A+ Buffet Sushi & Bar

No paper towel dispenser at the Sushi bar. Paper towel was left on the hand sink., , -Ensure there is a paper towel in dispenser for hand drying at handwashing station.

There was gap under the back loading door., , -Seal the gap beneath door to prevent pest entrance

The spray bottles containing sanitizer were dirty at the Sushi bar and Bar area. Operator cleaned the bottles., , -Ensure sanitizer are stored in clean and sanitary spray bottles

The following areas had food debris/dust/dirt/grease build-up:, 1. Ceiling at the kitchen and back kitchen, 2. outer surfaces of oven and deep fryer at the back kitchen, 3. vent and bulb of the walk-in cooler (4), 4. floor of walk-in freezers (2 and 5), 5. inside microwave at the kitchen, Sushi bar and bar area, , -Clean the indicated areas

1) Food stored in the cooler, freezer and at room temperature were uncovered., , 2) Trays of vegetables were stacked directly on other vegetables in the line coolers, , **all foods must be covered; do not store containers directly on foods, , 3) The rice scoop from the previous night was stored in a water bath containing old rice., -store rice scoops in a clean and sanitary manner.

1) Cooked rice, tempura roll, tempura shrimp, and 3 soups, from the previous night, were left on the counter in the kitchens overnight and had internal temperatures of 20.4, 21.0, 20.0, 15.7, 14.6, and 15.6 Celsius, respectively. , , 2) Raw beef, chicken, crab and cooked ribs, chicken were left out at room temperature to thaw overnight. The internal and surface temperatures included: 14.6, 9.7, 8.3, 16.4,9.7, 6.3, 7.0, 6.6, 12.6, 14.2, 10.0,13.2, 9.2 Celsius., -all potential hazardous foods thawed at room temperature overnight were discarded., -thaw potentially hazardous foods in the cooler, OR under cold running water.

1) Build up under cooler door handles, , 2) The large can opener blade was very dirty with debris/sauce/grease/grime accumulation, , 3) Large food containers and steamer trays were dirty with grime accumulation. Containers used for ice were also dirty with grime., -run all containers through the dishwasher and/or manually wash & sanitize all food contact equipment. , , **Clean and sanitize all food equipment

1) Cleaning required on floor and under shelving in walk-in cooler #1, , 2) Debris accumulation on floor under shelving units in the dry storage area, , 3) Cleaning schedule was not being followed and maintained, , 4) The floor, shelves, under tables, and under cooking equipment were dirty with food, debris, grease/oil, etc., --thoroughly clean the entire kitchen and ensure it is cleaned daily.

Build up under cooler door handles

1) Cleaning required on floor and under shelving in walk-in cooler #1, , 2) Debris accumulation on floor under shelving units in the dry storage area, , 3) Cleaning schedule was not being followed and maintained, , November 12 update: Cleaning has improved, however, focus on hard to reach areas. Clean under and behind pallets or boxes stored on the floor

Build up under cooler door handles

1) Cleaning required on floor and under shelving in walk-in cooler #1, , 2) Debris accumulation on floor under shelving units in the dry storage area, , 3) Cleaning schedule was not being followed and maintained, , November 12 update: Cleaning has improved, however, focus on hard to reach areas. Clean under and behind pallets or boxes stored on the floor

Spray bottle of chemical was labeled as QUAT sanitizer. , , Ensure all chemical bottles are properly labeled as to its contents

1) Shrimp tempura left on the counter measured at 25C - discarded, , 2) Food in the prep tables were being double stacked on top of each other. Surface temperature of top inset measured at 12C, , 3) Large volume of deep fried products being cooled in deep plastic bins. Cool hot foods quickly on a shallow pan

Electric shaver observed on mobile trolley by cook line

Lids for plastic bins were cracked or broken, , Replace damaged lids

Gap observed along back receiving door. , , Replace weather stripping to prevent entry of pests

Ice cream dipper well was not turned on

Build up under cooler door handles

- Accumulation grease and oil were observed on the ventilation canopy. , - Accumulation of dust were observed on the ceilings. , - Entire dishwasher and all components are dirty and greasy. , - Accumulation of food debris and dust were observed under the shelf beside the washing machine. , , Action required: , -Please ensure to clean the ventilation canopy and the ceilings. , -Clean the dishwasher , - Clean under the shelf, - Create a written sanition plan for the restaurant ,

1) Cleaning required on floor and under shelving in walk-in cooler #1, , 2) Debris accumulation on floor under shelving units in the dry storage area, , 3) Cleaning schedule was not being followed and maintained