HOSHI SUSHI

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no color comparison chart for the chlorine sanitizer test kit.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for sauce in the reach in cooler. The operator removed the plastic container from the sauce. Corrected On-Site

Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. 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. Observed the scoop handle used for rice not stored above the food. The operator properly stored the scoop. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. Admin Complaint

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

Basic - Floor soiled/has accumulation of debris underneath the cooking equipment in the kitchen and underneath the reach in cooler at the sushi bar.

Basic - No conspicuously located ambient air temperature thermometer in the reach in cooler in the kitchen.

Basic - Observed a vent cover leading to the outside missing in the kitchen.

Basic - Rear exit not protected with self-closing doors.

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

Intermediate - No soap provided at the handwash sink in the kitchen. The operator provided soap for the hand sink. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed paper towels for the hand sink at the front counter stored over a cutting board. The operator properly stored the paper towels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler door gaskets soiled.

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for multiple food products in the kitchen. The operator removed the containers from the food products. Corrected On-Site Priority: Basic

Basic - Observed: Food stored on floor. Observed a plastic container of flour stored on the floor of the kitchen. Priority: Basic

Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use use knife stored in between the cutting board and the reach in cooler in the kitchen. The operator properly stored the knife. Corrected On-Site Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use rice scoop stored in 76F standing water at the front counter. Observed in-use spatulas stored in 72F standing water on the cook line. The operator removed the in-use utensils from the water. Corrected On-Site Priority: Basic