-Observed dust and debris build-up around air vents in the kitchen and warewash room. Please clean.
-Observed significant food debris and splatter on the walls in the kitchen. Please clean.

Observed no paper towels in the dispenser at the hand sink next to the ice machine and no paper towels at the dispenser in the ware wash area. Correct immediately.

Observed sticky residue on the lid of the bin containing uncooked rice. Please clean.

Observed ambient temperature of prep top refrigerator on cook line at 51*F. Items probed (crab stuffed mushrooms, raw chicken breasts, cooked sliced meat) at 51-55*F. Please turn down temperature or have unit serviced to hold temperatures at 41*F or below.
Note: All items were voluntarily discarded during inspection. Temperature was turned down and owner called for repair service. Mitigated during inspection.

Observed various foods (raw salmon, cooked ribs) stored in the walk-in refrigerator uncovered. Keep all stored foods covered to prevent overhead contamination. Correct immediately.

Observed prep table refrigerator pulled away from the wall blocking access to the handsink on the cookline. Observed bucket with food sitting in the handsink. The handwashing sink must clear and accessible at all times. Correct immediately. (Note: food moved at the time of inspection. Provide photo of unobstructed handsink to inspector) Complied on site.

Observed fish (in sealed package) thawing in the 3-compartment sink next to soiled dishes. Food prep activities (i.e. thawing, washing vegetables) must be done in the prep sink to prevent cross contamination.

Food Safety Manager Certification expired, new certificate not available at the time of inspection. Obtain current certificate by 7.16.2020. Certificate must be kept on site and available upon request.

Observed food debris and sponge in the front handsink next the the sushi bar. Handwashing sinks are to be used for handwashing ONLY. All dishes and utensils must be cleaned in the warewashing area. Correct immediately.

Observed fried tempura next to the cookline probed at 70*F. Potentially hazardous food must be maintained at <41 or >135*F. Per employee, tempura was cooling and going to be used for sushi. Note: food moved to refrigeration unit at the time of inspection. Corrected on site.

Observed multi rolls of sushi on trays next the sushi bar covered with plastic. Sushi probed at 69*F. Per employee, sushi is being prepped. Potentially hazardous foods must be maintained at <41 or >135*F. When preparing potentially hazardous foods, the time out of temperature control shall not exceed 2 hours. Note: food moved to refrigeration unit at the time of inspection.

Observed containers of crab meat (probed at 46*F), etc, sitting on top of ice in a container on the sushi bar. When using ice as a method of cold holding, the ice must completely surround the food in the container in order to maintain proper temperature. Corrected on site.

Note: facility opens at 11:30am, time of inspection approximately 1:00pm

Observed boxes of food on the floor in the walkin cooler and freezer. Food must be stored a minimum of 6 inches above the floor to prevent contamination and facilitate cleaning. Correct immediately.

Not all employees have a current CA food handler card. All employee (including bus, host, and waiters) must obtain a valid CA Food Handler Card within 30 days of hire. Copies of CA food handler must be maintained on site at the facility and made available upon request. Comply by 11.22.2019.

Observed empty paper towel dispenser at the handsink on the cookline. Handsink must be supplied with soap and paper towel in dispensers at all times. Provide correct fitting paper towels for dispenser. Correct by 10.25.2019.

Remove any unused/inoperable equipment. Comply by 11.22.2019.