Volcanic Sushi+sake

Basic – Food stored on floor.n Observed: bulk oil stored on the floor near the back door.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer.n Observed the white reach-in freezer has ice build up.

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.n Observed: the cook line hand wash sink drains slow.

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.n Observed: a soap gun and a hand drill stored over food in the kitchen. Both were moved to cleaning. Corrected On-Site

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.n Observed: dish wash machine at 0ppm. A 3 compartment sink was set up with quaternary amonia sanitizer. Corrected 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. n Observed: the sushi rice lacking a time mark. A 2 hour mark was added. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed the kitchen soda nozzles have build up.

Intermediate – No soap provided at handwash sink.n Observed lack of soap at the cook line hand wash sink.