Sushi Leno World Cuisine Improves its Sanitary Rating

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Observed hole in wall. OBSERVED HOLE IN WALL BEHIND ICE MACHINE.

Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.

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

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken stored over raw shrimp

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - No three-compartment sink provided.

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

Critical - Hand wash sink lacking proper hand drying provisions.

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. For reporting purposes only.

No plan review submitted and renovations in progress.