SUSHI SAKE

Violations (12)

• 03F-02-5CriticalCorrected on site

  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. According to employee they are using time but just forgot to place label with time marked.

  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. According to employee they are using time but just forgot to place label with time marked. **Corrected On-Site**

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); crab (50F - Cold Holding); tuna (50F - Cold Holding); (50F - Cold Holding). According to employee, the items were placed on unit less than two hours ago. Items were transferred to the reach in freezer in order to drop temperature.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); crab (50F - Cold Holding); tuna (50F - Cold Holding); (50F - Cold Holding). According to employee, the items were placed on unit less than two hours ago. Items were transferred to the reach in freezer in order to drop temperature. **Corrective Action Taken**

  High Priority

• 36-64-5

  Objectionable odors in bathroom or other areas of the establishment. Inside walk in cooler.

  Basic - Objectionable odors in bathroom or other areas of the establishment. Inside walk in cooler.

  Basic

• 36-52-4

  Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

  Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

  Basic

• 36-34-5

  Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entrance.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entrance.

  Intermediate

• 14-11-5

  Equipment in poor repair. Reach in cooler at sushi station with doors missing.

  Basic - Equipment in poor repair. Reach in cooler at sushi station with doors missing.

  Basic

• 31B-03-4

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed at dishwashing area.

  Intermediate

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed at walk in cooler.

  Basic

• 14-69-4

  Ice buildup in walk-in freezer.

  Basic - Ice buildup in walk-in freezer.

  Basic