Sushi House

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 has three compartment sink set up without the rinse step. Operator has employee set up correctly at time of inspection. Corrected On-Site

Basic – Equipment in poor repair. Gaskets broken of metal reach in cooler in dry storage room.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bulk rice in dry storage room.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employees waters in reach in cooler in dry storage area.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers throughout establishment.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and Sushi bar.

Basic – Water draining onto floor surface at metal reach in freezer in dry storage area.

High Priority – Food/ice received from unapproved source/no invoice provided to verify source. Operator had invoices for month of December emailed. Discussed with operator that all invoices must be kept 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. Per operator Sushi rice was made at 4 pm. Operator time marked at time of inspection. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. Knife in handwash sink in kitchen.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled with clear liquid. Operator labeled at time of inspection. Corrected On-Site