45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE ENTIRE ESTABLISHMENT, IN ALL AREAS OF PREP, STORAGE, BAR MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZER. MUST USE FOOD GRADE PLASTIC DISPOSABLE BAGS OR WASHABLE CONTAINERS.----RAW WOODEN BLOCKS USED AS PROPS/LEG EXTENSIONS FOR THE ICE MACHINE BEHIND THE BAR MUST BE SEALED TO BE NON-ABSORBENT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE A LID FOR THE BAR ICE MACHINE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TOWELS, CARDBOARD, PLASTIC WRAP OR STYROFOAM FOR LINER FOR SHELVING, EQUIPMENT AND AS GUARDS ON DISH EQUIPMENT. MUST BE SMOOTH CLEANABLE MATERIAL.----ALL SHELVING THROUGHOUT THE FACILITY INCLUDING ALL FOOD CARTS IN SUSHI PREP, CLEAN DISH STORAGE, REAR DRY STORAGE AND BAR WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----RAW, PRESSED WOOD ON SHELVING FOR CLEAN DISH STORAGE. MUST REPLACE OR SEAL TO BE SMOOTH AND CLEANABLE.----CRACKED/DAMAGED PLASTIC COVER ON THE ABOVE MENTIONED RAW WOOD SHELVING MUST BE REPLACED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL TOASTER OVENS, COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. ALL INTERIOR/EXTERIOR COOLERS AND FREEZERS, EXTERIOR OF ALL BULK FOOD CONTAINERS WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK THAT IS NEEDED IN THE FRONT SUSHI PREP AREA, SEPARATE FROM THE HAND WASHING SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
HOOD AND ATTACHED FILTERS AND EQUIPMENT ABOVE COOKS LINE AND FRYERS WITH EXCESSIVE DRIPPING GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MOLDY PEELING CAULKING SURROUNDING THE SUSHI PREP HAND WASHING SINK AND BLACKENED MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----WALLS, FLOORS AND CEILINGS THROUGHOUT THE FACILITY IN ALL PREP, DISH, BAR, REAR STORAGE WITH DIRT, GREASE, FOOD SPLATTER AND EXCESSIVE DUST. MUST CLEAN ALL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY BROOMS AND SWEEPING BUCKETS BEING STORED IN THE FOOD PREP AREA. MUST PROPERLY STORE CLEANING TOOLS AWAY FROM FOOD AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING, CERTIFICATES OR NEW HIRE DOCUMENTATION FOR ALL EMPLOYEES. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 8-31-22 REPORT #2563047 NOT CORRECTED.-- #37-3-302.12: LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH THE COMMON NAME.---#39-3-307.11: SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.---#41- 3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.---#47- 4-201.11: BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
