Osuki

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in freezer next to cookline handle is soiled.

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. 1 package of tuna, manager discarded.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on cookline are soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board at sushi bar Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork in walk in cooler 51F. Manager states it was put in there 1 hour ago, suggest rapid chill.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried tempura shrimp 112F, manager states it was fried 30 min ago. Provided time plan for manager.

Intermediate – Identity of food or food product misrepresented. Tilapia being sold as red snapper, fish was in tilapia box, manager stated it's red snapper. Invoice says IZUMIDAIAdmin Complaint Admin Complaint

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

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided for manager on duty.

Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer in bottle not labeled.