High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, observed big pot with vegetable sauce at 48F, per Manager sauce cooked 01/31/24.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, observed big pot with vegetable sauce at 48F, per Manager sauce cooked 01/31/24.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the sushi bar area stated cleaning and organizing his work station and placed back used gloves to started working with food, Manager addressed situation, employee change to new gloves, no hand washing occurred. Inspector instructed to stop, washed his hands and continued working with food. **Corrected On-Site** **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, male employee tenderizing raw beef jump to stove and worked with cooked chicken and single service, Inspector instructed to stop and washed his hands. **Corrective Action Taken** **Warning**

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. At the cook line, observed male employee cutting cooked beef and transferring to a plate with his bare hands, Manager addressed situation employee used spatula. **Corrected On-Site**

High Priority – Employee washed hands with no soap. At the sushi bar area, male employee rinsed the tip of his fingers and started wearing gloves to make sushi rolls, inspector instructed to washed his hand properly. **Corrected On-Site** **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the cook line, observed male employee working with raw beef on cutting board and placed single service on board and whipped down cutting board with only water. Inspector instructed to sanitize surface, employee removed the cutting board and placed it in prep sink, washed and placed it back to use, No sanitization occurred. Inspector instructed to properly sanitize the surface, employee moved board to triple sink. **Corrective Action Taken** **Warning**

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. At the sushi bar area, sushi rice no time marked, also at the cook line fried shrimps no time marked, per Manager all items were placed on time around 10:45-11:00am.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed fried rice Hot holding at 120F, rice warmer was off, per manager rice was placed around 11:00am, Manager moved to stove and reheated to 165F. **Corrected On-Site**

High Priority – Toxic substance/chemical improperly stored. At the sushi bar area, observed glass cleaner stored next to garnish.