Sushi Sogo Degrades its Sanitary Rating

Basic - Clean utensils stored between equipment and wall, knives, removed, **Corrected On-Site**

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/floor under fryer. **Repeat Violation**

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Was told then ran water, **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Shelves in sushi cabinets.

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

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

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Kenmore cooler, kitchen,cooling shrimp 78°, uncovered, **Corrected On-Site** **Repeat Violation**

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food. In vinegar at cookline. Removed, **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Crash cart.

Basic - Build-up of grease on nonfood-contact surface, on stove, and wok area.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment, cookline.

Basic - Soil residue build-up on nonfood-contact surface. Shelves at cookline.

Basic - Storage area not maintained clean and organized, under take out containers and cabinets at sushi counter. **Repeat Violation**

High Priority - Container of medicine improperly stored. On shelf with utensils at cookline. Removed, **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Glass door, 49-51° cut salads, melon, sushi, noodles, feta cheese; moved to walkin cooler, temperature at 41° **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw sushi over vegetables in 2 door cooler, sushi counter.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In kitchen. **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered cooked chicken, removed cover, **Corrective Action Taken** **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cabinets in sushi area soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sushi counter, placed in bucket, **Corrected On-Site** **Repeat Violation**

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

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked shrimp covered while cooling, 66-71°. Uncovered, **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. Ice cream freezer. Also cookline cooler gaskets.

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

High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Sushi mixed with raw chicken in large chest freezer. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses, front counter, **put in sanitize, Corrected On-Site** **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofo 45°, noodles 45°, cantelop 45°, repeat opening doors, moved to freezer to drop temperature to 41°, **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.

Basic - Baking pans have accumulation of debris. Observed under prep table.

Basic - Bowl or other container with no handle used to dispense food. Observed in salt bin.

Basic - Case/container/bag of food stored on floor in walk-in cooler.

Basic - Soil residue build-up on nonfood-contact surface. Observed on shelves above steam table.

Basic - Wood food-contact surface not properly sealed. Observed by steam table.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed over 200 ppm. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.observed raw beef steaks stored over chopped cabbage in Amana RIC.

Intermediate - Ice chute soiled/build up of mold-like substance/slime.

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Seared tuna. put in freezer 60°, now 41°. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over produced. **Corrected On-Site**

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses, kitchen, wait station,

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

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ge refrigerator, kitchen.

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. 10 ppm. Use 3 compartment for sanitizing until machine is repaired.

Basic - Soil residue build-up on nonfood-contact surface. Cabinets behind sushi counter and under cooler in wait station.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. 2- white refrigerators, kitchen and walkin exterior door. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began, sushi rice 83, sushi counter

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, freezer.

Basic - Raw animal food stored above unwashed produce.raw chicken over carrots in walkin.

Basic - Ripped/worn tin foil used as food-contact shelf cover, kitchen, prep table shelf.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.sushi dry storage cabinets.

Basic - Soiled reach-in cooler gaskets, magic chef freezer, sushi and magic chef ice cream cooler gaskets, 3-cookline gaskets. **Repeat Violation**

Basic - Food debris/dust/grease/soil residue on exterior/interior door of walk-in cooler, 2 white ge coolers doors soiled, kitchen, **Repeat Violation**

Critical - Working containers of food removed from original container not identified by common name. sugar ;soy sauce ;seasoning on shelf and cookline ;bottles.

Critical - Observed food being cooled by nonapproved method.Covered Chicken in cooler . Corrected On Site. Uncovered

Critical - Observed potentially hazardous food thawed in standing water, chicken.

Critical - Observed food stored on floor Box of Carrots on floor

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing 0ppm . Corrected On Site.100ppm

Wet wiping cloth not stored in sanitizing solution between uses, in kitchen and Sushi bar Repeat Violation.Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets at cookline and sushi bar.

Observed build-up of grease on nonfood-contact surface Blenders in kitchen .

Observed build-up of grease on nonfood-contact surface on Toasters at Sushi bar.

Observed build-up of food debris, dust or dirt on nonfood-contact surface on outside door of walkin cooler .

Critical - Observed handwash sink used for purposes other than handwashing obstructed by a steel bowl .

Observed ceiling in disrepair.Water damage .

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked rice individually packaged. Corrected On Site. implemented time control procedure.

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

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee's restroom not closing completely.

Observed ceiling in disrepair. over the walk in cooler.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site.

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

Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw seafood over cut vegetables in a reach in cooler. Corrected On Site.

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

Observed nonfood-grade containers used for food storage. grocery store type bags with poultry in a reach in freezer. Repeat Violation.

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

Critical - Observed encrusted material on can opener.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in used for dry storage.

No copy of latest inspection report.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. COBIA, MARLIN no proof of parasite destruccion provided. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic dressing in a n ice bath. Corrected On Site. added ice.

Critical - Observed torn packages/bags of food exposing the contents to contamination. dry storage. Corrected On Site.

Critical - Observed food stored on floor. walk in cooler.

Observed nonfood-grade containers used for food storage. shopping bags with meat on a reach in freezer.

Critical - Observed interior of ovens soiled. sushi bar. Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep tatables lower shelves.

Critical - Hot water not provided/shut off at employee hand wash sink. employees restroom. Corrected On Site. (leaking)

Observed leaking pipe at plumbing fixture. Employee restroom hot water line.

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

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

Critical - Freezing records -Some invoices do not specified if the salmon is farm raised or wild caught or if the seafood has been delivered frozen or fresh. Operator reminded that seafood lacking parasite destruction records can not be served raw or undercooked.

Critical - Observed raw animal food stored over ready-to-eat food. 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. Corrected On Site. gloves

Critical - Observed interior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven grills in sushi bar.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. auxiliary table at the cookline

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

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

Critical - Observed uncovered food in holding unit/dry storage area. prep area Corrected On Site.

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

Observed dispensing equipment that allows contamination. no-handle cup inside food container.

Wet wiping cloth not stored in sanitizing solution between uses.

Lights missing the proper shield, sleeve coatings or covers. hood.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days.

Faucet/handle missing at plumbing fixture. 3 C area handsink.

Critical - Hot water not provided/shut off at employee hand wash sink. employee's restroom. Corrected On Site.

Critical - Hotel and Restaurant license not properly displayed.

Critical - Identity of food or food product misrepresented. Publiciting salads with "Crabmeat", sushi "crab" and different types of rolls with "crabmeat" when using "osaki" brand imitation crabmeat.

Lights missing the proper shield, sleeve coatings or covers. GE RIC.

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

Observed build-up of grease on nonfood-contact surface. friers.

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

Observed employee with no hair restraint. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. sushi bar.

Observed hole in ceiling. next to hood.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. cup in spices container. Corrected On Site.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood in sushi bar counterdisplay.

Critical - Observed soiled reach-in cooler gaskets. GE RIC.

Critical - Observed soiled reach-in cooler gaskets. sushi bar.

Critical - Outer openings not protected with self-closing doors.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in sushi bar.

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

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

Critical - Vacuum breaker mising at hose bibb. 3C sink area.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

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

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

Observed cutting board grooved/pitted and no longer cleanable.

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

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

Critical - Observed interior of microwave soiled.

Observed nonfood-grade containers used for food storage.

Observed utensils stored in crevices between equipment.

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