SUSHIN JAPANESE RESTAURANT

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 raw chicken sliced (49F - per operator placed in cooler around 10:30am )in prep area cooler. See stop sale. The operator discarded food item. **Corrected On-Site** **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken sliced (49F - per operator placed in cooler around 10:30am ) in prep area cooler. **Warning**

High Priority

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. Observed ceiling vents soiled with accumulation of rust. **Warning**

Basic

Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachine 1st test Dishwasher (Chlorine 0ppm); 2nd test Dishwasher (Chlorine 0ppm) . Operator is made aware to discontinue use of the dishmachine for cleaning and sanitizing until it has been repaired. **Warning**

Basic

Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed accumulation of ice buildup up inside walk in freezer. Also on beefed ice buildup in white ice chest freezer. **Warning**

Basic

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 rice scooper in 75°F standing water next to rice machine. **Warning**

Basic

Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed accumulation of rust on shelves of reach in cooler at prep area. **Warning**

Basic

Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed accumulation of rust on shelves in the walk in cooler. **Repeat Violation** **Warning**

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on prep counters and tables in front kitchen area. **Warning**

Basic

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed using a bowl as a scoop for sugar, tempura powder in prep area. **Warning**

Basic

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 no paper towels at HWS in back area. Operator was able to provide. **Corrected On-Site** **Warning**

Intermediate

Buildup of food debris/soil residue on equipment door handles.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles of sugar bin and tempura powder. **Warning**

Basic