Sushiko

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

Bowl used to scoop Noodles and soy sauce

Basic – Carbon dioxide/helium tanks not adequately secured

A few co2 tanks stored near back door

Basic – Cardboard used to line food-contact shelves

Card board used to line shelves where rice and soup is stored

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage stored on shelf above flip top cooler, manager discarded beverage Corrected On-Site Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee food items mixed with food to serve to the public in white reach in freezer

Basic – Food stored on floor

Cases of tempura batter flour stored on floor in back storage area. Employee properly stored batter Corrected On-Site Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on rolling cart handle

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

Gaskets soiled on flip top cooler Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Food debris on interior of white reach in freezer, employee cleaned during inspection Corrected On-Site

Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom

Walls in the Back storage area

Basic – Wall soiled with accumulated grease, food debris, and/or dust. nFood debris on walls in back storage area

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

nDishwasher (Chlorine 0ppm)employee refilled sanitizer 50ppm at end of inspection Corrected On-Site

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

nseasoned tofu (60F – Cold Holding) stored on counter in sushi area. Per employee the food was on the counter less than 30 minutes. ndumpling (52F – Cold Holding); cooked noodles (52F – Cooling); vegan shrimp (59F – Cold Holding); cooked vegetables (58F – Cold Holding) food stored in reach in cooler. Food items were filled over the fill line. Per employee food items were restocked after lunch. Employee removed over filled food items and placed them in the walk in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

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

Stained cutting board on cooks line

Intermediate – Non-pitting surface rust on food-contact equipment

Shelves in the walk in cooler