SUSHI BOAT

Violations (12)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu stored in flip top cooler at 51 F. Per operator, food not prepped or portioned today. Food moved from reach in cooler, and placed in flip top cooler approximately two hours ago. Advised manager to move food to reach in cooler to quick chill. Food was moved back to reach in cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu stored in flip top cooler at 51 F. Per operator, food not prepped or portioned today. Food moved from reach in cooler, and placed in flip top cooler approximately two hours ago. Advised manager to move food to reach in cooler to quick chill. Food was moved back to reach in cooler. **Corrective Action Taken**

  High Priority

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 36-17-5

  Floor tiles missing and/or in disrepair. Floor tile broken on floor in front reach in cooler in kitchen.

  Basic - Floor tiles missing and/or in disrepair. Floor tile broken on floor in front reach in cooler in kitchen.

  Basic

• 08B-38-4Corrected on site

  Food stored on floor. Rice stored in bucket on floor in kitchen. Manager removed rice from floor.

  Basic - Food stored on floor. Rice stored in bucket on floor in kitchen. Manager removed rice from floor. **Corrected On-Site**

  Basic

• 21-04-4Corrected on site

  In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board. Manager removed cloth under cutting board.

  Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board. Manager removed cloth under cutting board. **Corrected On-Site**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler soiled with food debris.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler soiled with food debris.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled opposite stove in kitchen.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled opposite stove in kitchen.

  Basic

• 21-12-4Corrected on site

  Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board on flip top cooler in kitchen. Educated manager on storing wiping cloths in sanitizing solution between uses. Manager removed cloth from cutting board.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board on flip top cooler in kitchen. Educated manager on storing wiping cloths in sanitizing solution between uses. Manager removed cloth from cutting board. **Corrected On-Site**

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Advised manager to provide paper towels at handwashing sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Advised manager to provide paper towels at handwashing sink.

  Intermediate

• 24-05-4Corrected on site

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored upright in rack on shelf in kitchen. Manager inverted utensils.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored upright in rack on shelf in kitchen. Manager inverted utensils. **Corrected On-Site**

  Basic

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate