Observed leak under ice bin in front server area. Repair leak.

1. Observed paint chipping on knife magnet. Replace to prevent contamination.
2. Observed grime accumulation on refrigerator handles. Clean.

Unable to verify food handlers cards, as cards were unavailable during inspection. Ensure all employees have valid food handlers cards, and that food handlers cards are available for review.

REPEAT VIOLATION - Observed significant grease accumulation on two hood filters, and one hood filter was missing. This is a potential fire hazard. Hood filter replaced during inspection. Clean hood filters ASAP.

Observed a bottle of bleach stored on top of (sealed) container of vinegar. Store toxic substances separate from food items. CORRECTED ON SITE.

Observed scoop handles in bulk panko. Store scoops in clean area outside of container, or store scoop in container with handle
facing up (not touching food). CORRECTED ON SITE.

Observed sanitizer from automatic dispenser, and all sanitizer buckets to have low concentration of lactic acid. Have unit serviced to produce proper concentration of lactic acid. Until dispenser is fixed, sanitizer must be manually prepared (facility has bleach & test strips). Reinspection required.

Observed raw chicken stored over raw beef in freezer. Store foods according to final cook temperature (highest on the bottom shelves). See Below:

TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and stuffed meats.

MAJOR VIOLATION - Observed pot stickers and fried shrimp sitting in open, small plastic containers on bottom shelf of prep table. Pot stickers probed at 75*F and shrimp probed at 85*F. Employee stated items were cooked 10 minutes prior. Due to discrepancy with time stated vs observed temperature, and no intervention for proper cooling (ice bath, container that facilitates heat transfer, etc.), pot stickers and shrimp were voluntarily discarded during inspection. CORRECTED ON SITE.

REPEAT VIOLATION - Observed significant grease accumulation on hood filters, and one hood filter was missing. This is a fire hazard. Hood filter replaced during inspection. Clean hood filters ASAP.

Observed significant grease accumulation on hood filters, and one hood filter was missing. Hood filter replaced during inspection. Clean hood filters ASAP.

Observed sponges at handwash sink in front counter area. Handwashing sinks are for handwashing ONLY. Sponges discarded during inspection. CORRECTED ON SITE.

1. Observed scoop handles in bulk flour. Store scoops in clean area outside of container, or store scoop in container with handle facing up (not touching food). CORRECTED ON SITE.

2. Observed broken gasket on reach in refrigerator. Repair.

3. Observed spillage on the floor in the walk-in refrigerator. Clean.

Observed uncovered large bowl of sushi rice held out of temperature control without label to indicate the number of hours since removal from temperature control. All potentially hazardous food removed from temperature control shall be clearly marked to indicate the time since removal and discarded within 4 hours. Sushi rice was covered and labeled with time made/discard time. CORRECTED ON SITE.

Observed frozen fish thawing in reduced oxygen packaging in refrigerator. Frozen fish must be removed from packaging before thawing to reduce risk of botulism. Fish was still frozen at time of inspection and removed from packaging before being placed back in refrigerator. CORRECTED ON SITE.

Observed unlabeled spray bottles. Spray bottles labeled during inspection. CORRECTED ON SITE.

Observed used wiping clothes lying on prep area. Wiping clothes must be kept submerged in a bucket of sanitizer. CORRECTED ON SITE.

Observed warewash machine at 10ppm chlorine. Have unit serviced to produce 50ppm chlorine during rinse cycle. Until warewash machine is producing 50ppm, all dishes and utensils must be washed in the 3-compartment sink. Reinspection required.

Observed frozen squid being cut into smaller pieces and placed into plastic container. Squid pieces in plastic container probed at 47*F. Potentially hazardous food (PHF) must be maintained at or below 41*F. Squid pieces were placed in freezer during inspection, and employee finished cutting frozen squid during inspection. CORRECTED ON SITE.

Observed scoop handles in bulk sugar and flour. Store scoops in clean area outside of container, or store scoop in container with handle facing up (not touching food). CORRECTED ON SITE.

Observed warewash machine at 10ppm chlorine. Have unit serviced to produce 50ppm chlorine during rinse cycle. Until warewash machine is producing 50ppm, all dishes and utensils must be washed in the 3-compartment sink. CORRECTED ON SITE.

See violation #13. CORRECTED ON SITE.

MAJOR VIOLATION - Observed three ants inside bulk flour and sugar containers. Food must be protected from contamination (including vermin). Flour and sugar voluntarily discarded. Pest control company provided service during inspection. CORRECTED ON SITE.

Observed small container of sushi rice held out of temperature control without label to indicate the number of hours since removal from temperature control. All potentially hazardous food removed from temperature control shall be clearly marked to indicate the time since removal. Sushi rice voluntarily discarded. CORRECTED ON SITE.

MAJOR VIOLATION: Observed maximum water temperature at all sinks to be 85*F. Hot water shall be supplied at a minimum of 120*F measured from the faucet.

Note: Dishwasher is supplied by a separate water heater and measured at 120*F. Per manager, new water heater will be installed tomorrow morning. Re-inspection will be conducted tomorrow morning once new water heater is installed. See comments at bottom of report.

Menu is missing consumer advisory. Menu must indicate raw items and contain the written advisory: "Consuming raw or undercooked meats, poultry, seafood, fish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."

Note: Manager corrected digital menu template during inspection.

1. Observed frozen fish thawing on shelf of prep table. Discontinue this practice and thaw food using one of these approved methods:
-in the refrigerator
-under cool running water
-in the microwave
-as part of the cooking process.

2. Observed frozen fish thawing on shelf of prep table in vacuum sealed package. Frozen fish must be removed from package while thawing.

Note: Discussed proper thawing methods with manager. Fish was still frozen at time of inspection. Fish was removed from package during inspection and placed in refrigerator. Corrected on site.

Written HACCP plan for sushi rice on site is incomplete. Provide written HACCP plan for sushi rice and maintain at facility.

Observed used wiping clothes lying on prep area. Wiping clothes must be kept submerged in a bucket of sanitizer with a 100ppm concentration of bleach. Manager placed wiping cloths in sanitizer solution during inspection. Corrected on site.

Observed front hand wash sink being used to fill water pitchers. Other hand wash sink in the kitchen had ice in it. Hand wash sinks are for hand washing ONLY.

Note: Both sinks supplied and accessible. Discussed proper use of hand wash sinks with manager.

Observed cups used as scoops in dry goods. Please provide scoops with handles. Corrected on site.

Observed sanitizer bucket at over 200ppm chlorine sanitizer. Sanitizer concentration must be maintained at 100ppm. Sanitizer that is too strong may contaminate food surfaces. Use test strips to ensure concentration is maintained at 100ppm. Corrected on site.

Observed box of latex gloves in kitchen area. Latex gloves are not approved to be used in a food facility. Latex gloves were removed from food facility. Corrected on site.