Pop Rock Sushi Cafe Improves its Sanitary Rating

Basic - No Heimlich maneuver/choking sign posted.google online, and print. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**

Basic - Build-up of grease on nonfood-contact surface. All appliances, stove, oven, fryers, coolers, walls. **Warning**

Basic - Ceiling tile missing, above walkin **Warning**

Basic - Equipment in poor repair, chest freezer top rusty and inside falling down and soiled. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**

Basic - Food stored on floor. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**

Basic - No Heimlich maneuver/choking sign posted.google online, and print. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items, need shelves for wet and dry. **Warning**

Basic - Nonfood-contact equipment in poor repair. Walkin shelves and floor rusty. **Warning**

Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. **Warning**

Basic - Soiled reach-in cooler gaskets. **Warning**

Basic - Stored food not covered in walk-in freezer, fish, **Warning**

Basic - Unnecessary items stored in garbage enclosure. If you don't use it, must remove from kitchen. **Warning**

Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**

Basic - Wall in disrepair, next to handsink in storage. **Warning**

Basic - Wall soiled with accumulated food debris, above 3 compartment sink. **Warning**

Basic - Working container of food not labeled and soiled in English, rice **Warning**

High Priority - Dead roaches on premises. picked up. Owner says he sprays once a week. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tables and prep areas. **Warning**

High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg on counter, 56°. **Warning**

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. Sushi rice 95° **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Fish over sauce, **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Toxic substance/chemical improperly stored, vitamins with single serve. **Warning**

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. All of them. **Warning**

Intermediate - Soil residue in food storage containers, white containers in kitchen and rice container **Warning**

Basic - Air conditioning vent covers had accumulation of mold-like substance.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of freezer chests, coolers, food storage containers.

Basic - Build-up of mold-like substance on nonfood-contact surface. On plastic curtain in walk in cooler.

Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**

Basic - Food stored in dry storage area not covered. Open flour and rice bags. **Corrected On-Site**

Basic - Grease , debris and food debris heavily accumulated under cooking equipment, prep tables, shelves throughout kitchen, sushi station, prep areas.

Basic - Heavy build-up of grease on cookline wall, exterior of fryers, oven, cooking equipment, hood, hood filters.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen above prep counter.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in kitchen.

Basic - Raw animal food stored above unwashed produce. Raw shell eggs over lettuce in walk in cooler. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. Cookline.

Basic - Soil residue and rust build-up on nonfood-contact surface. Walk in cooler shelves.

Basic - Soiled reach-in cooler gaskets.

Basic - Walls, ceiling heavily soiled with accumulated grease, , debris and food debris. Throughout.

High Priority - Dead roaches on premises. 1 in unused ice machine in kitchen, several under prep counter on sushi station, several throughout kitchen under equipment /tables on floor, 1 on shelf in storage room, several on floor under/behind equipment in server station/room. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces. AND raw shell eggs behind cut vegetables in fliptop reach in cooler.**Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table tops/counter tops. Kitchen.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Sushi station hand wash sink and kitchen hand wash sink. **Corrected On-Site**

Basic - Faucet handle missing at plumbing fixture. Cold water handle at 3 compartment dish wash sink in kitchen. **Warning**

Basic - Water leaking from faucet. 3 compartment dish wash sink in kitchen. **Warning**

Basic - Worn, torn floors/carpeting. In dining room. Danger of tripping. **Warning**

Basic - Wall heavily soiled with accumulated food debris and grease. Throughout kitchen, cook line, storage area, dish wash area and sushi station. **Repeat Violation** **Warning**

Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen very dark and not enough light available. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi in display cooler at sushi station at 42-46f. Sushi cooler was turned off accidentally and was turned on immediately. Ambient air temperature was still at 47f and dropped immediately to 39f. All sushi was also placed on ice and was observed below 41f immediately and must be discarded within remaining 3 hours. **Corrected On-Site** **Warning**

Basic - Employee experiencing persistent sneezing, coughing, runny nose, working with food, clean equipment or utensils, and/or unwrapped single-service items. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Warning**

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

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**

Intermediate - Soil residue in food storage containers. Interior and exterior. **Warning**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Kitchen prep table tops. Food prep counters. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Several. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. After roaches were present surfaces and equipment was not sanitized before use. **Warning**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**

Basic - Shelf under preparation table and most all shelves in establishment/kitchen soiled with food debris, grease and / or soil build up.. **Repeat Violation** **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of oven, stoves, fryers, coolers, prep tables, equipment s, sinks, etc. all heavily soiled. **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

Basic - Clean utensils, dish ware and equipment stored in dirty drawers, containers, racks and on dirty surfaces. **Warning**

Basic - Faucet handle missing at plumbing fixture. Cold water handle at 3 compartment dish wash sink in kitchen. **Warning**

Basic - Water leaking from faucet. 3 compartment dish wash sink in kitchen. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi station. **Corrected On-Site** **Warning**

Basic - Ladies Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site** **Warning**

High Priority - Dead roaches on premises. 9 on floor in sushi station area, 13 throughout floor in kitchen, 8 in dish wash area, 7 in storage area on floor and on shelves, 2 in prep sink, 2 inside of unused ice machine, 3 inside of unused cooler. **Repeat Violation** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 2 juvenile roaches inside of unused ice machine, 1 juvenile roach on wall near dish wash sink, 1 juvenile roach under shelf in kitchen on floor. Pest control invoice was observed for treatment on 2/1/13 and the company/technician was called immediately and he showed up for treatment at end of inspection. **Warning**

Basic - Worn, torn floors/carpeting. In dining room. Danger of tripping. **Warning**

Basic - Grease, food debris and debris heavily accumulated under cooking equipment and under all kitchen equipment , tables, coolers, etc. **Repeat Violation** **Warning**

Basic - Wall heavily soiled with accumulated food debris and grease. Throughout kitchen, cook line, storage area, dish wash area and sushi station. **Repeat Violation** **Warning**

Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**

Basic - Objectionable odor in establishment. In hallway between kitchen and storage area and near cookline. **Warning**

Basic - Walk-in cooler floor soiled. **Warning**

Basic - Floor soiled/has accumulation of debris. In sushi station under equipment. **Warning**

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen very dark and not enough light available. **Warning**

High Priority - License is expired and is more than 60 after expiration date. Delinquent license was paid over the phone during inspection and verified to be paid by inspector at the end of inspection. Confirmation number 387628. **Corrected On-Site** **Warning**

Observed gaskets/seals on cold holding unit in very poor repair. cookline reach-in cooler.

Observed moldy air conditioning vent covers. sushi station/kitchen.

Critical - Observed potentially hazardous food thawed at room temperature. chicken.Corrected On Site. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw pork over cucumbers in walk-in cooler. Corrected On Site.Corrected On Site. Repeat Violation.

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

Observed employee with no hair restraint. Corrected On Site.

Observed gaskets/seals on cold holding unit in very poor repair. cookline reach-in cooler.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitizer used. Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 00ppm and no sink set up properly. Observed just washing utensils / equipment / dishes under running water. Corrected On Site.

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven/toaster oven interior and preptable food prep surface. kitchen.

Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface. shelfs throughout kitchen, storage room, dishwash area and walk-in cooler. Repeat Violation.

Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. exterior of cooking equipment, cooler exterior, exterior of rice container, exterior of food storage container and exterior of chest freezer.

Observed gaskets and interior of doors with slimy/mold-like build-up. cookline reach-in cooler.

Critical - Hot water not provided/shut off at employee hand wash sink. cookline /kitchen handwash sink. Repeat Violation. Corrected On Site.

Observed leaking drain pipe at 3 compartment sink.

Critical - No handwashing sign provided at a handsink used by food employees. sushi station handwash sink. Corrected On Site.

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

Critical - Hand wash sink lacking proper hand drying provisions. kitchen / cookline handwash sink. Corrected On Site.

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

Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen / cookline handwash sink. Corrected On Site.

Critical - Observed dead roaches on premises. 2 dead roaches inside of unused reach-in cooler (near wic), 3 dead roaches on shelf in storage room, 6 on floor under shelf/tables in kitchen, 4 on back edge/board by dishwash sink. Corrected On Site.

Critical - Observed the accumulation of 13 dead roaches and several droppings on wall in kitchen (painted over).

Observed grease & food debris and dirt accumulated under cooking equipment, equipment, preptables and coolers. kitchen.Repeat Violation.

Observed wall heavyly soiled with accumulated food debris & grease throughout kitchen, dishwash area and storage rooms.Repeat Violation.

Observed attached equipment soiled with accumulated grease. hoodfilters.

Ceiling not smooth and easily cleanable. Observed wall in kitchen & dishwash area with rice, roach droppings and dead roaches stuck to the greasy wall and then wall was painted over all of it.

Observed moldy air conditioning vent covers. sushi station/kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw pork ribs on cookline prep table at 67 degrees. Ribs were cooked immediately. Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature. crab/seafoods and chicken. kitchen.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shell eggs behind vegetables in top of cookline fliptop cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces in cookline reach-in cooler. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site. Repeat Violation.

Observed ice scoop with handle in contact with ice. server station ice bin.Corrected On Site. Repeat Violation.

Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface. shelfs. Repeat Violation.

Critical - Water pressure lacking at fixture that require the use of water. hot water at kitchen handwash sink without pressure - only very small/thin stream of hot water.

Observed leaking pipe at plumbing fixture. leaking water faucet at kitchen handwash sink.

Critical - Observed the accumulation of dead roaches & insects in control devices. kitchen. Corrected On Site.

Observed grease, dirt & debris accumulated under cooking equipment, equipment, coolers, prep tables, shelfs. cookline / kitchen.Repeat Violation.

Observed wall & exterior of cooking equipment soiled with accumulated grease. cookline.

Critical - Pesticide use not in accordance with manufacturer's directions. spraycan of raid roach killer labeled " household use only " found/used at establishment. spraycan was removed from premises immediately.Corrected On Site.

Critical - Identity of food or food product misrepresented. Crab on menuboard. immitation. Corrected On Site - crab was replaced byL "Krab".

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler. operator ordered gaskets.

Violation: 37-06-1Observed wall soiled with accumulated grease. throughout kitchen. observed wall still soiled by cookline at callback inspection.

Critical - No conspicuously located thermometer in holding unit. sushi station reach-in cooler.

Critical - No conspicuously located thermometer in holding unit. cookline / kitchen reach-in cooler.

Critical - Observed raw animal food stored over ready-to-eat food. fish over salads/lettuce in reach-in cooler. Corrected On Site.

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

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

Observed ice scoop with handle in contact with ice. server station. 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.

Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.

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

Observed build-up of grease & debris on nonfood-contact surface. on cooking equipment, equipment, oven in kitchen.

Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. shelfs throughout.

Critical - No handwashing sign provided at a handsink used by food employees. sushi station.

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

Critical - Hand wash sink lacking proper hand drying provisions. kitchen handwash sink. Corrected On Site.

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

Critical - Observed dead roaches on premises. total of 6 under tables/equipment throughout kitchen. 4 under shelfs in storage area. 1 in unused equipment. 1 in sushi station under equipment. 3 next to walk-in cooler. This violation must be corrected by : 11/14/2011.

Observed grease and debris accumulated under cooking equipment, equipment, coolers. Repeat Violation.

Observed wall soiled with accumulated grease. throughout kitchen.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Observed personal item stored with food. cell phone on cookline prep table by food. Corrected On Site.

No Violations Were Observed

Violation: 15-12-1Nonfood-contact equipment not designed and constructed in a durable manner. Walk in cooler ceiling improperly repaired

Critical - Violation: 22-18-1Observed soil residue in storage containers. Allvstorage containers

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. All shelves in kitchen

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. Sides of cooking equipments

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink.

Violation: 36-13-1Observed grease accumulated under cooking equipment.

Violation: 36-15-1Observed food debris accumulated on under equipments on floor.

Violation: 37-03-1Observed wall in disrepair.

Violation: 37-05-1Observed wall soiled with accumulated food debris.

Violation: 37-16-1Observed ceiling soiled with accumulated grease.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. Walk in cooler

Violation: 38-11-1Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired This violation must be corrected by : 07-11-11.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauses in walk in cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler- sauces and vegetables only in walk in cooler- Corective action - Iced bain mary- This violation must be corrected by : 05-12-11.

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.

Critical - Observed food stored in a prohibited area. Hand washing sink Corrected On Site.

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

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over RTE in reach in cooler- Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. alk in cooler

In-use utensil not stored on a clean portion of food preparation or cooking equipment.

Nonfood-contact equipment not designed and constructed in a durable manner. Walk in cooler ceiling improperly repaired

Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.

Critical - Observed soil residue in storage containers. Allvstorage containers

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. All shelves in kitchen

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

Observed residue build-up on nonfood-contact surface. Walk in cooler shelves

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Sides of cooking equipments

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hot water not provided/shut off at employee hand wash sink.

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

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Kitchen and sushi bar-

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Sushi bar and kichen area

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on under equipments on floor.

Observed wall in disrepair.

Observed wall soiled with accumulated food debris.

Observed ceiling soiled with accumulated grease.

Lights missing the proper shield, sleeve coatings or covers. Walk in cooler

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.

Critical - Observed toxic item improperly stored.

Critical - Hotel and Restaurant license not properly displayed.

No copy of latest inspection report.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired This violation must be corrected by : 07-11-11.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits.Small oven

Violation: 36-13-1Observed grease and debris accumulated under all equipments.Repeat Violation.

Violation: 37-03-1Observed wall in disrepair.

Critical - Violation: 52-01-1Identity of food or food product misrepresented. Garden seafood-crab- Kani ( crab meat) - california roll and Kewpie Temaki on menue- using immitation crab meat- not specified on menue or sign-

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ginger sauces, pasta and vegetable-

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler- This violation must be corrected by : 11/23/10. All PHF in reach in coo.er and on ice until walk in cooler is repaired-( shall be kept at 41 degrees F. This violation must be corrected by : 11/2 /10.

Critical - Observed potentially hazardous food thawed at room temperature. Salmon Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice and bread crumbsCorrected On Site. Repeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Small oven

Observed clean utensilsstored in dirty drawers

Critical - Hot water not provided/shut off at employee hand wash sink.

Critical - Handwashing cleanser lacking at handwashing lavatory. In kitchen and by the sushi barCorrected On Site.

Observed grease and debris accumulated under all equipments.Repeat Violation.

Observed wall in disrepair.

Critical - Observed toxic item stored by single service items

Critical - Identity of food or food product misrepresented. Garden seafood-crab- Kani ( crab meat) - california roll and Kewpie Temaki on menue- using immitation crab meat- not specified on menue or sign-

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. On cooki equipment handle

Lights missing the proper shield, sleeve coatings or covers. Walk in cooler

Critical - No conspicuously located thermometer in holding unit.

No copy of latest inspection report.

Observed build-up of grease on nonfood-contact surface. Sides of cooking equipments.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed dented/rusted cans.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 06/27/09.

Observed food debris accumulated on kitchen floor.

Critical - Observed food stored in ice used for drinks.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Oven

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Shelves iwalk in cooler

Observed grease accumulated under cooking equipment.

Critical - Observed interior of microwave soiled.

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

Observed personal care item stored with food.

Observed residue build-up on nonfood-contact surface. All shelves in kitcheand dry storage room.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Observed single-service articles improperly stored. By food preparation area.

Critical - Observed soil residue in rice containers By sushi bar

Critical - Observed soil residue in storage containers.All

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Bags of rice and rice crumbles in dry storage room

Critical - Observed uncovered food in holding unit/dry storage area. Seafood in reach in freezer and Vegetables in walk in cooler.

Observed wall soiled with accumulated dust.

Observed wall soiled with accumulated grease.

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

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.

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

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Above ice machine

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Hand wash sink lacking proper hand drying provisions. Sushi bar

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi bar

Critical - Hot water not provided/shut off at employee hand wash sink.

Light not functioning. In dry storage area

Observed attached equipment soiled with accumulated grease. Hood suppression system

Observed build-up of grease on nonfood-contact surface. Sides of all cooking equipments

Critical - Observed food stored on floor. Bucket of sauce ,pasta

Critical - Observed food-contact surfaces encrusted with grease and soil deposits. All ovens

Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler in kitchen

Observed grease accumulated under cooking equipment. Eccesive amount of food and grease below all cooking equipments

Observed improper storage of maintenance tools that interferes with cleaning.

Critical - Observed interior of microwave soiled.

Observed leaking pipe at plumbing fixture. Besides fryier in kitchen

Observed nonfood-contact equipment in poor repair Walk in cooler ceiling .

Observed nonfood-grade containers used for food storage.

Observed residue build-up on nonfood-contact surface. All shelves in kitchen

Observed residue build-up on nonfood-contact surface. Reach in freezers

Critical - Observed soil residue in storage containers. All storage containers

Critical - Observed torn packages/bags of food exposing the contents to contamination. Noodles,rice pasta,spices in storage room and kitchen

Critical - Observed uncovered food in holding unit/dry storage area. Whole fish in reach in freezer

Observed unnecessary items on the premise.

Observed walk-in cooler gasket torn/in disrepair. No gasket

Observed wall soiled with accumulated dust.

Observed wall soiled with accumulated grease.

Plumbing improperly installed. Ice machine drain (into three compartment sink

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

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.