Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin and bag of tempura batter Repeat Violation

Basic – Carbon dioxide tanks not adequately secured

In dry storage Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM sanitizer not properly dispensing, operator set up chlorine sanitizer in triple sink 50ppm Corrective Action Taken

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Personal food in glass cooler under sushi bar Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and wallet on prep table at sushi bar Repeat Violation

Basic – Equipment in poor repair. Cracked plastic scoop in bin of vegetables in walk-in cooler

Basic – Food stored on floor. Soy sauce buckets on floor in walk-in cooler Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in seasoning bins

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 73F water, removed Corrected On-Site

Basic – Raw fruits/vegetables not washed prior to preparation

Broccoli being prepped without being washed prior Repeat Violation

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools stored on shelf with dry goods

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Open package of dumplings directly over shell eggs in cooler on cook line, removed

Shell eggs over whole potatoes in walk-in cooler Corrective Action Taken Repeat Violation

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at bar

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

Cutting boards stained on cook line

Ice chute soiled on self service soda machine Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink next to three comp sink Repeat Violation

Intermediate – No soap provided at handwash sink

Hand sink next to ice machine