Catch 23

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

Basic – Food storage container/container lid cracked or broken

In walk-in cooler.

Basic – In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Handwash sink at sushi area. Provided a copy for operator. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor. Operator removed from floor. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef stored over cooked rice and bbq sauce in reach-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Sushi rice 73 F stored at sushi station. No time mark and no time as a public health control written procedures. Provided form for TPHC. Corrective Action Taken Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

A container of butter sauce 115 F stored in steam table. Operator reheated at time of inspection, temped 170 F. Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Milk in walk-in cooler.

Intermediate – Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices

Cooked sushi rice holder.

Intermediate – Spray bottle containing toxic substance not labeled

1 unlabeled spray bottle at three compartment sink. Repeat Violation