MAYU

Toxic substance/chemical improperly stored.

High Priority - Toxic substance/chemical improperly stored. Observed alcohol bottle stored over prep table across electrical outlet.

High Priority

Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed two chlorine sanitation solutions buckets at 200 ppm. Operator add more water to buckets. **Corrective Action Taken**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked vegetables in reach cooler at sushi station.

High Priority

Spray hose at dish sink lower than flood rim of sink.

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at spray hose next to dishwasher machine at coffee station.

High Priority

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen tuna and frozen swain being thawed inside commercially packaged. Coached chef. Operator removed. **Corrected On-Site**

Basic

No Hot temperature thermometer to check inside dismachine.

Intermediate - No Hot temperature thermometer to check inside dismachine.

Intermediate

Cleaned and sanitized equipment or utensils not properly stored.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed utensils in dry storage area not properly stored.

Basic

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cream cheese and truffle butter maintained with time, however no written procedures at time of inspection. Person in charge add to the form at time of inspection. **Corrected On-Site**

Intermediate

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 utensils in standing water at 79 F.

Basic

No copy of latest inspection report available.

Basic - No copy of latest inspection report available.

Basic

21-05-5

Basic - Observed Cloth used as a food-contact surface in sushi station with cut and whole avocado are stored.

Basic