Washoku Bistro

No sanitizer solution was prepared while food prep was taking place., , Corrective action: Please ensure sanitizer bottles or buckets are prepared and in use before food prep begins.

- Soap unavailable at front end hand sink in sushi area, - Paper towel dispenser empty at back kitchen hand sink.

- Onion & potato bags were stored directly on ground, - Rice bin noted left open when not in use., , Please ensure all foods are stored off the ground and dry food storage bins are closed after use.

Cardboard lining numerous shelves., , Please remove cardboard and line with a material that is smooth and easy to clean.

Large green cutting board was noted stored vertically in between wall and stand-up freezer with the one edge on the ground.

The following equipment require attention:, - high touch surfaces of all coolers and freezers in back area (ie. handles), - prep coolers - upper level under canopy, inside lower level, high touch surfaces, - exhaust hood canopy and filters - built up dust and grease, - gray food storage carts, - inside and outside microwave

The following area/s require attention:, - Outside dry food bins in back storage area, - Floors under storage racks in back storage area, - Stainless backsplash behind cookline, - Walls and ceilings with build up dust, - Lower shelf beside cookline, - Floors under sinks, - Both tempura stations