BONDI SUSHI

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can with hands then proceeded to touch clean utensils without washing hands first. Educated employee who then washed hands

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can with hands then proceeded to touch clean utensils without washing hands first. Educated employee who then washed hands **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw Wagyu beef stored over cooked lobster meat. Operator corrected storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw Wagyu beef stored over cooked lobster meat. Operator corrected storage **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee area: milk (56F - Cold Holding) per operator open for more than 24 hours. Operator discarded milk. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee area: milk (56F - Cold Holding) per operator open for more than 24 hours. Operator discarded milk. See stop sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee area: milk (56F - Cold Holding) per operator open for more than 24 hours. Not prepared or portioned today. Operator discarded milk See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee area: milk (56F - Cold Holding) per operator open for more than 24 hours. Not prepared or portioned today. Operator discarded milk See stop sale. **Corrected On-Site**

High Priority

No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwashing sink No paper towel available. Operator put paper towel in dispenser

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwashing sink No paper towel available. Operator put paper towel in dispenser **Corrected On-Site**

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held using TPHC, no written procedures. Provided form

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held using TPHC, no written procedures. Provided form **Corrective Action Taken**

Intermediate