Pin On Cafe

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

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Sushi bar area ceiling textured. Repeat Violation

Basic – Dead roaches on premises. 3 dead roaches on floor in 3 compartment sink area, 2 dead roaches on floor behind reach in freezer on cook line, 2 dead roaches in sushi bar area. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint. Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep table and cooler on cook line. Employee removed knives Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cook line soiled with food debris. Employee cleaned area. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cook line. Employee moved to sanitizer bucket. Corrected On-Site

High Priority – Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on floor under shelf with food in dish area, 4 rodent droppings behind reach in deli cooler on cook line, 5 rodent droppings on floor next to reach in chest freezer in dish area. Repeat Violation

High Priority – Rodent rub marks present along walls/ceilings. Rodent rub marks on pipes behind prep take on cook line. Rub marks on wall over dish machine,

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Repeat Violation