Violations/comments: Employee drinks observed in prep area in kitchen and sushi area stored in areas that can cause contamination, corrected during inspection. Critical violation: at the beginning of the inspection no employee was present that was certified in food safety. Critical violation: person-in-charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. In-use utensils are improperly stored in food. Observed containers without handles in sauces and dry foods that were being used as a scoop for the food. Linens or wiping cloth towels are being inappropriately used in contact with food. Observed cloths that were touching food directly, corrected during inspection.
Wiping cloths observed in prep area in kitchen and sushi area stored in areas that can cause contamination, corrected during inspection. Observed reduced oxygen packaged fish thawed in cooler without being removed from the reduced packaged environment. The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Observed cutting boards in kitchen prep area and sushi area that were scored. Critical violation: hand washing sink is being used for purposes other than hand washing, corrected during inspection. Observed a container in the hand sink in the sushi area. Also observed cleaning pad in hand sink in the main prep area.