Asiatic Sushi And Hibachi

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

Basic – Employee with no hair restraint while engaging in food preparation. 1 employee

Basic – Ice scoop handle in contact with ice. Employee moved above ice Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees. At sushi bar .

Basic – Water leaking from pipe and/or faucet/handle. Leaking pipe hand sink by walk in cooler.

Basic – Wiping cloth sanitizing solution stored on the floor. By walk in cooler employee moved to double bucket.

Basic – Working containers of food removed from original container not identified by common name. Rice bin not labeled dry storage

High Priority – Employee washed hands with no soap. Discussed the importance of using soap

High Priority – Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh salmon

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked tofu in reach in cooler make table. Operator removed to proper storage

Raw chicken over cook chicken reach in cooler make table cooks line. Corrected On-Site

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 100 ppm remade to 100 ppm

Intermediate – Handwash sink used for purposes other than handwashing. Employee clean knife in hand washing sink.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink cooks line. Corrected On-Site Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for manger and some employees signed. Corrective Action Taken

Intermediate – No soap provided at handwash sink.cooks line