SUSHI SAKE

Violations (6)

• 03A-02-5Critical

  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 eel and krab sticks at 47F at Sushi Station Employee placed items in reach in cooler. **Corrective Action Taken**

  High Priority

• 22-20-5

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

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

  Basic

• 14-01-5

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

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

  Basic

• 12B-09-5Corrected on site

  Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded gum

  Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded gum **Corrected On-Site**

  Basic

• 10-08-5Corrected on site

  Ice scoop handle in contact with ice. Operator removed scoop

  Basic - Ice scoop handle in contact with ice. Operator removed scoop **Corrected On-Site**

  Basic

• 41-17-4Corrected on site

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing a bluish liquid identified as multi surface disinfectant. Operator labeled bottle **Corrected On-Site**

  Intermediate