Fisho Sushi & Thai

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

Plastic containers in bulk rice in back storage area. Manager removed. Corrected On-Site Repeat Violation

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Stacked containers on shelves in back prep area not inverted to prevent contamination. Manager inverted all items. Corrected On-Site

Basic – Food stored on floor

Bucket of soy sauce on floor in back storage area.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee open beverage container, with straw, on shelf in Atosa reach in cooler with beverages for public sale. Manager removed beverage. Corrected On-Site

Basic – Unwrapped single-service utensils not presented so that only the handles are touched

Container of forks and spoons on prep area by line fliptop stored with handles down. Manager corrected to turn all handles up. Corrected On-Site

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

In reach in cooler under sushi case, container with raw fish on shelf above container of cooked eel. Employee inverted items to properly separate. Corrected On-Site

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

On cutting board in front of sushi case, under no temperature or time control, container of cut lettuce. Per employee, cut at 11:30am. Employee moved lettuce to cooler to chill to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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

Sanitizer bucket in back area reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site