OISHI SUSHI & JAPANESE STEAKHOUSE

Intermediate - Handwash sink used for purposes other than handwashing. -cutting board in hand sink at three compartment sink

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

Basic - Equipment in poor repair. -reach in cooler gasket at reach in freezer in sushi bar

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at hand sink next to three compartment sink

Basic - Food storage container/container lid cracked or broken. -blue lid at back prep area

Basic - Food stored on floor. -bottle with oil on floor in kitchen

Basic - Hole in or other damage to wall. -wall at cooks line has hole -floor at cooks line has accumulation of grease -wall at rice cooker has accumulation of food residue -wall at back prep area has accumulation of food residue -standing water at ice machine -walk-in freezer floor has accumulation of food debris

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at 78 degrees Fahrenheit

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave in back prep area has accumulation of food residue

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -at 4 doors reach in cooler

Basic - Reuse of single-service or single-use articles. -seaweed containers above three compartment sink

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at sushi bar Operator moved to Sanitizer during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles throughout kitchen -container with flour at cooks line

High Priority - Container of medicine improperly stored. -medicine in clear container next to squeeze bottles in reach in cooler Operator moved container during time of inspection. 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) Discussed using three compartment sink until dish machine is fixed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kale (73°F - Cold Holding) Discussed adding kale to Time as a public health control, ice bathing, or keeping in reach in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -at mop sink Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mini stove top adjacent of coffee machine has accumulation of food residue Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -observed stain and food particles in hand sink in bar area

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink in sushi bar area -hand sink in bar Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with degreaser at front counter

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket at ice machine

Basic - Cloth used as a food-contact surface. -cloths used to cover salad in glass reach in cooler at back prep area Operator moved cloths during time of inspection. Corrected On-Site

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

Basic - Drain cover(s) missing. -sink adjacent of ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -smart water and energy drink on counter with to go plates at front counter

Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic containers on dish drying rack Repeat Violation

Basic - Equipment in poor repair. -walk-in cooler gasket torn

Basic - Food stored on floor. -oil on floor adjacent of reach in cooler in sushi bar area -soy sauce on floor in back prep area Operator moved items from off floor during time of inspection. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. -wall behind fryer has a hole -cove molding in broken door adjacent of three compartment sink

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave in back prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves had accumulation of food residue

Basic - Open dumpster lid. Repeat Violation

Basic - Reuse of single-service or single-use articles. - empty egg trays on shelf Operator discarded egg trays during time of inspection. Corrected On-Site Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind fryer has accumulation of grease -wall at back prep area table Floor area(s) covered with standing water. -floor next to ice machine

Basic - Working containers of food removed from original container not identified by common name. -multiple squeeze bottles in kitchen and sushi bar -container with sugar in back prep area Repeat Violation