BLUE SAKE

High Priority - Dented/rusted cans present. See stop sale. 1 64oz can bamboo shoot damaged 1 5lb can of oyster sauce damage

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1lb of tuna thawed in bag in walk in cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by push cart. Operator moved cart. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to store plastic containers. Operator moved containers. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop sugar. Operator removed bowl. 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. Packaged tuna defrosted in packaging. Packaging stated to remove from plastic before thawing. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line.

Basic - Damaged/spoiled/recalled food not properly segregated. 1 dented can of bamboo shoots and 1 damaged can of oyster sauce stored with undamaged product.

Basic - Food stored on floor. Soy sauce stored on floor of kitchen

Basic - Working containers of food removed from original container not identified by common name. Container of flour unlabeled in kitchen. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish above ready to eat spring rolls. Operator moved fish and shrimp. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ground spicy tuna 7lbs thawed in bag. Bag specified do not thaw in bag.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by push cart. Operator moved push cart Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal container stored in handwash sink in ware washing area. Operator removed container. 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. 7lbs of Spicy Tuna thawed in bag. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing Apple Watch

Basic - Food stored on floor. Oil stored on floor in kitchen under hand wash sink.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sink at sushi station. Provided, operator with hand wash sign. Posted at sink. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages next to customer food. Operator moved beverages to employee section of cooler. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Container of flour and bread crumbs not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce in reach in cooler. Operator relocated. Raw beef in ziplock bags above packaged edamame. Operator relocated.Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (45F - Cold Holding); noodles (44F - Cold Holding) in large enclosed containers. Operator states he mentioned temperatures. Both foods were prepared yesterday. Both food items relocated. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Container sitting in hand wash sink. Operatormrelocated. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice prepared 2 days ago not date marked. Operator added date mark to rice. 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. Ahi tuna partially thawed in reduced oxygen packaging in reach in cooler. Label states to remove from package. Since fish was partially frozen, operator removed from package at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to portion rice in containers.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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 and the time removed from temperature control cannot be determined. Operator was able to determine the time the rice was placed on time.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade sauces. Operator was able to determine the prep date an dated accordly Repeat Violation

Basic - Cardboard used to line food-contact shelves. Walk in cooler cardboard lining shelf. Operator removed cardboard Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- rice, sauce, rice noodles Walk in freezer- cooked rice Warning - From follow-up inspection 2023-09-28: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2023-09-28: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Garbage bag used to line prep table. Operator removed bag from prep table.

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. Fish over ice cream no contamination observed. Operator removed fish from being over ice cream Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (50F - Cold Holding); fish roe (57F - Cold Holding) Repeat Violation

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken partiality cooked on cook line. Discussed the need to have an approved policy for non continuous cooking. Provided non continuous cooking written procedure paperwork.

Intermediate - Handwash sink used for purposes other than handwashing. Sushi Chef rinsed knives in hand wash sink. Discussed with operator the importance of using hand wash sink for washing hands only. Operator removed knives and brought them to the kitchen to be washed, rinsed and sanitized. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado still has stickers not washed before prep. Operator washed avocado Repeat Violation

Basic - Stored food not covered. Bean sprouts in walk in cooler. Operator covered bean sprouts. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 51F held above well of make table for less than 4 hours. Operator placed tomatoes in lower refrigerator Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spray nozzle attached to hand wash sink in kitchen. Discussed the need to use hand wash sink for hand washing only.

Basic - Food stored in undrained ice. Tofu, tomatoes cut. Discussed storing food in pans that allow the drainage of ice.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado was prepped with stickers present. Discussed the need to remove stickers and wash avocado before prepping

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator called distributor and obtained proof of parasite destruction during inspection. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar ; cream cheese (50 - Cold Holding second temperature 46F cooling corrected to 42F cold holding); salmon (46 - Cold Holding corrected to 43F cooling); shrimp (45 - Cold Holding corrected to 42F cold holding); yellow tail (45F - Cold Holding corrected to 41F cold holding) Operator forgot to turn on the cold unit at 11am. Operator turned on unit Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Pans stored in hand wash sink.employee removed pans from hand wash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab, noodles, shrimp cooked

Basic - Food stored on floor. Walk in freezer

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink with straw no lid in reach in cooler Corrected On-Site