Basic – Accumulation of debris inside warewashing machine

Interior of dishmachine with debris buildup.

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

Thawed tuna in walk in cooler with instructions to remove from packaging with no oxygen introduced.

Basic – Duct tape used to repair nonfood-contact surface

Tape observed around sink at front sushi line.

Basic – Equipment and utensils not properly air-dried – wet nesting

Cups wet nesting in kitchen.

Basic – Floor soiled/has accumulation of debris

Floors with debris buildup under and around equipment, under triple sink

Also, ceiling peeling in several places in kitchen.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Interior of oven at sushi bar used for eel with debris buildup.

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

Heavy grease buildup on hood and hood filters

Handles of reach in cooler, eel ovens with debris buildup

Plastic attached to hot holding soup pans soiled

Shelving, fan, ceiling of walk in cooler with dust, mold like substance buildup

Dishmachine racks with debris buildup. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

To go containers at sushi line not inverted. Person in charge inverted. Corrected On-Site

Basic – Stored food not covered

Wontons in reach in cooler not covered. Repeat Violation

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

Multiple wet towels in kitchen and at sushi bar not stored in sanitizer. Repeat Violation

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

Dishmachine testing at 10ppm at dish level even after priming. Person in charge set up at 100ppm urging inspection. Corrective Action Taken Warning

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

Observed employee empty dishmachine and place not sanitized dishware with other clean dishware. Person in charge set up triple sink during inspection an sanitized dishes. Corrective Action Taken

High Priority – Raw animal food stored over or with unwashed produce

In walk in cooler raw ish stored over unwashed cucumbers

Also, in walk in cooler raw tuna over ginger sauce

Also, in reach in cooler raw salmon rolls stored over sauce

Person in charge began rearranging. Corrective Action Taken

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Thawed tuna in walk in cooler with instructions to remove from packaging with no oxygen introduced.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In walk in cooler cheese, chicken, chicken at 45F. Person in charge states had unit open. Other items in unit 43F. Ambient got own to 39F using inspection. Warning

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

Missing time mark from tofu and sushi rice. Person in charge marked appropriately. Corrected On-Site

Intermediate – Failure to maintain freezing records on nonexempt fish for 90 days

Person in charge only able to provide invoices for January.

Intermediate – Handwash sink used for purposes other than handwashing

Items in hand wash sink on right side of sushi line. Person in charge removed. Corrected On-Site

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Multiple items on sushi menu missing disclosure that contain raw fish, or masago (raw fish eggs). Warning