Sushi House And Grill

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Soiled deflector plate in ice machine located: kitchen.

Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers. Repeat Violation

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

Ice buildup in frontline small cooler.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

In use spatula in Standing water at cookline. Moved by manager. Corrected On-Site Repeat Violation

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

Soiled ice machine lid. Repeat Violation

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

1 wet wipes on counter in : kitchen. Moved by manager. Corrected On-Site

High Priority – Operating with an expired Division of Hotels and Restaurants license

Establishment license expired 06/01/2023 Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

Food prep employee used frontline Hand wash sink for Rinsing wet wipes. Manager intervened. Corrective Action Taken

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chlorine test strips.

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

Missing paper towel at Hand wash sink by walk in cooler.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water faucet turned off . Rear Hand wash sink by walk in cooler.