MORI ASIAN CUISINE

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw shrimp no commercially packaged stored above a big pot with cooked pork sauce. Advised operator to stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2026-03-26: Walk in freezer: raw tuna - not commercially packaged stored over pot of soy sauce Operator stored properly Admin Complaint Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork not in commercial packaging over fully cooked clams at walk in freezer. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw fish at walk in freezer. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell pooled eggs (69F - cold Holding) Observed in container by wok station. Operator returned to cooler. ; tofu (58F - Cold Holding) Observed in melted ice bath. Operator added fresh ice. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Fresh herbs and scouring pad observed in hand wash sink by back door. Operator removed items from sink. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. Cooking oil stored on floor in kitchen , chicken stored on floor in walk in cooler. Advised operator to elevate products a minimum of 6 inches from floor.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have a heavy accumulation of rust.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 25ppm) Operator added more chlorine, rechecked - 50ppm chlorine sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and lobster tail over sauces in reach in cooler at cook line; stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (46F - Cold Holding); cooked pork (45F - Cold Holding)in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; moved on the bottom of cooler; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Winded bottle stored on top of display sushi case at sushi prep area; removed Corrected On-Site Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine over 200ppm); Operator fixed to 50 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris- cutting boards at sushi station and cook line

Intermediate - Handwash sink at sushi station used for purposes other than handwashing- sanitizer bucket stored inside and ice dumped ; educated and bucket removed Corrected On-Site

Intermediate - No hot running water at three-compartment sink. Operator using dishwasher to properly sanitize dishes.

Intermediate - Packaged food has no English labeling- sauces and dressings in walk-in cooler lack

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dressings and sauces made on Friday in walking cooler lack date marking; advised operator to date mark

Basic - Ice scoop handle in contact with ice- at soda dispenser Stored properly Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment- between wall and backsplash at three compartment sink Removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over washed cut vegetables and sauces in walk-in cooler; unwashed vegetables stored inside same container with cooked pork belly in reach in cooler at cook line ; All stored properly

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Kitchen; Sanitizer Bucket (Chlorine 400+ppm) Advised operator who fixed to Chlorine 100 ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen; cooked beans (71F - Cooling)since 12pm@3:07 Item did not reach 70F within two hours, see stop sale. Kitchen; chicken broth (113F - Cooling)since2:10@2:40@3:19-109F At this current rate item will not reach 70F within two hours Advised operator who moved to freezer. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Employee picked up container with food off the floor, touching the floor then proceeded to handle clean utensils without washing hands first Advised operator employee washed hands 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. Kitchen; Employee wiped hands in soiled clothes then handled clean utensils without washing hands first Advised employee who washed hands Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Sushi bar; Fresh salmon and Japanese snapper served raw. No parasite destruction letter. Operator provided parasite destruction letter for both items before inspection ended Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Kitchen; Flour stored in direct contact with non food grade bags Advised operator who fixed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in Freezer; Raw fish stored above egg rolls; Walk-in Freezer; Raw Chicken above broth Advised over who fixed items mentioned above Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler;Raw chicken stored above over cooked ribs Advised operator who fixed Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk-in Freezer; Raw chicken above raw shrimp Advised operator who fixed 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 70 degrees Fahrenheit within 2 hours. Kitchen; cooked beans (71F - Cooling)since 12pm@3:07 Item did not reach 70F within two hours Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;cooked pork (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;cooked pork (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen;cooked rice (110F - Hot Holding) Per operator held in steamer for approximately one hour Advised operator to reheat to 165F+ Operator moved to reheat on stove top Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sushi Bar on shelf; Rubbing alcohol stored above drinks. Advised operator who fixed 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. Sushi Bar; Milk open for two days not date marked Advised operator

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several Sushi items served raw not identified on menu. Operator identified raw items on all menu before end of inspection 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. Sushi Bar; Cooked rice on time is of public heath control. No procedure provided. Advised operator. Emailed form

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Kitchen; observed unnecessary person (child) in the kitchen touching food areas. Advised operator to remove child from kitchen. Operator removed Corrected On-Site