ATO

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves with out hands, and the prepared sushi

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Long hair not contained.

Basic - Food stored on floor. Soy sauce on floor in Stockroom. manager moved to shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish cakes being thawed in standing water on counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 45F cold holding Tunas 51F cold holding Operator placed lid over food and ice to reduce temperature. Corrective Action Taken

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. At front counter Operator removed knife. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in bottom of hand washing sink.

Basic - Food stored on floor. 2 cases of loins on walk-in freezer floor.

Intermediate - Handwash sink not accessible for employee use at all times. Pot of sauce cooling in hand washing sink. Employee moved to back kitchen Corrected On-Site

Basic - Ice buildup in walk-in freezer. Walk-in shared by all restaurants Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thaw fish cakes at room temperature

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. temp at 89F

Basic - Ice buildup in walk-in freezer. Community walk in freezer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In marketable reachin cooler on cookline.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Table top by drink machine

High Priority - Non-food grade paper/paper towel used as liner for food container. Wrap around produce and lining pans on front counter.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Ice in bottom of hand washing sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Food stored on floor.Operator moved food to shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker in hand washing sink. manager removed rice cooker. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Serving bowls on frontline. manger inverted bowls. Corrected On-Site

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

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

Basic - Dead roaches on premises. Observed 2 dead roaches under upright reach in cooler, employee swept mopped and sanitized area. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed under storage shelf in corner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on gaskets in 2-door unit next to fryers.

High Priority - Raw animal foods not properly separated from each other in holding unit. Observed shell eggs over raw shrimp in reach in cooler. Warning

High Priority - Toxic substance/chemical improperly stored. Observed chemical bleach sanitizer and all purpose cleaner stored on shelf over hand washing sink containing food. Warning

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food in pot stored in hand washing sink next to standing reach in cooler. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed Pot of Eel sauce stored in room temperature water in hand washing sink. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Sushi bowls look like cypress wood. Operator unable to confirm wood as Bamboo. Warning