SUSHI SAKE

Violations (18)

• 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 miso (129F - Hot Holding) at stove. Head chef adjust heat under miso. **Corrective Action Taken**

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab legs (48F - Cold Holding) at top reach in cooler near triple sink. As per head chef for less than 2 hours. Advised operator to store product inside of the reach in cooler. Chef stored product properly.**Corrected On-Site** **Corrective Action Taken**

  High Priority

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored above a food preparation area across cook line.

  Basic

• 14-69-4

  Ice buildup in walk-in freezer.

  Basic - Ice buildup in walk-in freezer.

  Basic

• 10-06-5RepeatCorrected on site

  In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

  Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching chicken, beef at reach in cooler near ice bin. Chef stored utensils properly. **Corrected On-Site** **Repeat Violation**

  Basic

• 10-07-4RepeatCorrected on site

  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 utensil in standing water at 110 next to cook line. Chef discarded water. **Corrected On-Site** **Repeat Violation**

  Basic

• 21-04-4

  In-use wet wiping cloth/towel used under cutting board.

  Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area. Coach operator.

  Basic

• 22-08-4Repeat

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris. **Repeat Violation**

  Basic

• 23-03-4Repeat

  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. **Repeat Violation**

  Basic

• 12B-13-4Corrected on site

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open Gatorade bottle stored at sauces reach in cooler. Coach operator. Operator stored employee items properly. **Corrected On-Site**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sauces reach in cooler.

  Basic

• 29-11-4

  Water leaking from pipe and/or faucet/handle.

  Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at handwash sink near walk in cooler.

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry.

  Basic

• 21-12-4Repeat

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and prep table in the kitchen/ sushi bar. Coach operator. **Repeat Violation**

  Basic

• 22-20-5Repeat

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**

  Basic

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside of Handwash sink at sushi bar. **Repeat Violation**

  Intermediate

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water damage.

  Basic