Mori Sushi

Basic – Buildup of food debris/soil residue on equipment door handles. Sushi reach In cooler

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

Basic – Duct tape used to repair nonfood-contact surface. Sushi cooler handles used duck tape for repair.

Basic – Employee personal food not properly identified and segregated from food to be served to the public. nnMilk used for home In cooler used for drinks front of house.

Basic – Exterior back door back of house has a gap at the threshold that opens to the outside.

Basic – Food stored on floor. soy oil, sushi ginger, Repeat Violation

Basic – Missing drain plug at dumpster. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination. To go white ti go behind the sushi chef not inverted

Basic – Storage area not maintained clean and organized. Back of house storage area.

Basic – Unnecessary items/unused equipment on the premises. Extra white plastic bins used for excessive storage. Back of house.

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area

Unpackaged mushroom in dinning room reach in fridge. Manger moved Corrected On-Site

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee preparing raw chicken then prepared salad without Hand washing. Educated employee regarding Hand washing sink washing. Employee washed Hand. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nSushi station-ncream cheese (47F – Cold Holding); raw tuna (47F – Cold Holding); krab (48-50F – Cold Holding); cooked shrimp (50F – Cold Holding); nManger put in freezer. ncream cheese (41F – Cold Holding); raw tuna (33F – Cold Holding); krab (32F – Cold Holding); cooked shrimp (43F – Cold Holding); n Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times. Observed a platter with cups and bowls on it covering Hand washing sink wash sink in front of restaurant.

Intermediate – No soap provided at handwash sink. Manger moved from three compartment sink compartment sink area to Hand washing sink front of restaurant Corrected On-Site

Intermediate – Non-pitting surface rust on food-contact equipment. Reach in cooler.

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Dried salmon in wrap in reach in cooler near fryers with no date marks, no date marks on raw chicken, raw shrimp in reach in cooler across from fryers.