ROLLBOTTO SUSHI

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to work with food but did not wash hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine in lobby has mold like substance.

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles improperly stored. To go boxes not stored inverted at front counter. Manager inverted. Corrected On-Site

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitary bucket setup at 0 ppm chlorine. Corrected to 100 ppm chlorine.

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. Three compartment sink set up at 0 ppm chlorine. Corrected to 50 ppm chlorine. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from preparing sushi rolls, removing gloves, to working the cash register. Employee did not wash hands before putting on new gloves. Inspector instructed as to proper hand washing techniques.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter in hot holding unit: sushi rice (74F - Hot Holding); steak (97F - Hot Holding); chicken (97F - Hot Holding) Manager stated items were held on time, but no paperwork filled out. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds white and brown sushi rice along with cooked beef and cooked chicken on time, but no written plan. Inspector emailed Times as a Public Health Control Paperwork and operator filled out properly. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 canisters by soda machine in kitchen not properly secured. Manager secured properly. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding at doorway between kitchen area and front counter area is broken. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to upright beverage cooler. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to upright beverage cooler. Employee removed. Corrected On-Site

Basic - Open dumpster lid. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on front counter not stored in sanitizing solution.

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing from front wall of doorway between prep areas. - From follow-up inspection 2023-11-27: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-11-27: Time Extended