ORA ORA

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken over sauce in walk-in cooler, raw chicken over oysters in upright cooler, raw shrimp stored over fries in upright freezer and raw beef over oysters in upright freezer. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC (person in charge) arranged items to store appropriately.

4-2A: .04(4)(c)1(iv)Observed at least 10 dishes (not actively cooling) that were uncovered in the walk-in cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC covered dishes with saran wrap.

4-2B: .05(7)(a)1Observed build up of debris on drink nozzles and inside ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Could not correct on-site. Please correct by 1/9/2026.

8-2B: .07(6)(c)Observed 4 butane lighters stored on the prep counter at sushi station. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC relocated items to store appropriately.

15A: .05(1)(a)Observed a rusty shelf in the walk-in cooler. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Could not correct on-site. Please correct by 1/9/2026.

17C: .07(5)(a),(b)1,2,3Ceiling tiles removed from ceiling to allow containers to be stored in the ceiling. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Could not correct on-site. Please correct by 1/9/2026.

2-2B: .03(5)(j)1&2Observed employee actively drinking from an unapproved cup in an unapproved area. Employee was consuming his beverage in the kitchen area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge told him it had to be from an approved cup and he must consume his beverage in an approved area.

2-2D: .06(2)(o)Observed employee using the handwashing sink to fill a pitcher with water from the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Employee discarded the water into the appropriate sink and was told that a handwashing sink was only to be used for the purposes of handwashing only.

12C: .04(4)(m)Observed sanitizer bucket at the front sushi station area stored in direct contact with the floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Person in charge removed the sanitizer bucket from being stored in direct contact with the floor and raised it at least 6 inches off of the floor on the bottom rack of a storage shelf.

14B: .05(10)(e) 1,2,4Observed dishes that were stored as clean dishes that were stacked wet together and not drying appropriately. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Person in charge separated all dishes that were stored as wet dishes so that they could air dry appropriately.

4-2B: .05(7)(a)1Food stored as clean with food residue present. Dishes cleaned. Food contact surfaces must be clean sight to touch.

12A: .04(4)(u)No sneeze guards over desert bar. Food on display must be protected by sneeze guard

14B: .05(10)(a)Facility wet stacking. Dishes washed. Dishes must be adequate dried and drained prior to stacking.