HACHI

Employee touched soiled surface 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 surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab trash can and then immediately begin to prepare ready to eat raw salmon without first washing hands. Reviewed handwashing and glove change requirements with operator.

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (47F - Cold Holding); kimchee 47F - Cold Holding) not prepped or portioned today stored in flip top cooler left of reach cooler. Per employee, items have been held for more than 6 hours in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (47F - Cold Holding); kimchee 47F - Cold Holding) not prepped or portioned today stored in flip top cooler left of reach cooler. Per employee, items have been held for more than 6 hours in cooler.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (47F - Cold Holding); kimchee 47F - Cold Holding) not prepped or portioned today stored in flip top cooler left of reach cooler. Per employee, items have been held for more than 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (47F - Cold Holding); kimchee 47F - Cold Holding) not prepped or portioned today stored in flip top cooler left of reach cooler. Per employee, items have been held for more than 6 hours. See stop sale.

High Priority

Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at wait station, 200ppm. Operator diluted solution, retesting at 100ppm.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at wait station, 200ppm. Operator diluted solution, retesting at 100ppm. **Corrected On-Site**

High Priority

Handwash sink used for purposes other than handwashing. Handwashing sink at sushi prep used to store decorative faux flowers. Handwashing sink at wait station used as dump sink, food debris in sink. Operator removed.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at sushi prep used to store decorative faux flowers. Handwashing sink at wait station used as dump sink, food debris in sink. Operator removed. **Corrected On-Site**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink by warewashing station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by warewashing station.

Intermediate

Records/documents for required employee training do not contain all of the required information. Provided food handler certificates list a 5-year expiration date. Food handlers are on a 3-year expiration.

Intermediate - Records/documents for required employee training do not contain all of the required information. Provided food handler certificates list a 5-year expiration date. Food handlers are on a 3-year expiration.

Intermediate