SUSHIMOTO

Intermediate - Clam tags not marked with last date served.

Intermediate - Clams tag removed from original container prior to container being emptied.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food to hold krab sauce at room temp for 4 hours. Operator added krab sauce to written form during inspection. Corrected On-Site

Basic - Food stored on floor. Oil jug stored on floor near back prep sink. Manager placed oil on shelf.. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright glass cooler has not ambient thermometer.

Basic - Small amount Accumulation of black/green mold-like substance in the interior of the ice machine/bin on right side in corner at bottom of chute. Repeat Violation

Basic - White Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Owner discarded cutting board. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Oil jug stored on floor in kitchen owner placed oil on shelf. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use at sushi bar near toaster oven. Owner removed cloth from food contact surface and sent to laundry. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin around the screw area on right side.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table next to hot held rice and make bar. Manager removed drink from food contact surface. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor in kitchen. Manager removed oil from floor and placed on shelf. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface. On warmer handle in kitchen and in front of toaster at sushi bar. Employee removed cloths from food contact surfaces. Corrected On-Site 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. Scoop handle stored in sugar and flour. Chef removed scoops and sent to ware washing area. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet in use cloth stored on cutting board at sushi bar. Employee removed cloth and placed in sanitizer bucket. Corrected On-Site

Basic - Cloth used as a food-contact surface under drink machine and water pitcher at wait station. Repeat Violation

Basic - Food stored on floor. Rice stored on floor in dry storage.

Basic - In-use tongs stored on equipment door handle between uses. 2 sets of tongs stored on oven handle.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided manager with health reporting form and requirements. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at sushi bar wearing gloves prepared raw white tuna, tapped fingers on soiled wet cloth then added green onions to plate to serve to guest with out washing hands and changing gloves. Manager immediately discarded food,had a discussion with employee and employee washed hands and put on clean gloves. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Beef stored in upright freezer in a non food grade bag. Manager corrected storage into a container. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over pork dumplings in upright freezer. Manager corrected rotation. Cold hold- upright freezer- scallops, Ikamaru, salmon. Raw chicken, dumplings, lion fish, beef. Corrected On-Site

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.

Intermediate - Handwash sink used for purposes other than handwashing. Bowl and spoon stored in hand wash sink at sushi bar. Manager had employee remove dishes from sink. 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. Chicken, rice held on time with out a written plan. Repeat Violation

Basic - Clean linens stored on floor near shelf and back door.

Basic - Cloth used as a food-contact surface in multiple areas in kitchen and cook line on food prep tables, under dishes and spices. Manager removed cloths from food contact surfaces. Corrected On-Site Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Sweet potatoes stored on shelf next to a soiled floor fan. Manager removed fan from shelf and sanitized area. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Manager removed scoop and sent to ware washing area. 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. Scoop handle stored in rice. Manager removed scoop and sent to ware washing area. Repeat Violation

Basic - Soiled dry wiping cloth in use in multiple areas through out cook line and prep areas. Manager removed cloths from food contact surfaces. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At sushi bar, wt soiled cloth stored on cutting board cook using to wipe finger in between prepping food.

Basic - Working containers of food removed from original container not identified by common name stored in reach in freezer/ cooler. Repeat Violation

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. 0 ppm Container of sanitizer empty. Operator changed out container and primed machine. 2nd reading 100 ppm 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. Butter 48° Operator had had it out on cook line for approximately 20 minutes and then placed in reach in cooler. Inspector discussed usingTime as Public Health Control for butter. Operator chose to use time and filled out the paperwork and placed a time stamp on butter during inspection. Corrected On-Site

Basic - Cloth used as a food-contact surface. Towel over veggies in reach in cooler on line. Operator removed and placed a food grade towel over them. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Cook eating a bowl of food in kitchen. Operator asked him to take it to the dining room He proceeded to dining room to finish. Corrected On-Site

Basic - Employee eating while preparing food. Employee coffee in small reach in cooler in sushi bar. Operator removed during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken stored over mackerel in back upright reach in freezer. Operator moved chicken to the bottom of the freezer during inspection. Corrected On-Site

Basic - Cloth used as a food-contact surface. Kitchen towel placed on top of sliced sweet potatoes and sliced eggplant. Operator removed towel. CORRECTED All sushi fish is stored on foodservice cleaning towels. Unable to prove that they are safe for food contact service. Contacted PJ in OPQ.. Operator removed during inspection. Repeat Violation