A & A Sushi

Basic – Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

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. Observed thawed tuna in commercially processed reduced oxygen packaging,. Employee cut corner of bag. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic – Employee eating in a food preparation or other restricted area. Observed employees eating in kitchen area.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee cell phone stored on prep table by food preparation area. Employee removed. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Food stored on floor. Repeat Violation

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic – Working containers of food removed from original container not identified by common name. White wine. Employee labeled. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler- observed raw salmon and tune fish stored over cucumber. Employee relocated fish to suitable location. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Miso soup (125F – Hot Holding reheated to 171F) on cook line. Per operator soup has been on steam table for two hours. Employee reheated to 171F. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

Observed hand wash sink blocked by cart. Employee removed. Corrected On-Site