GREEN FISH @ NEXUS

REPEAT VIOLATION. Observed all hand sinks in the kitchen and dish room were blocked by trash cans. Trash such as broken plastic utensils, paper, soda cans, dish bucket and dirty knives were found inside the sinks. The hand sink next to the large mixer, when the warm water was turned on, the color of the water was brown for 3 seconds then turned clear. The plastic wrap on the paper towels was still on. [CA] Hands sinks must be kept clear (no trash in sink or utensils etc), accessible and unobstructed at all times. Recommend to write a sign on hand sink that states 'do not block this sink.'

Lack of testing device to measure the plate temperature at the high temp dish machine. [CA] Provide a temperature sticker or dish plate thermometer and test daily to ensure plate temperature reaches 160F.

Red and black plastic to go bowls used as scoops for panko and flour in the bulk ingredient bins inside the dry storage room. [CA] Discontinue use of plastic bowl and use multi-use scoops with a handle. Note- The plastic can chip and get into the food.

The floor sink located below the sushi counter is clogged. [CA] Repair the floor sink so liquid waste is properly disposed of. [COS] Owner contacted plumber during inspection.

Observed chicken cutlets at 55F, covered in plastic. [CA] When cooling, leave food uncovered until it reaches 41F. [COS]

No log sheet or time markers noted per Time as a Public Health Control procedure. [CA] Recommend to use dry erase marker and write the date and start/end time at each station (hibachi, burger, sushi, salad bar etc). [COS] All food was discarded by 2p.

Observe grease dripping from hood/hood filter at the grill where burgers are cooked. [CA] Clean this area of the hood/filters weekly.

Lack of stem probe thermometer to check internal food temperatures on site. [CA] Provide at least 2-3 stem probe thermometers with alcohol wipes.

Unlabeled bulk dry ingrendient bins. [CA] Label bins with ingredient name. Observed open packages of bread crumbs, rice, tempura batter in dry storage room. [CA] Keep packages tightly sealed when not in use.

Observed 2 hand sinks blocked by trash cans. Observed a coffee mug in one of the hand sinks. Lack of paper towels at hand sink in the dishwasher area. [CA] Keep hand sink unobstructed at all times. Keep paper towel dispenser stocked. [COS]

Lack of time marking label or time as a public health control logs for salad bar, burger station, poke/sushi station, kimbap. Reviewed logs for each station, however it was for hot/cold holding temperatures that are kept 41F and below and 135F and above. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provide labels (11a-3p) for each station. After 3pm food must be discarded. [COS] Each food station was labeled with start/end time.

Observed household ant spray on site. [CA] This chemical is not approved for commercial use indoors.

Lack of consumer advisory statement for raw/undercooked food (sushi/poke), burgers (cooked upon customer order). Observed sign for allergens, however this does not address raw/undercooked food. [CA] Include the statement for food that is raw or less than thoroughly cooked 'Consuming raw or undercooked meat or seafood, may increase your risk of foodborne illness.