M/y Cafe

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit….pizza slicer at pizza station , employee moved. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses…on the prep counter at sushi station . Employee moved cloth. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….krab 53°, salmon 54°, tuna 54°, octopus 51°, cream cheese 54°, shrimp 54° in sushi display case at sushi station being held less than 4 hours , employee time marked. Corrective Action Taken

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…sushi rice being held less than 4 hours , employee time marked. Corrected On-Site

Intermediate – Handwash sink removed from food preparation/dishwashing area due to wall damage at prep station by the dishwashing area. . Must be reinstalled in the same location where removed.

Intermediate – Handwash sink used for purposes other than handwashing….stored a whisk in handwashing sink at sushi station, strainer with slice lemon, straw , ice at bar at front line . Employee cleaned. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked….split peas was cooked two days ago at walk in cooler not date marked, grilled paper onion, cut chicken wrong date marked at walk in cooler. Employee properly date marked. Corrected On-Site Repeat Violation