SUSHI SAKE

Violations (11)

• 08A-05-6Critical

  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 at walk in freezer a box of raw tempura shrimp stored on top of a box of brownies.

  High Priority

• 03B-01-6Critical

  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 at front counter sushi station tempura shrimp (76F - Hot Holding). As per cook less than 2 hours. Chef placed into reach in cooler to begin cooling process. **Corrective Action Taken**

  High Priority

• 22-41-4CriticalCorrected on site

  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.

  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. Observed Dishwasher (Chlorine 0ppm). Employee replaced empty container. Dishwasher (Chlorine 50ppm). **Corrected On-Site**

  High Priority

• 10-17-4Corrected on site

  In-use knife/knives stored in cracks between pieces of equipment.

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at sushi station between coolers. Chef removed. **Corrected On-Site**

  Basic

• 10-01-5

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic

• 25-06-4Corrected on site

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

  Basic - Single-service articles not stored inverted or protected from contamination. Observed at front counter sushi station to go containers. Chef inverted. **Corrected On-Site**

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout sushi area and kitchen.

  Basic

• 36-32-5Repeat

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen ceiling tiles with water damage. **Repeat Violation**

  Basic

• 31B-02-4

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

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen cook line hand sink.

  Intermediate

• 06-09-1Corrected on site

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at front counter reach in coolers a frozen vacuum sealed package of wahoo loin not removed from packaging to thaw. Chef removed. **Corrected On-Site**

  Basic

• 35B-01-4Repeat

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door. **Repeat Violation**

  Basic