SUSHI KING

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of peas and carrots mix same box as raw beef and raw fish, removed from original packaging, in reach in freezer chest in back of kitchen, peas and carrots moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (46F - Cold Holding) in display reach in cooler at sushi bar, per operator cooler was turned on the same time items where placed in cooler approximately 30 minutes prior.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean sheet pans on floor between ice machine and reach in freezer chest in back of kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at sushi bar with alcohol bottles and vegetables for customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats and purse on rack in back dry food storage area woven bags of rice and other dry food stuffs.

Basic - Floor soiled/has accumulation of debris. Floors under racks in dry storage area have a build up of food debris.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw fish and raw scallops, removed from original packaging, stored on top of bags of peas and carrots in reach in freezer chest in back of kitchen. Also container of operator's personal raw shell eggs stored over drinks in reach in cooler at sushi bar. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket under hand wash station on cook line reading 200ppm, empty added more water to bucket. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand wash station at end of sushi bar.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing cut lettuce on time control written procedures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of plates and small dishes at bar where customers sit stored food contact surface upwards, all items inverted. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 food handler making shrimp tempura wearing bracelet and non plain ring on cook line in kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed broccoli in prep area right out of the box they came in.

Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go containers at sushi bar area in front of seating for customers stored food contact surface upwards, all items inverted. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over bags of peas and carrots on reach in freezer chest in back of kitchen, bags moved. Container of raw fish roe and carton of employee's raw shell eggs stored over sauce bottles in bottom section of reach in cooler at sushi bar area, eggs moved Corrected On-Site Repeat Violation Admin Complaint

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. All time control food items tracked on charts on walls in kitchen and sushi bar, per operator they discarded tempura batter at the same time frame as all other items, but tempura batter is not on charts.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in kitchen under hand wash station reading 200ppm, employee dumped out water during inspection and began to remake bucket, retest at 100ppm. Corrected On-Site Repeat Violation Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All tables have small bowls stored food contact surface up on all tables in dining room, bowls removed. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.

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

Basic - Stored food not covered. Container of seaweed wrap and ginger at sushi bar area not covered while not in use, it's,s covered. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw fish, removed from original container, stored over bag of peas and carrots in reach in freezer chest ini back of kitchen, peas moved. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading over 200ppm, employee remade to 100ppm Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stacks of clean bowls stored with food contact surface upright at sushi bar area in front of seating for customers, bowls inverted.

Basic - Single-service articles not stored inverted or protected from contamination. To go trays at sushi bar area stored in front of seating for customers, trays inverted Corrected On-Site

High Priority - Container of medicine improperly stored. Employee medicine stored on shelf with prepared foods held on time as public health control next to the hand wash sink. Operator relocated the employee medicine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has build up of food residue staining. Operator had employee begin to clean the cutting board. Waitstation soda dispenser has mold like substance spots on the Diet Coke nozzle. Operator had employee clean and sanitize the nozzle. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the sushi bar reach in cooler, fully thawed reduced oxygen packaged tuna not removed from the vacuum packaging.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the prep area, clean containers stacked while wet. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bulk sugar bag plastic scoop handle in contact with the sugar. Operator relocated the scoop. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the sushi bar counter cutting board. Operator relocated the wiping cloth. Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand wash sink in the main kitchen area soap dispenser not functioning. Employee replaced the soap dispenser at the hand wash sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the prep table behind the sushi bar counter. Operator relocated the employee beverage. 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 phone stored on clean prep table at the end of the main cook line, employee relocated the phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Jug of fryer oil stored on the floor in front of the hand wash sink in the main kitchen area. Operator relocated the fryer oil. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave has old food debris on the microwave plate. Employee began to clean the microwave. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in kitchen area at 0ppm at time of inspection. Operator adjusted sanitizer levels to 50ppm chlorine. Corrected On-Site

High Priority - Container of medicine improperly stored. Behind the sushi bar counter, multiple containers of medicine stored on shelf over clean plates. Operator relocated all medicine to the proper storage cabinet. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Behind the sushi bar counter on shelf under the soda dispenser, chemical spray can of raid. Operator removed the can of raid, from the soda dispenser to take home. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer in the main kitchen area, frozen cooked rice stored in plastic wrap on top of ziplock bags of frozen raw fish. Operator relocated the rice to separate portion of the cooler with other ready to eat food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the back wall of the main kitchen area, reach in chest freezer has a torn cooler door gasket with mold like substance in the opening of the torn door gasket. Behind the sushi bar bar counter at the soda dispenser, mold like substance build up on the sides of the water dispenser nozzle. Operator wiped and sanitized the drink nozzle. Corrective Action Taken Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. At the entrance to the main kitchen line on the prep table underneath the hot holding units for soup, cardboard lining the shelf for carry out containers and soup spoons. Employee removed the cardboard from the shelf. Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. At time of inspection, employee drink bottle stored in the bulk ice bin by the rear exterior door. Operator relocated the employee beverage to the proper storage location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage hallway, employee cell phone stored on a container of black pepper on the storage shelf. Operator relocated the employee cell phone to the proper storage area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Behind the sushi bar counter at the soda dispenser, clean red drink cups stacked while wet. Repeat Violation

Basic - Equipment in poor repair. On the back wall of the main kitchen area, reach in chest freezer has a torn cooler door gasket.

Basic - Food stored on floor. At time of inspection in the main kitchen area, jug of fryer oil and distilled vinegar case stored on the floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the dry storage hallway, jugs of soy sauce stored with the scoop handles in the soy sauce.

Basic - Stored food not covered. In the reach in chest freezer open bag of raw frozen scallops not stored covered, operator closed the bag of scallops. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line in front of the wok station, wet wiping cloth stored on a clean cutting board. Operator relocated the wiping cloth to sanitizer solution bucket. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on main cook line, raw beef stored over containers of sauce and commercially packaged edamame. In standup reach in cooler by rear exterior door, raw chicken stored over bulk container of cut lettuce. Operator relocated all raw items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep counter at end of cook line closest to rear exterior door, white cutting board on prep table with mold like substance food residue staining on cutting board. Operator removed cutting board to be washed. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. On main cook line, oven door opposite reach in cooler, door handle has accumulation of soiled residue. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard used to line underneath cutting board on prep table closest to rear exterior door. Operator disposed of the cardboard. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water stored on clean prep table with cutting board and containers of spices. Operator relocated the employee water to proper storage levels. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf over three compartment sink opposite main cook line, clean containers stacked while wet.

Basic - Garbage can located outside has no lid or lid open/broken. Shared dumpster lid broken off hinge not able to close.

Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink by rear exterior door of kitchen, wet mop stored with mop head in used water. Operator hung the wet mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar counter on clean cutting board, wet wiping cloth stored on cutting board. At center prep table on main cook line by steam table for soup, wet wiping cloth stored on clean prep table. Operator relocated all wet wiping cloths to proper storage . Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In dry storage hallway, bulk container of sugar stored without product labeling. Operator labeled the bulk container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat bag omg vegetables in reach in cooler kitchen. Moved by manager. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in frontline Hand wash sink. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks in rear kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened employee drink bottle above restaurant foods in kitchen reach in cooler. Moved by manager 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 jacket over bags of floor in rear kitchen area. Moved by manager. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Stored food not covered. Uncovered Box flour in kitchen. Bag of flour , rice in dry goods uncovered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef thawing at room temperature in rear kitchen. Moved by manager. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipe/s on counter on kitchen.