or portioned today. Food held in unit less than four hours, opened moved foods back into walk in cooler to quick. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink in ware washing area. Operator provided soap. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cooler sat cook line. Operator removed. Corrected On-Site

Basic - Ribs stored on floor. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over scallions at pull out drawer cooler on cook line, raw salmon over jalapeños at sushi bar cooler. Operator stored products properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw squid at small flip top cooler on cook line. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (62F - Cold Holding) Observed in pot next to wok station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned rice to cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. No vacuum breaker for hose attachment.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to service table

Intermediate - No soap provided at handwash sink. Hand wash sink next to service table

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Spray bottle containing herbicides stored under hands wash sink next to service table

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled. Contains a pink liquid identified as a sanitizer. Corrected On-Site