High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler – seared tuna 46F at 4:15 ( cooling since 11:30)- at current rate of cooling food did not reach to 41F within 6 hours – see stop sale. **Corrective Action Taken** **Warning**

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F corrected to 160F) **Corrected On-Site** **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and handled clean equipment without washing their hands – educated operators- employee washed their hands. **Corrective Action Taken** **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**

High Priority – Non-food grade paper/paper towel used as liner for food container. At sushi station display in cooler – non food grade paper towels used in direct contact with raw tuna and salmon- At cookline – non food grade paper towels used in direct contact to store tempura shrimp- operator removed. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over smoked salmon – operator removed and stored properly. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler – raw shell eggs stored over canned pineapple. **Corrected On-Site** **Warning**

High Priority – Rodent activity present as evidenced by rodent droppings found. At server station area near kitchen – one rodent dropping on floor- operator removed and sanitized area. **Corrected On-Site** **Admin Complaint**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At serve stations – Server handled dirty dishes then proceed to handle clean dishes without washing their hands – educated operators employee washed their hands. **Corrective Action Taken**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At walk in cooler – Commercially processed reduced oxygen packaged raw tuna bearing a label- indicating to remove from packaging before thaw not removed – see stop sale. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler – seared tuna 46F at 4:15 ( cooling since 11:30)- at current rate of cooling food did not reach to 41F within 6 hours – see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station – Cut cabbage 67F- cold holding, cut melon 66F- cold holding, tofu skins 65F- cold holding, cut tofu 67F- cold holding – food not prepared or portioned today – food out of temperature for 2 hours – operator placed under time as a public health control for remaining time. At reach in cooler – udon noodles 46F- cold holding- food not prepared or portioned today – food stored above fill line – food out of temperature for 3 hours- operator placed to quick chill. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area- Cooked chicken 78F- hot holding , cooked shrimp 79F- hot holding- food left out on speed rack- food out of temperature for 1 hour – operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Warning**

High Priority – Toxic substance/chemical improperly stored. At dry storage area- chemical spray can stored over cans of food- operator stored. **Corrected On-Site** **Warning**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm)corrected to 100ppm **Corrected On-Site** **Warning**