SUMO

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -reach in cooler raw chicken over shrimp Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on large pot Corrected On-Site

Basic - Food stored on floor. -Box of egg roll on floor in walk-in freezer Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Soiled Cardboard used to line food-contact shelves.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed, rinsed pot and started to return to service without sanitizing. Manager intervened, placed pot back in sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken, beef, shrimp over sauces in walk in cooler -raw lobster over Sauce in reach in cooler -cos

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef, walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -escalar 47f,tilapia 47f less than 4 hours less than 4 hour

Intermediate - Ice in ice bath for eggs melted. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -question on DBPR plan marked no . Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. -certificates missing information Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -clear chemical

Basic - Bowl or other container with no handle provided to dispense food. - sauces in walk in cooler -sugar

Basic - Cardboard used to line food-contact shelves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks n large pot and on dish machine

Basic - Food stored on floor. -chili sauce soup base by storage shelf -container of salmon on floor in walk in cooler-cos

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. - cardboard box previously containing raw chicken reused for storing cut broccoli

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Reuse of single-service or single-use articles. -re use of can to store eggs -jug cut into a scoop

Basic - Single-service articles not stored inverted or protected from contamination. -spoons and forks at front counter

Basic - Time/temperature control for safety food thawed in an improper manner. -pork at room temperature Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit by bathrooms partial blocked

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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -menu under Poke Bowl-salmon poke bowl on main menu and Togo menu

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. -sushi bar Corrected On-Site