MIDORIE 79

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter connected at mop sink. **Repeat Violation**

High Priority

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. Observed employee touch apron and proceeded to put new gloves with no wash hands.

High Priority

Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with customers at reach in cooler by ware washing areas, employee removed. **Corrected On-Site**

Basic

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed chef while preparing food.

Basic

Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood being used to flame the sushi fish by sushi station.

Basic

Food storage container/container lid cracked or broken.

Basic - Food storage container/container lid cracked or broken. Observed a container broken with mango pure at reach in freezer. Employee discarded. **Corrected On-Site**

Basic

Food stored in a location that is exposed to splash/dust.

Basic - Food stored in a location that is exposed to splash/dust. Observed employee preparing food at bar station exposed to ceiling dust. Employee removed. **Corrected On-Site**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by prep area. **Repeat Violation**

Basic

Silverware/utensils stored upright with the food-contact surface up.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed by sushi station.

Basic

Single-service articles not stored inverted or protected from contamination.

Basic - Single-service articles not stored inverted or protected from contamination. Observed sushi to go trays not inverted by sushi station.

Basic

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen tuna thawing at room temperature by sushi station. Employee stored inside reach in cooler for proper thawing. **Corrected On-Site**

Basic

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); by sushi station, employee diluted with water ; Recheck; Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**

Basic

Certified Food Manager lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand sink to fill up bucket with water.

Intermediate

Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above front counter by dining area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above front counter by dining area.

Basic

Spray bottle containing toxic substance not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray with sanitizer not labeled at prep area sushi station.

Intermediate

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cups stored on top of ice machine near clean glasses.

Basic