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: prep chef chopping herbs, not being cooked immediately, no gloves. Hands were washed and gloves were added. The AOP(Alternative operating procedure) is in process, it is not yet completely filled out, and currently only includes the sushi bar area. It has not been approved yet.

High Priority – Raw animal food stored over or with unwashed produce. Observed: raw unpackaged fish stored over un-prepped vegetables in the 3 door glass reach-in cooler.