High Priority – Non-food grade paper/paper towel used as liner for food container. At kitchen, non food grade paper towels used at sushi bar. Advised operator of use of proper food grade materials.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shell eggs stored over cooked noodles. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, bean sprouts (49F-Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, bean sprouts (49F-Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked yellow rice (114F – Hot Holding). Operator stated items held out of temperature for approximately 1 hour. Advised operator of proper hot holding parameters.