SUSHI MOTO

Violations (6)

• 12A-28-4CriticalCorrected on site

  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle hat to put on then handled clean lid of pot with sushi rice; no hand wash. Employee washed hands. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: raw spicy tuna stored over Krab salad. Employee stored properly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: raw spicy tuna stored over Krab salad. Employee stored properly. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler in kitchen: half and half (45F - Cold Holding) As per employee, stored over night in unit. Not prepped or portioned today. See stop Sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler in kitchen: half and half (45F - Cold Holding) As per employee, stored over night in unit. Not prepped or portioned today. See stop Sale. **Admin Complaint**

  High Priority

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm)

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: cooked chicken (56F at 11:45am; 56F at 12:15pm- Cooked Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Stored double panned and over stacked. ; cut cabbage (47Fat 11:45am; 47F at 12:15pm - Ambient Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Stored double panned and over stacked. Advised operator to quick chill Items.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: cooked chicken (56F at 11:45am; 56F at 12:15pm- Cooked Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Stored double panned and over stacked. ; cut cabbage (47Fat 11:45am; 47F at 12:15pm - Ambient Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Stored double panned and over stacked. Advised operator to quick chill Items.

  Intermediate

• 02B-01-5

  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On take out menu: escolar hand roll; party platters with raw fish not identified as raw.

  Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On take out menu: escolar hand roll; party platters with raw fish not identified as raw.

  Intermediate