High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grating radish with no gloves on at sushi station. Manager stopped employee and put gloves on. **Warning**

High Priority – Observed wastewater backing up through floor drains. There are three hand sinks at the front sushi bar. The far right hand washing sink at sushi bar and far left bar hand sink floor drains were backing up when water is running. Middle hand sink in sushi bar was not backing up, so employees still have access to wash their hands at the bar. Manager was able to clean and sanitize floor, and block off the two sinks. All other floor drains and sinks are running fine and no other areas are backing up. **Corrected On-Site** **Admin Complaint**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice. Manager time marked **Corrected On-Site** **Warning**