Sashimi Fusion

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

Ceiling vent in kitchen on cook line with dust build up

Basic – Cloth used as a food-contact surface

Cloth stored in direct contact ofer cooked noodles on cook line reach in cooler. Moved by manager. Repeat Violation

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

Raw commercially packaged tuna at sushi bar reach in cooler

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone stored on top of ice maand another phone on top of cook line prep table over food. Employee removed Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee preparing food at sushi bar with watch on wrist

Basic – Equipment in poor repair

Walk in cooler with torn gasket

Basic – Food stored on floor

In outside dry storage area

Basic – Light shield damaged/in disrepair

Crack light shield over dish machine area

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

In walk in cooler

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters with grease build up

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

Walk in cooler cooler shelves with rust

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

Multiple wet cloth on cook line prep table not stored in sanitizer solution. Employee place some in solution Corrective Action Taken

Basic – Wet wiping cloths stored in detergent and sanitizer mixed together

At cook line, employee re-made sanitizer solution at 200ppm without soap Corrected On-Site

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

Observed dish washer employee washing, rinse equipments but not sanitizing and placing on dry storage area. Employee also handling clean equipment after handling soiled equipment without washing hands. Reviewed with manager. Manager intervened. Corrective Action Taken Warning

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. Corrected On-Site Warning

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. 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 employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. Warning

High Priority – Employee washed hands with no soap

Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. Corrected On-Site Warning

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

Observed dish washer employee washing, rinse equipments but not sanitizing and placing on dry storage area. Employee also handling clean equipment after handling soiled equipment without washing hands. Reviewed with manager. Manager intervened. Corrective Action Taken Warning

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

Raw prep beef stored over cooked pork dumplings in cook line make table reach in cooler

Raw shell eggs stored over shrimp sauce in walk in cooler on shelf

Raw shrimp stored over tempura batter in reach in cooler on cook line

Raw tuna stored over cut lettuce in sushi reach in bar cooler

All items properly stored Corrected On-Site Warning

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Stored open milk gallon in walk in cooler on shelf not date marked. Employee stated open on Sunday

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. Corrected On-Site Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site Repeat Violation

Intermediate – Records/documents for required employee training do not contain all of the required information

Multiple employee training records missing date of birth Repeat Violation Admin Complaint