Soho Sushi

Basic – Cutting board has cut marks and is no longer cleanable. Warning

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

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes were on cooks line and in dry storage Warning

Basic – Floor tiles missing and/or in disrepair. Crack tile on near dish machine Warning

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

Basic – No handwashing sign provided at a hand sink used by food employees. Front and back kitchen hand sinks Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust Warning

Basic – Time/temperature control for safety food thawed in an improper manner. Observed operator thawing frozen fish out at room temperature. Operator placing fish in reach in cooler Corrective Action Taken Warning

Basic – Wiping cloth sanitizing solution stored on the floor. On cooks line Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Leafy greens (48F – Cold Holding); Sprouts (49F – Cold Holding); Imitation crab (44F – Cold Holding); Beef (50F – Cold Holding). Operator placing ice on potentially hazardous foods and in another walk in cooler. Warning

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Corrected On-Site Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Corrected On-Site Warning