Nu Sushi Degrades its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris build up on exterior of ice machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open gallon of milk in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area. Open gallon of milk on top shelf in walk in cooler.

Basic - Soil residue build-up on nonfood-contact surface. Wali in cooler door.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in walk in cooler.

Basic - - From inspection on 2016-04-06: Basic - Ceiling tile missing. - From follow-up inspection on 2016-04-21: **Time Extended**

Basic - - From inspection on 2016-04-06: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. - From follow-up inspection on 2016-04-21: **Time Extended**

Basic - Ceiling tile missing.

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

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

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair, walk in cooler and reach in cooler in kitchen.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.

Basic - Stored food not covered in walk-in cooler.

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

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Basic - Floors not maintained smooth and durable.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

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

Basic - Ceiling tile missing.

Basic - Walk-in cooler/walk-in freezer floor soiled.

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

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Floors not maintained smooth and durable.

Basic - Hole in wall.

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

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

Basic - Floors not maintained smooth and durable.

Basic - Hole in wall.

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor.

Basic - Hole in wall.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wall soiled with accumulated food debris.

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator does not have parasite destruction for some seafood such as wahoo-whole , yellow tail snapper, hog snapper, and king fish. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Intermediate - Handwash sink not accessible for employee use at all times.

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.

Basic - Food stored in holding unit not covered.

Basic - Food stored on floor.

Basic - Nonfood-contact equipment in poor repair. Freezer

Critical - Observed hand wash sink used for purpose other than washing hands, rinsing rags.

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

Critical - Outer openings of establishment cannot be properly sealed when not in operation , reardoor.

Observed attached equipment soiled with accumulated dust, ac vents.

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

Critical - Working containers of food removed from original container not identified by common name, soy sauce in water bottle.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw shrimp stored over vegetables in walk in cooler .

Critical - Observed food stored on floor, fish, in walk-in-cooler. Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice-scoop. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, 3 compartment sink . Corrected On Site.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.

Observed nonfood-grade containers used for food storage, thank you bags used to store noodles on shelf by walk-in-cooler.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers, rice.

Critical - Observed buildup of slime in the interior of ice machine.

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

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

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

Observed open dumpster lid.

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated food debris.

Observed ceiling in disrepair, water stained.

Critical - Observed unlabeled spray bottle, oil in ketchup bottle.

Critical - Pesticide use not in accordance with manufacturer's directions, raid.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.

Critical - Employees not informed of acceptable sanitary practices.

Critical - Observed food stored in a prohibited area, batter stored over trash can in kitchen .

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored next to raw shrimp in reach in cooler . Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored with raw beef in saame container in walk-in cooler. Corrected On Site.

Critical - Observed food stored on floor, bag of flour. Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook.

Observed ice scoop with handle in contact with ice, in blue igloo cooler, in kitchen .

Critical - Observed soiled reach-in cooler gaskets.

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

Observed build-up of mold-like substance on surface of nonfood-contact surface, door of walk-in cooler.

Critical - Observed handwash sink used for purposes other than handwashing, rinsing food.

Critical - No conspicuously located thermometer in holding unit. Sushi reachin cooler .

Critical - Observed food stored on floor. Fresh fish in walkin cooler.Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside of door for ice machine .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving above prep table in kitchen.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. On top of refridgerator under microwave oven.

Critical - Working containers of food removed from original container not identified by common name. 5 gallon buckets in walkin cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish eggs Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw shrimp in ice chest. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM, advised to hand suntil corrected.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.Repeat Violation.

Observed build-up of grease on nonfood-contact surface. Splash guard for fryer.

Observed cutting board grooved/pitted and no longer cleanable.

Observed food debris accumulated on kitchen floor.

Critical - Observed food stored on floor. salmon in walkin cooler.

Critical - Observed torn packages/bags of food exposing the contents to contamination. flour

Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.

No Heimlich maneuver sign posted.

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

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Observed attached equipment soiled with accumulated grease. deep fat fryer

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Critical - Observed employee improperly washing hands.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Observed handwash sink used for purposes other than handwashing in kitchen .

Observed ice scoop with handle in contact with ice.

Critical - Observed interior of microwave soiled.

Observed ripped/worn tin foil used as shelf cover.

Critical - Observed soiled reach-in cooler gaskets. bainmarie cooler in kitchen .

Observed wall soiled with accumulated food debris behind cooking equipment .

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

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