OEC JAPANESE SUSHI & HIBACHI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar - krab (67F - Cold Holding), held less than 4 hours, moved to cooler 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 and the time removed from temperature control cannot be determined. Sushi rice at front counter ambient Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura chicken prepared on 3/21 in deli coolers

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Box of raw chicken and bag of onions on floor in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

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. Sushi rice at front counter, prepared at 11:30

High Priority - Water misting device not maintained/cleaned as required. Hood filters soiled

Intermediate - Handwash sink not accessible for employee use at all times. Miscellaneous equipment in hand sink in kitchen, removed 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. Blank form provided to manager

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. House made egg rolls in freezer prepared on 9/12 not dated

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink next to walk in cooler, manager turned on Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Rice bins in front of hand sink in kitchen with no splash guard

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on electrical conduit next to cook line

Basic - No container installed for catching grease from hood drip tray.

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