Nano Sushi

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED SINGLE-USE PLASTIC BOWLS USED AS SCOOPS IN BULK DRY STORAGE CONTAINERS IN THE BASEMENT AREA. INSTRUCTED TO REMOVE SINGLE-USE BOWLS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO HANDWASHING SIGNAGE AT THE EXPOSED HAND WASHING SINKS. INSTRUCTED TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE BASEMENT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO CONSUMER ADVISORY WITH REMINDER ON MENU. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH REMINDER (1. ASTERIK NEXT TO THE FOOD AND 2. STATEMENT ABOUT THE FOOD) ON MENU OR TABLE TENTS/PLACARDS ON ALL TABLES. PRIORITY FOUNDATION 7-38-005. N...

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NO COVERED TRASH RECEPTACLE IN LADIES ROOM. MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS/DUST BUILD UP ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN WALL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN THE STORAGE RACK ABOVE THE COLD HOLDING REFRIGERATION UNIT TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO DETAIL CLEAN DUST AND COBWEBS IN THE CORNER WALL NEAR THE CEILING TO THE LEFT OF THE HOOD VENT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

3-COMPARTMENT SINK GREASE TRAP LID RUSTED. INSTRUCTED MANAGER TO PAINT EXTERIOR/LID OF SAID GREASE TRAP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FOOD BUILD UP INSIDE REAR PREP AREA REACH IN COOLERS. INSTRUCTED MANAGER TO CLEAN INTERIOR OF COOLERS AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL FOODS NOT FOUND IN THEIR ORIGINAL CONTAINERS MUST BE DATED AND LABELED AT ALL TIMES. FOUND PREPARED FOODS IN REFRIGERATORS INSIDE CONTAINERS NOT LABELED. MUST PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN WALL CORNERS ON THE 1ST FLOOR BY THE RESTROOMS AND THE REAR EXIT DOOR AS WELL AS UNDER ALL HEAVY EQUIPMENT AT THE KITCHEN PREP AREA TO REMOVE GRIME BUILD-UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN, SANITIZE AND REMOVE DEAD INSECTS AT COBB WEBS ON THE 1ST FLOOR WINDOW SILLS AT THE WALLS. ALSO AT THE WALL CORNER AT THE BOTTOM OF THE STAIRCASE LEADING TO THE BASEMENT STORAGE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPAIR/REPLACE CRACKED LIGHT SHIELD ABOVE THE 3-COMP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ELEVATE ALL WHITE PLASTIC FOOD CONTAINERS IN THE BASEMENT 6 INCHES OFF THE FLOOR AT ALL TIMES.FOUND LARGE GINGER CONTAINERS ON THE FLOOR IN THE BASEMENT REAR STORAGE AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE FOOD GRADE STORAGE BAGS OR CONTAINERS NOT GROCERY PLASTIC BAGS FOR STORING OF FOODS IN COOLERS AND MAINTAIN. ALSO,REMOVE ALUMINUM FOIL LINERS FROM SHELVINGS IN KITCHEN AREAS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT,INTERIOR DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS,HOOD/FILTERS ABOVE STOVE, STORAGE SHELVES THRU-OUT THE BASEMENT ETC. AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING MUST BE SMOOTH ENOUGH TO BE EASILY CLEANED AND MAINTAINED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS WITH HOLES IN EAST BASEMENT ROOM MUST BE SEALED AND MAINTAIN. LIGHT SHILEDS IN KITCHEN AREAS MUST BE CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SMALL LEAK AT BASE OF FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

BASEMENT AREAS MUST BE FREE OF CLUTTER DUE TO POTENTIAL PEST HARBORAGE NOTED CLUTTERED CONDITIONS THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE REMAINING ARTICLES MUST BE STORED 6" OFF THE FLOORS, AWAY FROM WALLS AN...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR.

FOOD HANDLER REQUIREMENTS MET

EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF, NO RECORDS,NO APPROPIATE DOCUMENTATION). INSTD TO OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SAN...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE FOOD GRADE STORAGE BAGS OR CONTAINERS NOT GROCERY PLASTIC BAGS FOR STORING OF FOODS IN COOLERS AND MAINTAIN. ALSO,REMOVE ALUMINUM FOIL LINERS FROM SHELVINGS IN KITCHEN AREAS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT,INTERIOR DEEP FRYER,SIDES OF HOT COOKING EQUIPMENTS,HOOD/FILTERS ABOVE STOVE, STORAGE SHELVES THRU-OUT THE BASEMENT ETC. AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING MUST BE SMOOTH ENOUGH TO BE EASILY CLEANED AND MAINTAINED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS WITH HOLES IN EAST BASEMENT ROOM MUST BE SEALED AND MAINTAIN. LIGHT SHILEDS IN KITCHEN AREAS MUST BE CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SMALL LEAK AT BASE OF FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

BASEMENT AREAS MUST BE FREE OF CLUTTER DUE TO POTENTIAL PEST HARBORAGE NOTED CLUTTERED CONDITIONS THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE REMAINING ARTICLES MUST BE STORED 6" OFF THE FLOORS, AWAY FROM WALLS A...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR.

FOOD HANDLER REQUIREMENTS MET

EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF, NO RECORDS,NO APPROPIATE DOCUMENTATION). INSTD TO OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY COOKED FOODS INSIDE COOLER AT IMPROPER TEMP., READING CHICKEN 56.9, NOODLES 57.9, COOKED SHRIMP 60'F, TOFU 55'F, ALL PRODUCT DUMP AND DENATURED AT A COST OF ABOUT $108.00, MUST MAINTAIN COOKED FOODS 140'F AND ABOVE, CRITICAL ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN FLOORS THRU-OUT MAIN KITCHEN AND BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND REPAIR WALL IN REAR KITCHEN AREA, INSTRUCTED TO BETTER MAINTAIN, AND CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE ADEQUATE WORKING THERMOMETERS INSIDE ALL COOLERS,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. MUST REMOVE SMELLY ODORS COMING FROM BASEMENT AREA, SMELLY SEWER GASES,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOOD IN UPRIGHT FREEZER NOT DATED AND LABELED. MUST LABEL FOOOD IN FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR IN DINING AREA, SURROUNDING, COVES HAS BUILD UP OF DUST AND DEBRIS. MUST DETAIL CLEAN FLOOR IN DINING AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

INADEQUATE UTENSILS SANITATION; OBSERVED EMPLOYEE, WASHING, RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK, FOR PROPER SANITATION, USING 100PPM CHLORINE. CRIT...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

BOTH EXPOSED HAND WAHSING SINKS AT THE SUSHI AREA NOT ACCESSIBLE FOR PROPER HAND WASHING. USING BOTH SINKS FOR WASHING/RINSING VEGETABLES, TWO CONTAINERS WITH VEGETABLES INSIDE THE SINKS. ALSO THE EXPOSED SINK IN THE MAIN KITCHEN NOT ACCESSIBLE; OBSE...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP FOODS INSIDE STORAGE REACH IN COOLER NOT LABEL, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS IN THE MAIN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, COOKING EQUIPMENT, SMALL OVEN AND STORAGE SHELVES THRU-OUT THE BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN FLOORS THRU-OUT MAIN KITCHEN AND BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT MAIN KITCHEN AND CLEAN VENT COVERS INSIDE THE WASHROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LEAKING FAUCETS FOR MAIN KITCHEN EXPOSED SINK AND 3PART SINK. ALSO SEAL RUSTY GREASE TRAP UNDER SAME SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER THRU-OUT BASEMENT, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS, INCLUDING AT SUSHI BAR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED FRONT SUSHI AREA IN NEED OF INSTALLING AN EXPOSED HAND SINK.(REMOVE 2 COMPARTMENT SINK BEING USED AS HAND SINK)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RAW WOOD IN BASEMENT STORAGE AREA INSTRUCTED TO SEAL RAW WOOD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.OBSERVED BASEMENT WALL IN POOR REPAIR INSTRUCTED TO CLEAN AND REPAINT.(OWNER SIDE)

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away fro...