Mr. Sushi

None — 2: 2-102.12(A) The person-in-charge was not a Certified Food Protection Manager.

5-205.11 — Hand washing sinks were observed being used for activities that were not hand washing.

None — 15: 3-302.11(A)(1)-(2) Raw animal foods were not separated from ready-to-eat foods during storage, or preparation, to prevent cross-contamination. Observed raw shrimp being stored above cooked pasta noodles in the cold holding unit in the kitchen. Spoke with person in charge about proper storage for these items. Shrimp was moved below noodles during inspection.

3-501.17 — Refrigerated, ready-to-eat food(s) that require time or temperature control for safety and is held for more than 24 hours was not properly date marked.

3-501.13 — Reduced oxygen packaged fish was not thawed as indicated by a label on the package.

None — 47: 4-401.11(A)(1),(A)(3-8), and (C) Utensils or equipment were not maintained in good repair or condition. Observed broken lid to the ice machine in the back of the kitchen. Spoke to person in charge about repairing this item.

2-103.11 — (A)-(O), and (Q) The person-in-charge did not perform their duties as required by the code, leading to violations in additional areas.

None — 2: 2-102.12(A) The person-in-charge was not a Certified Food Protection Manager.

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

None — 9: 3-301.11(B) Employees were observed handling ready-to-eat foods with bare hands. Observed employee touch ready to eat foods with bare hands. Spoke with person in charge about ensuring gloves or tongs are used and food is not to be touched with bare hands. Cabbage was discarded during inspection. See voluntary condemnation.

5-205.11 — Hand washing sinks were observed being used for activities that were not hand washing.

None — 15: 3-302.11(A)(1)-(2) Raw animal foods were not separated from ready-to-eat foods during storage, or preparation, to prevent cross-contamination. 1.) Observed raw shrimp being stored above drinks in the walk-in cooler. 2.) Observed raw chicken being stored above raw fish in the walk-in cooler. Spoke with person in charge about proper storage separation for these items. Items were moved to proper shelves during inspection.

4-702.11 — Equipment, utensils, and/or food-contact surfaces are not sanitized using approved methods after being cleaned and before use.

3-501.13 — Reduced oxygen packaged fish was not thawed as indicated by a label on the package.

3-302.12 — Working containers holding food or food ingredients that are removed from their original packages shall be identified with common name.

3-303.12 — Observed an ice buildup of top of food products in the walk-in freeze.

3-304.14 — Wiping cloths were not held in a reasonably clean sanitizer solution of appropriate concentration between use.

4-901.11 — Equipment and utensils were not allowed to air dry after cleaning/sanitizing.

4-501.11 — Utensils or equipment were not maintained in good repair or condition.

None — 51: 5-205.15(B) The plumbing system was not maintained in good repair. Observed a leak in the hand sink by the bar and sushi area. Spoke with person in charge about putting in a work order for this item.