Sushi Hana

Basic – Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area of main kitchen

Priority: Basic

Basic – Observed: Accumulation of debris inside warewashing machine in back area of Main kitchen

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat ViolationnPriority: Basic

Basic – Observed: Carbon dioxide tanks not adequately secured in back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat ViolationnPriority: Basic

Basic – Observed: Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board on entree make station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat ViolationnPriority: Basic

High Priority – Observed: 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. Observed in back kitchen area across from 3 compartment sink dish machine tested at 10 ppm. Person in charge setup 3 CS and tested at 100ppm and call for service. Corrective Action TakennPriority: High Priority

High Priority – Observed: Employee washed hands with no soap in main kitchen area. Educated Person in charge on hand washing procedures. Employee washed hands with soap. Corrected On-SitenPriority: High Priority

Basic – Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in main kitchen area employees with wrist watches on wrist

Educated Person in charge on jewelry while preparing food. Employees remove watches and washed hands. Corrected On-SitenPriority: Basic

Basic – Observed: Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items

Observed grease droplets forming on hood system above wok and fryers on cooks line in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee Repeat ViolationnPriority: Basic

Basic – Observed: Floor soiled/has accumulation of debris. Observed floors soiled throughout kitchen area and under all equipment. – As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat ViolationnPriority: Basic

Basic – Observed: Food stored on floor. Observed multiple food items stored on floor throughout main kitchen area,Walk in cooler and Walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat ViolationnPriority: Basi

Intermediate – Observed: Handwash sink used for purposes other than handwashing. Observed in main kitchen area employee filled sanitizer bucket in Handwashing sink. Observed metal scrub pad and soiled food utensils in Handwashing sink in back area of kitchen by dishwasher. Educated Person in charge on Handwashing sink use. Person in charge removed metal scrub pad and soiled utensils. Corrected On-SitenPriority: Intermediate

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

Observed hood filters soiled with grease in main kitchen area. Observed gaskets throughout main kitchen area,Walk in cooler and Walk in freezer soiled with mold like substance. Observed door handles on Walk in cooler,Walk in freezer and Reach in cooler throughout kitchen area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat ViolationnPriority: Basic

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

Observed in Walk in cooler raw Fish over soy sauce. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed raw fish. Corrected On-Site Repeat Violation Admin ComplaintnPriority: High Priority

High Priority – Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler raw Chicken over shell eggs. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed raw Chicken

Priority: High Priority

Basic – Observed: Time/temperature control for safety food thawed in an improper manner. Observed in back area of main kitchen raw Chicken thawing with no running water. Educated Person in charge on procedures for thawing food. Person in charge placed raw Chicken in Walk in cooler Corrected On-SitenPriority: Basic

Basic – Observed: Uncovered food stored near sink exposed to splash from Handwashing sink in Sushi bar area. Educated Person in charge on splash exposure. Person in charge removed food next to Handwashing sink. Corrected On-SitenPriority: Basic