LINCOLN SQUARE SUSHI CORPORATION.

FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

MULTI USE UTENSILS IN PREP AREA AND ON DINING ROOM TABLES NOT RPOPERLY STORED. INSTRUCTED TO INVERT UTENSILS IN PREP AREA AND WRAP UTENSILS ON TABLES TO PREVENT CONTAMINATION BEFORE USE.

INTERIOR WALL OF ICE MACHINE NEAR FILER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.

FLOOR IN CORNERS AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.

LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN. CEILING TILE IN HALLWAY NOT MAINTAINED. INSTRUCTED TO REPLACE ALL DAMAGED CEILING TILE. EXPOSED BRICK IN DINING ROOM NOT SEALED. INSTRUCTED TO APPLY NON-TOXIC SEALANT TO SURFACE.

FAUCET AT TWO COMPARTMENT NOT MAINTAINED. INSTRUCTED TO REPAIR TO PREVENT LEAK.

FOOD HANDLERS IN PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE PROPER HAIR RESTRAINTS FOR ALL FOODS HANDLERS.

FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS AND OVEN AT SUSHI BAR AND STORAGE SHELVES AT SERVING STATION. ALSO MUST REMOVE FOIL COVERING ON COOKING EQUIPMENT.

FLOORS NEED CLEANING, DEBRIS/FOOD DEBRIS; MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT BAR AREA AND BASEMENT. ALSO CLEAN/SANITIZE FLOOR DRAINS UNDER SINKS IN THE KITCHEN.

EXCESSIVE DUST AND DEBRIS ON LIGHT SHIELDS THRU-OUT THE KITCHEN; INSTRUCTED TO CLEAN AND MAINTAIN.

CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED IN AN APPROVED SANITIZER.

MUST PUT A LABEL/NAME OF THE PRODUCT ON ALL BULK CONTAINERS WITH RICE,AND FLOUR.

RUBBER GASKET ALONG THE DOOR OF THE REACH IN COOLER IN SUSHI PREP AREA NOT IN GOOD REPAIR,LOOSE. MUST REPAIR AND MAINTAIN. CAULKING AROUND THE 3 COMPARTMENT SINK ,DISH MACHINE, AND THE TWO EXPOSED HAND SINK IN THE PREP/KITCHEN, WORN OUT WITH BLACK MOLDY TYPE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.

MUST CLEAN IN DETAIL THE EXTERIOR OF THE OVEN/TOASTER IN SUSHI AREA AND MAINTAIN.

MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE ALL CORNERS IN THE BASEMENT, AND BEHIND THE SUSHI AREA AND MAINTAIN.

MUST SEAL ALL GAPS AROUND THE PIPE IN THE BASEMENT TO PREVENT PEST ENTRY.

All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391266

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391266

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391266

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391266

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//VIOLATION REMAINING SEE REPORT #391266

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//VIOLATION REMAINING SEE REPORT #391266

All cold food shall be stored at a temperature of 40F or less.//MGMT & I OBSERVED POTENTIALLY HAZARDOUS FOOD IN REACH IN COOLER RAW RED TUNA,SALMON,& HALIBUT TEMPED FROM 45.0F-47.2F MGMT VOLUNTEERED TO PROPERLY DISCARED FOOD ITEMS.$125.00/20LB

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//REAR DOOR LEADING TO OUT SIDE HAS GAP AT BOTTOM SIDE, NORTH SIDE REAR DOOR DOOR NOT RODENT & INSECT PROOF.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.//NO INSPECTION REPORT SUMMARY DISPLAYED OR VISIBLE TO PUBLIC AT THIS TIME.

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE COOLERS & DRY STORAGE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & PREP TABLE COOKING EQUIPMENT/MUST REMOVE RUSTY BOTTOM SHELVES ON PREP TABLE BEHIND SUSHI BAR AREA ,IN KITCHEN AREA, IN WALK IN COOLER REMOVE OR PAINT/NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS, DRY STORAGE,& INTERIOR ,EXTERIOR NEED CLEANING

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE./MUST REMOVE ALL SODA CRAT CONTAINERS OFF PREMISES NOT TO BE USED AS STORAGE SHELVES (6" OFF FLOOR).

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//MUST REPAIR CRACKED LIGHT SHIELD IN KITCHEN AREA

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST INSTALL VENTILATION IN EMPLOYEE REST ROOM IN REAR AREA