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High Priority - Container of medicine improperly stored- medicine stored with plates ; removed; Corrected On-Site

High Priority - Non-food grade paper towel used as liner for food container- fish stored on top; Cloth towel used in direct contact with rice ; removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut vegetables in reach in cooler at cook line Raw pork in top of sauce in walk-in cooler Stored properly Corrected On-Site

Basic - Bowl used to dispense rice; removed Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped hands with wiping cloth and wiped hands on pants and then put on gloves and handled tofu while placing to cook without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw fish stored over plastic wrapped/portioned cooked fish. Operator moved raw fish below cooked fish. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food (rice). Operator removed bowl. Corrected On-Site

Basic - In-use utensil (scoop) in non-time/temperature control for safety food (corn starch) not stored with handle above top of food within a closed container. Operator removed scoop. Corrected On-Site

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. Dishwasher (Chlorine 0ppm). Operator primed/ran machine 2 times, retested at chlorine 100ppm. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean plates/equipment and utensils without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At drawer reach in cooler; non-food grade paper towel used as liner in direct contact with washed/cut cucumbers. Operator removed paper towel. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw fish stored over cooked shrimp. At walk-in cooler; raw chicken stored over rehydrated rice noodles. Operator moved raw below ready to eat. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured in front of hand wash sink at front line. Operator secured. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee actively drinking from an open can of energy drink and with the same gloved hand continued to prep cucumbers, operator spoke to employee to correct behavior and operator chose to throw out cucumber that was being prepped Corrective Action Taken

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. At sushi area stand up reach in cooler raw chicken stored over raw beef, operator rearranged to achieve proper storage. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi station 2 pieces of tuna thawed out while still sealed in plastic. 1/2 pan of cucumber that employee was prepping while drinking is being thrown out.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified food manager could not name 3 of the big 6, inspector emailed copy of Big 6 info to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing area spray bottle of degreaser not labeled, operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At sushi station container of rice has plastic single serve bowl with no handle as a scoop, operator removed and replaced with a handled scoop. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi station 2 pieces of tuna thawed out while still sealed in plastic, see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi station employee open drink on prep table, operator discarded. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. At cook line, medicine stored over flip top cooler prep table. Operator removed medicine. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi bar, bleached paper towels used as food liner for raw fish. Advised operator to replace with food grade towels.

High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer, raw Chicken stored in Thank you bags. Advised operator of proper food grade storage bags, operator removed food from bags to store in proper food grade bags. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach freezer Raw shrimp stored over edamame and raw chicken stored with ice cream. Not all products commercially packaged. Advised operator of proper storage. Operator moved ice cream to different unit. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline, Raw beef stored over hydrated noodles in flip top low boy. Advised operator of proper storage. Operator moved beef to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee beverage sitting on food prep table. Operator removed beverage. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, chicken thawing in standing water.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door low boy reach in cooler; raw salmon stored over cooked lobster. Operator moved raw salmon to lower shelf. At walk-in cooler; raw chicken stored over ready to eat sauce. Operator moved raw chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At front line double door low boy reach in cooler; commercially processed reduced oxygen packaged raw escolar (40F - Cold Holding) labeled to remove from package before thawing, no longer frozen. See Stop Sale.

Intermediate - Equipment drain line draining into handwash sink. At front line left side hand wash sink; ice machine drain line draining into hand wash sink.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Operator stated chicken is partially cooked (not to a minimum internal temperature of 165°F), cooled and finished cooking prior to service. No written procedures provided.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At front line double door low boy reach in cooler; commercially processed reduced oxygen packaged raw escolar (40F - Cold Holding) labeled to remove from package before thawing, no longer frozen. See Stop Sale.

Basic - Food stored on floor. At walk-in cooler; case of raw chicken stored on floor. Operator removed from floor. Corrected On-Site

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. At dish machine; chlorine 0ppm. Operator set up triple sink to quaternary 200ppm. Machine serviced during inspection, retested chlorine 100ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line upright stainless reach in freezer; raw salmon stored on top of ready-to-eat rice, items not commercially packaged. Operator moved rice. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At far right lift top cooler; raw tuna and raw yellowtail stored on top of ready-to-eat shrimp. Operator moved shrimp to upper shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer next to right side hand wash sink; rice (76°F - Hot Holding). Operator stated being held less than 2 hours, moved rice to walk-in cooler to cool. Corrective Action Taken

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. At cook line sanitizer bucket; chlorine 200ppm. Operator diluted to chlorine 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At triple sink/dish machine; hand wash sink used as dump sink, colander in sink with straws/lemon slices. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. At cook line right side hand wash sink; no soap. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At rice warmer next to right side hand wash sink; bowl used to dispense rice. At rice storage container(s); bowl used to dispense. Operator removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At ice machine; scoop handle laying in ice. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and escolar used for sushi - no parasite destruction. Operator obtain documents during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored behind cooked eel in reach in cooler at cook line. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (51F - Cold Holding) in walk-in cooler. As per operator food not portioned or prepared today. Food was stored on top of hot cooked rice that was cooked an hour prior. Operator placed ice bags on rice to quick chill. Food out of temperature for less than four hours. chicken (46F - Cold Holding); in walk-in cooler . As per operator food not prepared or cooked today. Food out of temperature for less than 4 hours. Operator placed ice bags on top of the food to quick chill. Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice no time marked. As per operator food on time since 11:30. Operator time marked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. 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. Operator keeping rice on time without procedure. Emailed and filled out procedure during inspection Corrected On-Site

Basic - Food stored on floor. Tempura batter stored on the floor by handwash sink. Operator stored properly Corrected On-Site