K40: Wiping cloths: properly used, storedWiping cloths found on counter.
[CA] - Maintain wet wiping cloths inside sanitizer solution in between uses.
K43: Toilet facilities: properly constructed, supplied, cleanedRestroom door does not have a self-closing device
[CA] - Provide a self-closing device. Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
K19: Consumer advisory for raw or undercooked foodsSome food items (Under Nigiri section of menu: yellowtail, tuna, salmon etc) do not have the required consumer advisory asterisk/symbol.
[CA] - Provide consumer advisory warning for all raw or undercooked animal-derived foods on the menu.
K35: Equipment, utensils: Approved, in good repair, adequate capacityFound a wooden shelf under the 3-compartment sink.
[CA] - Remove the wooden shelf and replace with a cleanable material, such as stainless steel or equivalent. All materials for equipment shall be smooth, durable, nonabsorbent and easily cleanable.
K34: Warewash facilities: installed/maintained; test stripsChlorine test strips not available
[CA] - provide chlorine test strips to check sanitizer level
K01: Demonstration of knowledge; food safety certificationFood handler cards are not available for review
[CA] - Ensure all food handlers maintain valid food handler cards. Keep cards at facility available for review at all times.
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofingFound small pots of soil (appeared to have plants that have died) on counter above the cutting board in the sushi prep area
[CA] - Remove pots of soil. Keep any plants, soil or items not essential to the food preparation away from foods. OK in dining area.
K29: Toxic substances properly identified, stored, usedFound two chemical spray bottles without labels
[CA] - Chemicals once removed from original container shall be labeled with common name.