Basic – Cleaned and sanitized equipment or utensils not properly stored. Clean Sushi rice mixing brown stored on the floor in dry storage room

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Keys and chewing gum on shelf in food service area

Basic – Equipment in poor repair

Ice machine lid is cracked

Basic – Floor area(s) covered with standing water at bar by floor drain. Water coming from reach in cooler

Basic – Food stored on floor in walk-in cooler and freezer

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The bar Soda gun holster is soiled nThe blue Ice scoop holder on out door ice machine is soiled .

Basic – Standing water in bottom of reach-in-cooler holding water bottles and milk and mixersin bar area,

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice left out over night @ 80 F .

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice lef over from last night at 80F.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.sushi rice at 80 F left out overnight

Stop sale

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

At bar the soda gun is soiled

Can opener blade is soiled

Intermediate – Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink.in kitchen

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish area . The hot water dial doesn't work. No water and know just spins freely