Sushi Bear & Grill

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

In multiple sauce containers at cook line and sushi bar, plastic togo cups used as scoops. All cups removed. Corrected On-Site

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

At cook line, open employee bottle water on shelf above pass thru. Operator moved drink. Corrected On-Site Repeat Violation

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized

Employee rinsing plastic containers and placing on clean dish shelf.

Basic – Floors, walls and/or ceilings soiled/has accumulation of debris

Wall behind cooking equipment has build up of grease. Repeat Violation

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment

Fly trap light on top shelf at end of cook line.

Basic – Food stored on floor

At cook line, two sauce containers stored on floor. Employee moved to shelf. Corrected On-Site Repeat Violation

Basic – Hood filter missing from automatic fire suppression/exhaust system

At cook line, 2 hood filters have slats missing and gap at end of hood filters by walk-in cooler.

Basic – In-use knife/knives stored in cracks between pieces of equipment

At cook line, 3 knives stored in crack between tables and reach-in cooler. Employee removed all knives. Corrected On-Site

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

On cook line, multiple gaskets soiled

On cook line, hood filters over flattop have grease build up. Repeat Violation

Basic – Raw fruits/vegetables not washed prior to preparation

Employee washing green onions after cutting.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

In walk-in cooler, cases of unwashed produce stored over cut broccoli and onions.

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

Employee cutting green onions has one glove on, touching green onions with both hands.

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

In cook line reach-in cooler, raw salmon stored over krab rolls

In walk-in cooler, raw shrimp stored over cooked dynamite rolls

In walk-in freezer, plastic container of raw chicken stored over case of fish

Operator had all,items moved to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nOn prep counter at cook line, holiday rolls (62F – Cold Holding). Operator placed rolls in cooler.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Hose bibb under triple sinks by back door missing backflow preventer.

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

Multiple employees present, hired less than 60 days, no proof of employee responsibilities. Operator reviewed with employees and had documentation signed. Corrected On-Site Repeat Violation

Intermediate – No soap provided at handwash sink

Handwash sink at end of cook line by walk-in cooler, no soap

Also, at sushi bar, no handwash sign. Repeat Violation