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

Cup without handle used to dispense rice in storage area

Also, cup without handle used to dispense ice from cooler in sushi making station. Operator removed cups from both foods. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean stacked pans on storage shelf above mop sink area unable to properly air dry

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gasket on walk-in-cooler and on reach-in coolers in sushi making station soiled

Also, filters in hood area above grill and wok stations soiled. Repeat Violation

High Priority – Dented/rusted cans present. See stop sale

One can of pineapple juice on dry food storage shelf crimped and dented around top rim of can and on seam of can

Also, one can of hoisin sauce dented at side seam of can. Stop Sale

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

Employee touched face and then rinsed hands for less than 4 seconds and then handled equipment in warewashing area. Operator discussed handwashing with employee. Warning

High Priority – Non-food grade paper/paper towel used as liner for food container

Non food grade paper towel used as a liner in container of vegetables on cook line and also under multiple fish in sushi making station.

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

Raw beef stored over ready to eat curry sauce in reach-in cooler across from wok station. Employee removed raw beef to properly store. Corrected On-Site

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

chicken kabobs (47F – Cold Holding); tofu (50F – Cold Holding) in top of flip top reach-in cooler across from fryer. Observed both items stored above chill line of reach-in cooler. Operator had employee start to remove some of the excessive foods stored above chill line. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Multiple spray bottles of cleaners improperly stored on same shelf as single service items in cabinets at front area. Operator removed spray bottles of cleaners to properly store. Corrected On-Site

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Employee washed hands in triple sink. Discussed with operator. Operator spoke to employee and had employee wash hands in designated hand wash sink.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Blade on can opener at prep table soiled

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink in warewashing area and at end of cook line used to store misc dishes and cups. Operator removed supplies from both hand wash sinks. Corrected On-Site