Yokohama Sushi

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

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling Vents at triple sink

Basic – Food stored on floor

Soy sauce bucket on floor

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

Microwave and two door freezer at end of sushi station

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

On cutting boards at cook line

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

nSanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm) n Corrected On-Site

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit

Tongs 74FnRice scoops 74F

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw salmon over mayonnaise nRaw tuna over cooked shrimp nSushi reach in cooler Corrected On-Site Repeat Violation Admin Complaint

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. See stop sale

Sushi rice at end of cook linenSushi rice at triple sink

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked salmon (123F – Hot Holding) in toaster oven. Food in unit less than four hours. Oven turned off. Operator placed in cooler to cool. Corrective Action Taken

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

Chlorine

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.