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OBSERVED A BASIN OF LETTUCE INSIDE THE HANDWASHING SINK LOCATED BEHIND THE SUSHI BAR. HANDWASHING SINKS MAY NOT BE USED FOR PURPOSES OTHER THAN HANDWASHING. COS- EMPLOYEE RECLOCATED BASIN TO REACH IN COOLER.

OBSERVED THE MOST RECENT INSPECTION REPORT NOT POSTED FOR THE PUBLIC TO VIEW. THE MOST CURRENT INSPECTION REPORT SHALL BE PROMINENTLY DISPLAYED IN PUBLIC VIEWS AT ALL TIMES.

OBSERVED A LACK OF HANDWASHING AMONG THE STAFF DURING THE INSPECTION. OBSERVED ~8 STAFF MEMBERS ACTIVE IN PREP, COOK AND SERVING OPERATIONS. INSPECTOR STOOD BY KITCHEN HAND SINK FOR 20 MINUTES AND DID NOT NOTE ANY STAFF WASH HANDS DURING THIS TIME. HANDS MUST BE WASHED FREQUENTLY, AT A MINIMUM THEY MUST BE WASHED IN BETWEEN ALL TASK SHIFTS AND ALL GLOVE CHANGES. ALL STAFF MUST BE PROPERLY TRAINED IN HANDWASHING PROCEDURE.

OBSERVED STAFF CHECKING PHONES DURING COOKING AND PLATING, WITHOUT CHANGING GLOVES BEFORE OR AFTER. OBSERVED SUSHI STAFF PLATING PREPPED SLICED VEGETABLES AND IMITATION CRAB WITHOUT GLOVES. ALL READY-TO-EAT FOODS MUST BE HANDLED WITH GLOVED HANDS OR OTHER APPROVED UTENSIL(TONGS, ETC) AND CANNOT BE HANDLED BARE-HANDED. PERSONAL ITEMS SHOULD NOT BE USED DURING FOOD SERVICE OPERATIONS, TO PREVENT CONTAMINATION. ENSURE ALL STAFF IS TRAINED IN PROPER FOOD SERVICE OPERATIONAL PROCEDURES.

OBSERVED RAW CHICKEN HELD IN BAGS SITTING DIRECTLY ON TOP OF SERAN-WRAPPED RAW BEEF PORTIONS. ALL FOODS MUST BE STORED IN VERTICAL ORDER OF CONTAMINATION, WITH THE HIGHEST COOK TEMP FOODS LOCATED LOWEST IN THE COOLER. CHICKEN CANNOT BE STORED ON TOP OF BEEF AS THE REQUIRED COOK TEMP IS 165 WHILE BEEF ONLY IS REQUIRED TO REACH 155. PIC REMOVED BEEF AND LABELED FOR HI-TEMP COOKING ONLY.

OBSERVED AN OPEN ENERGY DRINK CAN LOCATED BEHIND THE SUSHI PREP STATION, AMONGST AND ABOVE FOOD STORAGE. ALL EMPLOYEE DRINKS WITHIN THE WORK AREA MUST BE IN A CUP WITH A LID, USING A STRAW. THEY MUST BE STORED BELOW ALL WORK AREAS AND BELOW AND AWAY FROM ALL FOOD STORAGE. TRAIN ALL EMPLOYEES ON PROPER EATING AND DRINKING PROCEDURES.

OBSERVED A BUCKET OF LOBSTER AND A BUCKET OF CALAMARI THAWING IN STANDING WATER, THE LOBSTER LOCATED IN THE 3 COMPARTMENT SANITIZE COMPARTMENT AND THE CALAMARI IN THE MOP SINK. APPROVED THAWING METHODS ARE REQUIRED. THESE ITEMS MUST BE THAWED EITHER IN A COOLER UNTIL FULLY THAWED OR UNDER RUNNING COLD WATER IN THE MEAT PREP SINK. PIC MOVED ITEMS AND BEGAN PROPER THAWING METHODS.

OBSERVED DAMAGED WALLS IN THE MOP SINK AREA, WITH LARGE GASHES IN THE DRYWALL AND DAMAGED SHELVES IN OTHER PARTS OF THE KITCHEN, INCLUDING IN THE DISHWASHING AREA. ALL SURFACES OF A FOOD SERVICE ESTABLISHMENT MUST BE SMOOTH, DURABLE AND CLEANABLE. REPAIR/REPLACE SURFACES AND SHELVES WITHIN 10 BUSINESS DAYS. EPOXY PAINT MUST BE USED ON SURFACES IF PAINT IS USED.

OBSERVED BUILDUP OF MOLD AND GRIME ON THE ICE MACHINE IN THE KITCHEN AREA. ALL FOOD SERVICE ITEMS MUST BE CLEANED SUFFICIENTLY OFTEN TO PREVENT BUILDUP OF ANY GRIME OR DEBRIS.

OBSERVED SCOOPS IN RICE AND SUGAR WITH HANDLE STORED IN THE FOOD. SCOOPS SHOULD BE STORED WITH THE HANDLES OUT OF THE FOOD TO PREVENT CONTAMINATION OF FOOD.

OBVSERVED THE FLOOR OF THE BACK ROOM TO BE VERY WORN, WITH RAW PLYWOOD VISIBLE IN SEVERAL SPOTS. FLOORING IN THE BACK ROOM WITH PREP SINKS MUST BE REPLACED AS SOON AS POSSIBLE TO ALLOW FOR PROPER CLEANING OF THE ROOM.