Heart Rock Sushi Degrades its Sanitary Rating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen prep area employee had a bottle of water on prep table, employee removed bottle **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On stove water temperature 120°, temperature heated to 180° **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep tables and on sushi bar towels removed **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer was empty, reading was 0 ppm. Sanitizer changed and reading 50 ppm **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Coconut milk held at 95°, coconut milk moved to stovetop to maintain a higher tempurature **Corrective Action Taken**

High Priority - Raw animal food stored over cooked food. In reach in true cooler raw chicken over cooked chicken. Moved to correct location **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over cooked vegetables in reach in freezer, moved to correct location. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked shrimp 90°F on cook line cooling at room temperature for 1 hour per cook, moved to freezer to bring temperature down **Corrective Action Taken**

No Violations Were Observed

Basic - Case/container of chicken stored on floor in walk-in cooler. Operator placed chicken on bottom shelf **Corrected On-Site**

Basic - Ice buildup in up right white one door reach-in freezer in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit water temperature 90°F Operator turned heat on. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 50°F. Placed sprouts in walk in cooler Crispy fish 90°F and crabs 85°F, for less than one hour, placed items in reach in cooler. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking .Sushi rice just cooked at 125°F at sushi bar. Sushi chef placed time on container. **Corrected On-Site**

No Violations Were Observed

Basic - Case/containers of soy and eel sauce stored on floor in walk-in cooler.

Basic - Dead roaches on premises. 1 dead roach on floor behind sushi bar.

Basic - Floor and wall junctures not coved in warewashing areas under three compartment sink.

Basic - Floor soiled/has accumulation of debris behind cook line. Operator already moved equipment and cleaned floor. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Cook removed tongs . **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cook line in 90°F water. Cook heated up water to 145°F. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees at sushi bar. Operator placed a sign on the sink. **Corrected On-Site**

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.behind hand wash sink next to grill.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer Container empty. Operator called for service. Company came and replaced empty container. Observed 50 ppm chlorine. **Corrected On-Site**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Escolar wild caught , wahoo wild caught delivered by Floribbean Seafood on 11.27.15 and invoice states the following on the bottom : All Seafood are to be fully cooked prior to human consumption.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken 45°F, shrimp 50°F, pork 47°F, scallops 47°F and sprouts 45°F at cook line flip top cooler , cook put ice on all items. Observed all items have been cooled down to 41°F or below. Half and Half 47°F at wait station wine cooler waiter put item in a reach in cooler in kitchen **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Rice at sushi bar. 90°F

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon 50°F, Tuna 47°F, white fish 46°F, placed all fish on ice. **Corrective Action Taken**

High Priority - Roach excrement and/or droppings present, next to coolers at sushi bar along corner down to the floor.

High Priority - Rodent activity present as evidenced by rodent droppings found. 16 fresh rodent Droppings on top of dish machine in kitchen across from cook line. 6 fresh rodent droppings under three compartment sink next to dish machine in kitchen. 2 fresh rodent droppings on top of side counter behind sushi bar 6 fresh rodent droppings on floor under wood crate behind sushi bar. 4 fresh rodent droppings on floor in dry storage.

Basic - Case/container/bag of food stored on floor in kitchen. In sushi station container with ginger . Immediately placed properly on shelf by employee **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler case with raw chicken. Immediately placed properly off the floor by owner **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. In front sushi station employee eating while prepping food. Advised employee only to eat in designated areas away from food prep areas employee washed hands and put food away **Corrective Action Taken**

Basic - Employee eating while preparing food. In front sushi station , sushi chef eating McDonald's sandwich while engaged in sushi fish prep using same gloves to eat sandwich and than handle raw tuna . Advised manager and sushi chef only eat in designate areas away from food prep areas and wash hands properly and use new gloves **Corrective Action Taken**

Basic - Soiled reach-in cooler gaskets. In sushi station 2 doors TRUE brand reach in cooler

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In cook line employee touching cooked ready to eat broccoli with bare hands . Advised employee the use of gloves tongs with ready to eat items . Employee used tongs to handle ready to eat foods **Corrective Action Taken**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Husbullah Yamusenor arrived at time of inspection **Corrected On-Site**

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Basic - Case of Miso stored on floor in walk-in cooler.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 100°F in crockpot, toured crockpot on heated to 135°F **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line 90°F. Heated fresh water to 140°F **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Just remodeled , no hand wash sign at sushi bar and in restrooms. Corrective Action Taken emailed signs.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Nothing left to stop sale Corrective Action Taken Set up fresh rice and time marked rice

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. In white one door freezer next to exit chicken on top of seafood . Moved chicken to the bottom **Corrected On-Site**

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Smoked salmon, crab meat and tuna 46°F at sushi bar. Corrective Action Taken placed ice on fish to keep it cooler during lunch.

Basic - Bowl or other container with no handle used to dispense food. For vinegar in walk in cooler.

Basic - Build-up of grease on nonfood-contact surface under cook line in kitchen.

Basic - Dead roaches on premises. 5 dead roaches under prep table in kitchen .Cleaned up the area. Mr. Litscher approved. **Corrected On-Site**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On stove 90°F.

Basic - No conspicuously located ambient air temperature thermometer in holding unit at sushi bar.

Basic - No handwashing sign provided at a hand sink used by food employees. In men's room.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine at wait station. Prepared fresh solution **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. Placed bucket on shelf **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried shrimp and crab next to grill, was placed in refrigerator.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory for seafood.

No Violations Were Observed

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120°F put on stove and heated water to 140°F **Corrected On-Site** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in sushi display cases. **Warning**

High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Butter at 120°F, heated to 138°F,

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef preparing sushi without gloves. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 beef steaks in holding unit kept over 12 days. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Employee used handwash sink as a dump sink. At sushi bar **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Case/container of soy sauce stored on floor in walk-in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to cookline.

Basic - No handwashing sign provided at a hand sink used by food employees. At wait station **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp at cookline. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Service company was called.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 76°Fplaced in walk in cooler on ice. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs on top of tofu **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked Beef and sauces in sliding glass door cooler in kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Miso soup 70?F was heated to 170?F and kept hot at 135?F **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Miso soup at 70?F.

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Rice at sushi bar held over night at 70?F.

High Priority - Raw animal food stored over ready-to-eat food.Raw eggs over cheese and mushroom.

Basic - Case/container/bag of food stored on floor in walk-in cooler sliced carrots and dressing.

Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food employee preparing raw sushi fish without washing or sanitizing hands.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 111?F.

Basic - Sugar and sushi vinegar scoop handle in contact with product.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.sushi chef.

Basic - Bowl or other container with no handle used to dispense food.plastic cup submerged in sushi vinegar.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.sink filled with vegetables at sushi bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and sushi bar.

Basic - No handwashing sign provided at a hand sink used by food employees.In men's room. **Corrected On-Site**

High Priority - Food with mold-like growth. One onion in walk in cooler. Voluntary discarded **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken, sauces , spring rolls and dumplings .

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.Tuna and imitation crab meat at 46f at sushi bar . ice was added. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.Raw shell eggs on top of tofu and washed carrots. **Corrected On-Site**

Basic - Case/container of food stored on floor in walk-in cooler ,ready to eat shredded carrots.

Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food.Sushi Chef.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Water Bottle on top of sliced Carrots in Flip Top Cooler.

Basic - Reach-in cooler gasket torn/in disrepair.2 door in storage area.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm at sushi bar and in wait station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.At cook line.

Intermediate - Hot water not provided/shut off at employee handwash sink.Behind wait station and in bathrooms.

Intermediate - No soap provided at handwash sink.In kitchen

Critical - No conspicuously located thermometer in holding unit. sushi station display cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over bamboo shoots & sprouts in cookline reach-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw duck over produce/garlic in walk-in cooler. Corrected On Site.

Critical - Observed food storage container / sheet pan on top of in-use garbage container in kitchen. cross contamination. Corrected On Site.

Observed ice scoop with handle in contact with ice.

Wet wiping cloth not stored in sanitizing solution between uses. several.Repeat Violation. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. exterior of cooking equipment.

Observed build-up of food debris, ease, dust and/or dirt on nonfood-contact surface. shelves.

Equipment and utensils not properly air-dried.

Faucet/handle missing at plumbing fixture. hot water faucet handle in employee bathroom.

Critical - Handwash sink not accessible for employee use at all times. mopbucket and chair in front of cookline handwash sink. Corrected On Site.Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. vegetables stored in sushi station handwash sink. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. sushi station. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. sushi station. Corrected On Site.

Critical - Observed screen in door torn/in poor repair. kitchen backdoor.

Observed hole in wall. by mopsink.

Observed attached equipment soiled with accumulated dust. walk-in cooler fanguards.

Critical - Observed toxic item improperly stored. grass/weed killer on top of kitchen reach-in cooler. Corrected On Site.

Critical - Observed unlabeled spray bottle. red liquid cleaner in spraybottle in kitchen .

Wet mop not hung to dry.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Time marking not observed on tempura shrimp held for time as a public health control. Corrected On Site.

Critical - Time marking not observed for sushi rice that is held as time as a public health control. Corrected On Site.

Critical - Raw animal food stored over ready-to-eat food. raw fish over galanga leaves at 3 door cooler.

Critical - Raw animal food stored over ready-to-eat food. raw shelled eggs over veggies at cookline cooler. Corrected On Site.

Critical - Raw animal foods in reach-in cooler not properly separated from one another based upon minimum required cooking temperature. raw beef over raW fish at 3 door cooler.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice bin. Corrected On Site.

In-use utensil not stored on a clean container by the cookline .

Nonfood-contact equipment in poor repair. rusted bottom shelving on prep table at cookline .

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hot water not provided/shut off at employee handwash sink. 87 degrees in employee restroom .

Critical - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 87 degrees at cookline .

Critical - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 85 degrees in server's station .

Critical - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 86 degrees in public restroom .

Critical - Handwash sink not accessible for employee use at all times. obstructed by sushi rice mix bowl at cookline .

Employee personal items stored with or above food, clean equipment and utensils, clean linens or single-service items. keys,nail clipper and cellphone by cutting board at cookline . Corrected On Site.

Critical - Portable fire extinguisher not properly mounted. on floor in ladies restroom .For reporting purposes only.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice.

Critical - Observed improper vertical separation of raw animal foods. raw beef over raw calamari , raw chicken over beef at 3 door freezer .

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over ice cream at 3 door freezer .

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over eel at KENMOORE freezer .

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked chicken at cookline white freezer .

Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over veggies at cookline flip top cooler.

Critical - Observed uncovered food in holding unit/dry storage area. peeled garlic at walkin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at garlic container in dry storage shelving .

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting onions at cookline . Corrected On Site. gloves used.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. no sanitizer provided at handwash sinks.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi bar.

Observed employee with no hair restraint. dishwasher.

Observed nonfood-contact equipment in poor repair, exterior of ice machine rusted.

Observed nonfood-contact equipment in poor repair. rusted bottom shelving on prep table at cookline and prep table used for rice cooker at cookline.

Observed old labels stuck to food containers after cleaning.

Observed soiled dry wiping cloth in use.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at sushi bar and hallway to kitchen .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. k class fire extinguisher soiled in kitchen .

Observed reuse of single-service articles. tofu containers used to store veggies .

Critical - Hand wash sink lacking proper hand drying provisions. sushi bar and cookline .

Critical - Hand wash sink lacking proper hand drying provisions. employee restroom .

Critical - Handwashing cleanser lacking at handwashing lavatory. sushi bar.

Critical - Observed dead insect on premises. employee restroom window .

Observed floor and wall junctures not coved. employee restroom .

Observed wall soiled with accumulated debris. kitchen

Observed personal care item stored with food. purse stored on prep table at cookline .

Critical - Observed toxic item stored by utensils. sushi bar.

Critical - Insecticide/rodenticide use not in compliance with regulations. use of household RAID.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. duck.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter at 78 degrees . Corrected On Site. turned on flat grill top.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. tray with veggies stored over garbage can. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish and veggies stored next to and touching each other. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods. raw beef over raw fish , raw chicken over fish and beef at 3 door freezer . Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods.raw beef over fish at Kenmore freezer . Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods. raw chicken over beef, raw beef over fish, raw chicken over fish at glass door cooler by cookline . Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces at walkin cooler,raw fish over sauces at walkin cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw fish over noodles and veggies at 3 door freezer . Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef,raw chicken ,raw shimp stored above veggies and cooked foods. at glass door cooler at cookline .Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over veggies at cookline flip top cooler. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. paprika container .

Observed equipment in poor repair. interior and exterior of ice machine rusted.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving in server's area not smooth or easily cleanable .

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. interior of igloo cooler soiled.

Observed build-up of debris, dust or dirt on nonfood-contact surface. window sill by ice machine .

Critical - Hot water not provided/shut off at employee hand wash sink. water at 88 degrees at handwash sinks in server's station, men's restroom and womens restroom.

Observed leaking pipe at plumbing fixture. mop sink faucet .

Critical - No handwashing sign provided at a handsink used by food employees. men's restroom .

Observed attached equipment soiled with accumulated grease. hood.

Observed ceiling tiles water damaged by ice machine .

Observed personal care item stored with food. purses in prep area tables. Corrected On Site.

Critical - Observed toxic item improperly stored. chemical spray bottles stored on top of food storage freezer . Corrected On Site.

Critical - Insecticide/rodenticide use not in compliance with regulations. use of household RAID. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. bottles with food products removed from original container .

Critical - Observed improper vertical separation of raw animal foods.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over salads at 2 door glass cooler in kitchen .

Critical - Observed raw animal food stored over ready-to-eat food. raw Beef and fish stored over noodles at reachin freezer in kitchen .

Critical - Observed raw animal food stored over cooked food. raw shelled eggs and raw chicken stored over veggies at cookline flip top cooler.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice bin. Corrected On Site.

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table in kitchen

Observed build-up of mold-like substance on surface of nonfood-contact surface. exterior of 3 door cooler near walkin cooler. Corrected On Site.

Observed build-up of dust or dirt on nonfood-contact surface. under counter shelving in sushi bar area.

Observed build-up of dust or dirt on nonfood-contact surface. window sills throughout .

Observed gaskets with slimy/mold-like build-up. 3 door cooler near walkin cooler. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. used to fill pots with water in kitchen

Critical - No handwashing sign provided at a handsink used by food employees. sushi bar handwash sink and at men's restroom .

Critical - Observed dead roaches on premises. 2 dead roaches in kitchen . Corrected On Site.

Observed personal care item stored with food. cellphone in sushi prep area, purses in server's station next to clean linen, and single service items .

Critical - Insecticide/rodenticide use not in compliance with regulations. use of household RAID.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. on floor in ladies restroom . For reporting purposes only.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair, front cover plate missing at 3 door freezer

Violation: 15-31-1Observed nonfood-contact equipment in poor repair, washer rusted by mop sink

Violation: 15-32-1Observed reach-in cooler gasket torn/in disrepair.

Violation: 15-35-1Nonfood-contact equipment not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving in server's area

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at prep cooler

Violation: 26-02-1Observed reuse of single-service articles. tofu containers reused to store sauces

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. kitchen and front counter area

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi cases and cookline prep cooler This violation must be corrected by : 3/18/09.

Critical - Handwash sink not accessible for employee use at all times. kitchen obstructed by chair and mop bucket

In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice bin .Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. kitchen and front counter area

Nonfood-contact equipment not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving in server's area

Critical - Observed 1 dead roaches by mop sink. Corrected On Site.

Observed a nonfood-grade basting brush used in food.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. window sills in kitchen

Critical - Observed food stored in a prohibited area. sauce stored inside original metal container

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at prep cooler

Observed nonfood-contact equipment in poor repair, front cover plate missing at 3 door freezer

Observed nonfood-contact equipment in poor repair, washer rusted by mop sink

Observed personal care item stored with food. purse

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50 degrees beef, 52 degrees chicken . This violation must be corrected by : 3/18/09.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish at 45, 46, 47 and 48 degrees at sushi cases. This violation must be corrected by : 3/18/09.

Critical - Observed raw animal food stored over ready-to-eat food. chicken over, lettuce at walkin cooler, eggs next to bananas at reachin cooler

Observed reach-in cooler gasket torn/in disrepair.

Observed reuse of single-service articles. tofu containers reused to store sauces

Wet mop not hung to dry.

Critical - No handwashing sign provided at a handsink used by food employees-behind server service station.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-cook touched tomatoes for salad- Corrected On Site-washed and put gloves on.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site-salad prep person washed and put gloves on

Observed hood fliters soiled with accumulated grease.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-raw chicken stored next to rte vegetables in ric flip top.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site-time marking log provided.

Critical - Working containers of food removed from original container not identified by common name-various sauces in plastic containers on cookline.