Sake House

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

In soy sauce and on crunchy Repeat Violation

Basic – Carbon dioxide/helium tanks not adequately secured

Server area Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Server area and by walk in cooler

Basic – Clean equipment/utensils not stored at least 6 inches above the floor

Clean cutting board on floor at sushi area

Basic – Current Hotel and Restaurant license not displayed

Old one Repeat Violation

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

Above utensils, server area, employee moved them, Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Sushi chefs and server scooping rice Repeat Violation

Basic – Equipment in poor repair

Gasket in upright freezer Repeat Violation

Basic – Food stored on floor

Soda syrup boxes on floor, dining area, bucket of ginger in sushi area, employee placed them on shelf Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Two little coolers in sushi area

Basic – No copy of latest inspection report available.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. nToaster in sushi area, gasket in box freezer, sushi area Repeat Violation

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Sushi area Repeat Violation

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

0 ppm by ice bin, for counters, employee added more chl, 100 ppm Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

Server area

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0 ppm, empty jug, employee placed new one, still not dispensing, will set up manual sanitation. Corrected On-Site Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee grabbed distrust dishes then grabbed clean dishes, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint

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

Dish machine not dispensing because jug is empty, employee changed it but still not dispensing. Corrective Action Taken Repeat Violation Admin Complaint

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

Raw shrimp in container on top of bucket with sauce, employee rearranged walk in cooler Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw shelled eggs on shelf above raw shrimp, explained to cook and he rearranged reach in cooler Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For dish machine Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Pitcher in hand sink at server area, employee moved it Corrected On-Site

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

Hand sink by ice bin, employee placed some Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

One new employee, she read it Corrected On-Site Repeat Violation

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

Mgr couldn't find it, has blank copy, times on food