Basic – Bowl or other container with no handle used to dispense food

Plastic bowl used as scoop for bulk crunchy topping in dry storage area of kitchen. Bowl discarded. Corrected On-Site

Basic – Ceiling tile missing

Two ceiling tiles over walk in cooler.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee glass of water on pass through window in kitchen. Glass placed in dish area. Corrected On-Site

Basic – Equipment in poor repair

Window for sushi display cooler repaired with duct tape. nGasket for reach in cooler in sushi bar is torn.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Wall on far end of sushi bar near restrooms.

Basic – Garbage on the ground and/or pad around dumpster

Shared dumpster pad outside of establishment.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden legs for prep sink in kitchen. nInterior of kitchen door has holes.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Dishwasher handled soiled dishes, rinsed dishes, placed rack in dish machine and immediately handled clean container without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Bulk containers of flour, sugar, rice and seasoning in dry storage area.

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

In flip top cooler on cook line in kitchen, raw eggs, raw beef, raw shrimp and raw chicken stored over ready to eat pasta. Items moved and stored correctly. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

On shelf in sushi bar, Spray bottle containing window chemical cleaner stored next to hot sauce. nOn shelf in dry storage in kitchen, container of soap stored next to jelly. Items moved and stored correctly. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

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

Hand washing sink in dish area blocked by cart and pan. Items moved. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand washing sink in dish area. Towels provided. Corrected On-Site

Intermediate – No soap provided at handwash sink

Hand washing sink in dish area. Soap provided. Corrected On-Site