SHIITAKE ASIAN BISTRO

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....chlorine 00 ppm.

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....chlorine 00 ppm. **Warning**

High Priority

Non-food grade paper/paper towel used as liner for food container in sushi krab, salmon, fried shrimp . Operator removed paper towel

High Priority - Non-food grade paper/paper towel used as liner for food container in sushi krab, salmon, fried shrimp . Operator removed paper towel **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over or with unwashed produce...raw chicken directly top of whole lettuce in walk in cooler . Operator removed chicken.

High Priority - Raw animal food stored over or with unwashed produce...raw chicken directly top of whole lettuce in walk in cooler . Operator removed chicken. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 44F, raw chicken 49F , bean sprouts 44F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours . Operator removed food to acceptable reach in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 44F, raw chicken 49F , bean sprouts 44F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours . Operator removed food to acceptable reach in cooler . **Corrective Action Taken** **Warning**

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...sushi rice at sushi station being held less than 4 hour . Operator 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...sushi rice at sushi station being held less than 4 hour . Operator time marked. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...miso soup 130F in stem table being held less than 2 hours . Operator reheating soup over 165F for hot holding .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...miso soup 130F in stem table being held less than 2 hours . Operator reheating soup over 165F for hot holding . **Corrective Action Taken** **Warning**

High Priority

Handwash sink used for purposes other than handwashing....stored container in handwashing sink by the ice machine. Employee removed container.

Intermediate - Handwash sink used for purposes other than handwashing....stored container in handwashing sink by the ice machine. Employee removed container. **Corrected On-Site** **Warning**

Intermediate

Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...cooked ribs in reach in freezer. Employee date marked.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...cooked ribs in reach in freezer. Employee date marked. **Corrected On-Site** **Warning**

Intermediate

Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...cooked ribs in tall glass reach in cooler . Operator time marked.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...cooked ribs in tall glass reach in cooler . Operator time marked. **Corrected On-Site** **Warning**

Intermediate

Spray bottle containing toxic substance not labeled....sanitizer spray bottle . Operator labeled.

Intermediate - Spray bottle containing toxic substance not labeled....sanitizer spray bottle . Operator labeled. **Corrected On-Site** **Warning**

Intermediate