Prime 7

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags stored with clean wares in ware washing area, sushi line. Operator removed Corrected On-Site

Basic – Food stored on floor. Boxes of food stored ion floor in walk in freezer. Operated moved to shelf Corrected On-Site

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 12-1-23

High Priority – Raw animal food stored in same container as ready-to-eat food. Raw steak stored in same container as cooked steak. Operator discarded cooked steak Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw salmon stored above hot dog in cook line drawers

Raw shrimp stored above cooked pasta in cook line drawers

Raw beef stored above cooked potatoes in walk in cooler. Operator reorganized Corrected On-Site

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 10:45 (135F – Cooling); chicken 11:20 (130F – Cooling) at room room temperature on cook line, discussed process with operator. Item is being cooled and reheated for immediate service. Discussed TPHC, hot holding. Operator started to reheat to 165FCorrective Action Taken Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on Operator printed and filled out at time of inspection. Corrected On-Site