STICKY RICE AND SUSHI

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe pants with gloved hands then handled cleaned food utensils without first hand washing and changing gloves. Advised employee to wash hands.

High Priority

Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from personal water bottle in dining area then entering the kitchen immediately after and handling cleaned food utensils without first handwashing. Advised employee to wash hands.

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Miso soup (131F - Hot Holding) at front counter. Operator prepared less than three hours ago. Advised operator to reheat to 165F.

High Priority

Clean utensils or equipment stored in dirty drawer or rack.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed cleaned cheesecloths draped over soiled handles of dolly in kitchen. Advised operator to rewash cheesecloths and store in sanitary manner.

Basic

Equipment in poor repair. 1.

Basic - Equipment in poor repair. 1. Observed torn door gasket at walk in freezer door.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed cases of beef stored directly on floor in walk in freezer. Advised operator to place on shelves. **Repeat Violation**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use spoon for dispensing rice in 76F utensil water in prep area.

Basic

Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gasket at walk in cooler. 2. Door gaskets a two door reach in cooler at sushi prep counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gasket at walk in cooler. 2. Door gaskets a two door reach in cooler at sushi prep counter.

Basic

Old labels stuck to clear food containers after cleaning and stored at clean utensil rack in warewash area. Advised operator to remove labels and rewash containers.

Basic - Old labels stuck to clear food containers after cleaning and stored at clean utensil rack in warewash area. Advised operator to remove labels and rewash containers.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at sushi prep counter.

Basic

No handwashing sign provided at a hand sink used by food employees at front counter. Advised operator to post sign.

Basic - No handwashing sign provided at a hand sink used by food employees at front counter. Advised operator to post sign.

Basic

Accumulation of black mold-like substance in the interior of the ice machine in kitchen. Advised operator to clean and sanitize.

Basic - Accumulation of black mold-like substance in the interior of the ice machine in kitchen. Advised operator to clean and sanitize. **Repeat Violation**

Basic

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handles stored in dry rice storage container in dry storage area.

Basic