MR LC SUSHI HIBACHI & ASIAN BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat onions and carrots in walk in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 11lbs of tuna thawed in bag. Bag stated to remove from package before thawing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to store trays. Operator moved trays from handwash sink. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired in 2024.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler sticky with debris.

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. 11lbs of tuna thawed in bag. Bag stated to remove from package before thawing.

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone over sauces on prep table in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint. Operator had employee place on hat. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray container of lemon water unlabeled. Operator added label to bottle. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Warning - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic cups used to scoop flour. Operator dispose of plastic cups. Corrected On-Site Warning - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved. Warning - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table near cook line and employee beverage on prep table on sushi station. Operator moved drinks. Corrected On-Site Warning - From follow-up inspection 2026-04-08: Employee beverages on prep table on cook line. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door in kitchen has noticeable gap underneath it. Warning - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler rusted. Warning - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Interior of walk in cooler required me to use flashlight to identify food items. Warning - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted. Warning - From follow-up inspection 2026-04-08: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of flour not marked on cook line. Squeeze bottles of oil, soy sauce and sake not marked with label on cook line. Warning - From follow-up inspection 2026-04-08: Squeeze bottles of sauce not marked in sushi station. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine drop plate.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near dishmachine. Operator stocked. Corrected On-Site

Basic - Food stored on floor. Oil and soy sauce stored on the floor in the kitchen. Operator relocated.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator did not have proof of parasite destruction readily available at time of inspection. Proof of parasite destruction obtained during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over RTE prepped vegetables, fresh raw eggs stored over produce. Operator rearranged cooler to gain compliance. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp on counter 50F, second temperature 39F at 12:45pm, Shrimp 50F second temp 48F cooling at 12:45pmwas fried and held on the counter for less than 4 hours. Operator placed in freezer t

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored on wire rack with single service lids. Discussed the need to separate chemicals from food and food contact surfaces.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on sushi bar near food and clean equipment. Operator removed employee beverage. Corrected On-Site

Basic - Stored food not covered. Walk in cooler- 6 containers of raw prepped vegetables not covered in walk in cooler. Operator covered vegetables during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish Roe 51F held on the counter less than 4 hours. Operator placed in the cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Corrected On-Site

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. Shrimp tempura and fried sweet potato no time stamp. Operator was able to determine the time that the foods were placed on time as a public health control and time stamped accordingly

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored on wire rack over single service lids. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Soiled utensils in hand wash sink behind sushi bar. I was unable to gain compliance. Discussed the need to keep the hand wash sinks clear for washing hands only Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kim he no date mark.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages stored on clean prep table near food and clean equipment. Operator removed employee beverages Corrected On-Site

Basic - Food stored on floor. Fryer oil and soy sauce stored on the floor. Discussed the need to store all food a minimum of 6" off the floor. Repeat Violation

Basic - Stored food not covered. Walk in cooler, prepared fresh vegetables not covered.

Basic - - From initial inspection : Basic - Food stored on floor. Case of eggs and a case of potatoes stored on the floor under shelf of walk in cooler. Operator moved food to a minimum of 6 inches off the floor. Corrected On-Site Warning - From follow-up inspection 2023-10-20: Fryer oil stored on the floor Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish and chicken being thawed at room temperature. Chicken 75F, fish 41F. Operator moved chicken to a refrigerated unit, operator placed fish under cool running water to complete thawing process. Fish and Chicken were out of temperature for less than 4 hours per manager. Warning - From follow-up inspection 2023-10-20: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter of cook line. Discussed the importance of storing wet wiping cloths in sanitizer solution between uses.. Warning - From follow-up inspection 2023-10-20: Time Extended