Fresh Element

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food – Employee removed bracelet. Corrected On-Site

Basic – Food not stored at least 6 inches off of the floor. Portioned beef container on freezer floor – operator moved to shelf. Corrected On-Site

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Bowl no handle in cooked rice container – operator removed bowl. Corrected On-Site Repeat Violation

High Priority – Non-food grade paper/paper towel used as liner for food container. White cleaning towel I contact with raw tuna and salmon – operator removed. 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. Walk in cooler – cooked rice (48F – Cold Holding) not portioned or prepared today held overnight and more than 4 hours – see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler – cooked rice (48F – Cold Holding) not portioned or prepared today held overnight and more than 4 hours – see stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (126F – Hot Holding) prepared fresh this morning held under 2 hours – operator moved to stove for reheat. Recheck 192F reheat. 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. Emailed copy to operator. Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned cooked beef containers prepared 3 days prior not date marked – operator date marked. Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish area hand sink – hot water faucet not working.