Blue Ocean Japanese Restaurant Inc.

2-301.14 — Employees were observed failing to wash their hands when required by the code.

6-301.12 — Hand washing sinks lacked hand washing supplies as required by the code.

None — 15: 3-302.11(A)(1)-(2) 1) Raw animal foods were not separated by type to prevent cross-contamination. Inspector observed raw eggs stored with ready to eat foods in the back station refrigerator. Person in charge moved the eggs and will keep the eggs stored below ready to eat foods. 2) Single-use gloves were used for more than one task and/or after an interruption in operation occurred. Inspector observed the operator prepare a sushi roll with raw fish and grab shredded cheese from a separate cooler with salad ingredients using the same gloves. Person in charge was instructed to either conduct a handwash and glove change or use utensils when changing task from handling raw foods and ready to eat foods.

4-602.13 — Nonfood contact surfaces of equipment were not kept free of an accumulation of dust, dirt, food residue and other debris.