MARU SUSHI AND GRILL

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. -tested 2x, 0ppm, operator called repair service and changed sanitizer bucket, retested 50ppm Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -3 cans of "Raid" bed bug foaming spray stored on the floor to the left of the rear kitchen door

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. -Sushi rice, operator marked time. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -two unlabeled sanitizer spray bottles on front counter, operator labeled Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in front service area, operator separated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -2 sets of tongs hanging off oven door handle, operator removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout and operator posted Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar reach-in cooler, operator installed ambient air temperature thermometer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has a light accumulation of dust/debris

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roe 56F, per operator less than 1 hour stored on insufficient ice bath, operator relocated to lower portion of reach-in cooler to rapidly cool Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. -sauce buckets on floor in walk-in cooler Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/2025

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine -walk-in cooler door and gasket

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce stored on the floor in prep area Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -one set of tongs hanging off oven door handle, operator removed Corrected On-Site

Basic - Light not functioning. -multiple lights out over rear kitchen area Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi reach-in cooler, operator installed new thermometer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped salmon 46-47F, per operator less than 2 hours stored double panned in top of reach-in cooler in front service area, operator relocated to lower portion of reach-in freezer to rapidly cool Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -spray bottle of Clorox cleaner with bleach stored on top of dishwasher, employee removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce stored on floor in walk-in cooler

Basic - Light not functioning. -multiple lights over food prep area

Basic - Reuse of single-service or single-use articles. -avocado cartons

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -screwdriver stored on top of ice machine in kitchen, operator removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -shell eggs over produce in reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 53F, tofu 52F, bean sprouts 52F Out less than 2 hours per operator. Operator removed to walk in cooler Corrective Action Taken

Basic - Food stored on floor. -sauces on floor of walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid, soap.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wood bowl used for rice.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

High Priority - Toxic substance/chemical improperly stored. Over clean silver ware. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ppm.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl used for rice.

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

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden bowel used for rice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks, lime buildup.

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

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