Sushi Factory

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

Cup used for scooping sugar

Basic – Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic – Equipment in poor repair

Ice machine not working

Basic – Food stored on floor

Soy sauce and frying oil

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Walk in freezer

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

Hood filters

Basic – Stored food not covered

Cooked shrimp walk in freezer

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Kitchen

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

Walk in cooler

Basic – Working containers of food removed from original container not identified by common name

Salt/sugar cookline not labeled

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 Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nSushi rice

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener blade

Intermediate – Handwash sink used for purposes other than handwashing

Items stored in sink by dishwasher

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

2 hand wash sinks Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked noodle walk in cooler

Intermediate – Spray bottle containing toxic substance not labeled.