Norikase

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine ran multiple times while being used to sanitize equipment's and observed at 0ppm. Manager called technician and found that needed sanitizer solution. Now working at 200ppm and equipments re-sanitize Corrected On-Site Warning

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

Observed employees on cook line handling dry herbs for garnishes on plate to be served directly to customers with bare hands. Provided technical assistance and paper work for Alternative Operating Procedure. Employee put on gloves Corrected On-Site Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Dish machine ran multiple times while being used to sanitize equipment's and observed at 0ppm. Manager called technician and found that needed sanitizer solution. Now working at 200ppm and equipments re-sanitize Corrected On-Site Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Sushi rice (102F – Hot Holding), at sushi bar area, place there around 5:15pm as per manager after cooking. Placing item on TIME. Paperwork completed Corrected On-Site Warning

Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection

Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. nProvided Special Process Handout Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. nProvided Special Process Handout Warning