1. Clean exterior of cooking equipment.
2. Clean backs of handles on refrigerators.

Shell stock tags were missing for box of oysters in walk in refrigerator. Be sure to keep tag with shell stock, and keep tags on file for 90 days after use.

Ambient temperature in sushi case in middle was observed at 46* and case closest to kitchen was observed at 44*. Lower temperature in these case to 41* or below. If proper temperature cannot be maintained, do not use to store potentially hazardous food and have these refrigerators repaired.

Clean floors and walls throughout kitchen, especially under and behind equipment and shelving.

1. Clean hood filters.
2. Replace burnt out lights under hood.

Raw fish in were observed thawing in sealed reduced oxygen packaging. Per labelling on packaging, fish must be removed from packaging prior to thawing.

Two food handler cards and food safety manager certification expired February 2024. Renew these certificates within 60 days.

Clean horizontal air gap fixture of grimy buildup.

Potstickers in top of prep refrigerator was observed nesting on top of container, and were probed at 46*. Keep potentially hazardous foods stored properly in refrigerators so that are held at <41*.

Tray of raw salmon was observed on shelf in walk in over box of vegetables. Keep raw meats stored below or properly separated from other foods. Corrected during inspection.

Two sanitizer buckets in kitchen were observed with quat ammonium sanitizer <50 ppm. Change sanitizer buckets often and check with test strips so that concentration is 200 ppm.

Maintain copies of food handler cards for all employees onsite for review.

Discontinue practice of using bowls as scoops. Use scoops with handles and store so that handles are not in contact with food.

Container of soaking rice was observed on ground next to prep sink. Do not store any food containers directly on ground. Corrected during inspection.

1. Clean flooring under and behind equipment, especially around three compartment sink and refrigerators in kitchen of food debris and dirty buildup.
2. Repair hole in wall above food preparation sink.

Keep paper towels at hand washing sink stored in dispenser. Paper towels were observed on shelf above dispenser.

1. Broken plastic scoop was observed in sugar container. Scoop was discarded during inspection. Replace utensils that are broken.
2. Repair broken gaskets on refrigerators.
3. Clean backs of handles on refrigerators.
4. Clean exteriors of cooking equipment.
5. Clean shelving rack next to deep fryers.

Clean horizontal air gap under three compartment sink of grimy buildup.

Employee personal items were observed stored in bin containing food packages. Keep personal items stored in designated area.

1. Discontinue practice of using bowls as scoops, use scoops with handles. Scoops without handles were observed in sugar and flour containers.
2. Replace cracked scoop in sugar container.
3. Store scoops so that handles are not touching foods. Ice scoop observed touching ice.
4. Hang mops to dry when wet. Wet mops were observed stored in mop buckets.

Store all foods at least 6" off of ground. Container of raw meat in walk in, and container of rice soaking in water next to prep sink were observed on ground.

1. Clean flooring in kitchen and food prep areas, especially under and behind equipment, under sushi bar, in walk in refrigerator and under hood.
2. Seal hole in wall above prep sink.

Fish in all three countertop sushi refrigerators was probed at 44-46*. Lower temperature to 41* or below. If proper temperature cannot be maintained, have these refrigerators repaired and do not use to store any potentially hazardous foods.

Discontinue practice of lining shelves with cardboard. Use a material that is nonabsorbent and easily cleanable.

Multiple expired food handler cards were observed, have employees with expired cards renew within 30 days.

Replace burnt out light under hood.

Clean trough under three compartment sink and floor sink under food prep sink so that they drain properly.

1. Shelving in walk refrigerator is rusty. Have these shelves cleaned/replaced.
2. Clean backs of handles on prep refrigerator and walk in refrigerator of dried on debris.
3. Replace/repair broken and cracked gaskets on refrigerators.
4. Clean faucet handles at three compartment sink.
5. Clean exteriors of cooking equipment of greasy buildup.
6. Clean exteriors of food storage containers.
7. Clean behind baffle of ice machine.

Replace burnt out lights under hood.

Clean flooring and wall base throughout kitchen. Especially under hood and cooking equipment, and under and behind shelving.

Chain CO2 canisters to prevent tipping.

Reattach hand washing sink in kitchen to wall, it was observed to be loose.

1. Clean exterior of grill and deep fryers.
2. Clean backs of handles on refrigerators.
3. Repair gasket on two door freezer and remove ice buildup inside.

Sushi case closest to front door observed at 51*. Potentially hazardous foods were moved into refrigerator under bar during inspection. Temperature was adjusted during inspection and was observed at 45* at end of inspection. Monitor temperature, do not use if temperature cannot be maintained <41*.

Keep wiping clothes stored in sanitizer solution between uses. They were observed laying on counter tops.

Paper towel roll observed next to dispenser in kitchen. Keep paper towels stored properly in dispensers.