Basic – Bowl without handle used to dispense flour. Chef removed during inspection. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle stored on prep table front of sushi flip top- Employee removed. Corrected On-Site

Basic – Ice buildup in small RCA reach-in cooler

Basic – Interior of oven has accumulation of black substance/grease/food debris.

Basic – Old labels stuck to food containers after cleaning. Container of cheese in reach in cooler. Chef removed and cleaned during inspection. Corrected On-Site

Basic – Working containers of oil removed from original container not identified by common name. Employee labeled oil squeeze bottle during inspection. Corrected On-Site Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of ginger in Valpro reach in cooler. Employee inverted. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table- ; Cooked rice (78F – Cold Holding). Per chef food item left outside of temperature overnight. Item not prepared or portioned today. See stop

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table- ; Cooked rice (78F – Cold Holding). Per chef food item left outside of temperature overnight. Item not prepared or portioned today. See stop sale.

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer 250 ppm. Chef remade to 100ppm. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled. Chef labeled glass cleaner and simple green bottles during Inspection. Corrected On-Site