SUSHI SPOT & NOODLE WORLD

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in dry rice. Operator replaced with handheld scoop. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee canned energy drinks in front reach in cooler next to dry storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef wrapped in plastic wrap stored in top of cooked duck in reach-in freezer at end of cooks line. Operator removed raw beef from on top of cooked duck. Corrected On-Site

Basic - Ice buildup on walk-in freezer door.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator updated license during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above vegetables on shelf in walk-in cooler. Operator placed raw chicken on bottom shelf. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located near exit kitchen door.

Basic - Ice buildup on walk-in freezer door.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Handwash sink not accessible for employee use at all times. Salmon thawing inside front sushi station hand wash sink. Employee moved. Corrected On-Site

Basic - Food stored in undrained ice. Reach in cooler Carrots, tofu stored in undersigned ice employee removed water. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing inside hand wash sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was at 0ppm now at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. During inspection observed raw chicken over soup bucket in walk in fridge.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During inspection observed employee leaving work station go into kitchen come back to sushi station stat to prepare food without washing hands. Educated Employee removed gloves and washed hands. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. During inspection observed cucumbers cut before washing. Educated owner. Oporator discarded 4 cucumbers

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura batter at cook line. Temp was 56 degrees Fahrenheit cold holding spoke with operator regarding putting on time as a public health control.

High Priority - Toxic substance/chemical improperly stored. Spay bottle with fabric softener on prep table employee move. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back Hand washing sink near dishwasher. Manager replaced 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. Soup in walk in cooler top shelf no mark of date prepared. Manager marked during inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep tables during walk through of inspection. Employee moved. Corrected On-Site

Basic - Food stored in undrained ice. Tofu, shrimp, squid items Reach in cooler

Basic - Raw fruits/vegetables not washed prior to preparation. During inspection observed cucumbers cut before washing. Educated owner. Oporator discarded 4 cucumbers. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell in stand-alone refrigerator near dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cook line pasta (51F - Cold Holding) raw chicken (46fF - Cold Holding) Operator placed items in freezer. Prep table batter (73F - Cold Holding) Re temped at 1:50pm Batter 40f Cooked pasta 34f Raw chicken 33f Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located next to stand-alone freezer.

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop in rice in stand-alone refrigerator next to dish area. Operator removed bowl Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Not actively working Clean glass plates stored on table against the wall. Operator covered plates. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Prep table located next to hand wash sink on cook line has flour and batter on table exposed to splash. Operator removed items. Corrected On-Site

Basic - Food stored on floor. Teriyaki soup stored on floor in kitchen near fat fryer. Operator placed item on pallet Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of spoon touching seasoning on cook line Operator removed spoon Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwave ovens on cook line soiled food debris.

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 corrected to 50 ppm during time of inspection. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. -bar pro above coffee machine in wait station area Operator moved bar pro during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked chicken in reach in cooler at cooks line Operator rearranged during time of inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator during time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives magnet has accumulation of food residue

Intermediate - Handwash sink used for purposes other than handwashing. -observed food particles, dish soap, and sponge at hand sink in wait station

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -frozen chicken wings in reach in freezer adjacent of employees restroom have no date marking held for more than 24 hours Discussed date marking with operator during time of inspection.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -at cooks line

Intermediate - Spray bottle containing toxic substance not labeled. -at wait station

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop flour in kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. -at soda fountain syrup

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table in kitchen at cooks line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee food items in glass reach in cooler at back prep area Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee hat on rack with clean containers Operator moved hats during time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of stove have accumulation of grease -cart next to glass reach in cooler has accumulation of food residue

Basic - Reuse of single-service or single-use articles. -cooked chicken in masago containers with masago stickers

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at microwave -at sushi bar Operator placed wiping cloths in bucket during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottle at cooks line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink on back cook line. Operator replaced paper towels. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ground pork in walk in cooler next to food to be served to the public. Operator put food in container and labeled employee food. Corrected On-Site

Basic - Food stored on floor. Fry oil on floor on cook line. Operator put fry oil on shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line interior soiled with food debris. Interior ceiling of microwaves behind sushi bar soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions of washed sliced onions in reach in cooler on back prep line. Operator moved unwashed onions under washed sliced onions. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. -bar pro above soy sauce in dry storage area Operator moved bar pro during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna in reach in cooler over condiments Operator rearranged during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reconstituted noodles (62°F - Cold Holding); garlic and oil (62°F - Cold Holding)

Intermediate - Handwash sink used for purposes other than handwashing. -observe food particles in hand sink at wait station -observe scrubber at hand sink at wait station

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice in kitchen Operator moved bowl during time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -at soda fountain syrup

Basic - Cardboard used to line food-contact shelves. -walk-in cooler shelves

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cloth used as a food-contact surface. -cloth used to cover lettuce in glass reach in cooler Operator moved cloth during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on table next to dish machine Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -sponge at hand sink in wait station area

Basic - Ice buildup in reach-in freezer next to bottles of oil in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in sugar at back prep area Operator moved handle during time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven at cooks line has accumulation of grease

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -black refrigerator on prep table adjacent of cooks line Operator placed thermometer in reach in cooler during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of stove have accumulation of grease -sides of wok station have accumulation of grease

Basic - Old labels stuck to food containers after cleaning. -container with cooked chicken in reach in cooler adjacent of stove has old label

Basic - Unnecessary items/unused equipment on the premises. -plates and other equipments in storage room adjacent of glass reach in cooler in back prep area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at cooks has accumulation of grease -floor at cooks line has accumulation of grease -floor at soy sauce in dry storage area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth at prep table in kitchen Operator moved to sanitizer bucket during the inspection Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -matcha at coffee machine -red squeeze bottles at sushi bar Operator labeled during time of inspection. Corrected On-Site