Ahi Sushi

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior door area of ice machine has mold like substance.

Basic – Wiping cloth sanitizing solution stored on the floor

Wiping cloth solution stored on floor of kitchen.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee donned gloves without first washing hands to make sushi.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw beef over salmon in walk in cooler. Operator arranged correctly. 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 beef, not commercially packaged, over salmon not commercially packaged in upright reach in freezer in rear storage area. Operator stored correctly. Corrected On-Site

High Priority – Rodent activity present as evidenced by rodent droppings found

1 old and dry rodent dropping on hot water heater. Rodent dropping is removed from any food preparation area. Operator removed and sanitized the area. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale

Sushi rice held on time behind front counter but no time stamp. Time was determined to be 11:00 am and time stamp was put on rice. Corrected On-Site

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Wiping cloth solution over 100 ppm chlorine. Operator adjusted to 100 ppm chlorine. Corrected On-Site Repeat Violation