Liquid Ginger

Basic – Accumulation of debris inside warewashing machine.

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

Bowl in panko crumbs, operator removed bowl. Corrected On-Site

Basic – Cleaned and sanitized equipment or utensils not properly stored

Knife and sheet pans stored on floor leaning on wall next to Handwash sink on cooks line.

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

Plastic and metal containers on clean dish rack in dish machine area.

Basic – Equipment in poor repair

Reach in cooler gasket torn by frying station. nCutting boards on rack with deep cut marks. nnDessert reach in freezer and stand up reach in freezer at the end of cooks line ice build up. Repeat Violation

Basic – Food stored on floor

Bag of carrots on floor in walk in cooler and large soy sauce containers on floor outside of walk in cooler. Repeat Violation

Basic – Hole in or other damage to wall

In storage room with 2 large chest freezers.

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

Reach in cooler gasket soiled on cooks line. nThe top of walk in cooler interior. nSoda nozzle backsplash soiled on drink machine. Repeat Violation

Basic – Old food stuck to clean dishware/utensils

1 plastic container with black substance in the corner of container.

Basic – Plumbing system in disrepair

Under Handwash sink by prep sink, operator fixed pipes so the sink no longer leaks on floor. Corrected On-Site

Basic – Screen in door torn/in poor repair

Door in kitchen kept open the screening in door is torn.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Behind dish machine and under counter at sushi area. nnCeiling tiles soiled in side room with 2 large chest freezers. nnFloor soiled in the back corner under counter at sushi area and in tea making room. Repeat Violation

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

0ppm, operator added more bleach, 100ppm. Bucket located by soda drink machine.

Basic – Wiping cloth sanitizing solution stored on the floor

By drink machine in server alley. Repeat Violation

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Operator removed half of the bean sprouts with bare hands and placed in another container due to sprouts being overfilled in reach in cooler on cooks line. Repeat Violation Admin Complaint

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

Raw beef over sauces in reach in cooler on the other side of reach in cooler and raw liquid egg in walk in cooler over sauces. Operator moved beef. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nbean sprouts (42-45F – Cold Holding) item was overfilled in container, operator moved half of the sprouts to the bottom of cooler. Corrective Action Taken Repeat Violation Admin Complaint

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

Interior ice machine. nCutting boards heavily stained on rack by reach in freezer. nWater dispensing nozzle in tea making area. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

All Handwash sinks in kitchen, sushi bar, and bar. nnNo soap at Handwash sink on cooks line and bar area.

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked

Sushi pieces in reach in cooler, employee stated some pieces are 2 days old, no date mark.